Pudding Cookies II

Ingredients

• 2 cups all-purpose flour
• 1 (3.4 oz) package instant vanilla pudding mix
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 3/4 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl, whisk together the flour, pudding mix, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract.
4. Gradually beat the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips.
5. Drop dough by heaping tablespoonfuls onto the prepared baking sheets. Bake for 10 minutes, or until the edges are lightly browned.
6. Remove from oven and let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Interesting Facts

• Pudding mix is the secret ingredient that makes these cookies so soft and chewy.
• These cookies can be stored in an airtight container for up to 1 week.
• You can substitute the semisweet chocolate chips for white chocolate chips or peanut butter chips.