These mini chocolate chip cookies with vanilla pudding mix are my new favorites! Loaded with chocolate chips and easy to make… they’re a cookie jar win!
chocolate chip pudding cookies
Chocolate chip pudding cookies are simply divine. Adding vanilla pudding mix to chocolate chip cookie dough is a yummy way to bake the classic cookies with a twist.
The texture is light and a bit more “cakey” and chewy that the original chocolate chip cookie. And the pudding adds just the right oomph to the flavor.
more cookies you’ll love
how to make chocolate chip cookies with vanilla pudding
YOU WILL NEED:
We suggest weighing your all-purpose flour by spooning the flour into the measuring cup. You’ll need 2 1/3 cups, which is 298 grams.
This recipe calls for 1 teaspoon of baking powder and 1/4 teaspoon baking salt. The baking powder makes these cookies rise, but spread very little.
Add a 1/2 teaspoon of salt. I always add a bit of salt to my cookies to bring out the flavors.
INSTANT VANILLA PUDDING MIX
You’ll need a package of dry vanilla instant pudding mix. Be sure to purchase the 3.4 ounce size, and not the larger box! If you buy the large box, simply weight 3.4 ounces to add to the recipe.
While most recipes for cookies call for unsalted butter, I personally use salted. I’m salt’s cheerleader. However, this is your preference.
You’ll need 2 sticks, or 1 cup. My preferred brand is Land O’ Lakes.
This recipe calls for more brown sugar than granulated sugar. You’ll need 3/4 cup of brown sugar (light or dark) and 1/4 cup of granulated sugar.
And eggs to hold the cookies together, of course. Use 2 large eggs.
You’ll need 1 teaspoon of vanilla extract. I highly recommend real extract and not flavoring or imitation vanilla.
SEMI-SWEET CHOCOLATE CHIPS
I used 2 cups of semi-sweet chocolate chips and my cookies are loaded with chocolate (how I like them). If you prefer, you may add less chocolate chips, about 1 1/2 cups.
TOOLS YOU’LL NEED
Notes about supplies
You’ll need 4 baking trays to make the entire batch. If you only own 2 trays, be sure the trays are not hot when you add another batch.
Parchment paper is great for lining baking trays.
The cookie scoop is optional, but using a scoop help keep the cookies a uniform size. This scoop is small, only a tablespoon.