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}
Cathy says
Made these today in my new stand mixer. They are soo good, love them. Will definitely make these from now on.
Mary Younkin says
I’m so glad that you love these cookies, Cathy!
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
Mary Younkin says
I hope that you love the cookies, Christina!
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?
Mary Younkin says
Yes, Kristi. It’s a total of 4 1/2 cups of flour.
Beth says
Could you use all white flour rather
Than part wheat?
Mary Younkin says
Yes, absolutely. Just replace the whole wheat with additional all-purpose flour, Beth.
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?
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.
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.
Mary Younkin says
Hi, Betty! If you search “oatmeal cookies” on this site, you’ll see all of the oatmeal cookies I’ve made.
Dede says
Great cookies. I added pecans.
Mary Younkin says
I’m happy to hear you’re enjoying the cookies, Dede.
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.
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.
Elsie says
What size of pudding boxes is it
Mary Younkin says
These are the smaller regular boxes. (Sorry, not sure on the weight.)
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
Mary Younkin says
It’s a classic for sure, Jeff. We love it!
Elijah says
I had to add an entire 2 cups of milk AND smoosh them down to get them to spread. Unreal
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
Can you just use all purpose flour intead of half wheat (don’t like wheat flour)
Mary Younkin says
Sure thing, Christie.
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?
Jeff Johnson says
yom, yom
Mary Younkin says
I’m glad you like the cookies, Jeff!
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.
Mary Younkin says
I’m so glad that you like the cookies, Lynda.
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!!!!
Mary Younkin says
I’m thrilled that you loved the cookies, Carol.
SRM says
I only see all purpose flour on the recipe I printed. But instructions say whole wheat flour also. Am I missing something?
Mary Younkin says
The whole wheat flour is an optional ingredient, per the recipe notes.
Lori VanKirk says
How can I make these gluten free?
Mary Younkin says
I don’t have a gluten-free version of this recipe, Lori.
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. 😁
Mary Younkin says
I use salted butter in all of my recipes, Jen. Happy baking!
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!
PJ says
Pre-scoop and then freeze is even better!
Mary Younkin says
The cookie dough freezes nicely, PJ.
Heather says
Do you just put the dry pudding mix in or do you make the pudding according to the box first?
Mary Younkin says
You will add the dry mix to the cookie dough, Heather.
Marian says
How many dozen cookies does this recipe make?
Mary Younkin says
(36) 3-inch cookies, so three dozen cookies, Marian.