I know that I named this blog CUPCAKES and Sarcasm, but let me level with you… I’m a cookie fanatic! I. Love. Cookies. And we’re not talking about Oreos, Chips Ahoy or anything claiming to be made by magical elves. Sure, those are just fine, but I’m talking about right out of the oven, made from scratch cookies. Is there anything more glorious than that? Well, probably. I still think that it’s one of the most marvelous things that there is!
So let’s get to this recipe. There are some of Todd’s relatives that have told me that I’m to show up at any family event with these cookies in tow. I think that they’re joking, but I usually oblige anyway. I think that goes to show, though, just how good these cookies taste. They’re crispy on the edges, chewy and soft in the centers and loaded with vanilla flavor.
What makes these cookies different? A secret ingredient. Okay, maybe not so secret anymore. Years and years ago, a co-worker of mine gave me a tip about adding pudding to cookies. It seems that from then until now, people have caught on to this flavor-booster and it’s become rather trendy. Have you tried it yet?! It gives the cookies a crazy amount of flavor! I’ve found that you can pretty much add pudding to any cookie recipe, but I have two notes. One- it has to be INSTANT vanilla pudding. I don’t know the science behind it, but one time I bought the cook and serve by accident and the cookies didn’t turn out. Two- omit the salt. The pudding is packing a decent amount of sodium and you don’t want your cookies to be overloaded with salt. So simply just leave it out.
| Prep Time | 5 Minutes |
| Cook Time | 10-12 Minutes |
| Servings |
Dozen
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- 1 Cup Unsalted Butter, softened
- 1 Cup Brown Sugar
- 1/4 Cup Granulated Sugar
- 2 Tsp Pure Vanilla Extract
- 2 Large Eggs
- 2 1/2 Cups AP Flour
- 1 3.4 Oz Package Instant Vanilla Pudding
- 1 Tsp Baking Soda
- 2 Cups Milk Chocolate Chips
Ingredients
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- Preheat oven to 350 degrees. In the bowl of a stand mixer, add softened butter. Beat on medium-high speed until light and fluffy, about 3 minutes.
- Add both sugars and beat until combined and fluffy, about 1-2 minutes.
- Add eggs one at time, mixing after each addition. Add vanilla and mix well to combine.
- In a small bowl, whisk together the flour, pudding and baking soda.
- In 2 or 3 batches, add flour to the wet ingredients. Start on low speed, then moving up to medium speed to mix well after each addition.
- Remove bowl from mixer and stir in the chocolate chips by hand. You can leave some out and top the dough spoonfuls with a few chips to get that glamorous cookie look if you want.
- Drop healing tablespoons of dough onto an ungreased baking tray and cook for 10-12 minutes.
- Bake until the cookies are just slightly golden and then allow them to sit on the warm baking sheet for at least 5 minutes before removing to a cooling rack.
For perfectly soft cookies, the key is to slightly underbake them and then let them sit on the hot baking sheet for about 5-10 minutes. Remove them from the oven when they are golden around the edges and slightly golden on top.
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.
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