Get ready for a cookie experience like no other with our Chocolate Chip Pudding Cookies! These aren’t your average chocolate chip cookies – they’re soft, chewy, and irresistibly moist, thanks to a secret ingredient: pudding mix!
Everybody loves a good chocolate chip cookie! We like to use semi-sweet chocolate chips from Costco, along with white chocolate chips which adds a little something to cookies. They would be good with white or dark chocolate, chocolate chunks, butterscotch, peanut butter or any other chip. I'd love to hear your favorite versions.
Try some of our other favorite cookies, such as Soft Peanut Butter Cookies, Oatmeal Raisin Cookies, S'mores Cookies, or these Soft and Chewy Ginger Molasses Cookies.
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Ingredients for Chocolate Chip Cookies with Pudding
- unsalted butter
- brown sugar
- granulated sugar
- eggs
- vanilla extract
- all purpose flour
- vanilla pudding (instant, not cook and serve)
- baking powder
- baking soda
- salt
- chocolate chips (white, dark, semi-sweet, or milk)
FAQs
Chocolate chip pudding cookies are soft and chewy cookies made with instant pudding mix in the dough. The pudding mix adds extra moisture and flavor, resulting in cookies that stay soft for longer.
Yes, you can freeze both the cookie dough and the baked cookies. For dough, shape it into balls and freeze on a baking sheet before transferring to a freezer bag. For baked cookies, let them cool completely before freezing in an airtight container or freezer bag. Freeze for up to 3 months.
Chilling the dough is not required, but it can help prevent the cookies from spreading too much during baking. If you have time, chilling for 30 minutes can yield thicker cookies.
Top Tips
- Cream the butter with the brown sugar and granulated sugar for 3 minutes. Creaming the butter and sugar, you get little air pockets from the sugar cutting. This step make the cookies bake tall and not spread as much. This will also make them more thick and chewy!
- The recipe calls for a 3.4 ounce box of instant vanilla pudding. Do not use the cook and serve pudding.
- I used vanilla pudding but you could also use butterscotch or chocolate or many other flavors could also work, if you prefer.
- To store, place in an airtight container 3-4 days.
How to make Chocolate Chip Pudding Cookies
- Preheat oven to 350 degrees. Prepare baking sheet with parchment paper or silicone mat.
- In a large bowl, whisk together dry ingredients; flour, pudding, baking powder, baking soda, salt. Cream butter, brown sugar, granulated sugar in large bowl or stand mixer, about 3 minutes.
- Add vanilla and beat in eggs, one at a time. Mix dry ingredients into the wet ingredients. Scrape down sides, as needed.
- Stir in chocolate chips until well blended.
- Using a medium cookie scoop, place cookie dough onto prepared pan. Bake 8-10 minutes, until golden brown.
- Center of cookies can be a little underdone. Allow the cookies to rest on pan 3-4 minutes, then place on a cooling rack. Enjoy!
Chocolate Chip Pudding Cookies Recipe
Ingredients
- 1 cup (2 sticks) unsalted butter
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all purpose flour
- 1 3.4 ounce box instant vanilla pudding
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups chocolate chips (white, semi-sweet, milk, or dark)
Instructions
- Preheat oven to 350 degrees. Prepare baking sheet with parchment paper or silicone mat.
- In a large bowl, whisk together dry ingredients; flour, pudding, baking powder, baking soda, salt.
- Cream butter, brown sugar, granulated sugar in large bowl or stand mixer, about 3 minutes.
- Add in vanilla and beat in eggs, one at a time.
- Mix dry ingredients into the wet ingredients. Scrape down sides, as needed.
- Stir in chocolate chips until well blended.
- Using a medium cookie scoop, place cookie dough onto prepared pan. Bake 8-10 minutes, until golden brown.
- Center of cookies can be a little underdone. Allow the cookies to rest on pan 3-4 minutes, then place on a cooling rack. Enjoy!
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