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Easy Soft Chocolate Chip Cookies with Vanilla Pudding Recipe - No Diets Allowed

Chocolate Chip Cookies with Vanilla Pudding

This ooey-gooey, soft, easy, and chewy chocolate chip cookies with vanilla pudding recipe will quickly replace your current go-to chocolate chip cookie recipe.  These really are THE best cookies!  

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24 cookies

Ingredients

  • 1 cup unsalted butter melted (just barely, not hot or bubbling)
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 3 cups all-purpose flour
  • 5.1 ounce vanilla instant pudding
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees F.  Microwave butter in small microwave-safe bowl for about 30 to 40 seconds JUST until it's barely melted (almost completely liquid form with a couple chunks of solid butter remaining).  It should not be bubbling or hot.

  2. In a standing mixer, beat together butter, sugar, and brown sugar until smooth and creamy.  While beating, add eggs one at a time.  Add vanilla. Beat for additional 10 to 15 seconds ONLY until mixed well. 

  3. In a separate large bowl, sift together flour, vanilla pudding, baking soda, and salt.  Add flour mixture to the standing mixer and mix until dough forms.  Add chocolate chips and mix well. 

  4. Roll into 2 inch balls and place evenly spread out on baking sheet.  

  5. Bake cookies for 8 to 10 minutes just until tops are BARELY golden brown (really... just a little kiss of golden brown).  Remove and allow to cool on baking sheet for 15 minutes until cookies are cooled.

Recipe Notes

Do NOT over-bake!  The cookie should only bake until there is a hint of golden brown and then removed from the oven.  If you're unsure about the color, I would error on the side of slightly under-baking these bad boys and go by your kitchen timer (8 to 10 minutes only).  Once removed from the oven, allow them to completely cool down on the baking sheet.  This will allow them to continue to baking process from the heat of the baking sheet while slowly cooling down.  Second, the butter temperature DOES matter!  Like I mentioned, I've tried the butter cold, room temperature, melted, and hot.  The butter needs to be melted (with still a couple chunks of solid butter floating in the liquid butter) and cannot be hot at all.  I found microwaving cold, refrigerated butter for 30 to 40 seconds or room temperature butter for 20 to 30 seconds is about the perfect time. However, microwaves are also different for us all so I recommend melting your butter in 10 second increments to find the perfect timing for you and your microwave.  Again, make sure you don't overheat that butter.