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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.
There’s something about a crisp-edged, chewy chocolate chip cookie that calls my name. Okay, it shouts my name. These pudding cookies do exactly that. Much like my Grandma’s Monster Cookies, they’re pure nostalgia for me.
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.
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 you might want to 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.
I just made these tonight and they came out perfect!!! So good, moist, and the perfect crisp on the edge and soft and chewy everywhere else. Finally found my new go-to chocolate chip cookie recipe. Thank you!!
Ingredients & Substitutions
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)
How to Make Chocolate Chip Pudding Cookies
First I whisk together flour and baking soda and set aside. And then I beat the butter and sugars together until they’re creamy smooth. You’ll add the pudding mix to the butter and sugar mixture and beat that again until it’s light and fluffy.
I’ll add the eggs and vanilla now and beat until smooth. Next, we’ll stir in the flour mixture, making sure that it is well incorporated. Last, add the chocolate chips and stir to mix them throughout the dough.
Scoop into generous 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. You want these cookies to be super chewy, so don’t let them brown, okay?
While they’re still warm, 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.
Expert Tip
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.
More Chocolate Chip Cookie Recipes
- Toffee Coconut Pecan Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies
- Salted Chocolate Chip Cookies
- Chocolate Chip Peanut Butter Oatmeal Cookies
- Coconut Chocolate Chip Cookies
- Chewy Chocolate Chip Oatmeal Cookies
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 11/5/26}
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?
Thanks for letting me know! I’ve corrected the link. Happy baking!
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
So if I use all purpoose flour wouldni use 4 1/2 cups or just 2 1/4?
Thank you!
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!
Do we have to use wheat flour or can we just use regular flour
All-purpose flour will work nicely as well.
Why do you think the cookies a few of the ladies made didn’t spread out or roise
Can I eliminate the whole wheat flour and just use white floyr
Yes, all purpose flour will work fine.
I read quite a few disappointed comments.
You add 2kinds of flours to these choc chip pudding cookies? Why
If you read the notes, you can also make them with all-purpose flour alone, Tara. Personally, I like the combination of both flours.
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?
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?
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.
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!
I’m so happy you’re enjoying the cookies, Lisa!
Will these bake up oil with gluten free flour? With or without xanthum gum
These should work fine with a 1:1 gluten-free flour blend, Kay.
do you have to use wheat flour or can you use all regular flour for this recipe
Plain all-purpose flour will work nicely as well, Jennifer.
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.
I’m glad you like the cookies, Sharon!
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.
You’ll use a TOTAL of 4 1/2 cups of flour for this recipe, Angela.
What is a dollar mat?
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.
It sounds like a lot of sugar …..plus the pudding is already sweet can i omit the brown sugar maybe?? Any suggestions please?
I don’t recommend eliminating the sugar from the recipe, Marlene. I haven’t tested it that way.
use sugar free pudding problem solved ???
Should I use salted butter or unsalted butter
I use salted butter in all of my baking, Marie.
Can this be made gluten free?
If you have a gluten-free flour blend that you typically substitute in a 1:1 alternative, it should work fine.
So, do you use BOTH kinds of flour , or just one ? How many cups TITAL flour do you use ?
My question was answered in someone else’s comment. Thanks
How many packages of pudding do you use?. Not quite sure about the amount.
2 packages, Marion