Chewy Coconut and Chocolate Chip Cookies

Nothing beats a chewy chocolate chip cookie and a glass a cold milk, right? How about a one that also has coconut? If you love coconut like me, you are going to love these super soft and flavorful chewy coconut and chocolate chip cookies I made last week. I ate way too many of them, but I figure I had to really test them out before sharing them with you. (Over and over and over again…cough). I was inspired by this award winning recipe and loved the idea of incorporating pudding mix. It is always a quick and easy way to add a lot of flavor to any recipe and this one is no exception. But why go with just vanilla pudding, when I could could go with coconut cream pudding? Oh yeah.  So I also halved the recipe,  skipped the nuts, added in come coconut, changed the brown and white sugar ratio and ‘viola! —-> Chewy Coconut and Chocolate Chip Cookies were born.

You’re welcome.

Chocolate Chip Cookies with Pudding Ingredients

To make these chewy chocolate chip cookies you’ll need the following ingredients:

• all-purpose flour
• baking soda
• salt
• butter, softened
• brown sugar
• white sugar
• instant coconut cream pudding mix
• eggs
• vanilla extract
• chocolate chips
• shredded coconut

You can use whatever flavor of chocolate chips are your favorite. I love milk chocolate chips but you can also use semi-sweet or dark chocolate if you prefer. I also went for a stronger coconut flavor but you could use vanilla or french vanilla pudding instead.

How to Make Pudding Cookies

To make these pudding cookies, start by preheating your oven to 350 degrees. Sift together the flour baking soda and salt into medium bowl. (You can also whisk your dry ingredients if you don’t have a sifter or want to skip that step.)  Now it is time to grab your mixer to cream your butter, brown sugar, and white sugar until well combined. Beat in the instant pudding mix until fully mixed. Beat in eggs and vanilla and then add in your flour mixture in increments and continue to mix until fully combined.  Stir in the chocolate chips and coconut.

Line your baking sheet with parchment paper or a silicon baking mat (my personal favorite). This will make cleanup a breeze and give you a really nice cookie bottom. If you don’t have these available, using an ungreased cookie sheet instead.  Drop cookies by rounded teaspoon and bake for 10 to 14 minutes, or until edges are golden brown. Cool on cookie sheet for one minute before moving to wire rack to cool completely.

Normally I prefer a chocolate chip cookie that uses shortening like this best chocolate chip cookie recipe, but the pudding mix does wonders to keep this cookie from spreading out too thin. If coconut really isn’t your thing, that is ok! Try the original recipe as is, or add in your own favorite flavor combinations. Either way, you are sure to get a cookie that makes your mouth sing!! Trust me.