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?
- ¾ cup salted butter, room temperature
- 1 cup light brown sugar, packed
- 1 egg
- 1 tsp. vanilla
- 1 3.4 oz box instant french vanilla pudding
- 2 cups all-purpose flour
- ¾ tsp. baking soda
- 1 + ½ cup semi-sweet chocolate chunks
- 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.
Never made cookies with pudding mix before. Interesting! They look great, so why not!
Kate @ Babaganosh.org recently posted…Nutritious and Delicious Wheat Germ Blueberry Muffins
Yes, do it! You won’t regret it.