I’ve said it before….I’m a bit of a cookie addict. Seriously, me and The Cookie Monster, we’d be best buds if he weren’t taking up residence on some dude’s arm. Anyways, I am ALWAYS up for making new cookies, so I was super stoked to try out these pudding cookies from one of my FAVORITE cooking blogs, Chef in Training.
(*Sidenote, you MUST go check out www.chef-in-training.com!! I have loved all of her recipes I’ve tried.)
While these cookies won’t replace my chocolate chip cookies (a recipe I won’t even give my mother-in-law), they are pretty darn good. When I asked my husband (another fabulous cookie connoisseur), what he thought of these cookies, he said, “they’re so fluffy.” And they ARE. These cookies are soft and pillowy, and slightly reminiscent of Cold Stone’s cake batter ice cream (especially the dough…oh yummy dough..) Here is what you’ll need to make these cookies.
*You can find the original recipe post HERE
1 1/2 sticks (or 3/4 cup) butter
3/4 cup brown sugar
1/4 cup sugar
1 (3.4 oz) package instant vanilla pudding (*I used French Vanilla, b/c that is what I had.)
1 tsp vanilla
1 tsp baking soda
2-1/4 cups flour (*I probably used somewhere between 2 1/2 to 2 3/4 cups of flour, as extra flour yields a softer, rounder cookie)
1-2 cups chocolate chips
Cream together butter, sugar, eggs and vanilla. Beat in the dry ingredients. Stir in the chocolate chips. Bake at 350 for 7-11 minutes, or until lightly golden. (I plead with you not to overbake your cookies. Unless it is an Oreo, it should NOT crunch.)
Enjoy these soft and chewy cookies! (And as proof how good these are…I went to snap a picture for the post…and only found ONE lone cookie left…(And I made these yesterday!!)
Like Cookies? Check out these other great cookie recipes from Chasing Supermom!
Soft and Chewy Peanut Butter Cookies
Jumbo Oatmeal Chocolate Chip Cookies