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Chocolate Chip Pudding Cookies

June 30, 2011367 Comments 4.7

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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

Peanut Butter Chocolate Chip Cookie Bites

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.

 whole-wheat-chocolate-chip-pudding-cookies-small

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 ½ whole wheat flour. (To make the original recipe, double all ingredients and swap in 2 ¼ 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

4.67 from 54 votes
Soft and chewy pudding cookies will stay soft for several days, making them perfect for gift giving and mailing.
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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 ½ whole wheat flour. (To make the original recipe, double all ingredients and swap in 2 ¼ 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
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{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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367 Comments Leave a comment or review

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  2. Christina Vawser says

    Hi,

    Can’t rate yet as I haven’t done them, but these look wonderful! Will be trying this and the oatmeal recipe, there are so many fun things to add to them for variety, ei: nuts, craisins, mincemeat in the oatmeal cookies (what’s not to love about a combination of apples, cinnamon, nutmeg & other spices?)

    Just a thought, when freezing, use a scoop to make rounded dough balls, lay them out on a cookie sheet & freeze, then place in a zip lock to take out what you want when you want and just bake. I use our convection toaster oven for this as sometimes only a few are needed.

    Also… I’d make a double recipe so there would be plenty of ready to bake for any occasion! ;-D

    Reply

  3. Kristi says

    These look wonderful a d can’t wait to try them.
    Just want to check is it 2 1/4 cups whole wheat flour AND 2 1/4 cups all purpose flour OR eithe rwhole wheat flour or all purpose flour?

    Reply

  5. Michelle says

    I tried to look for the answer to my question in the comments and I’m sorry that so many people are confused about using either/both kinds of flour and how much. I feel like it’s fairly obvious (same for the dry pudding). I applaud your patience.

    My dough turned out to be quite dense despite reading and following directions thoroughly. Is it possible that my using a hand mixer for every step dries it out/gets seized by aerating the pudding? Before it was time for the chocolate chips, they weren’t integrating because the dough was too tough to stir. I ended up kneading it. What could I have done wrong?

    Reply

    • Mary Younkin says

      Hi Michelle, I appreciate you looking through the comments for an answer before leaving a comment! Sometimes, it turns out to be a very common question. How did the cookies turn out after you baked them? This isn’t supposed to be a very dry or dense dough. I’ve never had any issue using an electric mixer to mix in the chocolate chips. My best guess is that you accidentally had a little too much flour in the mix. How do you measure the flour? I typically scoop loosely and then level off with a knife. If you are shaking the cup to level it, that can pack too much flour into the cup too.

  6. Betty Jean says

    I missed the Oatmeal Cookie recipe. I would love for you to post again. I like the soft cookie recipe if you have it. Thanks a lot in advance.5 stars

    Reply

  8. Sally says

    My sister has heen making these for years. People rave about them OR they hate them. I dont hate them but their not my favorite, far from it. I have a go to chocolate chip recipe my kids LOVE. No pudding in it. These pudding cookies leave a strange taste in my mouth. Might just be my taste buds.

    Reply

    • CJ says

      Not sure what I did wrong (no substitutions), but I couldn’t eat them. It also left a strange taste in my mouth. The pic looks exactly like the type of cookie I was going for. Guess I did something wrong. Still in search of the perfect cookie recipe…..at least for my taste buds….LOL.1 star

  10. Jeffrey L Fanus says

    This recipe is very close to the recipe that was on the Jello Instant Vanilla Pudding box in the 70’s. Just Google Jello Instant Vanilla Pudding Chocolate Chip cookies recipe. The one I have used since the 70’s. A soft cookie. jeff

    Reply

    • Mary Younkin says

      Without being in your kitchen with you, I can not even imagine what went wrong with your cookies, Elijah. Did you substitute any ingredients? or change some of the directions? I’m trying to wrap my mind around adding milk to cookie dough, let alone 2 cups. This is a classic recipe and hundreds of people have reviewed it with 5 stars.

    • christie dotson says

      Hi thank you just made them. Was wondering how i can get rid of the after taste of them next time. do i just change the chocolate? Overall though there good and thank you so much!

    • Mary Younkin says

      I’m not sure about the aftertaste you’re referring to, Christie. I suppose if it’s a chocolate aftertaste, you might want to try a different brand?

  14. Lynda says

    I’ve been swapping out flour with old fashioned rolled oats I turn into a flour consistency in my nutrabullet. I’ve been baking breads, cookies, brownies, with it and I can’t wait to try this recipe with it. Thank you, looks delicious. I’ll update after I do.

    Reply

  15. Carol Creamer says

    I got the recipe for these from a gentleman I used to work with in Calgary, and have been making them for years. My family loves them, and so do I. I love them too much for my own good!!!!5 stars

    Reply

  16. SRM says

    I only see all purpose flour on the recipe I printed. But instructions say whole wheat flour also. Am I missing something?

    Reply

    • Jen says

      I’m getting ready to make these. I noticed the only differences between this recipe and the recipe on the back of the Nestlé chocolate chip bag is the addition of the pudding and the omission of salt. So you don’t need salt for this recipe? Can’t wait to see how they turn out. 😁

    • Holly says

      I use the gluten free flour in place of the regular flour. Make sure it’s the type that has xanthan gum in it and says that it is 1 to 1 with regular flour. I’ve been making this recipe for years and no one knows they are gluten free!

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