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
{originally published 6/30/11 – recipe notes and images updated 1/24/24}
Lynn Ryan says
the link for the Fireworks cookie doesn’t work – it just brings you back to the chocolate chip page – can you please fix the link?
Mary says
Thanks for letting me know! I’ve corrected the link. Happy baking!
Melissa says
Followed the recipe exactly, except I used all regular flour, and my cookies didnt spread out or flatten at all. I used a cookie scoop to have even portions, but my cookies remained puffy and thick. They tasted okay, but I found them to be a little bland. Despite the large amount of sugar, they didn’t taste quite sweet enough for me. I think I’ll pass on making this recipe in the future and stick with my regular recipe
Rachel says
So if I use all purpoose flour wouldni use 4 1/2 cups or just 2 1/4?
Thank you!
Mary says
Yes, a total of 4 1/2 cups flour. You’ll substitute an additional 2 1/4 cups all-purpose flour for the whole wheat flour listed in the recipe. Happy baking!
Annette says
Do we have to use wheat flour or can we just use regular flour
Mary says
All-purpose flour will work nicely as well.
Karen says
Why do you think the cookies a few of the ladies made didn’t spread out or roise
Nsncy says
Can I eliminate the whole wheat flour and just use white floyr
Mary says
Yes, all purpose flour will work fine.
Regina says
I read quite a few disappointed comments.
Tara says
You add 2kinds of flours to these choc chip pudding cookies? Why
Mary Younkin says
If you read the notes, you can also make them with all-purpose flour alone, Tara. Personally, I like the combination of both flours.
Joe says
My first time making these, the mixture got very thick before I even put all of the flour mixture in. Followed the recipe to the letter. Did I miss something?
Mary Younkin says
Unfortunately, without being in your kitchen with you, Joe, it’s hard to guess what might have gone wrong. Did you add the rest of the flour and try baking them?
Joe says
No ma’am…..but what I was thinking about doing is adding a little milk next time, or making the pudding as directed on the box, then adding it to the flour mixture.
Lisa says
This has to be THE BEST chocolate chip cookie recipe EVER! They are a huge hit at family gatherings, at the office and when we go camping with friends. Easy to make, delicious and never let you down. Thank you for sharing this recipe!
Mary Younkin says
I’m so happy you’re enjoying the cookies, Lisa!
Kay says
Will these bake up oil with gluten free flour? With or without xanthum gum
Mary Younkin says
These should work fine with a 1:1 gluten-free flour blend, Kay.
Jennifer says
do you have to use wheat flour or can you use all regular flour for this recipe
Mary Younkin says
Plain all-purpose flour will work nicely as well, Jennifer.
Sharon says
I make the cookies into balls and freeze it that way on a cookie sheet. In about an hour take them off and put them in a ziplock bag. Then I only have to make the mess one time and the cookies are ready to go whenever I want some.
Mary Younkin says
I’m glad you like the cookies, Sharon!
Angela says
Do you use 2-1/4 cups flour total? Or do you use 2-1/4 cups all purpose flour AND 2-1/4 wheat flour for a total of 4-1/2 cups flour? Wasn’t quite sure and just wanted confirmation before I made a batch of cookies.
Mary Younkin says
You’ll use a TOTAL of 4 1/2 cups of flour for this recipe, Angela.
Joan says
What is a dollar mat?
Mary Younkin says
I’m guessing that you’re talking about a silpat mat, Joan. That is a silicone mat that works much like parchment paper does for baking, yet it is washable and reusable.
Marlene says
It sounds like a lot of sugar …..plus the pudding is already sweet can i omit the brown sugar maybe?? Any suggestions please?
Mary Younkin says
I don’t recommend eliminating the sugar from the recipe, Marlene. I haven’t tested it that way.
Terry Frary says
use sugar free pudding problem solved ???
Marie says
Should I use salted butter or unsalted butter
Mary Younkin says
I use salted butter in all of my baking, Marie.
Crissy says
Can this be made gluten free?
Mary Younkin says
If you have a gluten-free flour blend that you typically substitute in a 1:1 alternative, it should work fine.
Dell Marie says
So, do you use BOTH kinds of flour , or just one ? How many cups TITAL flour do you use ?
Dell Marie says
My question was answered in someone else’s comment. Thanks
marion says
How many packages of pudding do you use?. Not quite sure about the amount.
Mary Younkin says
2 packages, Marion