Jello Pudding Chocolate Chip Cookies
Soft, chewy chocolate chip cookies infused with Jell-O pudding mix for a deeply chocolatey flavor and moist texture
Equipment
- 1 Mixing bowls
- 1 Whisk or electric mixer
- 1 Measuring cups/spoons
- 1 Baking sheets
- 1 Silicone baking mat or parchment paper
- 1 Cooling rack
- 1 Optional: Cookie scoop
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar packed
- 2 tsp vanilla extract
- 2 large eggs room temperature
- 2 cups semi-sweet chocolate chips or chocolate chunks
- 1 box instant chocolate pudding mix 3.9 oz/110g
Instructions
- Prep: Preheat oven to 375°F (190°C). Line baking sheets with parchment.
- Dry Mix: In a bowl, combine flour, baking soda, salt, and pudding mix.
- Wet Mix: In another bowl, beat butter, sugars, and vanilla until creamy. Add eggs one at a time.
- Combine: Gradually mix dry ingredients into wet until just combined. Fold in chocolate chips.
- Bake: Roll dough into 1-inch balls. Place 2 inches apart on sheets. Bake 8–10 mins until edges are golden.
- Cool: Let cookies rest on sheets 5 mins, then transfer to a rack.
Notes
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Budget Breakdown:
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Flour: $0.30 | Sugar: $0.30 | Butter: $2.00 | Eggs: $0.30 | Vanilla: $0.20
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Chocolate chips: $2.00 | Pudding mix: $1.50 | Total: $5.25
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Storage: Keep in an airtight container for 5 days or freeze dough balls for 2 months.
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Variations: Add nuts, use white chocolate chips, or swap pudding flavors (e.g., vanilla for lighter texture).