Basically, you make cookie dough as you usually would but then instead of making it into little cookies you can eat in a bite or two, you put all the dough into one big skillet and bake it until it’s a golden brown, slightly underdone giant cookie you can pretty much face plant into.įor this cookie, I decided to use dark chocolate chips because…well… I like dark chocolate better. Have you ever made a skillet cookie before? They are all kinds of easy. Now I’m using them to make this big ‘ol chocolate chip skillet cookie. I use them for everything.Īnd this is not sponsored in any way. They are by far the most used cookware in my kitchen. Basically, this Vanilla Pudding Chocolate Chip Skillet Cookie is all kinds of awesome. This skillet cookie has dark chocolate chips AND vanilla pudding mixed in for an extra chewiness factor. I’ve got a big ‘ol skillet cookie for you. Again, make sure you don't overheat that butter.Guys, I have a cookie for you today. However, microwaves are also different for us all so I recommend melting your butter in 10 second increments to find the perfect timing for you and your microwave. I found microwaving cold, refrigerated butter for 30 to 40 seconds or room temperature butter for 20 to 30 seconds is about the perfect time. The butter needs to be melted (with still a couple chunks of solid butter floating in the liquid butter) and cannot be hot at all. Second, the butter temperature DOES matter! Like I mentioned, I've tried the butter cold, room temperature, melted, and hot. This will allow them to continue to baking process from the heat of the baking sheet while slowly cooling down. Once removed from the oven, allow them to completely cool down on the baking sheet. If you're unsure about the color, I would error on the side of slightly under-baking these bad boys and go by your kitchen timer (8 to 10 minutes only). Like I mentioned, I’ve been bombarded with requests for this recipe and look forward to hearing your feedback! I hope they’re as successful for you as they were for me!ĭo NOT over-bake! The cookie should only bake until there is a hint of golden brown and then removed from the oven. Again, make sure you don’t overheat that butter. Second, the butter temperature DOES matter! Like I mentioned, I’ve tried the butter cold, room temperature, melted, and hot. If you’re unsure about the color, I would error on the side of slightly under-baking these bad boys and go by your kitchen timer (8 to 10 minutes only). Here are the two most common instructions which I think are included in almost every single chocolate chip cookie out there:įirst, do NOT over-bake! The cookie should only bake until there is a hint of golden brown and then removed from the oven. Since each cookie recipe is slightly different, I wanted to figure out what most cookie recipes had in common. I have read TONS of recipes and reviews on chocolate chip cookie recipes during the process. Well, I’ve finally figured it out and can’t wait to hear your feedback! OR with 2 eggs verses 3 eggs and different measurements of flour to even out the additional dryness of adding instant vanilla pudding. I have attempted these cookies at least 5 or 6 times with different techniques like cold butter verses room temperature butter verses melted butter (melted butter won, BTW). I made these cookies for church yesterday and they were a HUGE hit! I’ve been playing with this recipe for a few months now and wish I could say it only took me only a couple tries to create an easy, fool proof chocolate chip cookie recipe that was addicting. Who knew vanilla instant pudding could be such a killer secret ingredient to THE perfect, MOST chewy, absolutely softest and best chocolate chip cookie recipe?!?!
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