Triple Chocolate Chip Pudding Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 1/3 cup All-purpose flour
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar, light
  • 3/4 cup Granulated sugar
  • 1 1/3 cup Milk chocolate chips
  • 1 tsp Salt
  • 1 1/3 cup Semi-sweet chocolate chips
  • 2 tsp Vanilla extract, pure
  • 1 (3.4 oz box Vanilla pudding mix, instant
  • 1 1/3 cup White chocolate chips

• Dairy

  • 1 cup Butter, salted

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 2⅓ cup all-purpose flour
• 1 (3.4) oz box instant vanilla pudding mix
• 1 tsp salt
• 1 tsp baking soda
• 1 cup (2 sticks) salted butter, softened
• ¾ cup granulated sugar
• ¾ cup light brown sugar
• 2 tsp pure vanilla extract
• 2 large eggs
• 1⅓ cup semi sweet chocolate chips
• 1⅓ cup milk chocolate chips
• 1⅓ cup white chocolate chips

Directions

• In a medium-size mixing bowl sift together the flour, pudding mix, salt and baking soda. Set aside
• Using an electric mixer cream together the butter, granulated sugar, brown sugar and vanilla.
• Beat on high speed for 2 minutes or until fluffy and light beige in color.
• Add the eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl.
• Lower the speed of the mixer and gradually add the dry ingredients to the bowl. After all has been added beat for 1 minute or just until fully combined. The dough will be thick
• By hand mix in the chocolate chips until evenly distributed. Place into an airtight container and chill for 2 hours or overnight.
• To bake: Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
• Use a 2 oz ice cream scoop to divide the dough placing at least 2-inches apart on the baking sheet. Use floured fingers to slightly flatten the centers.
• Bake for 15 minutes or until lightly golden. Cool on the cookie sheet for 5 minutes them remove to a cooling rack to cool completely.
• Store at room temperature in an air tight container.