Double Chocolate Pudding Cookies
These Double Chocolate Pudding Cookies are rich, indulgent, and utterly delightful! Soft, chewy, and loaded with chocolate goodness.
Servings: 24 servings
Ingredients
- 1 cup butter softened
- 1 cup packed brown sugar light or dark
- 1 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 large package instant chocolate pudding mix (5.9 ounce)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened butter, packed brown sugar, and white sugar. Beat on medium speed until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, mixing well after each addition. Incorporate the vanilla extract and beat until combined.
- In a separate bowl, whisk together the flour, pudding mix, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Fold in the chocolate chips gently with a spatula.
- Drop rounded balls of dough onto a baking sheet lined with parchment paper, spacing them 2 inches apart. Bake for 10-12 minutes, or until edges are set.
- Allow cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Equipment
- Mixing bowls
- Electric Mixer
- Baking Sheets
- Parchment Paper
- Cookie scoop or tablespoon
Notes
- Ensure butter is softened to room temperature for easy creaming.
- Chilling the dough helps maintain cookie shape.
- Store cookies in an airtight container for up to a week.