Bake the cookies: You’ll know they’re done when the edges are golden and the tops are just set.This recipe will make about 40 cookies, so I used three cookie sheets total. Scoop the cookie dough: I prefer using a 1.5 tablespoon cookie scoop to scoop the dough, then drop it directly onto a parchment paper-lined cookie sheet.Add the dry ingredients to the wet: Mix just until combined, then fold in the chocolate chips.Stop and scrape down the sides of the bowl as needed to ensure that everything is well combined. Then, add the brown sugar and granulated sugar and beat for 1 to 2 minutes. To the butter mixture, add the eggs and vanilla. Mix together the wet ingredients: In the bowl of a stand mixer, beat the butter until smooth.Do not prepare the pudding as the box instructs. Note: The pudding mix is added straight from the box, as a dry ingredient. Combine the dry ingredients: In a large bowl, whisk together the flour, pudding mix, baking soda, and salt.How to Make Chocolate Chip Pudding Cookies Or, use a different mix-in like chopped nuts or dried fruit! Chocolate chips: I used semi-sweet chocolate chips, but you can use another variety if desired.Brown sugar: This adds moisture and flavor to the cookie dough. If you ran out or can’t find brown sugar where you live, you can make your own brown sugar substitute with just two ingredients.Make sure to bring the butter to room temperature before starting this recipe. Butter: I prefer baking with unsalted butter because it allows you to control the amount of salt in your baked goods.Make sure you grab the right size box since they sell larger ones too, and that it’s instant pudding and not cook and serve. Instant vanilla pudding: Since pudding has cornstarch in it, it makes these cookies ultra soft! I used a 3.4-ounce package of instant vanilla pudding in these cookies.However, there are a few important ingredients I wanted to highlight. This recipe for pudding cookies uses similar ingredients to my classic chocolate chip cookie recipe. The pudding mix packs extra vanilla flavor into the cookie dough and makes for super soft chocolate chip cookies.īake the entire batch of cookies now, or freeze some of the dough so you can enjoy warm chocolate chip cookies whenever a craving strikes. To prepare the cookies, instant vanilla pudding mix is added directly to the dry ingredients (no need to prepare it as the box instructs!). If you’ve never made chocolate chip cookies with vanilla pudding mix before, prepare to be wowed. If you’ve never made chocolate chip pudding cookies before, you’ve been missing out! Bake for 11 minutes until the edges just start to brown and the middles are just set, then take it out and let it sit on the pan for another 10 minutes to finish cooking the insides.Instant vanilla pudding is the not-so-secret ingredient that keeps these cookies ultra soft and chewy.They will form very much like how you place your dough, so if you want it perfect-looking, make sure you don't have any stray bits along the edges of your cookie mounds. You can refrigerate if you want, however I do not find it necessary with this recipe. On a parchment or silpat-lined baking sheet, scoop out your mounds of dough into cookie shapes.I usually do this by hand, but you can use your mixer if you like for about 30 seconds. Scrape again and add in your chocolate chips.Scrape down the sides of the bowl, then add in your flour, pudding mix, baking soda, salt and beat on low speed until just combined, maybe a minute.This is easier with a stand mixer, obviously. In a mixer, beat together the butter, sugars, egg, and vanilla on medium-high speed for about 4 minutes until creamed and light.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |