Break and Bake Cookies

Break and Bake Cookies

Kristina Vanni/Eric Kleinberg

Prep: 15 mins
Cook: 10 mins
Chill: 2 hrs
Total: 2 hrs 25 mins
Serving: 1 cookie
Yields: 2 dozen

The best thing about the sheet of break and bake cookies from the refrigerated section of the grocery store is that within minutes you can have warm, fresh baked cookies from the oven with minimal effort. That being said, it is incredibly easy to make your own sheet of break and bake cookies and store them in the refrigerator or freezer for anytime a cookie craving strikes. You can even add any of your favorite flavors or mix-ins and to have homemade fresh baked cookies in minutes.

The secret ingredient in this cookie dough is the addition of a package of instant vanilla pudding mix. This adds extra moisture to the dough so it can stay flavorful even after being stored in the refrigerator or freezer before baking. The end result is a perfectly chewy cookie with very little effort.

This version showcases 2 cups of semi-sweet chocolate chips mixed into the cookie dough. However, you can feel free to add just about anything you love into the batter. These are sometimes referred to ask "kitchen sink" cookies since you can throw in everything but the kitchen sink! While chocolate chips are great, think about white chocolate baking chips or even peanut butter chips as an option. Rolled oats can be used to add fiber and texture, as well as nuts, dried fruit, or shredded coconut. As long as it all measures out to 2 cups, it is free game with this recipe.

Ingredients

  • 1 cup butter (softened to room temperature)
  • 3/4 cup brown sugar (firmly packed)
  • 1/4 cup granulated sugar
  • 1 (3.5-ounce) package instant vanilla pudding mix
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 cups favorite mix-ins (such as chocolate chips, nuts, dried fruit, or oats)

Steps to Make It

  1. Gather the ingredients. Cover a rimmed baking sheet with parchment paper.

    Break and Bake Cookies

    Kristina Vanni/Eric Kleinberg

  2. In a large mixer bowl, combine the softened butter, packed brown sugar, and granulated sugar. Beat until smooth and creamy.

    Break and Bake Cookies

    Kristina Vanni/Eric Kleinberg

  3. Beat in the instant vanilla pudding mix, eggs, and vanilla extract until well combined.

    Break and Bake Cookies

    Kristina Vanni/Eric Kleinberg

  4. In a large bowl, combine the flour and baking soda.

    Break and Bake Cookies

    Kristina Vanni/Eric Kleinberg

  5. Gradually add the flour mixture to the butter mixture.

    Break and Bake Cookies

    Kristina Vanni/Eric Kleinberg

  6. Stir in 2 cups of your favorite mix-ins. Here 2 cups of semi-sweet chocolate chips were used.

    Break and Bake Cookies

    Kristina Vanni/Eric Kleinberg

  7. Using a tablespoon measure or small ice cream scoop, drop by heaping spoonfuls on the prepared baking sheet. Make sure the scoops touch each other so they can stick together slightly.

    Break and Bake Cookies

    Kristina Vanni/Eric Kleinberg

  8. Wrap the rimmed baking sheet in plastic wrap and freeze until firm.

    Break and Bake Cookies

    Kristina Vanni/Eric Kleinberg

  9. Once the cookie dough scoops are firm, slide parchment paper off of the tray and place in an airtight zip top plastic bag. Store the sheet of break and bake cookie dough in the refrigerator or freezer.

    Break and Bake Cookies

    Kristina Vanni/Eric Kleinberg

  10. When ready to bake, break off the number of cookies you want to make and place the cookie dough pieces on a baking sheet. Bake in a 375 F oven for 8 to 10 minutes or until lightly browned.

    Break and Bake Cookies

    Kristina Vanni/Eric Kleinberg

  11. Cool the baked cookies on a wire rack. The remaining cookie dough can be returned to the refrigerator or freezer in the airtight zip top bag to be used at a later time.

    Break and Bake Cookies

    Kristina Vanni/Eric Kleinberg