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.

 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 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

4.6 from 45 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
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{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. Theresa M Ward says

    These cookies were PERFECT!! Just as written, they are chewy & flavorful! Thank you so much.5 stars

  2. Dixie Shoemaker says

    I wanted to print this but said it was ten pages long. make the receipts so you can print on one sheet of paper

    • Mary Younkin says

      Hi Dixie, it sounds like you are trying to print the whole webpage. If you click the “print recipe” button in the recipe card, a page will open to print with just the recipe itself and none of the article.

  3. LaShawnda says

    1st time i make they were thick then every time after i couldn’t get them thick and suggest doing it the exact same way as the first?

  4. LaShawnda Crockett says

    I didnt so idk what it could be trying to figure out. there not soft and fluffy like first time thin and crispy

  5. Martha says

    I am delighted to see this recipe. I have a Bisquick pudding cookie recipe that has been a favorite. We used to vary it by using pistachio pudding with chocolate chips, butterscotch pudding with butterscotch chips. There are numerous choices. So tasty.5 stars

  6. Bob Souva says

    Sounds good. Gonna try this, but use milk chocolate chips. Don’t really care for semi sweet chocolate chips. Will try this weekend or next.4 stars

  7. Michelle Gillespie says

    Hi there, absolutely delicious! I used Godiva white chocolate vanilla bean pudding, so good, thanks!
    Michelle5 stars

  8. Mary says

    Can I put cookie dough in the fridge for a few hours and then bake cookies. 1st time doing this recipe. I’ll let you know how they turn out.

  9. Julie Fenton says

    They were a huge hit! Family Favorite!! Sent in lunches for the kids, some for their friends and the hubby’s lunch! Made another batch and they were a hit as work as well!!! Thanks for the amazing recipe!!5 stars

  10. Catherine Papa says

    Those look amazing! I will definitely make them! Please tell me how many grams or cups is the pudding?

    Thanks a lot!
    Catherine5 stars