Pudding Cookies

•  1 cup unsalted butter softened (227g)
• ½ cup packed light brown sugar (110g)
• ¼ cup granulated sugar (50g)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 (3.4oz) box instant vanilla pudding mix
• 2⅓ cup all-purpose flour (280g)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups semisweet chocolate chips (360g)

1. Preheat the oven to 350°F. Line large baking sheets with parchment paper.
2. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugars, and vanilla together on medium speed until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, scraping down the bowl between each egg, until well incorporated and fluffy.
4. Add the pudding mix, flour, baking soda, and salt. Beat on low speed until combined. 
5. Scrape down the bowl. 
6. Add the chocolate chips and stir in by hand until evenly distributed. 
7. Using a 2-tablespoon scoop, scoop the cookie dough and place on the lined baking sheet 2 inches apart.
8. Bake one sheet at a time for 10 to 12 minutes or until the edges are lightly golden but the tops are still a little shiny. 
9. Let cool for a few minutes in the pan, then transfer to a wire rack and cool completely. 
10. Store the cookies in an airtight container for up to 1 week.

Notes

Make them even. The cookies come out more uniform when rolled into balls and pressed slightly into disks.

Get creative! Feel free to use other flavors of instant pudding! Vanilla pudding cookies are great for making chocolate chip cookies, but chocolate, lemon, and pistachio are all delicious options. You can also play with different mix-ins to match the flavor you’re after. Add nuts, sprinkles, citrus zest, dried fruit, crushed pretzels, or cereal, whatever you like.