Beat in eggs, one at a time.
Mix in vanilla.
Stir in the entire packet of instant pudding mix.
→ Yes, add it now—it blends right in!
Step 5: Combine & Fold
Gradually add dry ingredients to wet, mixing on low until just combined.
Gently fold in chocolate chips (and nuts/toffee if using).
⚠️ Don’t overmix!
Step 6: Scoop & Bake
Use a cookie scoop or tablespoon to portion dough into balls.
Place 2 inches apart on baking sheets.
Bake 9–11 minutes, until edges are golden but centers still look slightly underdone.
💡 Pro tip: Take them out when they look underbaked—they firm up as they cool, staying soft inside.
Step 7: Cool & Devour
Let cool on the pan for 5 minutes—this lets them set without drying out.
Transfer to a wire rack… or eat warm off the sheet. We won’t judge.
💡 Pro Tips for Cookie Perfection
🧈 Use room-temp butter & eggs—they emulsify better = smoother dough.
🍪 Don’t overbake! Slightly underdone = chewy; overdone = crispy (still tasty, but not our goal).
📦 Make ahead: Dough balls freeze beautifully! Bake straight from frozen—add 1–2 mins.
🍫 Mix-ins matter: Try dark chocolate + sea salt, or white chocolate + butterscotch pudding.
🏷️ Label your pudding: Vanilla = classic; butterscotch = deep, caramel-like richness; chocolate = fudgy bomb.
🍽️ When to Serve These Golden Treasures
☕ With coffee or milk for afternoon bliss
🎂 As a last-minute host gift (wrap in a mason jar!)
🎁 In lunchboxes (kids never complain about these)
🫶 To someone who says, “I just need something sweet” —because sometimes, love is edible.
And if you eat three in a row while standing at the counter?
That’s called quality control.
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