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.
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 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.
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
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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.
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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 the dough onto a parchment or silicone-lined baking sheet.
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Bake for 11 minutes. Let them cool on the sheet for 5 minutes and then remove to wire racks. Enjoy!
Chocolate Chip Pudding 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
Nutrition
{originally published 6/30/11 – recipe notes updated 1/25/20}
Courtney Philpott says
Can I mix the dough for these just using a spoon / my hands or do I need a hand mixer?
Mary Younkin says
Either way will work, Courtney.
Larraine MacLean says
Thank you Mary, this was so easy to make and tastes soo awesome. I am making a second batch for the freezer .
Mary Younkin says
I’m glad you’re enjoying the cookies, Larraine.
Donna says
Hi Mary, so if I want to make
Recipe as is and not double it, do i just use 2 1/4 cup whole wheat flour?? Do i just swap out the white flour for whole wheat and use the exact same measurement ?? Also can I hose whole wheat flour and or whole wheat white flour?? I have both kinds ????? Thanks for help
Mary Younkin says
Hi Donna, my preference for this recipe is half all-purpose flour and half whole wheat flour. However, you can make it with 100% whole wheat or whole wheat white flour. It’s pretty versatile with the exact same measurements. Happy baking!
kristy says
How did you tell they were done mine still look super fluffy after 15 minutes of baking
Mary Younkin says
Hi Kristy, the cookies will finish baking on the cookie sheet. They’ll fall a bit and crinkle on top after you remove them from the oven.
Maria Christopher says
This recipe was absolutely the best chocolate chip cookie I ever made. Thank for sharing this recipe.
Mary Younkin says
I’m glad you liked the recipe, Maria.
Karen says
Hi, boy that’s a lot of butter. Is there any substitute for part of it?
Mary Younkin says
This is a large batch recipe, Karen. You can reduce it by half for a more average-sized batch.
Julie Sheren says
You could use lots of flavors in different recipes. I wonder what butterscotch would taste like in these chocolate chip cookies? Yummy I think.
Mary Younkin says
I hope you like the cookies, Julie!
Jessica Hiller says
11 min does not seam like enough time the cookies are still very doughy. I made them in tabelspoon balls round. I left mine in for and additional 5 min. And cooled them 5 min as directed. This allowed the top to slightly brown but made them a tad crumbly . The second batch is made the cookies larger (2tablespoons) and pressed them down and did the 11min with 5 min cool time . Wow wha a difference.. chewy gooey yummie-ness. This gets a thumbs up!
Mary Younkin says
I’m so glad that you like the cookies, Jessica!
Claudia Pletting says
They are delicious! My husband was asking for a soft cookie (as he has a hard time ‘crunching) anything and I found your recipe. I made it exactly as you wrote and they are perfect. We love it and thank you!
Mary Younkin says
I’m so glad that you both are enjoying the cookies, Claudia!
Cathy says
Is there a difference in cooking time if using a regular cookie sheet? Should the cookie sheet be lined with parchment, or perhaps unlined and greased? Thank you!
Mary Younkin says
I just a normal baking sheet with parchment or a silicone mat. You can also bake them directly on the cookie sheet.
charlene Borkowski says
My instant puddings sat 1 oz or1.5 oz what should I do ?
????????
Mary Younkin says
Just use two of the 1.5 ounce packages, Charlene. Happy baking!
Ann Miller says
Hi; Recipe calls for. 2 eggs;
Like you to share w me
can the recipe be done w/out eggs.
Thanks. Ann M
Mary Younkin says
Not to my knowledge, Ann.
Karl Orbell says
Aquafaba often works well in cookies, try replacing the two eggs with 6 tbsps lightly whisked aquafaba (reduce it by half if from a chickpea can before use), add at the same point in the recipe.
Sarah Thomas says
Best chocolate chip cookies I’ve ever made!
Mary Younkin says
I love hearing that, Sarah!
Melissa A says
I just made these and they are delicious! My husband said “super yummy.” 🙂
Mary Younkin says
I’m so happy to hear that, Melissa.
Wendy says
How many eggs?
Mary Younkin says
There are two eggs in this recipe, Wendy.
Noelle Bailey says
I make a similar recipe
3/4 cup sugar
3/4 cup brown sugar
1 cup crisco
2 eggs
1 tsp vanilla
1 tsp salt
1 tsp baking soda
1 box instant vanilla/french vanilla pudding
2 1/4 cups flour
Bake at 350° for 8 minutes
Can do chocolate pudding and peanut butter chips!!
Pistachio pudding and white chocolate chips
Gloria says
I have been making these pudding cookies for about 40 years, My family absolutely loves them. I use French vanilla pudding and one time I forgot the vanilla extract and they still tasted delicious.
Mary Younkin says
I’m happy to hear they are a favorite, Gloria.
Samantha Pridgen says
Have you tried with different flavors of pudding? Chocolate, perhaps? Or Butterscotch?
Mary Younkin says
Yes, that will work great, Samantha.
Peggy Baumann says
Mine turned out like hard ball’s. Ugh. I followed the recipe exact also. They didn’t even change shape! Super dry and yucky. Bummer I wasted so much ingredients. 😭
Mary Younkin says
It sounds like you might have had too much flour in the dough. How do you measure your flour, Peggy? Are you scooping and then shaking to level the cup? Or spooning the flour into the cup and leveling it off with the back of a knife?
Geraldine Parrish says
Mary someone forwarded this recipe to me & I got ready to make them but couldn’t believe it said 1 Cup of Butter, that’s 2 whole sticks of butter? I am Diabetic so I backed off of it, your Nutrition Values looked really good & I love soft Chocolate Chip Cookies, but I can’t eat that much butter. They look wonderful by the way.