Chocolate Chip Pudding Cookies

5 from 5 votes

Extra light and fluffy, thanks to the addition of pudding, these chocolate chip pudding cookies will be a sure winner

Prep Time35

Cook Time10

Total Time45

Course: Dessert

Cuisine: American

Keyword: Chocolate Chip Pudding Cookies Recipe

Servings: cookies

Calories: 166kcal

In a large mixing bowl, on medium speed, cream together the butter, brown sugar and granulated sugar for 1 to 2 minutes. Add the eggs, one at a time, and vanilla extract and continue to mix for an additional 1 to 2 minutes or until all the ingredients are incorporated.
In a medium bowl, mix together the all-purpose flour, instant vanilla pudding mix (just the dry powder-do not make the pudding), baking powder, baking soda and salt.
While your mixer is on low, slowly add your dry ingredients to your wet ingredients just until they are incorporated. Do not over mix.
Fold your chocolate chips into your batter evenly.
Chill your batter for 30 minutes or until your oven has time to pre-heat.
Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper or a silicone mat.
Scoop 1 inch (or 1 tablespoon) sized balls of cookie dough and place them 2 inches apart on your prepared baking sheet. You can use any leftover chips to place 3 to 4 on top of your dough balls if you want to make your cookies a little prettier.
Bake for 10 minutes. Do not overbake your cookies. They should just look set (not raw) in the middle.
Once baked, transfer your cookies to a cooling rack for 5 minutes or until they cool completely.

Make sure you are buying instant pudding mix and not the kind of pudding that needs to be cooked.
Make sure you are just adding the dry mix. Do not make the actual pudding.
If you find your cookie dough is too hard to handle right from the fridge, let them sit out at room temperature for a couple of minutes before scooping.