Thursday, June 30, 2011

Chocolate Chip Pudding Cookies

Chocolate Chip Pudding Cookies recipe by Barefeet In The Kitchen
Pudding cookies are an awesome thing. They stay moist for days and they taste fabulous. I have been a chocolate chip cookie addict for as long as I can remember. However, in the last year, I discovered pudding cookies. Despite the fact that we try to avoid as many packaged foods as possible, I can not resist occasionally buying the pudding necessary for these cookies.

So far, pudding cookies are the only variety of Chocolate Chip Cookies that I have been able to successfully convert to a whole wheat variety that is still soft and chewy. So, I compromise on the pudding, by telling myself the whole wheat makes up for it. That makes sense, right?

Chocolate Chip Pudding Cookies
Yield: 6 dozen cookies
(printable recipe)

2 1/4 cups whole wheat flour, I used freshly ground hard white wheat *
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 1/2 cups butter, softened
1 1/2 cups light brown sugar, packed
1/2 cup white sugar
2 (3.4 oz) packages instant vanilla pudding
4 eggs, room temp
2 teaspoons vanilla extract
4 cups semi sweet chocolate chips
* Feel free to substitute AP flour for the whole wheat flour amount if you would like. It works just as well as the whole wheat version.

Preheat oven to 350 degrees. Whisk together flours and baking soda and set aside. In a large bowl or kitchenaid mixer, cream butter and sugars. Add in the pudding mix and beat until light and fluffy. Add the eggs and vanilla and beat until smooth. Slowly add in the flour mixture, making sure that it is well incorporated. Last, add the chocolate chips and stir well to mix them throughout the dough.

I use my medium scoop to make the cookies an even size. I like to bake up about half of the batch and then freeze the remaining dough. When I am ready to use it, I simply set it on the counter for 20-30 minutes and then scoop out the number of cookies that I want to bake at the time.

I bake these on a silpat mat for 11 minutes. Let them cool on the sheet for 5 minutes and then remove to wire racks. The cookies freeze beautifully, as does the cookie dough. For the record, both the cookies and the dough taste awesome straight out of the freezer. Yes, I did just admit that. Enjoy!


Chocolate Chip Pudding Cookies recipe by Barefeet In The Kitchen
 

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92 comments:

  1. Pudding cookies is new to me, is the texture chewy ? I think eat it with a cup of milk , must be nice.

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  2. The texture is chewy. Definitely a great cookie with milk or with water or by itself or frozen (so much for willpower) or warm from the oven...

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  3. This is new to me! Sounds great and they look wonderful.

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  4. I've actually yet to use whole wheat flour for some reason, but it looks like the cookies are just as delicious when using it! Including pudding is new to me as well, but what a great idea!

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  5. Pudding cookies - I've never heard of such a thing! I definitely want to try this out! Looks soooo good. I also love to include mesquite flour in my choco chip cookies so maybe I'll try it with these as well. Heidi Swanson, 101 Cookbooks inspired me to do that... ;)

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  6. So are these the cookies that we devoured Tuesday? Well, these look great and if its the same cookie I can attest to them being good straight from the freezer. hehe

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  7. These looks SO good - I never heard to putting pudding in - great idea - may well make these for the weekend!
    Mary

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  8. These cookie look fabulous. Is there a substitute for vanilla pudding as I don't think we have it here in the UK. I really want to try them. GG

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    Replies
    1. I have successfully substituded custard powder for the pudding powder, in this recipe

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    2. Thought I'd give vanilla Angel Delight mix a go......or, better still, the butterscotch one!

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    3. Um...what's a silpat mat? silicone....??

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    4. Yes, I use a silicone Silpat mat for all of my baking. Parchment paper will work as well.

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  9. GG - the only thing I've heard might work as a substitute is cornstarch. I have no idea what the amounts would be though. If you try it, let me know. Cornstarch can be used to keep baked goods softer, so it makes sense to me.

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    Replies
    1. GG, what about Bird's Custard powder? Do you have that?

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    2. As a baker the more fat you put in the softer the cookie. The more sugar the crisper the cookie.

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  10. Thank you for the tip I will give it a go. I'll have to experiment... All that cookie dough.....mmmmmmmm GG

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    1. GG, in case you don't know it, corn starch is what you call cornflour. Something I had to learn when I moved from Texas to Ireland. LOL

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  11. Is there a substitute for the wheat flour??

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    Replies
    1. Sure, just use AP flour for the full amount!

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    2. Thanks Mary,think I may try to bake up some tonight!!

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    3. Thanks Mary,think I might try this recipe out tonight!!

