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With a rich, buttery dough that is loaded with irresistible morsels of chocolate, these Chocolate Chip Pudding Cookies nail every delicious detail. And, bonus, they stay soft and chewy for days.
There’s something about a crisp-edged, chewy chocolate chip cookie that calls my name. Okay, it shouts my name. These pudding cookies do exactly that. Much like my Grandma’s Monster Cookies, they’re pure nostalgia for me.
Chocolate Chip Pudding Cookies
I have made this recipe more times than I can count, over the years. They’re perfect for potlucks and gift-giving. And, I get asked all the time how they are so soft and chewy.
The not-so-secret ingredient is instant pudding mix. It’s that simple. In addition to their incredible chewy texture, these cookies freeze beautifully, making them especially easy to have ready to go when you need them.
And, I happen to know that both the cookies and the dough taste awesome straight out of the freezer. Yes, I did admit that.
Why Add Pudding Mix to Cookies?
Perhaps you’re among the many bakers who’ve never tried pudding cookies before. Well, if you’re wondering why you might want to put pudding mix in cookies, let me tell you: the word you’re looking for is MOIST.
Pudding mix has several dry ingredients (such as corn starch) that help absorb and retain moisture, making its use in cookie recipes a neat little hack. A cookie recipe with pudding mix will result in moister cookies that stay chewier longer.
I just made these tonight and they came out perfect!!! So good, moist, and the perfect crisp on the edge and soft and chewy everywhere else. Finally found my new go-to chocolate chip cookie recipe. Thank you!!
Ingredients & Substitutions
You’ll need the following ingredients to make this recipe:
- flour and baking soda
- granulated sugar and brown sugar
- one package instant vanilla pudding
- butter and eggs
- vanilla extract
- semi sweet chocolate chips
- Maldon salt for topping (OPTIONAL)
How to Make Chocolate Chip Pudding Cookies
First I whisk together flour and baking soda and set aside. And then I beat the butter and sugars together until they’re creamy smooth. You’ll add the pudding mix to the butter and sugar mixture and beat that again until it’s light and fluffy.
I’ll add the eggs and vanilla now and beat until smooth. Next, we’ll stir in the flour mixture, making sure that it is well incorporated. Last, add the chocolate chips and stir to mix them throughout the dough.
Scoop into generous 2 tablespoon portions and roll into balls. Bake on a parchment lined baking sheet for 11-12 minutes. Remove from the oven when puffy and barely cooked through. You want these cookies to be super chewy, so don’t let them brown, okay?
While they’re still warm, sprinkle with Maldon salt as soon as the cookies are removed from the oven. Allow the cookies to cool on the sheet for 5 minutes and then transfer to a cooling rack to cool completely.
Expert Tip
I often bake about half of the recipe and then freeze the remaining dough. When I am ready to use the frozen dough, I set it on the counter for 20-30 minutes to thaw slightly and then scoop out the number of cookies I want to bake.
More Chocolate Chip Cookie Recipes
- Toffee Coconut Pecan Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies
- Salted Chocolate Chip Cookies
- Chocolate Chip Peanut Butter Oatmeal Cookies
- Coconut Chocolate Chip Cookies
- Chewy Chocolate Chip Oatmeal Cookies
Chocolate Chip Pudding Cookies
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoons baking soda
- 1 cup butter softened
- ¾ cup light brown sugar packed
- ¼ cup white sugar
- 1 3.4 ounce package instant vanilla pudding mix
- 2 eggs room temp
- 1 teaspoons vanilla extract
- 2 cups semi sweet chocolate chips
- Maldon salt for topping OPTIONAL
Instructions
- Preheat oven to 350°F. Whisk together flour and baking soda and set aside. In a large bowl, cream butter and sugars. Add in the pudding mix and beat until light and fluffy.
- Add the eggs and vanilla and beat until smooth. Slowly add in the flour mixture, making sure that it is well incorporated. Last, add the chocolate chips and stir well to mix them throughout the dough.
- Scoop into approximately 2 tablespoon portions and roll into balls. Bake on a parchment lined baking sheet for 11-12 minutes. Remove from the oven when puffy and barely cooked through, do not let them brown. If desired, sprinkle with Maldon salt as soon as the cookies are removed from the oven.
- Allow the cookies to cool on the sheet for 5 minutes and then transfer to a cooling rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 6/30/11 – recipe notes and images updated 11/5/26}
I just made these tonight and they came out perfect!!! So good, moist, and the perfect crisp on the edge and soft and chewy everywhere else. Finally found my new go-to chocolate chip cookie recipe. Thank you!!
I’m so happy to hear that the cookies were a hit!
I just made these this evening before the impending winter storm. I did not have instant pudding and used regular cook n serve and they still turned out delicious. They stayed puffed up, but were DELICIOUS!!! I highly recommend this recipe!!
YAY! I’m thrilled to hear that you’re enjoying the cookies! Now stay warm and cozy through this crazy storm.
I have made these at least 20 times, my go to recipe they’re always a hit. When baking I add coconut flakes to them everyone loves!
Awe! I’m thrilled to hear that the cookies are a favorite!