Salted Caramel Chocolate Chip Pudding Cookies
Salted caramel chocolate chip cookies that stay soft and chewy for days — the pudding-mix trick bakes them thick and tender with a salty-sweet edge.
Salted Caramel Chocolate Chip Pudding Cookies
Salted caramel chocolate chip cookies that stay soft and chewy for days — the pudding-mix trick bakes them thick and tender with a salty-sweet edge.
These salted caramel chocolate chip cookies are soft, chewy, and salty-sweet — a little Fancy Monkey Salted Caramel Pudding Mix whisked into the dry ingredients adds the starch that bakes them thick and keeps them tender for days, while the salted caramel plays off the semi-sweet chips. No dough chilling, ready in about 30 minutes.
SERVINGS
About 2 dozenACTIVE TIME
15 minFULL TIME
15 minINGREDIENTS
• 2¼ cups All-purpose flour, spooned and leveled
• ½ cup Fancy Monkey Salted Caramel Pudding Mix (whisked into the dry ingredients)
• ¾ tsp Baking soda
• ½ tsp Salt
• 1 cup Unsalted butter, softened to room temperature (vegan butter works too)
• ¾ cup Light brown sugar, packed
• ¼ cup Granulated sugar
• 2 Large eggs, room temperature
• 1 tsp Vanilla extract
• 2 cups Semi-sweet chocolate chips
To finish
• Flaky sea salt (optional, but it makes the salted caramel sing)
INSTRUCTIONS
01. Heat the oven
Preheat to 350°F and line two baking sheets with parchment.
02. Whisk the dry
In a bowl, whisk together the flour, Salted Caramel pudding mix, baking soda, and salt until evenly combined.
03. Cream the butter
Beat the butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes. Beat in the eggs one at a time, then the vanilla.
04. Bring it together
Add the dry mixture to the wet and mix on low just until combined — don't overmix. Fold in the chocolate chips.
05. Scoop
Drop rounded 1½-tablespoon balls of dough onto the sheets, about 2 inches apart.
06. Bake
Bake 9–11 minutes, until the edges are set but the centers still look soft. Sprinkle with flaky salt while warm. Cool on the sheet 5 minutes, then move to a rack.
TIPS
These stay soft in an airtight container up to 5 days — the pudding mix is doing that. Scoop and freeze the dough in balls for fresh cookies on demand (add a minute to the bake), or sandwich two cooled cookies around Fancy Monkey No-Churn Vanilla for ice cream cookies.
FAQ
The starch in the pudding mix makes the cookies thick, soft, and chewy and keeps them tender for days; the Salted Caramel mix also adds a salty-sweet caramel note.
No — this dough bakes straight from the bowl. Scoop and bake, no chilling needed.
The pudding mix locks in moisture, so stored airtight these stay soft for up to 5 days.
Yes — scoop the dough into balls and freeze, then bake from frozen with an extra minute or two.
Yes — use vegan butter and your favorite egg replacer; the cookies still bake up soft and chewy.
