I honestly don’t know why I can’t leave well enough alone. I already have a great chocolate chip cookie recipe (click here) and my Mom makes magnificent chocolate Chip cookies. So why on earth do I continue to search for different recipes? I think it’s a sickness.
These particular cookies caught my eye on Pinterest a while back. The idea of pudding in cookies was just too much – how could I pass up such a magical idea? I couldn’t. Well – I tried. For weeks, I saw them, read the recipe, and moved on. But I kept coming back to them until finally I figured that the surplus of chocolate chips in my pantry must be the kitchen gods telling me I had to make them.
Sometimes, it’s a really bad thing to listen to the kitchen gods. But luckily, this wasn’t one of those times.
These cookies are fabulously easy and taste amazing. They are thick, chewy and perfect with milk. They’re actually perfect with coffee, tea, orange juice, diet soda and chocolate milk – for breakfast, lunch or dinner. (Not that I’d know…)
The fun thing about this recipe is that it gives you the flexibility to add whatever you want – from traditional chocolate chips to nuts, flavored chips, candybars, M&M’s – you’re really only limited by your imagination.
They’re perfect for weekend baking because they’ll stay soft and moist all week long if stored in an airtight container. They’d be great for a lunchbox treat or an after-school snack, too! Customize them and let me know what combinations you came up with.
I hope you enjoy these!
Pudding Cookies
Yield: 24 large or 48 small cookies
Ingredients:
4 and 1/2 cups all-purpose flour
2 teaspoons baking soda
1 and 1/2 cups unsalted butter, softened
1 and 1/2 cups brown sugar, packed
1/2 cup white sugar
1 and 1/2 teaspoons salt
2 (3/4oz) packages instant vanilla pudding
4 eggs, room temperature
2 teaspoons vanilla
2-4 cups add-ins
Preheat oven to 350 degrees and prepare a large cookie sheet with parchment paper. Whisk together flour, salt and baking soda in a small bowl and set aside. In the bowl of a stand mixer, cream together butter, brown sugar and white sugar until light and creamy. Beat in pudding mix until well combined. Add eggs one at a time, beating well after each addition. Add vanilla and beat until combined. Slowly, about a half a cup at a time, add the flour mixture until all of the flour is added and just combined. Quickly stir in the add-ins. After the flour is added, you don’t want to overbeat the batter, so stir just enough to thoroughly combine the ingredients.
Scoop equal portions of dough onto cookie sheet, leaving 3 inches between the cookies. For large cookies, use a spatula to flatten them a little so they bake evenly. Bake 10-13 minutes, until golden brown and just firm in the middle. Allow to cool on the cookie sheet for 1-2 minutes after removing from the oven, the finish cooling on a wire rack.
Serve with a big glass of cold milk, and enjoy!
Source: Sunday Baker
I’ve made these, chocolate chip cookies, a few times now and they are so good and the stay soft, which is nice. I use a cookie scoop and I think the last time I was able to get about 100 cookies out of the batch. (My scoop makes about a 2-inch cookie).
I found your site through Pinterest (love that site) and am looking forward to following your blog.