I had heard about these Vanilla Pudding Chocolate Chip Cookies before but was always wary of any recipe involving cake or pudding mixes, as if for some reason it wasn’t “authentic”. However, I clearly have no problem buying these store-bought supplies, as shown in my attempt to make cupcakes (Sometimes I think I’m better at Eating Than Baking).
A good friend at school told me the first thing he ate when he went home for a weekend was these cookies straight from the oven. So they must be good.
And they were good, and more. Chewy but still golden brown on the outside with melted Ghiradelli chocolate and a slight sweetness that was remarkable for any cookie I have made.
Source: Two Peas and Their Pod
Makes about 3 dozen cookies
1 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/4 cup sugar
3.4 oz. package vanilla instant pudding mix
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet Ghiradelli chocolate chips
Preheat oven to 350 degrees. Line baking sheet with parchment paper.
Using a mixer, beat together butter and sugars until creamy. Add in pudding mix, eggs, and vanilla extract. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips.
Drop tablespoons of cookie dough onto baking sheet. Bake for 10-12 minutes, or until slight golden and set.