Get ready to revolutionize your cookie game with the most decadent, melt-in-your-mouth chocolate chip cookies you've ever tasted! Imagine a cookie so incredibly soft, so richly flavored, that it'll make your taste buds dance with joy. Our Jell-O Pudding Chocolate Chip Cookies are not just another ordinary treat – they're a game-changing dessert that combines the classic comfort of chocolate chip cookies with the unexpected magic of instant pudding mix. Whether you're a baking novice or a seasoned pro, this recipe is about to become your new secret weapon in the kitchen!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 30 cookies
Ingredients
- 1 cup butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 package (3.4 oz) Jell-O instant pudding mix (chocolate)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the Jell-O instant chocolate pudding mix to the butter-sugar mixture and blend until fully incorporated.
- Beat in eggs one at a time, ensuring each egg is fully mixed before adding the next. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Fold in chocolate chips using a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until edges are lightly golden and centers appear set.
- Remove from oven and let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted. Room temperature butter creates the perfect cookie texture.
- Don't Overmix: Mix your ingredients just until combined. Overmixing can lead to tough, dense cookies.
- Uniform Sizing: Use a cookie scoop for consistent cookie sizes, which ensures even baking.
- Chill Option: For even richer flavor, chill the dough for 30 minutes before baking if you have extra time.
- Storage Hack: Place a slice of bread in your cookie container to keep cookies soft and fresh for longer.
- Chocolate Chip Distribution: Fold chocolate chips gently to prevent breaking them and ensure even spread.
- Cooling is Crucial: Let cookies rest on the baking sheet for 5 minutes before transferring to prevent breaking.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 35mg
