Triple Chip Pudding Cookies
Triple Chip Pudding Cookies are thick, soft, and loaded with chocolate chips. The center is melty and gooey, while the edges are buttery and crisp!
Have you guys MISSED ME? Did you even realize I’ve been gone for like 2 weeks? I haven’t taken that long of a blogging break in the almost 10 years I’ve been doing this…so while I am sure you guys didn’t even realize things have been a little quiet around here, I was very aware.
But the break was intentional. I just needed a little time off to enjoy summer, kids, trips etc without STRESSING! I mean, don’t get me wrong, I have taken many vacations over the years, but I have always had content running seamlessly here, 3 days a week so no one would notice. BUT I’ve realized, that I am probably the only one who ACTUALLY notices! ha! So I took a few weeks completely off and it felt good.
And you didn’t even notice. And were still friends. See how that works?
MY OTHER RECIPES
ANYHOW, I’m coming back with a solid recipe that you should probably make. Triple chip pudding cookies are easy, they’re freaking delish, and everyone loves them. Plus, you can use whatever chips you want. I love a pudding cookie like my Soft Sprinkle Pudding Cookies, or my Pistachio Pudding Cookies and these another HUGE favorite!
I know I will get the question, “can I use chocolate (butterscotch etc) pudding?” And yes, you certainly can, so get creative!
And of course, yes you can absolutely use any combination of chocolate chips that you like! I used semi-sweet, milk, and white!
The dough comes together in just a few minutes. Adding the dry pudding mix into the cookie dough gives them a slightly melty, soft texture!
I use a large cookie scoop when I make these, which is almost 1/4 cup of dough!
They bake up SO perfect. I make sure they are lightly golden at the edges, but also a little underdone on the inside.
And when you break them open you get this glorious site…
I know you will love these so so much!
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Triple Chip Pudding Cookies are thick, soft, and loaded with chocolate chips. The center is melty and gooey, while the edges are buttery and crisp!
Ingredients
- 1 cup butter, room temperature
- 1 cup light brown sugar
- 1 (3.4- ounce) package instant vanilla pudding
- 2 teaspoons vanilla
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon flaked sea salt
- 2 1/2 cups all purpose flour
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and brown sugar on medium speed for 3 minutes. Add in the dry pudding mix, and mix on medium for an additional minute, scraping the sides of the bowl as necessary.
- Add in the vanilla, eggs, baking soda, baking powder and slat. Mix for 1 minute, until evenly incorporated.
- Turn mixer to low and add in the flour, mixing until just combined.
- Stir in the chips until evenly distributed.
- Using a large (3- tablespoon) cookie scoop, drop the dough onto the prepared baking sheet 2- inches apart. Bake for 10-12 minutes, until lightly golden at the edges.
- Allow the cookies to cool on the baking sheet for 3 minutes, and then transfer to a wire rack to cool completely.
Notes
You can use any combination of chocolate chips that you would like
Store airtight at room temperature for up to 3 days.
If you use a smaller cookie scoop, decrease bake time to 8-9 minutes. Be careful not to over-bake. They might seem a little under-done, but they will continue to bake on the cookie sheet as they cool.
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I noticed and you were missed, but no hard feelings – everyone deserves a break. I am not normally big into Instagram stories; I’ll watch them occasionally, but never go out of my way to check them out. UNTIL you were on your cruise and I got hooked on all the beautiful pictures you were posting. I found myself checking in on your Instagram stories every single day to make sure I didn’t miss any of the amazing pictures. Thank you for sharing! I’m so ready to go to Alaska now!!
Love hearing this! I plan on posting about my cruise in the next few weeks!
I did notice and I am so glad you’re back! But I also follow you on Instagram and knew you were in Alaska! *stalker much* 🙂
I hope you talk about your cruise sometime soon!
haha! I actually plan on writing a post about it in the next few weeks!
How about a sugar free Jello pudding Mix?
I noticed… but we’re still friends! Was also “stalking” you on Instagram. ; )
I have used a very similar recipe for chocolate chip cookies to this one for several years now, and I have always received rave reviews on them. However, my recipe only uses one kind of chocolate chip, so I will have to try your recipe with the 3 different chocolate chips. However, we love chopped walnuts in our chocolate chip cookies, so I would definitely want to add those to your recipe, as well.
★★★★★
Awe, my daughter and I will definitely be making the cookies. They sound so yummy. I’m glad I found you! Thank you so very much! Michelle Stinnett-Akers.
Charleston, WV
Great recipe, did half cake flour half AP..WINNER RECIPE!
★★★★★
Love it!!
Hope you had a great birthday! Yes, you were missed. 🙂 I made the newly-rephotographed Oreo Bark while you were gone! Glad to see you are taking care of yourself and giving yourself the break you needed.
Thank you so much!!
DANGER!! I made these and can’t stop eating them! So good!
will make this recipe but dough should be refrigerated a couple of days before baking
you can always chill dough if you prefer, but this dough doesn’t need to be refrigerated!
Cookies came out completely flat 🙁
oh wow that’s super strange! They should be very thick cookies. Are you at a higher altitude?