Whole Wheat Chocolate Chip Pudding Cookies
These Whole Wheat Chocolate Chip Pudding Cookies make the best sweet treat when you want a cookie! Baked with whole wheat flour so no need to feel guilty!
Servings: 2 dozen
- 1 cup unsalted butter at room temperature
- 1/4 cup sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1/2 tsp. vanilla extract
- 2 1/4 cups Whole Wheat Flour
- 3.4 oz. package Instant Vanilla Pudding Mix
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup milk chocolate chips
- 1 cup white chocolate chips
Preheat oven to 350 degrees F. Line a baking sheet with a silpat liner or parchment paper.
With an electic mixer, cream butter and sugars until well combined in a large bowl. Add eggs and vanilla mixing to combine. Stir in the pudding mix and then the flour, baking soda and salt. Mix until well combined and starts to form a dough. Fold in the chocolate chips until combined, do not over mix.
Once the dough is formed, scoop dough with a mini ice-cream scoop and place in the freezer refrigerator for 1 hour or freezer for 20 minutes.
After the dough has been chilled, place dough 1 inch apart from each other. Bake for 10-12 minutes until cooked through and golden brown. Place on a cooling rack and let cool for 10 minutes! Enjoy!
*If you prefer to use regular All-Purpose Flour in this recipe instead of Whole Wheat Flour you can.
*You can use any type of chocolate chips that you want! Butterscotch, peanut butter, dark chocolate, or a combination of any would work out great.
Serving: 1cookie | Calories: 137kcal | Carbohydrates: 10.7g | Protein: 1g | Fat: 10.4g | Saturated Fat: 6.4g | Cholesterol: 37mg | Sodium: 172mg | Sugar: 10.7g