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  12. Can you use self rising flour for the full amount and leave out the baking soda?

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    1. I don't see why not. Let me know how it works out!

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  13. Can I use chocolate pudding

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    1. Sure. Let me know how you like it!

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    2. Thamk you I will

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  14. how many dozen does this recipe make??

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    1. The recipe yield is 6 dozen cookies.

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  15. Where is the oatmeal? Not a good healthy cookie without oatmeal! This farm girl always made chocolate chip with oatmeal otherwise something missing.

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    1. I ADORE chocolate chip cookies made with oatmeal. That is my favorite recipe of all. Here is my favorite recipe of all: http://barefeetinthekitchen.blogspot.com/2011/11/i-want-to-marry-you-cookies.html

      However, plenty of people prefer their chocolate chip cookies with no oatmeal, so this one is for them!

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  16. Do u make up d pudding first or just use the powder form

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    Replies
    1. Just add the powder to the cookies.

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  17. Can you use all wheat flour and no AP?

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    1. I haven't tried that with this particular recipe, but if you try it, let me know how it works. I have this recipe for 100% Whole Wheat Soft and Chewy Chocolate Chip Cookies and I LOVE that version with all whole wheat flour.
      http://barefeetinthekitchen.blogspot.com/2011/09/100-whole-wheat-chocolate-chip-cookies.html

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    2. Making and sending some to my hubs deployed to Kuwait in his valentines care package. I just know he's going to love them! Thanks for sharing!

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  18. Is there a way you can make a smaller batch

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    Replies
    1. Sure thing. The recipe halves nicely.

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  19. what is a slip pad matt?

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    1. A Silpat mat is a silicone mat for the baking sheet. You can also use parchment paper or skip it entirely if that is more your style.

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  20. I COOKED THESE COOKIES WITH CHOCOLATE PUDDING AND I LOWERED THE TEMPERATURE TO 330 DEGREES AS MY OVEN GETS REALLY HOT...ALSO I USED A TEFLON PAN AND THE BOTTOMS WERE SLIGHTLY DARK SO I COOKED THEM 1 MINUTE LESS..THEN USED A SHINY COOKIE SHEET AND COOKED IT 11 MINUTES SO THATS WHAT I WILL DO NEXT TIME AS THEY TURNED OUT FABULOUS WITH THE SHINY PAN AT 11 MINUTES ON 330 DEGREES....THANK YOU FOR THIS :-)

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  21. I made these and they were great, but they seem to flatten out and then stick together once I put them in a container afterwards. Any thoughts?

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    1. I've never had these cookies flatten out when I made them. Possibly your butter was too soft or one of the dry ingredient measurements might have been off a bit. If they were fully cooked and sticking together, my guess would be that the flour might have been measured wrong. Without being in your kitchen with you though, it is hard to guess. I'm glad the taste was still great for you!

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    2. Thanks for your comments -- I actually have been letting the butter set out on the counter to soften. Is it better to use it straight from the refrigerator?

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    3. Soft enough to indent with your finger is great. Soft enough that your finger goes all the way through with very little pressure, is too soft. If your butter wasn't too soft, I'd add just a bit more flour to the next batch and see if that helps. It's possible that the weather, your altitude, or another random ingredient is affecting your results as well.

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  22. I a I am def going to make these some time this week!

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  23. So if we don't use whole wheat flour then we use 4 c of ap flour?

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  24. Do you think I can substitute these cookies instead of using the "toll house version" for a recipe where the base is the cookie dough? These sound so much better.

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    Replies
    1. Yes! I substitute homemade for store bought cookie dough in all recipes like that one. Enjoy!

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    2. on the back of a Toll house Nestles chips there's a recipe for choc chip cookies....that is what she was referring to....not store bought cookies.......in answer to the question Yes you can substitute for this recipe and add what you like.

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  25. Made choc chip cookies like these today but used a small box of instant butterscotch pudding mix. Yummy

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  26. Best choc chip cookie ever, my 13 year old son says they are "restaurant quality", recipe is easy to half.

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  27. Would it make a big difference if I use Sugar Free Pudding?? That's all I have at home and I'm trying to save a trip to the store. =)

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  28. LADIES!!!! LADIES !!!!! POLIZZZE!!!!......try using......banana pudding!!!!! NNNICE!!!!!!!!banana and chocolate.........YES!!!!!!!!!!!!!!!!!!!!!!!

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  29. My family has been making these for years. Like, 35 years... They are amazing! We use either vanilla or pistachio pudding for chocolate chip cookies. Or chocolate pudding for chocolate cookies. However, with all the sugar in the pudding, we've never used 1 1/2 cups of each sugar in addition! Or two packs of pudding, only one.

