How To Make Chocolate Chip Pudding Cookies

Hey everyone it’s Sam here from Sugar Spun Run and today I’m showing you how to make chocolate chip pudding cookies.
I have shared so many chocolate chip cookie recipes with you and this is another one of my favorites. Today we
are making chocolate chip cookies and we are
adding some instant pudding mix into the
batter. Now the reason we’re doing this
is because it yields some of the softest
chewiest cookies that you’ve probably
ever tasted. To begin, you’re going to
want to pre-heat your oven to 350
degrees Fahrenheit. Next you are going to
need two sticks or one cup of unsalted
butter, and you want this to be softened
to room temperature. We’re gonna add this
to a large bowl.
We’re gonna toss in one cup of firmly packed dark brown sugar.
And a half cup of granulated sugar.
Now you’ll use an electric mixer to stir these ingredients together until everything is nicely combined.
At this point we’re going to add our instant pudding.
Now you’re going to need a 3.4
ounce box of instant pudding. Make sure
it is not the cook kind. It has to be
instant. Now you can use whatever flavor
you would like. A vanilla flavor is nice
and neutral. I like to change things up a
little bit and I’m actually using a
caramel flavor for today I’m gonna stir this in.
Now you’re going to want to beat in two
large eggs.
Our instant pudding mix is going to give these cookies a really nice flavor but, we’re going to still add
a little bit of vanilla extract. You’re
going to need 1/2 teaspoon of vanilla
extract. And you’ll want to stir everything
together until it’s nicely combined.
Now you’ll want to set your wet ingredients
aside so we can prepare your dry
ingredients. You’re going to need a
separate medium to large-sized bowl and
you’re going to need 2 and 3/4 cup plus
2 tablespoons of all-purpose flour. I
know this seems like a very specific
amount, but I’ve tried this without the
two tablespoons and with another 2
tablespoons to make it – and I’m sorry –
make it 3 cups of flour, and I found that
this is just the right amount of flour.
This is 2 and 3/4 cup plus 2 tablespoons. Along with our flour we’re going to add
1 teaspoon of baking powder, a teaspoon
of baking soda, and 3/4 teaspoon of salt.
And you’ll want to stir all of your dry
ingredients together until they’re nicely combined.
Now bring back your wet
ingredients and we’re going to gradually
add the dry ingredients into the wet
ingredients stirring until everything is
completely combined. Now you can use your
electric mixer for this step. I’m just
going to start by using my spatula and then I’ll switch back to the electric mixer if it gets a little too stiff.
At this point you’re going to want to
stir in your chocolate chips. You’re
going to need two cups of chocolate
chips for this recipe, and I like to use
a blend of half semi-sweet, and half milk
chocolate chips.
I’m also going to go a little bit off recipe here and add a few sprinkles because why not?
One of my favorite things about these
cookies is that there is no chilling
required. Now all that we have to do now
that our batter is ready is we’re just
going to scoop our cookies onto a
parchment paper lined baking sheet.
You’re going to want to use a 1 and 1/2
tablespoon sized cookie scoop.
You can just drop your cookies directly onto the
baking sheet and let them cook that way,
but because I like mine to look nice and
round and uniform, I’ll usually just roll
them, roll the cookie dough between my
palms to make a nice round ball.
It’s just going to help them cook up evenly.
Make sure you space your cookie dough at
least 2 inches apart on the baking sheet,
because your cookies are going to spread
a little bit. Now let’s transfer our
cookies to our 350 degrees Fahrenheit
preheated oven where they’re going to
need to bake for about 10 to 12 minutes.
When your cookies are finished baking
you might notice that the center’s still
look really soft, and maybe even a little
bit underdone. This is fine. You’re going
to let them cool completely on their
baking sheet. the center’s are going to
finish cooking they’re leaving you with really soft cookies.
Now if you’d like, within one to three minutes of the
cookies coming out of the oven you can
press a few additional chocolate chips
on the surface. This is totally optional.
It just, in my opinion, makes them look really pretty.
And that is how you make chocolate chip
pudding cookies. Chewy, chocolaty, super
simple with no chilling required. I
really hope you guys try this recipe out
and please let me know what you think.
Let me know what instant pudding flavors
that you use. I’d love to hear from you.
Well thank you guys so much for watching
and I will see you next time.
This is so good.
It’s chewy, it’s chocolatey. This is like
the softest cookie I’ve ever had. I think
you guys are going to love this one.
Especially if you try it with different
flavors. This is a good cookie.
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