Chocolate Chip Pudding Cookies

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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.

Overhead horizontal shot of salted chocolate chip pudding cookies, served in a white tray with a checkered red and white hand towel

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.

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And, I happen to know that both the cookies and the dough taste awesome straight out of the freezer. Yes, I did admit that. I often bake about half of the batch and freeze the remaining cookie 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.

Overhead vertical shot of salted chocolate chip pudding cookies on a cooling rack; underneath the rack, a checkered red and white hand towel

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 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.

Overhead close-up shot of salted chocolate chip pudding cookies on a cooling rack; underneath the rack, a checkered red and white hand towel

Chocolate Chip Pudding Cookies Recipe

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)
Vertical shot of chocolate chip pudding cookies topped with salt, served on a long white dish with a checkered red and white hand towel

Start by preheating the oven to 350°F. Whisk together flour and baking soda and set aside. In a large bowl, cream the butter and sugars. Then, add in the pudding mix and beat until light and fluffy.

Add the eggs and vanilla and beat until smooth. Next, stir 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.

Overhead vertical shot of salted chocolate chip pudding cookies on a cooling rack; underneath the rack, a checkered red and white hand towel

Salted Chocolate Chip Cookies

Looking for more recipes like these salted chocolate chip cookies?

The chewiness of pudding cookies and the decadence of toffee and chocolate create a decadent treat in Toffee Coconut Pecan Chocolate Chip Cookies. This is an easy cookie recipe that’s perfect with each and every bite.

This is NOT your average chocolate chip cookie recipe. These are hands down the best Chewy Chocolate Chip Oatmeal Cookies. Be warned, you will not be able to eat just one!

Vertical shot of chocolate chip pudding cookies topped with salt, served on a long white dish with a checkered red and white hand towel

Chewy, crisp Oatmeal Chocolate Chip Cookies are a classic cookie. If you prefer a firmer, but still chewy oatmeal cookie, this is the one for you. And, these Chocolate Chip Nutella Cookie Cups look absolutely drool-worthy.

These Coconut Chocolate Chip Cookies are loaded with both white and dark chocolate, in addition to a good amount of coconut. They are delicious warm from the oven and every bit as fantastic two days later.

Oats, peanut butter, chocolate chips, M&Ms, and a drop of maple syrup all combine to make my grandmother’s Monster Cookies. This recipe is loaded with all of our favorite cookie flavors.

Looking for more great chocolate recipes? Creamy vanilla ice cream is swirled with decadent fudge while tiny peanut butter cups dance in every spoonful of this homemade Moose Tracks Ice Cream.

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Overhead close-up shot of salted chocolate chip pudding cookies on a cooling rack; underneath the rack, a checkered red and white hand towel

Chocolate Chip Pudding Cookies

4.68 from 56 votes
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.
Pin Print Review
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 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

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 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: 168kcal · Carbohydrates: 20g · Protein: 2g · Fat: 9g · Saturated Fat: 6g · Polyunsaturated Fat: 0.4g · Monounsaturated Fat: 3g · Trans Fat: 0.2g · Cholesterol: 23mg · Sodium: 94mg · Potassium: 77mg · Fiber: 1g · Sugar: 12g · Vitamin A: 176IU · Calcium: 14mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 6/30/11 – recipe notes and images updated 1/24/24}

white text has been overlaid this image of chocolate chip cookies on a white plate. It reads, "Salted Chocolate Chip Pudding Cookies".
Chocolate Chip Pudding Cookies recipe by Barefeet In The Kitchen
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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!

    • Mary Younkin says

      Hi, Lorrie. I don’t think I’ve added nuts to this specific recipe before, but it wouldn’t hurt. I’d just keep an eye on the cookies to make sure that you can adjust for the bake time accordingly. Enjoy!

  13. Deb says

    These are the best cookies. I have been making them for at least 25 years now. The first time I made them my husband said they are even better than the chocolate chip cookies his mom used to make! You know it is a good recipe then.5 stars