What I’m about to tell you will change your life forever. Seriously.
Out of all the desserts in the world, cookies have gotta be the most versatile and the most popular. I mean, they have their own grocery aisle for goodness sake. My favorite thing about cookies is that they make great gifts. It’s your birthday? Here’s some cookies! You did something nice for me? Here’s some cookies to say thank you! My other favorite things about cookies (besides their deliciousness) is that they are fairly simple and quick to make and that there are SO MANY options for flavors! For someone like me, I rarely make the same thing twice (especially desserts), so cookies are great for mixing things up without having to experiment with new, crazy recipes.
So now for the secret that will change your life….You ready? Here comes….PUDDING! Yes, pudding. I learned (thanks to the internet) that putting pudding mix into your cookie dough will make the cookies soft and chewy. It also adds an additional level of flavor. The cookies never get hard and crumbly, even after sitting out a couple days. This was my first experience with pudding cookies, and it definitely exceeded my expectations. I have sworn to never again make cookies without pudding mix, and once you give it a try, you’ll feel the same way! They’re that good.
- 1 cup unsalted butter, at room temperature
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 (3.4 oz) package white chocolate instant pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose Gold Medal flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chopped Oreos
- 1 1/2 cups white chocolate chips
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Using a mixer, beat together butter and sugars until creamy. Add in white chocolate pudding mix, eggs, and vanilla extract.
- In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in the Oreos and white chocolate chips.
- Drop cookie dough by rounded tablespoons onto prepared baking sheet. (My first batch was lumpy and ugly, so for my second batch I smushed them flatter on the sheet and they turned out better)
- Bake for 10 minutes, or until slightly golden around the edges and set. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack and cool completely.
Source: Two Peas and Their Pod