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

Peanut Butter Chocolate Chip Cookie Bites

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.

 whole-wheat-chocolate-chip-pudding-cookies-small

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 ½ whole wheat flour. (To make the original recipe, double all ingredients and swap in 2 ¼ 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

4.67 from 54 votes
Soft and chewy pudding cookies will remain soft for several days, making them perfect for gift-giving and mailing.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 36 (3-inch) cookies

Ingredients 

  • 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 oz package instant vanilla pudding
  • 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

This recipe was originally published as a doubled recipe with half whole wheat flour. To make the original recipe, double all ingredients and swap in 2 ¼ cups of whole wheat flour for half the all-purpose flour listed.)
The recipe notes have been updated and ingredient amounts were reduced to eliminate confusion with the larger batch recipe.
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.

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

  5. Pamela says

    These cookies are amazing!!!!! Definitely my new “go to” recipe for chocolate chip cookies!!! Without a doubt …5 STARS!!!

    Do you think it would work to make a double chocolate chip cookie by just switching the vanilla pudding to chocolate instead?5 stars

  6. Shaye says

    I’m baking my cookies now, but the dough seems so dry, and after 11 minutes at 350, they’ve barely baked. Have I done something wrong?

    • Mary Thelen says

      I am glad I saw your comment. It made me look at the pudding box to see if it was 3.4 oz. Mine was actually 3.9. I measured it and only used 3.4. I think if I would of used the whole box it may have made them dry. Or could you have possibly beat them for too long. I have done that before. I actually googled how long you need to beat sugar and eggs to make the dough fluffy and it said 1-2 minutes. I did 2 minutes. They turned out perfect Hope this helps!!

  7. Shaye says

    I used just the powdered package of instant vanilla pudding mix. Was I supposed to actually make the pudding first, then add pudding to the cookie dough? If so, I did not, and my cookies turned out like cake. So sad!

  8. Carolyn Allen says

    I just made these for my grands for Christmas. Followed the easy directions to a tee bur I did double it. They are absolutely perfect and delicious! Thos will now be my go to for chocolate chip cookies. Thank you for sharing.5 stars

  9. TaShana N. says

    Hello do you think this recipe can be made to make 6 dozen cookies at one time or should I only be doubling it?

    • Mary Younkin says

      Yes, that’s exactly what you’ll do. There’s actually an adjustable serving size in the recipe card. If you slide it down or up, it will change the amounts for you.

  10. Lydia Wood says

    These are delicious! So easy to make and taste amazing! One batch made 2 dozen cookies and I even had some dough left over to freeze.5 stars

  11. Suzanne Hummel says

    Could you be a little more specific as to the size of a cookie scoop you are using? I have 15 cookie scoops of varying sizes, and I have no idea which of these I might consider to be my “medium” one. Thank you!

  12. Melanie says

    Best chocolate chip cookies!!! I make these gluten free and I use lactose free butter and chocolate chunks. No one would know the difference, they are soooo yummy!5 stars

    • Mary Younkin says

      Happy to hear that the pudding cookies are a hit, Melanie. I’m glad you were able to find a way to make the recipe work well for you. Enjoy, and happy baking!