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  30. By white sugar do u mean granulated sugar or confectioner sugar

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  31. I am interested in trying the whole wheat flour for the healthier alternative. I dont understand the pudding (powder) would make it softer.. however i do know that the brown sugar is what makes the cookie harder ,rather than moist, I bake my cookies, and when cooled I put them in a container or baggie with a slice of bread. (any kind) this keeps the cookies moist and the slice becomes hard - this also can be done with your brown sugar to keep it from becoming a brown sugar rock. storae brown sugar in container with one slice bread and it never clumps . Try it and I will try your version too - Thanks !!

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  32. This is an awesome recipe. I've made them twice in the last 2 weeks. My son and his friend (older teens) said they were the best cookies they've ever had!!

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  33. Ive always added a BIG box of vanilla pudding to the Toll House recipe and have never adjusted the amount of sugar in the recipe...they turn out perfect every time.

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  34. Pudding isn't new I have been making my cookies this way for years got the recipe from all recipes.com....adding wheat is a great to add...

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  35. Made these several times. My daughter loves them, she brought some to her work, now I have to bake for her and her co-workers!

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  36. These cookies are great. I used all purpose flour. So good n moist n soft.

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  37. I made these over the weekend...with peanut butter chips.... They were delish!!!!
    Ericka

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  38. I've made 3 batches of these cookies.. nom nom nom..... :0)

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  39. I made these and they are so good I will be making them a lot everyone loved them

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  40. Made them they are a hit!

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  41. I love chocolate chip cookies with pudding mix, it's the only way I'll make them from now on. They come out so soft and delicious! One thing I have noticed is that if you have to walk away and refrigerate the mix, they don't look the same when you come back to bake the rest. This would only be a concern if consistency was an issue, they taste fine.

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  42. What would the recipe be for high altitude, over 7,000 ft?

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  43. I've made other homemade CC cookies before but These are now part of the family! The best d*** Cookies you taught me how to make. I don't know what it is about them...but they are sooooo good. Thank you

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  44. Another idea would be to scoop out the extra cookies, flash freeze on a cookie sheet, and then put in a freezer bag in the freezer. That way you wouldn't need to thaw out all the extra cookie dough to bake more, and just take out the number that you want to bake.

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  45. Cookies look delicious! First time EVER baking cookies, haha. Just a few questions. If I don't have a medium sized scoop how else could I measure how much dough to use for each cookie? Also, after scooping the dough onto the baking sheet do I need to flatten the cookie dough or just leave the cookie dough as is? THANK YOU!

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  46. FYI I have been adding pudding mix to my Christmas sugar cookies for years but have never tried it with choc chip cookies. Thanks for the recipe !

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  47. Just made these again tonight....best chocolate chip cookies ever!

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  48. I'm not sure I understand the one part of directions where it says "let cool on wire rack for 5 minutes"....who ever waits 5 minutes!!!! lol great recipe

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  49. Mentioned above that you use a silpat mat to bake the cookies for 11 minutes. Could you please let me know how long the cookies should be baked if using just a regular cookie sheet? Greatly appreciate it. Recipe is awesome! Thank you!!!

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    1. The baking time will be the same, Maggie. Enjoy!

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  50. I just made these but I didn't have vanilla pudding so I used one box of coconut cream and one box of banana cream pudding instead. OMG.........they are the most delicious cookies I have ever made!!!!! Thank you for sharing this recipe!

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  51. I have made these for years with white all purpose flour they are very good and everyone I know loves them I usually use chocolate pudding in them

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  52. I made these last night for our family Easter egg hunt today. Of course I had to sample one and they are absolutely fantastic. I used caramel bits, white choc chips as well as the semi sweet choc. I am sure they will be a hit. Thank you for the recipe for my cookie arsenal.

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  53. I've made these and they are Sooooo super yummy!!! I bought butterscotch chips and butterscotch pudding and they were amazing. I have cheesecake pudding and want to get white chocolate chips. You can change them up!!!!

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  54. I have made these for my coworkers and everyone absolutely loved them!!! They demanded I make more..

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  55. I made these and my grands loved them as well as I did.

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  56. Will chocolate pudding work with these cookies?

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  57. I made these for a work function and substituted butterscotch pudding for one of the vanilla and half the chocolate chips with butterscotch chips - they were a big hit!

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  58. Okay, dumb question but is the pudding already made when added to the batter? Or do you just dump in a dry package of pudding?

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    1. All you need is the dry package of pudding. Enjoy!

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