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!
Servings: 24 cookies
Equipment
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: 147kcal