Chocolate chip pudding cookies are soft, chewy, chocolaty, sweet little treats. Easy to make and even easier to eat!
I’m going to start a revolution. It’s going to be amazing and you’re going to want a piece of it. I have a vision of thousands, no hundreds of thousands marching with me for my goal. It will blow your mind. It will change the world.
I bet you can’t wait to hear what it is.
Do Nothing Monday.
That’s right. Do Nothing Monday. See, the weekend is great, but you end up burning whatever free time you don’t have to be in the office doing family events, catching up with friends, grocery shopping, shopping in general, cleaning, laundry… ugh…
That’s why I started the Do Nothing Monday. It’s my day. Mine. Yeah, I’m selfish. But on Monday, Handsome is back to work and it’s my day to wake up fresh and rejuvenated knowing I get to knock the things the list that I want to get to knocking. Like baking chocolate chip pudding cookies.
I usually spend the day working on websites, cooking, and dancing about the kitchen to my own speed.
I suggest you try it too and join me in my Do Nothing Monday revolution.
Chocolate Chip Pudding Cookies
- 1 cup butter, room temperature
- 1/4 cup sugar
- 3/4 cup brown sugar
- 1 package instant vanilla pudding
- 1 egg
- 1 tsp vanilla
- 1/4 cup sour cream or plain yogurt
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups chocolate chips
Preheat oven to 375 degrees F.
Beat butter and sugars together in a standing mixer until fluffy. Add pudding, egg, and vanilla. Add flour, baking soda, and salt. Stir in white chocolate chips.
Spoon onto parchment paper lined baking sheets.
Bake at 375 f for 7-10 minutes.
Let cool on a wire baking rack.
Viva la resistance!