Tuesday, March 28, 2017

Soft Chocolate chip cookies

I've been wanting to try this recipe for a long time.  I prefer crispy cookies but I know a lot of people who like soft and moist so this recipe is for you.

When you go to the grocery store isle you realize it's a easy pick up for your sweet tooth. Hundreds of cookies in all shapes and sizes just waiting for you to choose them. My mom for one. As much as she baked and she baked a lot when you would look in her oven she had packs of the newest cookies out there and yes she kept them in her oven. I always worried when she used her oven if she ever forgot to take those packages out?  She said never and my children always new where to find them.

It's not just children who love to grab a few to satisfy their sweet tooth, adults too love the sweet pick up that it seems you can't eat only one of.  I'm not that much of a cookie person unless I'm making Italian, Ricotta or Biscotti.  They're my favorite and I have as of yet found a bought one that can compete.  

This is a good recipe and was very easy to make.

Enjoy!












    • 1 cup salted butter, softened
    • 3/4 cup brown sugar
    • 1/4 cup sugar
    • 1 (3.4 ounce) pkg. instant vanilla pudding mix, dry
    • 2 eggs (at room temp)
    • 1 1/2 teaspoons vanilla
    • 2 1/4 cup flour
    • 1 tsp baking soda
    • 1/2 tsp baking powder
    • 1 cup milk chocolate chips
    • 1 cup white chocolate chips (could also substitute for more chocolate chips)

Pudding cookie instructions

1. Preheat oven to 350ºF.

2. Cream together the butter and sugar in a large mixing bowl. Stir in pudding mix (dry) and vanilla.


3. Beat in one egg at a time.


4. In a separate bowl mix together flour, baking soda and baking powder. Then slowly stir into the wet ingredients. Then stir in the chocolate chips.


5. On a cookie sheet spoon  about a full teaspoon of cookie dough, making sure to allow room for cookie to spread.
 Bake for 8-10 minutes, or until they are brown.

 You want the center to look a little underdone. Let sit in the pan for 2 minutes, and then remove to a cooling rack.

****Note:  I allowed mine to set more than 2 minutes. Since they are soft they need to cool some to not break.

Happy Baking from my kitchen to yours,




I heart nap time 
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