What else is there to say! Once we found this recipe, it became our family favourite. You can use vanilla, chocolate, or butterscotch pudding depending on the type of cookie you’re craving, and mix up the chips for even more variety.
Ingredients
- 4½ cups all-purpose flour
- 2 tsp baking soda
- pinch of salt
- 454 g (2 cups / 4 sticks) butter, softened
- 1½ cups packed brown sugar
- ½ cup white sugar
- 2 (100 g / 3.4 oz) packages instant pudding mix
- 4 eggs
- 2 tsp vanilla extract
- 4 cups chocolate chips (2–2½ bags of Chipits)
Method
Heat the oven to 175°C (350°F).
Sift together the flour, baking soda, and salt, then set aside.
In a large bowl or stand mixer, cream the butter. Add the brown and white sugar and cream together. Beat in the pudding mix until blended. Stir in the eggs and vanilla.
Blend in the flour mixture. If the mixer gets too full to take the last of the flour, tip the batter into the flour bowl and finish there. Mix in the chocolate chips.
Drop spoonfuls of dough onto ungreased or parchment-lined cookie sheets. Bake until the edges are just turning golden brown, 10–12 minutes.
Let the cookies cool for a few minutes on the sheet, then move them to a rack to cool completely.
Variations
Pudding and chip combinations we like:
- Vanilla pudding with semi-sweet and white chocolate chips
- Chocolate pudding with peanut butter and milk chocolate chips
- Vanilla pudding with butterscotch and semi-sweet chocolate chips
- Chocolate pudding with white chocolate chips and mini M&M’s
- Butterscotch pudding with milk chocolate and white chocolate chips
- Any pudding with milk, dark, and white chocolate chips
Notes
- Store in an airtight container: a few days in the cupboard, a week in the fridge, or longer in the freezer.