Published: · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!
Jump to Recipe
Cookie Butter Chocolate Chip Cookies are chewy and filled with tasty cookie butter and tons of chocolate chips, pudding mix helps ensure these cookies are soft for days!
Woah that's a mouthful. Cookie Butter Pudding Chocolate Chip Cookies...
I have wanted to make pudding cookies for ages. They always look so soft and perfect. I have had pudding boxes in the cupboard for ages and I don't really have a reason why it has taken so long to make some.
These cookies were amazing, thank god I gave half of them to my tax lady. Otherwise, I probably would have put myself into a cookie coma. And let's be honest I do that all too often.
You will love how soft these cookies stay... for DAYS! But let's be honest cookies don't usually last that long!
Let's get to the recipe.
Jump to:
- Ingredients
- Instructions
- More cookie recipes
Ingredients
- Unsalted Butter. Your butter needs to be softened to room temperature so it can cream with the sugars.
- Light Brown Sugar. Brown sugar not only sweetens the cookie but gives the cookie a warmer flavor thanks to the molasses in it. Brown sugar also provides a lot of moisture and chewiness to the cookie.
- Granulated Sugar. White sugar sweetens the cookie but also helps the cookies spread when baking.
- Large Eggs. Your eggs will need to be at room temperature. To do this quickly place the eggs in a bowl of warm water for 5-10 minutes before using them.
- Pure Vanilla Extract. Use the real stuff, trust me!
- Cookie Butter. You can get this at Trader Joe's or you can also use Biscoff Spread. Don't miss this cookie butter banana bread recipe!
- Flour. Make sure you measure your flour correctly this can drastically alter the shape and texture of your cookies. My ideal method is a scale to measure by weight as opposed to being volume with cups. If you do measure with cups make sure to use a spoon to scoop flour into the cup then use a knife to wipe the top of the cup so its exactly one cup.
- French Vanilla Instant Pudding Mix. This is the secret ingredient to a deliciously perfectly sweet cookie! Try this secret ingredient in this pudding banana bread recipe!
- Salt. Just a smidge helps brighten the other ingredients' flavor profiles.
- Baking Soda. This is what will help our cookies rise properly in the oven.
- Chocolate Chips. My favorite chocolate to use is Callebaut Chocolate Callets but you can also use regular chocolate chips or also chopped chocolate bars.
Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!
Instructions
We will chill this dough so no need to preheat your oven to start. We'll start by creaming the butter and sugars together.
In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer combine the butter and sugars.
Mix for 3 minutes on medium speed to fully incorporate and you've produced a creamy, fluffy mixture. Make sure to scrape down the sides of the bowl so everything is evenly incorporated.
Add the cookie butter and mix to fully combine.
Add in the vanilla and the first egg, mix to combine until no yolk remains. Scrape down the bowl and mix in the second egg.
In a medium bowl whisk together the flour, pudding mix, salt, and baking soda.
Gradually fold in the dry ingredients into the wet ingredients.
Fold in the chocolate chips, don't over mix.
At this point you can pre scoop the cookies I use a medium cookie scoop and place the dough balls on a small tray that you can cover in plastic wrap or a container with a lid. Let the cookie dough scoops chill in the fridge for at least one hour or up to three days.If you let the cookie dough chill for longer than one hour than let the dough balls rest at room temperature for 15 minutes before baking
When ready to bake preheat oven to 350F/180C and line baking sheet withSilpatliner, if using. Add cookie dough balls to the cookie sheet and spread at least two inches apart.
Bake for 9-11 minutes or until just set. Let cool on a tray on a wire rack for 10 minutes before transferring to wire rack. Store leftovers in an air-tight container for up to five days.
Check out this post on my Cookie Baking Tips
More cookie recipes
- If you're looking for a delicious chocolate chip cookie you gotta try my Ultimate Chocolate Chunk Cookies recipe.
- For a bit of everything in your cookie try this recipe for OTT Cookies
- Another cookie butter cookie recipe my readers love is this Cookie Butter Sea Salt Chocolate Chip Cookies
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.
Cookie Butter Pudding CC Cookies
Cookie Butter Chocolate Chip Cookies are chewy and filled with tasty cookie butter and tons of chocolate chips, pudding mix helps ensure these cookies are soft for days!
- Total Time: 1 Hour 21 Minutes
- Yield: 2.5-3 Dozen Cookies 1x
Ingredients
Units Scale
- 8oz (1 cup (2 sticks) Unsalted Butter, softened to room temperature
- 200 grams (1 cup) Light Brown Sugar
- 100 grams (½ cup) Granulated Sugar
- 2 Large Eggs, at room temperature
- 1 Tablespoon Pure Vanilla Extract
- 8oz (1 Cup) Cookie Butter or Biscoff Spread
- 250 grams (2 Cups) All-Purpose Flour/ Plain Flour
- 1-3.4oz Box French Vanilla Instant Pudding Mix
- ¼ Teaspoon Salt
- ½ Teaspoon Baking Soda
- 248 grams (1 ½ Cups) Chocolate Chips
Instructions
- In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer combine the butter and sugars. Mix for 3 minutes on medium speed to fully incorporate and produce a creamy, fluffy mixture. Make sure to scrape down the sides of the bowl so everything is evenly incorporated.
- Add the cookie butter and mix to fully combine. Add in the vanilla and the first egg, mix to combine until no yolk remains. Scrape down the bowl and mix in the second egg.
- In a medium bowl whisk together the flour, pudding mix, salt, and baking soda. Gradually fold in the dry ingredients into the wet ingredients.
- Fold in the chocolate chips, don't over mix. At this point you can pre scoop the cookies I use a medium cookie scoop and place the dough balls on a small tray that you can cover in plastic wrap or a container with a lid. Let the cookie dough scoops chill in the fridge for at least one hour or up to three days.
- When ready to bake preheat oven to 350F/180C and line baking sheet with Silpat liner, if using. Add cookie dough balls to the cookie sheet and spread at least two inches apart.
- Bake for 9-11 minutes or until just set. Let cool on a tray on a wire rack for 10 minutes before transferring to wire rack. Store leftovers in an air-tight container for up to five days.
Notes
Recipe idea/adapted fromInside BruCrew Life
- Author: Elizabeth Waterson I Confessions of a Baking Queen
- Prep Time: 10 minutes
- Cook Time: 11 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Recipe Card powered by
This recipe was originally published March 4, 2013 as of May 9, 2021 the photos and text have been udpated.
