5 from 1 vote

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A couple weeks ago I threw together some baked goods in a basket for my cousin’s benefit. I knew I wasn’t going to be able to go since I was a bride’s maid in my best friend’s wedding. The least I could do is donate something tasty to get people buying tickets for the auction. I wanted something easy, but so incredibly tasty. That’s how these chocolate chip pudding cookies happened.

I actually found this recipe on Cookies & Cups. I did spruce mine up with french vanilla pudding, chocolate chunks, and fall sprinkles. The left overs that didn’t make it into the boxes to go to the benefit were also a big hit with the family. That pudding does wonders.

The cookies are soft, chewy, and 100% gone. It seems like as soon as I start to actually write my posts for my recipes, I immediately miss the cookies. I just want one more to have and to hold.. and devour. I would even probably take a half kid-handled one that’s been horrible mangled. Who am I kidding.. I would definitely take it! In. a. heartbeat.

Here’s a fun fact! I strongly dislike milk.. borderline hate unless it has chocolate in it. However, if I’m going to have a stack of Oreo cookies, they will be accompanied with a glass of milk for dunking. Hard cookies ALWAYS get dunked in coffee or milk.

Are you a dunker?

Chocolate Chip Pudding Cookies

5 from 1 vote

Author: Miranda Couse

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Servings mini cookies

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Ingredients

▢ 3/4 cup salted butter, room temperature
▢ 1 cup light brown sugar, packed
▢ 1 large egg
▢ 1 tsp. vanilla extract
▢ 3.4 oz. box instant french vanilla pudding
▢ 2 cups all-purpose flour
▢ 3/4 tsp. baking soda
▢ 1 1/2 cups semi-sweet chocolate chunks

Instructions

Preheat oven to 350 degrees.
In a mixing bowl, add in the butter and brown sugar. Mix on medium until light and fluffy. Scrape down the sides.
Add in the egg and vanilla and mix on medium until combined. Scrape down the sides of the bowl.
Add in the pudding, flour, and baking soda. Mix on low until just combined.
Stir in the chocolate chunks with a spatula.
Using a cookie scoop, scoop out cookie dough onto a baking sheet. Space about 2 inches apart on the cookie sheet.
Place in the oven for about 8-9 minutes or until the edges are golden brown. My cookie scoop is quite small so it took a shorter amount of time than it would if you make huge cookies.
Let cool for 5 – 10 minutes on the baking sheet and then place onto a cooling rack.
Store in an airtight container.