Chocolate Chip Pudding Cookies
Everyone loves chocolate chip pudding cookies, but these are the absolute best. Made with two types of chocolate chips and lots of vanilla.
Servings 24 cookies
Calories 215kcal
Ingredients
- 3/4 cup butter softened (1 1/2 sticks)
- 1/2 cup shortening
- 1 1/4 cup brown sugar
- 3/4 cup white sugar
- 2 large eggs
- 1 Tbsp. vanilla extract
- 3 cups all purpose flour
- 1 box instant vanilla pudding mix (3.4 ounce box)
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 cups chocolate chips (1 bag)
Instructions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper, if desired. Set aside.
- In a large mixing bowl cream butter, shortening and sugars.Beat in eggs and vanilla.
- Combine flour, pudding mix, salt and baking soda in a separate bowl. Add dry ingredients to wet ingredients, slowly, mixing thoroughly.
- Add chocolate chips and stir by hand until incorporated.
- Portion dough into 3 Tablespoon sized balls. Place on prepared baking sheets, 6-8 cookies per sheet.
- Bake the cookies for 12 minutes, or until edges look light brown. Cool on cookie sheet. Cookies will firm up as they cool.Note: if making smaller cookies (2 Tbsp. size) bake for 10 minutes or until edges look light brown.
Video
Notes
- This recipe makes about 2 dozen large cookies or 3 dozen regular sized cookies.
- I use half milk chocolate chips and half semisweet chocolate chips.
- You can use regular shortening or butter flavored shortening. If you prefer to not use shortening at all you can use all butter. The consistency will not be the same as mine (quite as soft), but they will still be delicious!
- Store cooled cookies in an airtight container or wrap individually in plastic to keep fresh.
Nutrition
Calories: 215kcal