The BEST Pudding Cookies

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 3/4 cup Brown sugar, packed
  • 1 1/2 cups Chocolate chips
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 1 box Vanilla pudding mix, instant

• Dairy

  • 1/2 cup Butter, unsalted

Found on crazyforcrust.com

Description

Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1 egg
• 1 box (3.4 ounces) Instant Vanilla Pudding Mix (or any flavor)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups all purpose flour
• 1 1/2 cups chocolate chips (or any candy/chips)

Directions

• Note: This dough requires chilling. Cream butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix in egg and vanilla until smooth. Add pudding mix, baking soda, and salt. Mix until combined. Mix in flour, then stir chocolate chips or other mix-ins. Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered with parchment or a silpat baking mat. There’s no need to space them out, you’re going to chill them. Cover and chill for at least 1 hour. Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place chilled cookie dough balls 2” apart on cookie sheet. Bake 9-11 minutes or until the edges just start to turn brown. Cool 5 minutes on cookie sheet before transferring to a rack to cool completely. Store in an airtight container for up to 4 days or freeze for up to one month.