Chocolate Pudding Cookies
Yield: 3 dozen
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/3 cup granulated white sugar
- 2 large eggs, room temperature
- 2 1/4 tsp vanilla extract
- 2 1/3 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 1 box (3.9 ounce) instant chocolate pudding mix
- 3 Tbsp unsweetened cocoa powder
- 1 1/4 tsp baking soda
- 1/2 tsp salt
- 3 cups semisweet chocolate chips
Directions
- Preheat oven to 350°F.
- Beat butter and sugars in large mixer bowl until creamy.
- Add eggs, one at a time, beating well after each addition.
- Stir in vanilla.
- Beat in flour, pudding mix, cocoa powder, baking soda, and salt.
- Stir in chocolate chips.
- Drop by rounded tablespoon on baking sheet lined with parchment paper or silicone mat. (This allows for easier removal from pan after cooling. You can reuse the same parchment between batches to cut down on waste.)
- Slightly flatten cookies to even layer for more even cooking. Make sure edges stay rounded!
- Bake 8 minutes, or until golden brown. Cool on baking sheet for 2-3 minutes. Remove to wire rack to cool completely.
- For best results, bake one pan at a time in center of oven.
Recipe adapted from Princess Pinky Girl.
