These chocolate chip pudding cookies are incredibly decadent with chocolate chips and are perfect for Valentine’s Day. Treat and please your Valentine with these cookies, which you can make ahead of time and relish at any time.
Chocolate chip pudding cookies are easy one-bowl cookies to whip in under thirty minutes. These cookies are slightly crispy outside and deliciously chewy inside.
The best part of this cookie, which everyone loves, is that you get chocolate chips in every bite. Who doesn’t love chocolate? My family and I love chocolate. Anything containing chocolate is our favourite.
Why you’ll love this cookies
- First and foremost, it is loaded with chocolate chips.
- They are quick to make, and it takes only thirty minutes from start to finish the cookies.
- It doesn’t need any fancy equipment to prepare these cookies. I used an electric hand mixer, as I’m used to it. You can whip it up with a whisk or spatula.
- Cookie dough doesn’t need chilling. So you can scoop it into a ball shape and bake it right away.
Ingredients for chocolate chip pudding cookies
The measurements are given below in the recipe card. There are two tabs. One is the US cup, and the other is Metric measurements. Do click the tab according to your preference.
- all-purpose flour
- butter
- light brown sugar
- sugar
- egg
- vanilla extract
- chocolate chips
- Instant chocolate pudding mix
- baking soda
- salt
More cookie recipe you may like to try
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Let’s see how to make Chocolate Chip Pudding Cookies
The instant pudding mix I used for this recipe You can substitute other brands that are available in your area.
In a bowl, add room-temperature soft butter. If it is not soft, melt it on a pan or in the microwave for a few seconds.
Add light brown sugar and caster sugar to the butter and mix well until it combines to form a smooth, creamy consistency.
Now add in one egg and mix well with the spatula.
Add vanilla extract to it; it is purely optional.
Sieve all-purpose flour, chocolate pudding mix, baking powder, and salt and gently mix until it forms a dough consistency.
Finally, fold in the milk chocolate chips until they are evenly distributed. The cookie dough is ready to shape and bake.
This Chocolate chip pudding dough needs no chilling. It is ready to shape and bake.
I use a small scoop (a 2-tablespoon-sized measuring spoon) to shape the cookie dough.
Bake at 180°C for 13 to 15 minutes. Because this cookie contains instant pudding mix, the cooking time will differ from that of a regular cookie. Baking time differs according to the size of the cookie.
When taken out of the oven, the cookie will be soft. Allow it to cool thoroughly on a cooling rack. The decadent cookie with a slightly crisp outside and soft, fudgy inside is ready to serve.
How to serve Chocolate Pudding Cookies
Serve these chocolate pudding cookies for breakfast with a cup of milk or have them as a snack or dessert. It is perfect for Valentine’s Day gifts and all holidays.
How to store Chocolate Pudding Cookies
Before storing the cookies, let them cool completely. Store it in airtight containers at room temperature. It’ll stay fresh for four to five days. If you make big batches for holidays, you freeze them. It’ll stay fresh for more than four months. Before consuming, thaw the frozen cookies in the fridge overnight or microwave them.
Variations
- You can mix in any variety of chocolate chips, either semi-sweet, dark, or white chocolate, as per your taste. For this recipe, I use milk chocolate.
- Chocolate chunks go well with these cookies, too.
- You can add your favourite mix-ins, such as nuts and dried fruits.
Chocolate Chip Pudding Cookies
Equipment
Ingredients
- 1¼ cup all-purpose flour
- ⅔ cup butter
- ½ cup light brown sugar
- ¼ cup sugar
- 1 egg ( medium size )
- 112 g instant chocolate pudding mix ( 3.95 oz )
- 1 cup chocolate chips
- ¾ teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- The instant pudding mix I used for this recipe You can substitute other brands that are available in your area.
- In a bowl, add room-temperature soft butter. If it is not soft, melt it on a pan or in the microwave for a few seconds.
- Add light brown sugar and caster sugar to the butter and mix well until it combines to form a smooth, creamy consistency.
- Now add in one egg and mix well with the spatula.
- Add vanilla extract to it; it is purely optional.
- Sieve all-purpose flour, chocolate pudding mix, baking powder, and salt and gently mix until it forms a dough consistency.
- Finally, fold in the milk chocolate chips until they are evenly distributed. The cookie dough is ready to shape and bake.
- This Chocolate chip pudding dough needs no chilling. It is ready to shape and bake.
- I use a small scoop (a 2-tablespoon-sized measuring spoon) to shape the cookie dough.
- Bake at 180°C for 13 to 15 minutes. Because this cookie contains instant pudding mix, the cooking time will differ from that of a regular cookie. Baking time differs according to the size of the cookie.
- When taken out of the oven, the cookie will be soft. Allow it to cool thoroughly on a cooling rack. The decadent cookie with a slightly crisp outside and soft, fudgy inside is ready to serve.
Notes
- You can mix in any variety of chocolate chips, either semi-sweet, dark, or white chocolate, as per your taste. For this recipe, I use milk chocolate.
- Chocolate chunks go well with these cookies, too.
- You can add your favourite mix-ins, such as nuts and dried fruits.
- I used light brown sugar and caster sugar. You can use whatever sugar you like. But make sure of the sweetness of the cookies.
- You can increase or decrease the amount of sugar.
Nutrition
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