Chocolate Chip Snickerdoodle Pudding Cookies (Holstein Cookies)
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
These chocolate chip snickerdoodles boast a super soft and chewy interior thanks to the addition of dry pudding mix. With sweet chocolate chips and bold cinnamon in every bite, these cookies are a delicious mashup of several cookie worlds in one.
CHOCOLATE CHIP COOKIES + SNICKERDOODLES + PUDDING COOKIES
Many years ago, my friend and loyal reader Allison put me up to a challenge. She’d stumbled upon a cookie at an Amish food stand that was labeled “holstein cookie” and loved it so much, she wanted a recreation so she could make them in her own kitchen.
Being the recipe developer I am, I immediately did some research, asked her a million questions, and studied the ingredient label on the cookie. This was an experiment I knew I had to nail, because if you know Amisha baked goods like I do, you know they are the real deal.
Some internet sleuthing told me that “holstein cookies” encompasses a wide array of results, some looking more like a chocolate crinkle cookie (think spots on a cow) and some looked more like a snickerdoodle swirled with a chocolate chip cookie. So I decided we had a lot of creative license here and focusing on snickerdoodles with chocolate chips was a good place to start.
But here’s the thing: these cookies listed pudding as an ingredient, and I was intrigued. I’d never made a pudding cookie before, but I knew it was a thing, so I figured there had to be some merit to the addition.
WHAT DOES PUDDING DO IN COOKIES?
Pudding serves as a moisture-locking agent, creating a softer and chewier texture when compared to cookies made without it. This means the cookies are this way right after baking as well as after a few days, making them one of those “better as they sit” kind of treats.
Moreover, using pudding brings mega flavor, and while these chocolate chip snickerdoodle cookies use vanilla pudding, I’ve always wanted to try them with another flavor (butterscotch comes to mind– try it and invite me over for a taste-test, would ya?).
INGREDIENTS YOU’LL NEED
Although this is a snickerdoodle cookie, we’re making these chocolate chip snickerdoodles without cream of tartar. Does that still classify them as a snickerdoodle? It sure does! Just ask my snickerdoodles without cream of tartar.
ALL-PURPOSE FLOUR: be sure to measure your flour properly! Too much or too little flour will cause your cookies to spread way too much or not at all.
INSTANT VANILLA PUDDING MIX: do not choose the pudding you have to cook, and don’t use homemade pudding either. This recipe was developed to accommodate just the powder, and pudding that’s already gelatinous will interfere with the rest of the ingredients.
BAKING SODA: this will give rise to the cookies and help them spread.
SALT & CINNAMON: both of these are for flavor! We’ll use cinnamon in the cookie as well as in the cinnamon-sugar coating.
UNSALTED BUTTER: be sure your butter is at room temperature and no warmer.
BROWN & GRANULATED SUGAR: we’ll use brown sugar in the cookies and granulated sugar for the coating. Brown sugar will bring extra moisture to the cookies. Between the sugar and the pudding, these cookies are packed with moisture.
EGGS: be sure these are at room temperature, too! To bring them to temperature quickly, put them in a bowl of hot water for 10-15 minutes.
SEMI-SWEET CHOCOLATE CHIPS: while you can make these snickerdoodles with white chocolate chips or another kind of chip, the deep chocolate flavor against the sweet pudding and cinnamon-sugar coating is the perfect balance in these cookies.
HOW TO MAKE THE BEST CHOCOLATE CHIP SNICKERDOODLES
While these cookies will need to chill for 1 hour, that’s the hardest part (the waiting). These otherwise are very easy chocolate chip snickerdoodles and come together quickly.
STEP #1: start by tossing together the flour, pudding mix, baking soda, salt, and cinnamon, then set this mixture aside.
STEP #2: next, cream the butter and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add the eggs and beat until completely combined, scraping down the sides of the bowl as needed.
