pudding cookies

One of my absolute favorite recipes for chocolate chip cookies thanks to a special ingredient!! Just one bite and I think you’ll agree!

The Best Chewy Chocolate Chip Cookies

unsalted butter, softened (1 1/2 sticks)

light brown sugar, packed

sugar

vanilla extract

all-purpose flour

3.5-ounce vanilla

baking soda

salt,

bag (2 cups) semi-sweet chocolate chips (I use Trader Joe’s)

To the bowl of a stand mixer fitted...

To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.

Stop, scrape down the sides of the bowl,...

Stop, scrape down the sides of the bowl, and add the flour, pudding mix, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.

Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.

Using a large cookie scoop, 1/4-cup measure, or your...

Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough, roll into balls, and flatten slightly.*

Place mounds on a large plate or tray,...

Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.

Preheat oven to 350F, line a baking sheet...

Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.

Allow cookies to cool on baking sheet for...

Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Chocolate Pudding Cookies- easy to make, filled with white chocolate and butterscotch chips, chewy and delicious! You need these ASAP!

Chocolate Pudding Cookies

butter

white sugar

brown sugar (light

vanilla

eggs

flour

tsp baking soda

salt

chocolate

butterscotch chips

white chocolate chips

Preheat oven to 375°F and line a baking sheet with parchment paper.

In a stand mixer bowl cream butter, sugar and vanilla. (1 cup butter, ¾ cup white sugar, ¾ cup brown sugar, 1 tsp vanilla)

Add in eggs one at a time. Letting the first egg incorporate fully into the batter before adding the next. (2 eggs)

Add in the flour, baking soda, salt, and dry pudding mix. Mix until fully combined. (2 ¼ cups flour, 1 tsp baking soda, 1 tsp salt, 1 package instant chocolate pudding mix- ~3.4 oz)

Fold in butterscotch and white chocolate chips to cookie dough.  (1 cup butterscotch chip, 1 cup white chocolate chips)

Drop rounded spoonfuls onto prepared baking sheet and bake for 8-11 minutes. I like to take these out earlier rather than later so they stay soft.

Let cookies cool for a few minutes and then enjoy!

For high altitude adjustments see notes.

https://embed.mediavine.com/videos/prji9qzxsdpqwt5youuj

Chocolate Pudding Cookies, these chocolate pudding cookies are so soft, chewy and delicious! Everything you could want in a cookie! Loaded with butterscotch and white chocolate you can’t go wrong with these pudding cookies!

These super soft chocolate chip cookies are made with a secret ingredient, vanilla pudding mix! You are going to LOVE this chocolate chip cookie recipe!

Vanilla Pudding Chocolate Chip Cookies

unsalted butter (at room temperature)

brown sugar

vanilla instant pudding mix

chocolate chips

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat and set aside.

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 cookie dough by rounded tablespoons onto prepared baking sheet.  Bake for 10-12 minutes, or until slight golden and set. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack and cool completely.

These pudding cookies are hands down the best pumpkin cookies we’ve ever had! THIS. IS. IT! It&#039;s got the texture of a fluffy chocolate chip cookie but tastes like pumpkin. And best of all, we&#039;re including three different ways to make it!

Pumpkin Pudding Cookies

Cups Butter (Unsalted (4 sticks))

Eggs

½ Cups Granulated Sugar

Cups Brown Sugar

Vanilla Extract

½ Cups All-Purpose Flour

Pumpkin Pie Spice

Salt

Baking Soda

boxes Instant Pumpkin Pudding Mix (*see note)

Cups Chocolate Chips

Cinnamon Sugar

Rolos

Preheat oven to 350 degrees F.

Combine butter, eggs, sugars, vanilla in large bowl until evenly mixed.

In a separate bowl combine the flour, pumpkin pie spice, salt, baking soda, and pudding mix.

Slowly add the dry ingredients into the large bowl of wet ingredients.

Once ingredients are combined slowly mix in chocolate chips. At this point you can stuff a rolo on the inside of one or just scoop onto a baking sheet. We prefer them rolled in cinnamon sugar regardless of the type we make, but it&#39;s up to you!

Place on greased cooking sheet.

Bake for 8-10 minutes.

