Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
In a mixing bowl, beat softened butter with sugars until well blended. Add vanilla extract and eggs, beat until combined.
Add flour, pudding mix, baking soda, baking powder, and salt. Mix until well blended.
Fold in mix-ins.
Drop by cookie scoop onto baking sheet and bake for 10-12 minutes. Let cool on pan for a few minutes, then cool completely on wire rack.
Store in airtight container for up to a week. ENJOY
Video
Notes
Make sure when you’re out shopping you purchase INSTANT pudding mix. DO NOT buy the cook and serve or you will get different results.
You can also freeze the cooked and cooled cookies. Just slide into a ziploc freezer bag or airtight container. Thaw at room temperature overnight. ENJOY.
Use a cookie dough scoop to portion the dough onto the baking sheet. This helps keep all the cookies roughly the same size and shape, which means they’ll all finish baking at the same time.
Let the cookies cool on the pan for a few minutes. During this time, they’re not actually cooling—they’re continuing to bake from the residual heat on the pans! This helps them set, but remain soft and chewy.
Soften the butter before you start. This makes it much easier for the butter to incorporate into the other ingredients, and it also keeps it from sticking to your beaters!