The pudding in the batter makes for a moist, soft chocolate chip cookie – even after a few days! What’s fun about this recipe is that you can experiment with different flavors of pudding (check out our Oreo Pudding Cookies) and different mix-ins (besides the chocolate chips). Butterscotch pudding cookies taste great with pecans or walnuts. Or, try chocolate pudding for a really rich taste. Pin It!
Chocolate Chip Pudding Cookies
2 1/4 C. all-purpose flour
1 tsp. baking soda
1 C. margarine or butter, softened
3/4 C. brown sugar
1/4 C. white sugar
1 3.4-oz. package instant vanilla pudding
1 tsp. vanilla extract
2 eggs, room temperature
2 C. chocolate chips
In mixing bowl, cream together sugars, butter, vanilla extract, and vanilla pudding mix. Beat until creamy. Add eggs. Add dry ingredients and stir until well-combined. Fold in chocolate chips. Bake at 375 degrees for 8-10 minutes.
Note: I started with this recipe on Allrecipes.com but switched up the pudding flavors and left out the walnuts.
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