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Pudding Chocolate Chunk Cookies

Pudding Chocolate Chunk Cookies

Get ready to revolutionize your baking game with the most decadent, melt-in-your-mouth Chocolate Chunk Pudding Cookies that will make your taste buds dance with joy! Imagine a cookie so rich, so incredibly soft, and packed with chunks of chocolate that it puts every other cookie recipe to shame. These aren't just ordinary cookies - they're a dessert lover's dream come true, combining the magic of instant pudding mix with classic chocolate chunk goodness in every single bite.

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies

Ingredients

  1. 1 cup unsalted butter, softened
  2. 1 cup brown sugar
  3. 1/2 cup granulated sugar
  4. 1 package instant chocolate pudding mix
  5. 2 large eggs
  6. 1 teaspoon vanilla extract
  7. 2 cups all-purpose flour
  8. 1 teaspoon baking soda
  9. 1/2 teaspoon salt
  10. 1 cup chocolate chunks

Instructions

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
  3. Add the instant chocolate pudding mix to the butter-sugar mixture and blend until fully incorporated.
  4. Crack the eggs into the mixture one at a time, beating well after each addition. Mix in the vanilla extract until smooth.
  5. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  7. Fold in the chocolate chunks using a spatula, distributing them evenly throughout the dough.
  8. Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set but still soft.
  10. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  11. Store cooled cookies in an airtight container at room temperature for up to 5 days.

Tips

  1. Ensure your butter is truly softened but not melted - this is crucial for achieving the perfect cookie texture.
  2. Don't skip the pudding mix! It's the secret weapon that makes these cookies incredibly moist and soft.
  3. When adding chocolate chunks, use a mix of sizes for varied texture and visual appeal.
  4. Be careful not to overmix the dough - mix just until ingredients are combined to keep cookies tender.
  5. Use a cookie scoop for uniform cookie sizes, which ensures even baking.
  6. Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
  7. For extra indulgence, slightly underbake the cookies to maintain a gooey, soft center.
  8. Store in an airtight container with a slice of bread to keep them soft for up to 5 days.

Nutrition Facts

Calories: 250kcal

Carbohydrates: 30g

Protein: 3g

Fat: 13g

Saturated Fat: 8g

Cholesterol: 40mg

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