Chocolate Chip Pudding Cookies

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Chocolate Chip Pudding Cookies are an awesome thing. They stay soft and chewy for days and they taste fabulous.

I have been a chocolate chip cookie addict for as long as I can remember. However, in the last year, I discovered pudding cookies.

Chocolate Chip Pudding Cookies recipe by Barefeet In The Kitchen

 

Despite the fact that we try to avoid as many packaged foods as possible, I can not resist occasionally buying the pudding necessary for these cookies.

So far, pudding cookies are the only variety of Chocolate Chip Cookies that I have been able to successfully convert to a whole wheat variety that is still soft and chewy.

So, I compromise on the pudding, by telling myself the whole wheat makes up for it. That makes sense, right?

The cookies freeze beautifully, as does the cookie dough. For the record, both the cookies and the dough taste awesome straight out of the freezer. Yes, I did just admit that.

Chocolate Chip Pudding Cookies recipe by Barefeet In The Kitchen

Chocolate Chip Cookies

There are so many fantastic chocolate chip cookies, it’s hard to choose a favorite. So, I recommend trying them all and choose a favorite for yourself!

Soft Chewy Oatmeal Chocolate Chip Cookies

Classic Chocolate Chip Cookies

Ultimate Salted Chocolate Chip Cookies

Crazy Chocolate Chocolate Chip Cookies

Pudding Cookie Recipes

Want a few more awesome pudding cookies to try? Fireworks Pudding Cookies are perfect for 4th of July or pretty much any fun occasion, just change up the colors however you like.

These Butterscotch Pudding Cookies and Lemon Pudding Cookies are tempting me too. It’s hard to go wrong with a soft and chewy cookie that stays fresh for days.

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Kitchen Tips: I use this scoop and this baking sheet to make this recipe.

This recipe multiplies beautifully. Originally published as a doubled recipe with 1/2 whole wheat flour. (To make the original recipe, double all ingredients and swap in 2 1/4 cups of whole wheat flour for half of the all-purpose flour listed.) Recipe notes have been updated and ingredient amounts were reduced to eliminate confusion with the large-batch recipe.

I use my medium scoop to make the cookies an even size. I like to bake up about half of the batch and then freeze the remaining dough. When I am ready to use it, I simply set it on the counter for 20-30 minutes and then scoop out the number of cookies that I want to bake at the time.

How To Make Pudding Cookies

  1. Preheat oven to 350 degrees. Whisk together flours 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.

  2. 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.

  3. Scoop the dough onto a parchment or silicone-lined baking sheet.
  4. Bake for 11 minutes. Let them cool on the sheet for 5 minutes and then remove to wire racks. Enjoy!

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Chocolate Chip Pudding Cookies

4.63 from 48 votes
Soft and chewy pudding cookies will stay soft for several days, making them perfect for gift giving and mailing.
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Servings: 36 3" cookies

Ingredients 

  • 2 1/4 cups all-purpose flour
  • 1 teaspoons baking soda
  • 1 cup butter softened
  • 3/4 cup light brown sugar packed
  • 1/4 cup white sugar
  • 1 3.4 oz packages instant vanilla pudding
  • 2 eggs room temp
  • 1 teaspoons vanilla extract
  • 2 cups semi sweet chocolate chips

Instructions

  • Preheat oven to 350 degrees. 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.
  • I use my medium scoop to make the cookies an even size. I like to bake up about half of the batch and then freeze the remaining dough. When I am ready to use it, I simply set it on the counter for 20-30 minutes and then scoop out the number of cookies that I want to bake at the time.
  • I bake these on a silpat mat for 11 minutes. Let them cool on the sheet for 5 minutes and then remove to wire racks. Enjoy!

Notes

This recipe multiplies beautifully. Originally published as a doubled recipe with 1/2 whole wheat flour. (To make the original recipe, double all ingredients and swap in 2 1/4 cups of whole wheat flour for half of the all-purpose flour listed.) Recipe notes have been updated and ingredient amounts were reduced to eliminate confusion with the large batch recipe.

Nutrition

Calories: 145kcal · Carbohydrates: 16g · Protein: 1g · Fat: 8g · Saturated Fat: 4g · Cholesterol: 19mg · Sodium: 70mg · Potassium: 85mg · Fiber: 1g · Sugar: 9g · Vitamin A: 135IU · Calcium: 14mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 6/30/11 – recipe notes updated 1/25/20}

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Mandy Esslemont says

    Yeah, I’m writing out this recipe, and just when I should read how long to bake them,you start rambling about how you freeze half, how to defrost, what mat you use and for how long you bake the defrosted cookies. Well, it would be nice to know how long you bake them? Should I guess? Same as the ones you defrosted?

    • Mary Younkin says

      Mandy – You bake these cookies for 11 minutes and then cool on the sheet for 5 minutes after removing them from the oven. After 5 minutes transfer to a wire rack. Hope that helps.

    • Connie McmahonN9 says

      If you read throughly she did say how long to bake these cookies. READ FIRST before you start wrongly accusing someone of something!

  2. Mandy Esslemont says

    You didn’t post my comment, why? It’s very relevant. I just want to know how long to bake these cookies if I didn’t freeze them. I guess you just post comments of people raving about your recipes. If you didn’t post mine, makes me wonder if you delete any negative responses.

  3. Judy Adams says

    No need to be rude, the time to bake IS listed in the instructions, 11 min on a silpat mat.
    I can’t wait to try these. Not a choc chip fan,J may try without them!!5 stars

  4. Marlene Mitchell says

    I tweaked this recipe to make it keto friendly…replaced flour with almond flour and chocolate chips for keto friendly…and last but not least, fat free vanilla pudding.5 stars