Today’s post will be short and sweet—just like these Cheesecake Pudding Chocolate Chip Cookies. I know I’m supposed to have a story to tell, and I do, but not with this post.
I am a diehard cookie enthusiast. I think I’ve said that 100 times in less than 100 posts. I like to make cookies, eat cookies, drool over cookies, etc. Therefore, I suppose it’s time to share my very favorite chocolate chip cookie recipe with you guys.
I had always made regular brown sugar, white sugar, and flour chocolate chip cookies up until I did some work at a family owned grocery store’s bakery. Their recipe included instant vanilla pudding their cookie recipe. As a bit of a cookie snob, I wasn’t immediately interested.
How could you take a recipe that calls for scratch ingredients, and add instant pudding?
Oh, but was I wrong?
I later swapped out the vanilla for cheesecake—because cheesecake, duh. This recipe quickly became my favorite basic chocolate chip cookie recipe. I make them in small batches to avoid overindulging. I am not a responsible adult when left alone with two dozen cookies.
As I said, this is a pretty basic cookie recipe, with just one added ingredient, and it truly makes all the difference.
Pudding Chocolate Chip Cookies Recipe
I hope this recipe will satisfy your tastebuds as much as it does mine. It’s by no means extravagant, but if you are looking for a simple chocolate chip cookie recipe that takes less than 30 minutes, requires no refrigeration, and has a rich flavor and fudgy texture, this is the one for you.
As always, you can find me chit-chatting it up all over the web. Come join in on the crazy fun!