These Christmas cookies are loaded with perfect amount of warm, vanilla flavor. The taste similar to Stauffer&#39;s Holiday Shortbread Cookies but the texture is that of a chewy vanilla chip cookie.

Christmas Vanilla Pudding Cookies

All-Purpose flour

unsalted butter (softened)

vanilla instant pudding pudding

eggs (room temperature)

holiday sprinkles

Cream butter and sugars.

In the bowl of a stand mixer add the softened butter, and both sugars. Cream until fluffy, and combined.

Add pudding, eggs, extract.

Add the vanilla pudding mix, eggs, and vanilla extract; continue to beat until combined.

Add dry ingredients

In a small bowl whisk the flour and baking soda together. On low speed, slowly add the mixture to the batter. Combine until dough is thick.

Add sprinkles

Fold in the white chocolate chips and sprinkles. Once they are mixed into the dough, remove the dough, form it into a ball, and place it in plastic wrap.

Chill dough

Chill the dough for one hour minimally, or longer for best results.

Preheat oven

Once dough feels firm, preheat the oven to 350°F.

Bake

Use a 2 tablespoon-size cookie scooper, scoop out the dough balls. Place them on a parchment-lined baking sheet (2 inches apart as they do not spread). Bake for 10 minutes. The bottom edges will be slightly golden brown and the cookies will firm up as they cool.

Cool

Transfer cookies to a cooling rack and repeat until all cookies have been baked.

These Cookies and Cream Pudding Cookies are the ultimate cookies and cream cookie! Super soft pudding cookies made with cookies and cream pudding mix, Oreo cookies, and Cookies ‘n’ Creme chocolate.

Cookies and Cream Pudding Cookies

butter,

pkg (4.2 oz) Cookies and Cream pudding mix

Oreo cookies, roughly chopped or crushed

oz Hershey’s Cookies ‘n’ Creme chocolate bar, roughly chopped

In a large bowl, cream together the butter and both sugars until light and fluffy. Add in the eggs and mix until completely combined. Add in the vanilla.

In another bowl, combine the pudding mix, baking soda, flour and salt. Add into the creamed mixture and mix until combined. Fold in the Oreos and Cookies &#8216;n&#8217; Creme bar.

Form dough into tablespoon sized balls and place 2 inches apart on an ungreased baking sheet. Bake in the oven for 8-12 minutes, or until set.

These pistachio pudding mix cookies are easy and delicious with vibrant colors and are a perfect festive cookie to make during the holidays. These cookies are soft, chewy inside and crispy outside and made with instant pudding mix.

Pistachio Pudding Mix Cookies

g all-purpose flour

g sugar

96 g instant pistachio pudding mix (filling) ((1 small packet

tbsp milk

The instant pudding mix I used for this recipe. You can use other brands which are available at your place.

In a large bowl, add room-temperature butter and sugar and cream well. I used a hand mixer to cream the butter and sugar mixture.

Sift all-purpose flour and pistachio instant pudding mix into the creamed butter mixture.

Sift all-purpose flour and pistachio instant pudding mix into the creamed butter mixture. Mix gently with a spatula until the flour and pudding mix is well combined. To get a smooth dough, I added two tablespoons of milk.

Make lemon-sized dough balls. Making the ball&#39;s size is purely optional.

I used cookie stamps to design my pistachio pudding cookies. You can create designs according to your creative ideas.

Take sugar in a bowl. Round the pistachio pudding dough well. Roll the ball in the sugar and press the cookie stamp to create the design.

You can see a beautiful impression on the cookie. Preheat oven to 180 * C and bake it for 13 to 15 minutes. Baking time differs according to the size of the cookie.

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Top Tags

The Best Chewy Chocolate Chip Cooki...

Chocolate Pudding Cookies

Vanilla Pudding Chocolate Chip Cook...

Pumpkin Pudding Cookies

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Cookies and Cream Pudding Cookies

Pistachio Pudding Mix Cookies

Top 7 pudding cookies recipes from across the web

The most viewed pudding cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Chewy Chocolate Chip Cooki...

Chocolate Pudding Cookies

Vanilla Pudding Chocolate Chip Cook...

Pumpkin Pudding Cookies

Christmas Vanilla Pudding Cookies

Cookies and Cream Pudding Cookies

Pistachio Pudding Mix Cookies

The most viewed pudding cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine