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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.
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. 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.
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.
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)
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.
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!
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.
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 1/24/24}
Pudding cookies is new to me, is the texture chewy ? I think eat it with a cup of milk , must be nice.
The texture is chewy. Definitely a great cookie with milk or with water or by itself or frozen (so much for willpower) or warm from the oven…
This is new to me! Sounds great and they look wonderful.
I've actually yet to use whole wheat flour for some reason, but it looks like the cookies are just as delicious when using it! Including pudding is new to me as well, but what a great idea!
Pudding cookies – I've never heard of such a thing! I definitely want to try this out! Looks soooo good. I also love to include mesquite flour in my choco chip cookies so maybe I'll try it with these as well. Heidi Swanson, 101 Cookbooks inspired me to do that… 😉
So are these the cookies that we devoured Tuesday? Well, these look great and if its the same cookie I can attest to them being good straight from the freezer. hehe
These looks SO good – I never heard to putting pudding in – great idea – may well make these for the weekend!
Mary
Can you use crisco instead of butter. I hate butter.
I've never tried that myself, but I'm sure it would work. Let me know how it turns out if you try it!
These cookie look fabulous. Is there a substitute for vanilla pudding as I don't think we have it here in the UK. I really want to try them. GG
I have successfully substituded custard powder for the pudding powder, in this recipe
Thought I'd give vanilla Angel Delight mix a go……or, better still, the butterscotch one!
Um…what's a silpat mat? silicone….??
Yes, I use a silicone Silpat mat for all of my baking. Parchment paper will work as well.
GG – the only thing I've heard might work as a substitute is cornstarch. I have no idea what the amounts would be though. If you try it, let me know. Cornstarch can be used to keep baked goods softer, so it makes sense to me.
GG, what about Bird's Custard powder? Do you have that?
As a baker the more fat you put in the softer the cookie. The more sugar the crisper the cookie.
Thank you for the tip I will give it a go. I'll have to experiment… All that cookie dough…..mmmmmmmm GG
GG, in case you don't know it, corn starch is what you call cornflour. Something I had to learn when I moved from Texas to Ireland. LOL
I just came across this recipe and noticed the reference to corn flour. In America, corn starch is not the same as corn flour as they provide 2 different uses. Corn flour or as some Spanish cultures call it; maize, is the starch derived from the corn (maize) grain or wheat. The starch is obtained from the endosperm of the kernel. Now, corn starch on the other hand is an ingredient that’s used to thicken sauces or soups, and is also used in the making of corn syrup and other sugars. When cooking, I can’t imagine substituting one of these for the other as the outcome of the food would not be the same.
Is there a substitute for the wheat flour??
Sure, just use AP flour for the full amount!
Thanks Mary,think I may try to bake up some tonight!!
Thanks Mary,think I might try this recipe out tonight!!
Can you use self rising flour for the full amount and leave out the baking soda?
I don't see why not. Let me know how it works out!
Can I use chocolate pudding
Sure. Let me know how you like it!
Thamk you I will
how many dozen does this recipe make??
The recipe yield is 6 dozen cookies.
Where is the oatmeal? Not a good healthy cookie without oatmeal! This farm girl always made chocolate chip with oatmeal otherwise something missing.
I ADORE chocolate chip cookies made with oatmeal. That is my favorite recipe of all. Here is my favorite recipe of all: http://barefeetinthekitchen.blogspot.com/2011/11/i-want-to-marry-you-cookies.html
However, plenty of people prefer their chocolate chip cookies with no oatmeal, so this one is for them!
I have many times used oat flour when making chocolate chip cookies and they taste like there is oatmeal in them. I use the same amount of flour and they always have turned out yummy to me!
Do u make up d pudding first or just use the powder form
Just add the powder to the cookies.
Can you use all wheat flour and no AP?
I haven't tried that with this particular recipe, but if you try it, let me know how it works. I have this recipe for 100% Whole Wheat Soft and Chewy Chocolate Chip Cookies and I LOVE that version with all whole wheat flour.
http://barefeetinthekitchen.blogspot.com/2011/09/100-whole-wheat-chocolate-chip-cookies.html
Making and sending some to my hubs deployed to Kuwait in his valentines care package. I just know he's going to love them! Thanks for sharing!
Is there a way you can make a smaller batch
Sure thing. The recipe halves nicely.
what is a slip pad matt?
A Silpat mat is a silicone mat for the baking sheet. You can also use parchment paper or skip it entirely if that is more your style.
I COOKED THESE COOKIES WITH CHOCOLATE PUDDING AND I LOWERED THE TEMPERATURE TO 330 DEGREES AS MY OVEN GETS REALLY HOT…ALSO I USED A TEFLON PAN AND THE BOTTOMS WERE SLIGHTLY DARK SO I COOKED THEM 1 MINUTE LESS..THEN USED A SHINY COOKIE SHEET AND COOKED IT 11 MINUTES SO THATS WHAT I WILL DO NEXT TIME AS THEY TURNED OUT FABULOUS WITH THE SHINY PAN AT 11 MINUTES ON 330 DEGREES….THANK YOU FOR THIS 🙂
can u use white flower
I wondered about chocolate pudding as I know I have some. Glad to see somebody tried it.