I love knowing the inside scoop about recipes that have their share of secret ingredients. I do this often in some of my recipes, especially in my baking recipes. Sometimes I'll add in a dollop of peanut butter to certain cookie recipes for chewiness or even a bit of mayo to chocolate cake to keep it super tender.
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How to Make Jello Pudding Cookies
Today, we're talking all about chocolate chip cookies. Chocolate chip pudding cookies to be exact. A popular treat and personal favorite, searching for the best chocolate chip cookie recipes comes to an end with this one. And it contains one special, magical ingredient- instant pudding mix. It might sound a little strange, but the powdered pudding mix keeps these cookies super soft and chewy for days. It also adds some great flavor.
So, which jello pudding mix flavor should you choose? Well, it's all up to you! If you want to stick with that classic chocolate chip cookie flavor, go with vanilla pudding mix. For deeper, chocolatey flavor, test out chocolate pudding mix. If you want to change things up and go a little crazy, try using banana, pistachio or butterscotch pudding mix. The possibilities are endless and totally up to you!
To make the dough, you'll start by creaming together the unsalted butter and brown sugar in a stand mixer fitted with the paddle attachment or handheld mixer until fluffy and incorporated. Make sure to scrape down the sides of the bowl with a rubber spatula.
Once the butter and sugar mixture comes together, add in a large egg and a few drops of vanilla extract and mix until smooth. Then, you'll add in your box of dry pudding mix, baking soda, and salt and combine. For the last step, slowly mix in the all-purpose flour and chocolate chips. Feel free to add in any other candies if you like. M&M's, butterscotch chips, peanut butter chips, it's totally up to you!
For this next step, you want to make sure you don't skip it. Scoop the dough using a tablespoon or small cookie scoop and place each dough ball onto a baking sheet lined with parchment paper or a nonstick baking mat. Don't worry about spacing them out because they're going to chill in the refrigerator for at least an hour. Chilling the dough helps these cookies have a beautiful, fluffy texture.
Preheat the oven to 350 degrees Fahrenheit and space the cookie dough about 2 inches apart on the prepared baking sheets. Bake for about 10 minutes until the edges are light golden brown. Once finished baking, allow the cookies to cool on the baking sheet for about 5 minutes. It's important to transfer them from the hot cookie sheet to a cooling rack because you don't want them to continue to cook on the baking sheet. These cookies can be stored in an airtight container for about 4 days or you could even keep them in the freezer for up to a month.
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Jello Pudding Cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg
- 1, 3.4 ounce box instant pudding mix any flavor of choice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cup all-purpose flour
- 1 1/2 cup chocolate chips or candy pieces
Instructions
- Cream together the unsalted butter and brown sugar in a stand mixer fitted with the paddle attachment or handheld mixer until fluffy and incorporated. Make sure to scrape down the sides of the bowl with a rubber spatula.
- Once the butter and sugar mixture comes together, add in a large egg and a few drops of vanilla extract and mix until smooth. Add baking soda, and salt and combine. Slowly mix in the all-purpose flour and chocolate chips.
- Scoop the dough using a tablespoon or small cookie scoop and place each dough ball onto a baking sheet lined with parchment paper or a nonstick baking mat. Place in the fridge and chill 1 hour.
- Preheat the oven to 350 degrees Fahrenheit and space the cookie dough about 2 inches apart on the prepared baking sheets. Bake for about 10 minutes until the edges are light golden brown. Once finished baking, allow the cookies to cool on the baking sheet for about 5 minutes.
