Instant chocolate pudding ads cocoa goodness and moisture to these sweet cookies. I like to add a dab of cinnamon to these cookies to enhance the chocolate flavor.
My daughter decorated these with spring decorations. You can eliminate the decorations all together or you can add other seasonal decorations/sprinkles to your cookies.
Chocolate Pudding Cookie Recipe
- 2 sticks butter, salted and room temp
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 box instant chocolate pudding, small box
- 2 eggs
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 2 1/4 cup flour
- 1 cup white chocolate chips
- 1 cup milk chocolate chips
- 1/2 cup mini chocolate chips
Preheat oven to 350*.
Line 2 cookie sheets with non-stick foil.
With mixer, Cream butter and sugars.
Add pudding and mix.
Add eggs, vanilla, baking soda and salt.
Scrape down sides of bowl if needed.
Use medium ice cream scoop to scoop cookies onto prepared sheets.
Bake for 11 minutes.
Cool on pan and transport to cooling rack.
Store air tight.
Storing tip: You can store in an air tight container or place on a paper plate and place paper plate into a gallon sized zip top bag and seal.