I shared this recipe when I first started this blog … over 10 years ago .. and it’s one of the recipes that I make a couple times every year. This is the cookie recipe that I my mom and grandmother made when I was kid. We would make several batches at Christmas – one with walnuts and one without. The cookie base is perfect to add in whatever chips, nuts or cookies you’d prefer. Plus, when you change out the pudding mix to a different flavors, the options are endless!
These chocolate chip cookies are soft and so good. I usually slightly under bake mine because that’s how I prefer them, but a couple minutes or two and they become more a cookie with a bit of a crunch. This time I used vanilla pudding mix and chocolate chunks – the chunks were a great swap than regular chocolate chips. Another favorite combination my family likes is chocolate pudding and peanut butter chips.
2 1/4 cup flour
1 tsp baking soda
1 cup unsalted butter, softened
1/4 cup sugar
3/4 cup light brown sugar, firmly packed
1 pkg (4 oz) vanilla pudding mix
1 tsp vanilla extract
12 oz package chocolate chips
1/4 tsp salt
1 cup chopped walnuts, optional
Preheat your oven to 350 degrees. Line two cookie sheets with parchment paper, set aside. In a small bowl, mix flour with baking soda and salt. In the bowl of a stand mixer, cream together the butter, both sugars and pudding mix until smooth and creamy. Beat in eggs one at time and vanilla.
Gradually add flour mixture, then stir in chips and nuts. The batter will be stiff. Trust me, I’ve brokea couple spatulas with how stiff the batter is!
Drop rounded teaspoon sized batter onto prepared baking sheets about 2 inches apart. Bake for 8 -10 minutes or until golden brown. Allow the cookies to cool on the sheet for 2 minutes and then transfer to a wire cooking rack to completely cool. Store in an air-tight container