Chocolate Chip Pudding Cookies
These soft, chewy chocolate chip cookies are made with a secret ingredient—instant vanilla pudding—which keeps them irresistibly soft and gooey.
Whether you’re dunking them in a glass of cold milk, making ice cream sandwiches, or simply enjoying them warm right out of the oven, these cookies will become your new favorite treat.
Give them a try—you won’t believe how easy it is to make the best chocolate chip cookie ever!
For Chocolate Chip Pudding Cookies
- All-purpose Flour – Spoon and level your flour for accuracy.
- Baking Soda – Helps the cookies rise and become soft.
- Salt – Balances the sweetness of the cookies.
- Unsalted Butter – Softened to room temperature; for a rich, creamy base.
- Brown Sugar – Adds depth of sweetness and moisture to the cookies.
- Granulated Sugar – For a touch of sweetness and slight crispness on the edges.
- Instant Vanilla Pudding Mix – The secret ingredient to keep the cookies soft and chewy.
- Eggs – Adds structure and richness to the dough.
- Vanilla Extract – Enhances the overall flavor of the cookies.
- Semi-Sweet Chocolate Chips – The star of the show, giving the cookies that classic chocolatey bite.
Chocolate Chip Pudding Cookies
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Ingredients:
- 2 1/4 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened to room temperature, vegan butter works too)
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 (3.4-ounce) package instant vanilla pudding mix
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside.
- In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a separate bowl, use a hand mixer or stand mixer with the paddle attachment to beat together the butter, brown sugar, and white sugar on high speed for about 3 minutes, until the mixture is light and creamy. Don't skip this step!
- Add the pudding mix, vanilla extract, and eggs to the butter mixture. Beat on high for 2-3 minutes, until the mixture is light and fluffy.
- Gradually add half of the dry ingredients to the wet ingredients, starting on low speed to avoid flour spillage. Once combined, turn the mixer up to high speed and mix until fully incorporated. Add the remaining dry ingredients and repeat until the dough is just combined.
- Gently fold in the chocolate chips using a rubber spatula.
- Using a large cookie scoop or a 1/4 cup measuring cup, drop cookie dough balls onto the prepared baking sheet.
- Bake for 10-12 minutes or until the cookies are slightly golden and set on top. Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.
Tips:
- Freezing Cookie Dough: Roll the dough into balls and freeze them on a baking sheet. Once frozen solid, transfer the dough balls to a plastic bag and store in the freezer for up to 6 months. When baking from frozen, add 1-2 extra minutes to the baking time.
- Freezing Baked Cookies: Let the cookies cool completely, then store them in an airtight container in the freezer for up to 3 months. Thaw at room temperature and reheat in the microwave or oven.
Nutrition
Calories: 316 kcal | Carbohydrates: 49.3g | Protein: 2.1g | Fat: 12.6g | Cholesterol: 32.5mg | Sodium: 489.9mg | Fiber: 0.5g | Sugar: 34.9g
- Why add pudding mix to cookie dough?
You might be wondering why I’m adding pudding mix to the dough. The reason is simple – it keeps the cookies soft, chewy, and perfect for days! That little packet of vanilla pudding helps lock in moisture, keeping each cookie irresistibly gooey and fresh.
- Can I skip chilling the dough?
Chilling the dough isn’t strictly necessary, but it does help with the texture. If you’re in a rush, feel free to skip this step, but I recommend letting the dough rest for 30 minutes for cookies that don’t spread too much during baking.
- Can I swap out the chocolate chips?
Absolutely! You can mix in any of your favorite add-ins, like chopped nuts, white chocolate chips, or even M&Ms. Just be sure not to go overboard with the mix-ins, or you might lose that perfect cookie dough balance.
- How can I make these cookies even fluffier?
For extra fluffiness, make sure to cream the butter and sugar really well – at least 3 minutes on high speed. This step is key to getting that light and airy texture. Don’t skip it, or you’ll end up with dense cookies!
- How do I store these cookies to keep them soft?
Store your cookies in an airtight container at room temperature, and they’ll stay soft for up to a week. If you need them to last longer, freeze the cookies for up to three months. Just let them thaw before you dig in!
