Delish Pudding Cookies

Hey friend! So, let me tell you about these Delish Pudding Cookies. They’re like your favorite cookies but with a heart of gold… or more like pudding. Seriously, these aren’t just any cookies—these beauties come with a secret ingredient that keeps them soft and chewy in a way that almost feels like magic. If you’re looking for a crowd-pleaser or just something to snack on when binge-watching your shows, you’ve got to try these. Trust me; your taste buds will thank you.

Let me paint you a picture: it’s a lazy Sunday, and my little family (including the husband who seems to have a cookie radar) is hanging around the kitchen like moths to a flame. The first time I made these cookies, we were just about to watch a movie, and let’s admit, half the cookies didn’t even see the second half of the movie. So yes, now they are our “Sunday cookie ritual,” I guess. Plus, seeing the joy on everyone’s face as they munch away just makes life sweeter, doesn’t it?

Why You’ll Love This Delish Pudding Cookies

– Because who doesn’t love cookies that practically melt in your mouth?
– You get to pretend you’re a culinary genius with a secret formula.
– They’re forgiving! You can’t mess these up too badly, even if the kids “help.”
– They make your whole kitchen smell like a bakery.

How to Make It

So, here we go! Let’s make some cookie magic. Picture me talking to you while I sift flour and trip over a toy car. Mix the dry ingredients like you’re pretending not to care too much. Now, remember that pudding mix? Yeah, throw that in with the butter and sugar—it’s the *it factor* here. Stir it all lazily, like you only have half a mind on it because a kid is hollering for more cookies. Make ‘em small or jumbo-sized, I won’t judge. Just remember the oven’s not a time machine—it needs its full minutes to do the trick, no turning the heat up in a panic (like I did once, oops).

Ingredient Notes

– Butter: Trust me, it’s gotta be softened. Rushed it once, got cookie bricks.
– Vanilla Pudding Mix: Makes these cookies what they are—soft, dreamy, and irresistible. Do not skip.
– Chocolate Chips: More is more. But if you’re out, peanut butter chips are friends too!

Recipe Steps:

1. Mix all dry ingredients—yep, you know the drill, make it snow with flour and pudding mix.
2. In another bowl, cream butter and sugar till they’re one happy team.
3. Stir in the secret weapon: pudding mix.
4. Add eggs, vanilla, and combine all till smooth.
5. Fold in chocolate chips—be generous!
6. Bake at 350°F and wait—patience, dear baker—for golden, chewy perfection.

What to Serve It With

Tips & Mistakes

– Don’t rush the softening of your butter. Patience here is a virtue, not a suggestion.
– If the cookies spread too much, blame the heat, it’s an indoor bakery drama we’ve all seen.

Storage Tips

Store ’em in an airtight container if they last; mine don’t. Leftover cookies are terrific breakfast “granola.” Cold cookies? Weirdly good mid-morning snack, no shame.

Variations and Substitutions

– Swap in some toffee bits if you’re fancy.
– Ran out of brown sugar once, tried honey—sweet but different!
– Threw in crushed pretzels once; still not bad.

Frequently Asked Questions

Delish Pudding Cookies

Soft and chewy pudding cookies bursting with vanilla flavor and just the right amount of sweetness.

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Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 1 cup granulated sugar
• ▢ 0.75 cup unsalted butter softened
• ▢ 0.5 cup vanilla instant pudding mix
• ▢ 1 large egg
• ▢ 1 teaspoon vanilla extract
• ▢ 0.5 teaspoon baking soda
• ▢ 0.25 teaspoon salt

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a large bowl, cream together the butter and sugar until light and fluffy.
• Beat in the egg and vanilla extract until well combined.
• In a separate bowl, whisk together the flour, pudding mix, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
• Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake for 12 minutes or until the edges are lightly golden.
• Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

These cookies stay soft for days and pair perfectly with a glass of milk.