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

4.52 from 33 votes
Soft and chewy pudding cookies will stay soft for several days, making them perfect for gift giving and mailing.
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Course: Dessert
Cuisine: American
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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