Get ready to revolutionize your cookie game with the most incredible treat that will make your taste buds dance with joy! These Coconut Oil Chocolate Chip Pudding Cookies are not your ordinary chocolate chip cookies - they're a magical fusion of rich, creamy texture and irresistible sweetness that will have everyone begging for your secret recipe. Imagine a cookie so soft, so decadent, that it practically melts in your mouth with each heavenly bite, combining the tropical richness of coconut oil with the classic comfort of chocolate chips.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1/2 cup coconut oil, melted
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup instant vanilla pudding mix
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a medium-sized mixing bowl, combine the melted coconut oil, brown sugar, and granulated sugar. Whisk together until the mixture is smooth and well combined.
- Add in the large egg and the teaspoon of vanilla extract. Continue to whisk until the mixture is light and fluffy, ensuring the egg is fully incorporated.
- In a separate bowl, sift together the all-purpose flour, instant vanilla pudding mix, baking soda, and salt. This will help to evenly distribute the dry ingredients and prevent clumping.
- Gradually add the dry mixture to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Avoid overmixing, as this can lead to tough cookies.
- Fold in the chocolate chips, ensuring they are evenly distributed throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers look set. The cookies will continue to firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious Coconut Oil Chocolate Chip Pudding Cookies, perfect for sharing or indulging yourself!
Tips
- Make sure your coconut oil is melted but not hot when mixing with sugars to prevent ingredient separation.
- Sifting dry ingredients is crucial for achieving a smooth, lump-free cookie dough.
- Don't overmix the dough - mix just until ingredients are combined to keep cookies tender.
- Use room temperature egg for better incorporation and smoother batter.
- For perfectly uniform cookies, use a cookie scoop or tablespoon to measure dough.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- Store in an airtight container to maintain their soft, pudding-like texture.
- For extra indulgence, try using different flavored pudding mixes or add nuts for crunch.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 20g
Protein: 1g
Fat: 7g
Saturated Fat: 6g
Cholesterol: 10mg
