Yep. I said it. Instant pudding … in a cookie. A chocolate chip cookie. The way God and Jello and cookie-loving people everywhere intended it. What’s more, it’s easy to do.
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup white sugar
1 package instant vanilla pudding mix
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup semisweet chocolate chips
1 cup white chocolate chips
Preheat your oven to 375°.
Now, cream the butter and sugars (making one of the most desirable mixtures on the planet).
You will want to add the pudding mix, eggs, and vanilla next. “Mix” is a key word here. For some people (and by some people I mean my sometimes utterly brain-dead self), making the pudding before combining it with the other ingredients may seem like a good idea. And it is. If you want pudding. For cookies though, the actual mix is all you need.
Get your dry ingredients together and gradually add the mixture to what you already have going. You might want to go ahead and do it slowly. Things get messy otherwise.
Fold in the chocolate chips!
Your baking sheets should be ungreased. Drop cookie batter onto the sheets by the spoonful (we spooned out the batter and rolled the dough in our hands to place on the sheet).
The cookies should be in the oven for 10-12 minutes, or until they are golden brown. I enjoy my cookies chewy, so I tend to get them out of the oven early. Place on a cooling rack, repeat!