Soft & Chewy Basic Pudding Cookie Dough
Why Pudding in Cookie Dough?
Traditional cookie dough relies heavily on the balance of sugars and fats. By incorporating Instant Pudding Mix, you introduce modified cornstarch and extra flavorings that change the science of the bake. The starch in the pudding mix binds with the moisture in the butter and eggs, creating a “soft-set” structure. This prevents the cookies from spreading too thin and ensures a tender, melt-in-your-mouth crumb that stays soft for up to a week.
Ingredients: The Foundation
- ¾ Cup Unsalted Butter (Room Temperature): Provides the classic rich flavor and structure.
- ¼ Cup Shortening: The “secret” for lift. Shortening has a higher melting point than butter, which prevents the cookies from spreading too much and gives them a soft, cloud-like texture.
- 1 ½ Cups Granulated Sugar: For sweetness and crisp edges.
To complete this dough, you will also need:
- 1 Package (3.4 oz) Instant Pudding Mix: Vanilla is the standard, but you can swap for Chocolate, Butterscotch, or Lemon.
- 2 Large Eggs: For binding and moisture.
- 1 tsp Vanilla Extract: To enhance the aromatic profile.
- 2 ¼ Cups All-Purpose Flour: The bulk of the dough.
- 1 tsp Baking Soda: For leavening.
“Pro Tip: Always use Instant Pudding Mix, not the ‘Cook & Serve’ kind. The instant version contains the specific starches required to react with room-temperature ingredients.”
