Soft and Chewy Vanilla Pudding Chocolate Chip Cookies
These Soft and Chewy Vanilla Pudding Chocolate Chip Cookies are the perfect combination of warm vanilla flavors and rich chocolaty taste.
If you're looking for a thick, soft, incredibly delicious cookie, look no further. These little vanilla cookies packed with semi-sweet and dark chocolate chips are completely irresistible. Warm out of the oven, or snacking throughout the week, (if they last that long) they are the perfect chocolate chip cookie.
Vanilla Pudding Mix For The Win
What makes these cookies so special and yummy is the vanilla pudding mix. Not only does it result in a soft chewy cookie, but the flavor is classic, like it came straight from grandmas cookie jar.
Don't wait a second longer! Make these cookies just because, or take a plate to your next party. You wont even have crumbs left.
Vanilla Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour
- ½ cup white wheat flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sugar
- ½ cup softened, butter (not melted)
- 1 teaspoon pure vanilla extract
- 3.4 oz pkg vanilla instant pudding mix
- 2 eggs
- 6 oz semi-sweet or milk chocolate chips
- 6 oz dark chocolate chips if you don't like dark chocolate use 12 oz semi sweet and milk chocolate mixed
Instructions
Heat oven to 375°F
- In a small mixing bowl combine the flours, baking soda, and salt.
- In medium size mixing bowl beat with a hand mixer butter, sugar, vanilla extract, vanilla pudding mix, and eggs one at a time until creamy.
- With large spoon slowly incorporate the flour mixture with the creamy vanilla mixture until well combined. It will be very thick. Add the chocolate chips. At this point I usually use my clean hands to incorporate all the chips. You'll have a firm ball of dough when it's all combined.
- Place in refrigerator for 20 minutes or freezer for 10.
- Line a large cookie sheet pan with a silicone mat ( I love using these) or parchment paper. Scoop out cookie dough using a small cookie scoop and place on sheet pan 1-inch apart. No need to press down, they will spread slightly during the baking process.
- Bake for 10-12 minutes until slightly golden on top and just set in the center. Let cool 2 minutes on sheet pan before transferring to cooling rack.
- Serve warm with a glass of cold milk or a cup of herbal tea or black coffee. Yum!
Notes
Nutrition
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