Triple Chip Pudding Cookies Are Thick, Gooey, and Delicious!
Triple chip pudding cookies are easy, freaking delish, and everyone loves them. I have gotten stopped in the chaos of Disney World by a reader telling me how much she loved THIS recipe. I am telling you it’s a winner. Even if you’re not into the “triple chip” situation you can absolutely use this cookie recipe as a base for whatever you want to throw into your cookie dough! Use whatever chips you want. You know I love a pudding cookie like my Soft Sprinkle Pudding Cookies, or my Pistachio Pudding Cookies and these another HUGE favorite!
Triple Chip Pudding Cookies Are Thick, Gooey, and Delicious!Triple Chip Pudding Cookie Ingredients:Can You Use A Different Flavor Pudding Mix?Chocolate Chip Variation Ideas:Instructions:Get the Recipe
Triple Chip Pudding Cookie Ingredients:
Butter at room temperatureLight brown sugarInstant vanilla pudding. You aren’t making the pudding, you’re just throwing the dry pudding mix right into the cookie dough.Vanilla extract Large eggs. Baking sodaBaking powderFlaked sea saltAll purpose flourSemi-sweet chocolate chipsMilk chocolate chipsWhite chocolate chips
Can You Use A Different Flavor Pudding Mix?
I know I will get the question, “can I use chocolate (butterscotch etc) pudding?” And yes, you certainly can, so get creative! Just make sure it’s Instant Pudding Mix!
Chocolate Chip Variation Ideas:
Use all semi-sweet chips instead of the 3 chips if that’s what you have on hand.Swap in butterscotch chips for the white chocolate. Swap out the semi-sweet chips and try adding peanut butter chips.Use some chocolate chunks and some chips!
Instructions:
PRO TIP: I use a large cookie scoop when I make these, which is almost 1/4 cup of dough! These are big and thick cookies! They bake up SO perfect. I make sure they are lightly golden at the edges, but also a little underdone on the inside. And when you break them open you get this glorious site… I know you will love these so so much!
You’ll also sign up to get new recipes in your inbox. Δ Store airtight at room temperature for up to 3 days. If you use a smaller cookie scoop, decrease bake time to 8-9 minutes. Be careful not to over-bake. They might seem a little under-done, but they will continue to bake on the cookie sheet as they cool.
