I like chocolate chip cookies. Actually, I love them
But there are many, many kinds of chocolate chip cookies.
Flat ones, fat ones.
Crispy ones, soft ones.
Some with nuts, some without.
and some made with Jell-O® Vanilla Puddin’ Mix!
I have been hearing about this for a while.
Supposedly you can add a Jell-O® pudding packet (or any brand, but look at the variety Jell-O has!) and it will make the cookie more moist. And it will stay moist for days.
I love moist chocolate chip cookies. My dad likes his crunchy, he even stores them in the fridge. But me, I want them soft. I have tried a few methods in the past when trying to achieve a soft chocolate chip cookie. One time I melted my butter with the sugar before baking, and that made a great chocolate chip cookie. And one time I used brown sugar and powdered sugar in the cookie dough, and that made for one killer chocolate chip cookie.
And this time I am using Vanilla flavored Jell-O® Pudding.
Chocolate Chip Puddin’ Cookies
yield: 28 – 32 cookies depending on size
1 cup Butter (2 sticks), softened
3/4 cup Brown Sugar
1/4 cup Sugar
2 Eggs
1 tsp Vanilla, optional
2 1/4 cups AP Flour
1 Vanilla Pudding (3.4oz) Mix, (or any flavor)
1 tsp Baking Soda
1 tsp Salt
1 cup Chocolate Chips
preheat oven to 350 degrees
1. Cream the butter and sugars together, about three minutes. Next add the eggs (one at a time) and the vanilla if using.
2. In a separate bowl combine the flour, dry pudding mix, baking soda and salt. Add to the wet mixture and mix until combined.
3. Add the chocolate chips and combine again.
4. Prepare your baking sheet with either pan spray or parchment paper. Scoop out tablespoon sized scoops and roll in a ball, having at least 1.5 inch space between each cookie.
5. Bake 8 minutes and remove from the oven. Let cool on the baking sheet 2 minutes before moving to a cooling rack.
These cookies are so moist and delicious! I don’t know what it is about the pudding mix, but it really makes the inside of these cookies so soft. I like mine a minute or two underbaked, and when warm I could taste the pudding mix in the cookie. This made a large batch and I wanted to test how long they stayed soft, but we couldn’t help ourselves (and I gave a few away) and they were gone by day 3. But by day 3 they were still as perfect as day 1.
