Family Recipes: Steph's favorite Chocolate pudding cookie

Pudding Cookie Recipe

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings:

1 cup salted butter (softened)
3/4 cup light brown sugar
1/4 cup granulated sugar
1.5 teaspoon vanilla extract
2 eggs
2 1/3 cups all-purpose flour
3.4 oz package instant vanilla pudding mix (add the dry mix)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup semi-sweet chocolate chips , more to taste
3/4 cup white chocolate chips (could also substitute for dark chocolate chips or milk chocolate chips)

Preheat oven to 350ºF. Line baking sheet with parchment paper. Cream together the butter and sugars in a large mixing bowl. Mix for about 1-2 minutes until smooth and fluffy. Add in vanilla and beat in one egg at a time.
In a separate bowl, mix together flour, pudding mix, baking soda, baking powder and salt. Then slowly stir into the wet ingredients. Then stir in the chocolate chips.
Use a medium cookie dough scoop to scoop the dough onto the baking sheet.
Bake for 8-10 minutes, or until the edges are lightly golden brown. You want the center to look a little underdone. Let sit on pan for 2-5 minutes, and then remove to a cooling rack. Enjoy with a cold glass of milk!

It must be instant pudding mix (not cook & serve).
You can substitute other flavors of pudding mix (i.e. chocolate, butterscotch, etc.), however vanilla is my favorite.

Freezing instructions:

Dough: Freeze the cookie dough in balls until solid and then keep in a freezer bag. To bake from frozen, place cookie dough balls on a parchment or silpat lined baking sheet and let sit at room temp while the oven heats up. Then add 1-2 minutes to the original cooking time.
Baked cookies: Let cool completely, then add to a freezer bag. Store in freezer for up to 3 months.