STEP #3: decrease the mixer speed to low and slowly add the dry ingredients. Mix until dough is just combined, then stir in the chocolate chips. Cover and chill the dough in the refrigerator for at least 1 hour and up to 3 days.
STEP #4: when you are ready to bake the cookies, preheat the oven, prepare your baking sheets, and make the cinnamon-sugar coating.
STEP #5: use a cookie scoop to portion out the dough, then use your hands to roll the dough into a ball and drop into the cinnamon-sugar coating. Roll it around to coat it completely, then place it on the baking sheet.
STEP #6: bake the cookies, allow to cool on the baking sheet for at least 5 minutes, then allow to cool completely before serving.
HOW DOES IT COMPARE TO THE ORIGINAL?
The verdict from the challenger? This chocolate chip snickerdoodles recipe turned out to be pretty close to the original. With a super soft and chewy interior with extra chewy edges, plus gooey chocolate chips and a cinnamon sugar coating, these cookies are definitely one you’ll want to add to your cookie rotation.
Three cookies in one!
Chocolate Chip Snickerdoodle Pudding Cookies
Ingredients
COOKIES
- 1 cup (120g) all-purpose flour be sure to measure properly
- 1 (96g / 3.4 ounces) package instant vanilla1 pudding mix
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup (113g) unsalted butter softened to room temperature
- ½ cup (100g) firmly packed light brown sugar
- 2 large eggs room temperature2
- 1 cup (170g) semi-sweet chocolate chips
COATING
- ¼ cup (50g) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
COOKIES
- In a medium-size bowl, toss together the flour, pudding mix, baking soda, salt, and cinnamon. Set aside.1 cup (120g) all-purpose flour, 1 (96g / 3.4 ounces) package instant vanilla1 pudding mix, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add the eggs and beat until completely combined, scraping down the sides of the bowl as needed.½ cup (113g) unsalted butter, ½ cup (100g) firmly packed light brown sugar, 2 large eggs
- Decrease the mixer speed to low and slowly add the dry ingredients. Mix until dough is just combined, then stir in the chocolate chips. Cover and chill the dough in the refrigerator for at least 1 hour and up to 3 days.1 cup (170g) semi-sweet chocolate chips
- When you are ready to bake the cookies, preheat the oven to 350°F (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
COATING
- In a small bowl, together the granulated sugar and cinnamon until completely combined.¼ cup (50g) granulated sugar, 1 teaspoon ground cinnamon
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), carefully roll the cookie dough into 1" balls. The dough will be very soft. Drop each ball into the cinnamon-sugar coating and roll around to coat completely. Place on prepared baking sheet.
- Bake the cookies for 10-11 minutes, until edges just start to brown and the tops have lost their sheen. Remove from the oven and allow cookies to cool on the baking sheet at least 5 minutes before transferring to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature up to 5 days. Cookies freeze well, up to 2 months. Rolled cookie dough freezes well, up to 2 months. Thaw on baking sheet for 10 minutes, roll in cinnamon-sugar, and bake as directed.
Notes
- Pudding: feel free to use chocolate pudding or even butterscotch, based on your flavor preferences. Be sure it’s an instant/no-cook kind.
- Room temperature ingredients: room temperature eggs are preferred when using room temperature butter, as they incorporate into batter much more easily.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Gorgeous Lynn! Just LOVE the pudding mix twist – pinning!
Thank you, Jess! It was a fun ingredient!
What a fun cookie experiment! This definitely sounds like my kinda treat because who can resist soft cookies with cinnamon and chocolate chips 😉
It was definitely a very fun experiment!
These cookies turned out so good! Perfect blend of ingredients, nice and soft and chewy, and easy to make with clear instructions!
A totally underrated cookie– glad you enjoyed, Andrea!
So. Freaking. Good!! Hands-down the BEST Snickerdoodle recipe. I used dark chocolate chips!! Very easy and I’ll definitely make these again!!
A totally underrated recipe, IMO. Thanks for trying it out! 🙂