If you love chocolate chip cookies, you should definitely try this recipe. The dough is soft and moist – perfect for dunking a chocolate bar. This recipe has only a few ingredients. You will need instant or vanilla pudding mix, and vanilla bean paste (thick and containing tiny specks of vanilla bean). These three ingredients will make a wonderful, chewy cookie. To make these treats, follow the instructions on the package and enjoy!
I like chocolate chip cookies. Actually, I love them
But there are many, many kinds of chocolate chip cookies.
Flat ones, fat ones.
Crispy ones, soft ones.
Some with nuts, some without.
and some made with Jell-O® Vanilla Puddin’ Mix!
I have been hearing about this for a while.
Supposedly you can add a Jell-O® pudding packet (or any brand, but look at the variety Jell-O has!) and it will make the cookie more moist. And it will stay moist for days.
I love moist chocolate chip cookies. My dad likes his crunchy, he even stores them in the fridge. But me, I want them soft. I have tried a few methods in the past when trying to achieve a soft chocolate chip cookie. One time I melted my butter with the sugar before baking, and that made a great chocolate chip cookie. And one time I used brown sugar and powdered sugar in the cookie dough, and that made for one killer chocolate chip cookie.
And this time I am using Vanilla flavored Jell-O® Pudding.
Chocolate Chip Pudding Cookies
- 1 cup Butter 2 sticks, softened
- 3/4 cup Brown Sugar
- 1/4 cup Sugar
- 2 Eggs
- 1 tsp Vanilla optional
- 2 1/4 cups AP Flour
- 1 Vanilla Pudding 3.4oz Mix, (or any flavor)
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 cup Chocolate Chips
- preheat oven to 350 degrees
- Cream the butter and sugars together, about three minutes. Next add the eggs (one at a time) and the vanilla if using.
- In a separate bowl combine the flour, dry pudding mix, baking soda and salt. Add to the wet mixture and mix until combined.
- Add the chocolate chips and combine again.
- Prepare your baking sheet with either pan spray or parchment paper. Scoop out tablespoon sized scoops and roll in a ball, having at least 1.5 inch space between each cookie.
- Bake 8 minutes and remove from the oven. Let cool on the baking sheet 2 minutes before moving to a cooling rack.
Tips and Tricks
First, cream the butter and sugars together. Then, add the pudding mix and beat until smooth. Add the eggs and vanilla extract and beat until well combined. Slowly add the flour mixture until well incorporated. Last, add the chocolate chips. After you finish mixing, the dough will be soft and chewy. Sprinkle the cookie with confectioners’ sugar or chopped pecans. These cookies are a delicious treat to eat warm or at room temperature.
Once the dough is soft and smooth, add the chocolate chips and the instant vanilla pudding. Stir well to combine. Bake the cookies until the center is firm but not hard. They are best served warm. However, you can also store them in the refrigerator. These cookies can be stored for several weeks. Just remember to serve them soon after baking! And if you love these delicious and easy to make cookies, you will love them! Just keep them in the freezer for a while.
If you have a kitchen, you should buy a high-quality, instant vanilla pudding mix. The pudding mix should be cold when you squeeze it. Do not allow it to warm or smoosh. If the dough is too soft, you may add more pudding or chocolate chips. After the cookies cool, allow them to cool on a wire rack. You will be happy you made them. If you want to make them at home, you can make them quickly and easily.
To make chocolate chip cookies, you will need a vanilla instant pudding mix. You should use a good quality instant pudding mix to ensure the cookies will turn out fluffy. Using a high quality instant pudding mix will ensure that the cookies are moist and delicious. But, it is important to remember that you must use an instant vanilla pudding powder that is dry when pressed. Otherwise, you can’t make the cookies. And, you will need to bake them in a high oven to get a crisp, chewy cookie.
The secret to making the perfect chocolate chip pudding cookies is in knowing how to make them. When you bake chocolate chip cookies, the dough is soft and moist, and the texture is perfect. Whether you’re making these sweet treats as a treat or as a dessert, you’ll love them. You’ll love these moist, soft and chewy treats! Just be sure to keep them refrigerated until they’re ready to serve.
If you’re making Chocolate Chip Pudding Cookies for the first time, don’t forget to chill the dough. These soft and chewy treats are best when they’re served warm. You can use them as a treat for your next party or just as a snack! And the best part? They’re so easy to make! Once you’ve chilled the dough, you can bake chocolate chip pudding cookies! There’s no need to wait any longer!
You can make these yummy cookies in minutes. The main trick is to mix everything well. You’ll want your cookies to be gooey inside and chewy on the outside. The batter will be soft and chewy when it’s hot, but will firm up when it’s cool. A chocolate chip pudding cookie should be around 350oF, and the dough should be soft and fluffy. Meanwhile, your oven should be preheated to 350 degrees.