This recipe really is the best of both worlds...classic chocolate chip pudding cookies and Coconut Cookies! If you're a coconut lover looking for another dessert recipe this is for you! They're thick and soft, thanks to the addition of pudding!
- 3/4 cup butter room temperature
- 3/4 cup brown sugar
- 1/4 cup sugar
- 2 eggs
- 1 tsp coconut extract
- 1/4 tsp salt
- 1 tsp baking soda
- 3.4 ounces instant pudding mix
- 2 1/4 cups flour
- 1 1/2 cups chocolate chips
- 1/2 cups unsweetened shredded coconut
Preheat oven to 350 degrees. Line a baking sheet with parchment paper, or grease baking sheet.
Cream butter (room temperature) for one minute on medium-high speed.
Add sugars and cream for on medium-high for 2 minutes. Scrape the bowl if needed.
Add eggs, coconut extract, baking soda, and salt! Beat for 2 more minutes.
Add dry pudding mix and beat until combined.
Add flour and beat just until combined. You don't want to overmix.
Add chocolate chips and coconut. Stir until mixed in.
Drop cookies onto the cookie sheet in Tablespoon sized balls.
Bake for 8-10 minutes. Don't over bake. Let cool on cookie sheet for a minute and remove to wire rack to finish cooling.
Vanilla pudding may be used instead of coconut.
Vanilla extract may be used instead of coconut extract.
Toasted coconut may be used.
Half of the chocolate chips may be replaced with caramel bits.
Calories: 145kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 104mg | Potassium: 26mg | Fiber: 1g | Sugar: 11g | Vitamin A: 148IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg