Her terrible-baking-skills tirade sent me into a recipe testing tail spin, where I worked out all the things that she might have done wrong and put together a guide on How to Make Pudding Cookies. This is a place where we can argue about coleslaw, and whether or not it warrants being called Carolina Style, people literally throw down about whether or not to make oatmeal with milk or water, and I get really heartfelt emails from people that relate to my story about popovers and going to Neiman Marcus with my dad as a little girl.Īwhile back we had a friend named Vicki that had a serious attitude about her ability to make Pistachio Pudding Cookies. So do I though, so I suppose you landed in the exactly right place. If there’s one thing I can say about Sugar Dish Me readers it is that they are … ENGAGING. I pull the sheet out them and let them finish cooking for a few minutes on the hot cookie sheet before moving them to a cooling rack.This recipe for Best Soft Chocolate Chip Pudding Cookies is a stand out! Simple to make, soft, and loaded with gooey melted chocolate chips. They’ll look like they’re just starting to get golden brown around the edges and might still look a little uncooked in the middle. I like my cookies really gooey, so I nearly always remove them around 8 minutes. Drop your dough by spoonfuls onto the cookie sheets and then bake for 8-10 minutes. You want to preheat your oven to 375 and use non-stick cookie sheets. If it isn’t, I bake right away and take my chances. If it’s a hot, humid day, this can make a big difference so go ahead and plan on refrigerating the dough first. The point of refrigerating your dough is because then it doesn’t spread as much when you’re cooking it. I’ve done both and honestly, the only time I notice a huge difference is when it’s really hot or humid out. Start baking right away, because who has time for all that?.Refrigerate your dough for about 30 minutes before you bake the cookies.There are 2 schools of thought on your next step: DRY pudding mix gets added right to the cookie batter! Chocolate Chip Cookies with Vanilla Pudding Mix I’ve had some people come back and tell me that’s what they’ve done and I have so much trouble not shaking my head right in front of them. You do NOT make the pudding as the box directs. I do want to be very clear, though, that you use the dry pudding mix straight from the box. Which is great if you’re making them for a party or somewhere that you want to get them done a day or so ahead of time. I had always followed the Nestle Tollhouse Chocolate Chip Cookie recipe, so it was hard for me to stray from it.īut these chocolate chip cookies with vanilla pudding not only taste very similar to the Nestle version, but they last longer too. It keeps them fresh longer! This is a trick I learned many, many years ago and at first I doubted it. Why Do You Use Vanilla Pudding in Cookie Recipes? I have made some pretty amazing desserts over the years, and I still get asked to bring these chocolate chip cookies most places! Which is definitely not a bad thing, because they make SO many that it’s great for parties or school functions. Because there’s nothing quite as satisfying as a warm, gooey chocolate chip cookie! But if you really struggle with baking, you can always sign of for a cookie subscription! Honestly, I think every crappy baker needs one too. Every good baker needs a classic chocolate chip cookie recipe in his/her arsenal.
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