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French Vanilla Pudding Cookies

I’ve heard of a trick to getting super soft cookies every time, but have never had a chance to try it until this past year. If you haven’t tried this already, what I may tell you will change everything you’ve ever known about cookies…well it might not, but it should rock your world. Next time you’re whipping up a batch of cookies, add a pudding mix to the batter!

French Vanilla Pudding Cookies

French Vanilla Pudding Cookies

These cookies stay soft for days! And I’m talking about like, you make a fresh batch on Sunday and on Thursday they’re so soft people think you made them the day before. I think another key is the size. I’ve tried making these a bit on the smaller scale, and they tended to dry out within a couple of days. With larger batches like these, we actually kept them on the cooling rack and they didn’t dry out until about after one week (in which case we just had to eat the rest of them…luckily for us, we had just about finished them off).

French Vanilla Pudding Cookies

I chose a french vanilla pudding flavor to go with the dark chocolate morsels. These cookies are on the sweeter side, and I would not recommend using milk chocolate chips. I prefer to temper the sugar in the batter and pudding mixture with dark chocolate chips. My boyfriend absolutely loves these and always requests me to make them. I don’t think I’ve ever bought so much pudding before! Try out these simple cookies for yourself and let me know what you think!

French Vanilla Pudding Cookies

French Vanilla Pudding Cookies

 

French Vanilla Pudding Cookies

  French Vanilla Pudding Cookies
 
Prep Time:15 mins
Cook Time:16-18 mins
Total Time:31 mins
Makes: about 24 cookies
 
Ingredients:

1 and 1/2 sticks of unsalted butter, room temperature
3/4 cups of brown sugar
1 package of french vanilla instant pudding, I used Jello brand
2 eggs, room temperature
1 teaspoon of vanilla
1 teaspoon of baking soda
2 and 1/4 cups of white whole wheat flour
1/2 to 3/4 cups of chocolate chips, to taste

 
Directions:

1) Preheat oven to 350º F.  Line a cookie sheet with wax paper. 

2) In a stand mixer, cream butter and sugar.

3) Once the butter and sugar mixture is light and fluffy, slowly add in the pudding mix. 
The instant pudding mix is very light.  If you use too high of a speed, it will fly everywhere.

4) Add eggs one at a time and beat in on medium speed.  Add the vanilla until well mixed.

5) While the butter and eggs are mixing, take a small bowl and whisk the flour and baking soda.  I use a small fork to combine them.

6) Slowly add the dry ingredients to the stand mixer.  I add about a cup at a time.  Keep the speed on slow. 
If needed, take a spatula and scrape the sides of the bowl.

7) As soon as the flour is incorporated into the mixture, add in the chocolate chips.  Mix just long enough that the chips look evenly distributed throughout the batter.

8) Using a spoon, drop the cookies on to the sheet.  The cookie dough should be roughly an inch.  Bake for 8-9 minutes. 
Cookies may look a little under done.  This is perfectly fine, as they will continue to cook a bit as they cool. 
Wait a few minutes and then move cookies from the pan to a wire wrack to finish cooling.

Slightly adapted from Chef in Training - Pudding Cookies.

 

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