I made these cookies for our Kansas City blogger meet-up, only to realize later that the meeting is NEXT week. #foodbloggerproblems
However, they are wayyyyy to good not to share with you this week. The cookies are now safe and sound in our freezer to prevent my hubs and I from slowly eating them all. I figure it can't hurt to have a couple dozen cookies in the freezer for a rainy day.
I also think I can include these cookies as part of my chocolate chip cookie quest. I haven't made cookies with pudding and I do believe this is the secret to making soft and chewy cookies, for sure!
Seriously, like those soft bath cookies? Yes, they are that soft and delicious!
Double Chocolate Pudding Cookies
1 cup butter, softened
3/4 cup dark brown sugar
1/4 cup sugar
1 tsp vanilla
2 1/4 cups flour
1 packed (3.4 oz) chocolate pudding mix
1 tsp baking soda
1 tsp salt
3/4 cup semi-sweet chocolate chips
3/4 cup white chips
Preheat the oven to 350 degrees. Line baking sheets with parchment paper and set aside.
Cream together the butter and sugars until light and fluffy, about 3 minutes. Add the eggs, one at a time, and the vanilla. Mix to combine.
In another bowl whisk together the flour, dry pudding mix, baking soda and salt. Gradually add the dry mixture to the wet ingredients and mix until combined. Stir in the chocolate chips.
Use a cookie scoop or tablespoon to drop dough onto prepared pans.
Bake for 8-12 minutes (10 was perfect for me). Do not over-bake; they will lose their softness. Remove from the oven. The cookies will puff up in the oven and then flatten slightly once removed. Let cool on the baking sheet 2 minutes before moving to a cooling rack.
Store in an airtight container. Makes a little over 3 dozen cookies.
Source: Lady Gouda
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