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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}
You can use 4 1/2 cups all purpose flour?
Yes, that will work nicely, Betty.
My cookies look nothing like the pictures. Have made twice. Only question is are you using dry pudding mix or making the pudding as directed on box then adding to mixture. Really like these cookies. I made them with the pudding mix dry.
I’m a little confused, Dennis. You do like the cookies, right? What went wrong with the way they look? I need a little more info. Yes, they’re made with dry pudding mix.
SAME thing happened to our cookies. They weren’t moist at all and baked into little balls rather than flattening out and being moist and chewy. It seemed to me that there was too much flour, but you’ve said to use All 4 1/2 cups. I was also wondering if I should’ve made the pudding first. I’m not sure what went wrong. I followed the directions.
Hi Tracy, my best guess is that there was too much flour in the cookies. How did you measure your flour? I typically spoon the flour into the cup or gently scoop and level with a knife. If you are scooping and shaking off the extra flour or pressing it down, that will result in a considerable amount more flour to be compacted into the measuring cup, especially with 4 cups worth in the recipe. I’ve made these cookies hundreds of times and they truly do turn out like these photos every time. (P.S. the pudding mix does get added to the cookies as dry powder.)
Can you substitute vegetable oil for the butter
Unfortunately, that won’t work the same way, Brian.
Hi, I’m interested in making a Giant cookie? Not sure if it will work..
I’ve never tried that with this recipe, Darlene. I honestly don’t know if it would work.
These sound and look so Yummy.
Definitely at my to do list.Soon
I hope that you love the cookies, Wyona.
I have used the pudding cookie recipe ever since I discovered it inside the pudding box! I use all brown sugar and french vanilla pudding. I also love the oatmeal cookie recipe or to make white chocolate macadamia cookies this way! Looking forward to trying the whole wheat flour. I can’t make a “regular” chocolate chip cookie to save my life now 🙂
That’s awesome you love pudding cookies too! They’re wonderfully versatile, aren’t they?
Do you have the oatmeal cookie recipe to share.
Gong to try the cc cookies w the pudding
I hope you love them, Ann!
Do you use both flours together for this recipe?
Yes, the recipe calls for half whole wheat and all purpose flour, Sabrina. The cookies can also be made entirely with all purpose flour.
I don’t usually buy wheat flour. Will that really make a difference if I just use white flour?
You can absolutely make these with 100% all-purpose flour, Susan.
So if I used white all purpose flour I would use 4 1/2 cups of flour. That seems like a lot?
Yes, Melissa. It’s a large batch recipe for cookies.
I made these today. They were delicious. I didn’t use vanilla pudding. I had some Instant butterscotch pudding I bought by mistake at Christmas time and used them instead. They tasted so good. I am taking two dozen to a funeral tomorrow and the rest have been sharing with neighbors. Might be my new favorite!!!
I’m so glad that you like the cookies, Ann!
Is it unsalted butter or regular
I use salted butter in all of my recipes, Amy.
With this chocolate chip pudding cookie recipe do I need 2 1/4 cups whole wheat flour and 2 1/4 cups all purpose flour?
Yes, you’ll use both flours. Alternatively, you can use 4 1/2 cups of AP flour instead.
I’ve been making cookies with pudding in them for years.i thought it was my secret. Banana pudding also tsstes great in chocolate chip cookies.
The pudding really does make a difference, Jan! I’ve never tried banana.
Love it. Thank you for sharing. I’m new here btw.
I’m so glad that you love the cookies, Lynn!
Do you mix up the pudding before hand?
No, Eva. The pudding mix gets added to the cookies as a dry powder.
I cant have wheat due to gluten problem. Have you ever made it gluten free?
Hi Alicia, I’ve been told that these cookies work nicely with a 1:1 GF flour mix substitution.
We can just double the AP Flour, and skip the whole wheat, right?
Yes, Linda. They work nicely that way.
Do you have to use both kinds of flour or can you just use one?
You can absolutely just use all-purpose flour for all of it, Kellyn.
I am supposed to mix pudding per instructions on box then add to sugar mixture?
Just add the dry pudding mix to the rest of the ingredients, Lucy.
Mine never look like your pictures. Very good cookies. Just to make sure The pudding mix is used dry. Correct
Have you ever tried to bake these as a cookie cake in a 9×13? My daughters have requested a chocolate chip cookie cake for their upcoming birthday!
I have not tried that, Jill. It’s a fairly sturdy cookie though, so I’m guessing it will work.