why make this recipe
This cookie is soft, chewy, and quick to make, so it fits busy days and small cravings. You can also try a savory quick meal like the chicken chipotle melt if you want a full meal after baking.
Ingredients :
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar
- 1 package vanilla pudding mix
- 1 cup mini chocolate chips
Directions :
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together the flour, baking soda, and salt.
- In another bowl, beat the softened butter, brown sugar, and vanilla pudding mix until creamy.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Fold in the mini chocolate chips.
- Drop spoonfuls of dough onto a baking sheet.
- Bake for 10-12 minutes until the edges are lightly golden.
- Let cool before serving.
introduction
This recipe uses instant pudding mix to keep the cookies soft and add a light flavor. If you like desserts with chips and cake-like texture, you may also enjoy the cherry chip cake guide for another easy sweet idea.
how to make Chocolate Chip Pudding Cookies
Start by mixing the dry ingredients in one bowl. Beat butter, brown sugar, and the pudding mix until smooth in another bowl. Add the dry mix slowly to the wet mix and stir until the dough comes together. Fold the mini chips into the dough. Drop dough by spoonfuls on a baking sheet and bake until the edges turn lightly gold. For more on chocolate types or travel treats, you can read about what Dubai chocolate is made of in a short guide at Dubai chocolate ingredients.
how to serve Chocolate Chip Pudding Cookies
Serve warm for a soft center and melty chips. Place on a plate with cold milk or hot coffee. You can also let them cool and serve with ice cream for a simple dessert.
how to store Chocolate Chip Pudding Cookies
Keep cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze in a sealed bag for up to 3 months. Thaw at room temperature before eating.
tips to make Chocolate Chip Pudding Cookies
- Use room temperature butter so it mixes easily.
- Do not overmix after you add the flour to keep cookies soft.
- Drop even spoonfuls so cookies bake the same time.
- For a twist on flavors and texture, read a short note about tahini and similar mix-ins in the tahini for Dubai chocolate guide.
variation (if any)
- Add chopped nuts for crunch.
- Use dark chocolate chips or white chocolate chips for different taste.
- Mix in a teaspoon of cinnamon for warm spice.
FAQs
Q: Can I use salted butter instead of unsalted?
A: Yes. If you use salted butter, skip adding extra salt or use less.
Q: Can I use regular chocolate chips instead of mini chips?
A: Yes. Regular chips work fine but the cookie may have larger pockets of chocolate.
Q: Do I have to use vanilla pudding mix?
A: The vanilla pudding mix adds moisture and a mild flavor. You can try other pudding flavors but vanilla gives the classic result.
Q: Can I make the dough ahead and bake later?
A: Yes. Chill the dough in the fridge for up to 48 hours, then bake as directions say.
Chocolate Chip Pudding Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together the flour, baking soda, and salt.
- In another bowl, beat the softened butter, brown sugar, and vanilla pudding mix until creamy.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Fold in the mini chocolate chips.
- Drop spoonfuls of dough onto a baking sheet.
- Bake for 10-12 minutes until the edges are lightly golden.
- Let cool before serving.