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 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 package instant chocolate pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chunks
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- 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.
- Add the instant chocolate pudding mix to the butter-sugar mixture and blend until fully incorporated.
- Crack the eggs into the mixture one at a time, beating well after each addition. Mix in the vanilla extract until smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Fold in the chocolate chunks using a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set but still soft.
- 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.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted - this is crucial for achieving the perfect cookie texture.
- Don't skip the pudding mix! It's the secret weapon that makes these cookies incredibly moist and soft.
- When adding chocolate chunks, use a mix of sizes for varied texture and visual appeal.
- Be careful not to overmix the dough - mix just until ingredients are combined to keep cookies tender.
- Use a cookie scoop for uniform cookie sizes, which ensures even baking.
- Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- For extra indulgence, slightly underbake the cookies to maintain a gooey, soft center.
- 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