Chocolate Chip Pudding Cookies

1. Preheat the Oven – Set oven to 350°F (175°C). Prepare baking sheets with parchment paper for easy cleanup.

2. Cream the Butter and Sugars – In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy. This step is key for a tender crumb.

3. Incorporate Eggs and Vanilla – Beat in eggs one at a time, then add vanilla extract. Mix until smooth.

4. Mix the Dry Ingredients – In another bowl, whisk together flour, pudding mix, baking powder, baking soda, and salt.

5. Combine Wet and Dry – Gradually mix the dry ingredients into the wet mixture until just combined. Avoid overmixing.

6. Add the Chocolate Chips – Fold in the chocolate chips so they’re evenly distributed.

7. Scoop and Bake – Drop tablespoon-sized portions of dough onto baking sheets, spacing them about 2 inches apart.

8. Bake Until Golden – Bake for 9–11 minutes or until the edges are lightly golden and the centers are set.

9. Cool Before Serving – Let cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack.

Chocolate Pudding Cookies

1. Prepare Baking Sheets – Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

2. Mix Dry Ingredients – In a medium bowl, whisk together flour, cocoa powder, and baking soda.

3. Cream the Butter and Sugars – In a large mixing bowl, beat butter, brown sugar, and granulated sugar until smooth and creamy.

4. Add Eggs and Vanilla – Beat in eggs one at a time, followed by vanilla extract.

5. Incorporate Pudding Mix – Mix in the chocolate pudding powder until fully combined.

6. Combine Wet and Dry – Gradually blend the dry mixture into the wet mixture until a thick dough forms.

7. Fold in Chocolate Chips – Stir in the chocolate chips, distributing evenly throughout the dough.

8. Bake – Scoop dough onto prepared sheets and bake for 10–12 minutes. The centers should remain slightly soft.

9. Cool and Serve – Allow to cool on baking sheets for 2–3 minutes before moving to a cooling rack.

Strawberry Pudding Cookies

1. Preheat the Oven – Heat oven to 350°F (175°C) and line baking sheets with parchment paper.

2. Cream Butter, Sugar, and Gelatin – Beat butter, granulated sugar, and strawberry gelatin powder until light and fluffy.

3. Add Eggs and Extracts – Beat in eggs, strawberry extract, food coloring if desired, and vanilla extract.

4. Mix Dry Ingredients – In another bowl, whisk together flour, cheesecake pudding mix, baking powder, baking soda, and salt.

5. Combine Wet and Dry – Gradually add the dry ingredients into the wet mixture until just combined.

6. Add White Chocolate Chips – Fold in 10 ounces of the white chocolate chips, reserving some for garnish.

7. Scoop Dough – Drop rounded tablespoons of dough onto baking sheets.

8. Bake to Perfection – Bake for 9–11 minutes or until the cookies are just set.

9. Add Finishing Touches – Press remaining white chocolate chips into the warm cookies for a polished look.

10. Cool Before Serving – Transfer to a cooling rack after resting for 2 minutes.