Instructions

• Preheat your oven to 350°F (175°C). No pressure cooker steam here yet, just your usual baking heat ready to go.
• In one bowl, whisk together your flour, baking soda, and salt. Keep it light, you don’t want lumps messing with your cookie texture.
• Beat the softened butter, granulated sugar, and brown sugar in another big bowl until it’s creamy. This is where you feel that butter getting right for the tender pull later.
• Add your eggs and 2 teaspoons vanilla to the butter mix. Don’t rush, mix well so everything blends uniformly.
• Stir in the vanilla pudding mix. It kinda thickens things up and brings the depth of flavor you want.
• Gradually fold the dry flour mixture into the wet stuff. Then, pour in the cold milk and stir until the dough looks smooth and ready to drop.
• Drop spoonfuls of dough onto ungreased baking sheets, making sure there’s space for them to puff. Bake for 10-12 minutes or until you spot golden edges. Cool five minutes on the sheet, then move ‘em to a wire rack before the real brulee topping fun.