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Chocolate Chip Pudding Cookies
Chocolate Chip Pudding Cookies are fabulously easy to make and stay super soft and chewy for days. If they last that long!
Course
Cookies
Cuisine
American
Keyword
chocolate
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
24
cookies
Author
Christin Mahrlig
Equipment
Electric Mixer
Baking Sheets
Wire Rack
Ingredients
1
cup
all-purpose flour
1
(3.4-ounce)
package instant vanilla pudding
(4 serving size)
1/2
cup
butter,
softened
1/2
cup
packed light brown sugar
1
teaspoon
baking soda
1
large egg
1
large egg white
2
cups
milk chocolate chips
Instructions
Preheat oven to 350 degrees.
Using an electric mixer, beat butter on High speed for 30 seconds.
Beat in brown sugar and baking soda.
Beat in egg and egg white.
Combine flour and pudding mix together and with mixer on LOW, gradually add to mixing bowl.
Stir in chocolate chips.
Drop by teaspoonfuls onto 2 ungreased baking sheets. I probably used more like a tablespoonful.
Bake 10 to 12 minutes.
Cool on baking sheets for a few minutes and then transfer to wire racks to cool completely.
Notes
Cookies can be stored at room temperature in an airtight container for 4 to 5 days.
Nutrition
Calories:
147
kcal