Imagine biting into a warm, freshly baked cookie with a sweet, buttery aroma filling the air.
There’s something about vanilla pudding cookies that brings pure joy with minimal effort.
These delightful treats are incredibly easy to whip up, promising a cozy and indulgent experience.
Watch as simple ingredients transform into soft, chewy cookies with golden edges and melty chocolate chips.
Let’s bring these comforting vanilla pudding cookies to life and savor their deliciousness together!
Kitchen Tools Required
- 1 large mixing bowl
- 1 electric mixer
- 1 baking sheet
- 1 parchment paper
- 1 cooling rack
- 1 measuring cup set
- 1 measuring spoon set
- 1 spatula
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 package (3.4 ounces) instant vanilla pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Cook & Prep Time
To efficiently manage your time while making Vanilla Pudding Cookies, here is a suggested timeline incorporating prep work, cooking activities, and additional time for reading:
Timeline for Vanilla Pudding Cookies
- Reading the Recipe and Gathering Ingredients & Equipment (5 minutes)
- Read through the entire recipe to familiarize yourself with the steps.
- Gather all the ingredients and equipment needed.
- Prep Work (10 minutes)
- Preheat the oven to 350°F (175°C).
- Prepare the baking sheet by lining it with parchment paper.
- Soften the butter if it isn’t already at room temperature.
- Measure out all the ingredients.
- Mixing the Ingredients (15 minutes)
- Use an electric mixer to cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the instant vanilla pudding mix.
- Add the eggs and vanilla extract, and beat until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips with a spatula.
- Resting Time (30 minutes, if needed)
- If you have time, let the dough rest for about 30 minutes for better flavor and texture. This step is optional but recommended.
- Baking (10 minutes)
- Drop rounded tablespoons of dough onto the prepared baking sheet.
- Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown.
- Cooling (5 minutes)
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
- Final Cooling and Tidying Up (10 minutes)
- Let the cookies cool completely on the cooling rack.
- Clean up the kitchen and wash the equipment used.
Note: Adjust the timeline if you find yourself needing a bit more or less time for certain tasks.
Recipe Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy using an electric mixer.
Beat in the instant vanilla pudding mix until well combined.
Add the eggs and vanilla extract, beating until smooth.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the chocolate chips with a spatula.
Drop rounded tablespoons of dough onto the prepared baking sheet.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Serving Tips
- With a glass of milk: Classic pairing that complements the sweetness of the cookies.
- Alongside a scoop of vanilla ice cream: Add an extra layer of vanilla flavor and a creamy texture.
- With a warm cup of coffee: Perfect for a cozy afternoon treat or dessert.
- Dipped in melted chocolate: Enhance the chocolatey goodness for a rich dessert experience.
- As a base for ice cream sandwiches: Use two cookies with ice cream in between for a delightful treat.
Storage
Store vanilla pudding cookies in an airtight container at room temperature for up to a week.
For extended freshness, freeze them in a sealed bag for up to three months.
Freezing
To freeze vanilla pudding cookies, place them in a single layer on a baking sheet.
Freeze until solid.
Then, transfer to an airtight container or freezer bag for up to three months.
Reheating
To reheat vanilla pudding cookies, wrap them in a damp paper towel.
Microwave for 10-15 seconds.
This will help restore softness and maintain their chewy texture.
Final Thoughts
Vanilla pudding cookies are a delightful twist on the classic chocolate chip cookie recipe.
The addition of instant vanilla pudding mix not only enhances the flavor but also contributes to a softer and chewier texture.
These cookies are perfect for any occasion and can be customized with different types of chocolate chips or even nuts.
Remember to allow the cookies to rest for a bit after baking for the best texture.
Enjoy these sweet treats with a glass of milk or your favorite beverage.
Frequently Asked Questions
Can I Use a Different Flavor of Pudding Mix?
Yes, you can swap the vanilla pudding mix for another flavor. It’ll infuse your cookies with a unique twist. Consider chocolate or butterscotch pudding for a richer taste. Experimenting with flavors enhances your baking creativity!
How Can I Make the Cookies Gluten-Free?
To make the cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Guarantee the blend includes xanthan gum for structure. Double-check all other ingredients to confirm they’re gluten-free, and you’re good to go!
What Can I Substitute for Eggs in This Recipe?
You can substitute eggs with unsweetened applesauce (1/4 cup per egg) or mashed banana (1/4 cup per egg) for a moist texture. For binding, use flaxseed meal mixed with water (1 tablespoon flaxseed + 3 tablespoons water per egg).
Can I Add Nuts or Other Mix-Ins to the Dough?
Absolutely, you can add nuts or other mix-ins to the dough! Try walnuts, pecans, or even white chocolate chips. Just fold your desired additions in with the chocolate chips to enhance texture and flavor. Enjoy experimenting!
How Do I Prevent My Cookies From Spreading Too Much?
Chill your dough for at least 30 minutes before baking to prevent excessive spreading. Make certain your butter isn’t too soft, and consider adding an extra tablespoon of flour for structure. Use parchment paper for even heat distribution.
Vanilla Pudding Cookies
Equipment
- 1 large mixing bowl
- 1 Electric mixer
- 1 Baking sheet
- 1 Parchment paper
- 1 Cooling rack
- 1 measuring cup set
- 1 measuring spoon set
- 1 Spatula
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 package instant vanilla pudding mix 3.4 ounces
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy using an electric mixer.
- Beat in the instant vanilla pudding mix until well combined.
- Add the eggs and vanilla extract, beating until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips with a spatula.
- Drop rounded tablespoons of dough onto the prepared baking sheet.
- Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
