This post may contain affiliate links. Please read our disclosure policy.
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}
Mary I just purchased all 3 of your cookbooks, can hardly wait for them they look awesome!
I’m so happy to hear that, Geraldine! I hope you enjoy them all!
Sounds good but needs chopped walnuts imo.
Nuts are always a great addition, Jeff.
These cookies were PERFECT!! Just as written, they are chewy & flavorful! Thank you so much.
I’m so glad you like the cookies, Theresa!
I wanted to print this but said it was ten pages long. make the receipts so you can print on one sheet of paper
Hi Dixie, it sounds like you are trying to print the whole webpage. If you click the “print recipe” button in the recipe card, a page will open to print with just the recipe itself and none of the article.
I loved these cookies! I used mini chocolate chips and they were perfect. This will be a family favorite!
I’m glad you like the cookies, Sue.
1st time i make they were thick then every time after i couldn’t get them thick and suggest doing it the exact same way as the first?
If you changed anything, yes, you’ll want to make them as you did the first time.
I didnt so idk what it could be trying to figure out. there not soft and fluffy like first time thin and crispy
DO YOU MAKE THE PUDDING OR DO YOU JUST ADD THE POWDER VERSION?
Just add the powder with the rest of the ingredients, Patricia.
I am delighted to see this recipe. I have a Bisquick pudding cookie recipe that has been a favorite. We used to vary it by using pistachio pudding with chocolate chips, butterscotch pudding with butterscotch chips. There are numerous choices. So tasty.
I’m so glad that you love the cookies, Martha!
Sounds good. Gonna try this, but use milk chocolate chips. Don’t really care for semi sweet chocolate chips. Will try this weekend or next.
I hope you love the cookies, Bob!
Hi there, absolutely delicious! I used Godiva white chocolate vanilla bean pudding, so good, thanks!
Michelle
I’m glad you like the cookies!
Could you use gluten free flour
If you have a blend that typically works well for you, that should work fine for this recipe.
Can I put cookie dough in the fridge for a few hours and then bake cookies. 1st time doing this recipe. I’ll let you know how they turn out.
That should work fine, Mary.
They were a huge hit! Family Favorite!! Sent in lunches for the kids, some for their friends and the hubby’s lunch! Made another batch and they were a hit as work as well!!! Thanks for the amazing recipe!!
Yay! I’m so glad they were a hit!
Those look amazing! I will definitely make them! Please tell me how many grams or cups is the pudding?
Thanks a lot!
Catherine
Catherine – You will use the pudding powder from one small package of pudding. That is the 3.4 oz sized box.
Can ypu please let me know proper way to freeze the rest of the cookie dough . Thank you
You can freeze it flat in a zip close bag OR scoop it into balls and freeze the balls the same way.
What do you consider a medium scoop? I just want to make sure of size for the 11 mins.
Melanie – Your 1.5″ – 2″ scoop will work fine.
could you use chocolate pudding
You sure could, Angie.
I have a question about the pudding It reads 13.4oz does that mean 1 package or several to equal 13.4
That refers to 1 package that is 3.4 oz. unprepared. You are just using the powder.
My kids and I love these cookies definitely a keeper and go to!! I’ve even changed up the recipe a little to make a Chocolate lovers cookie, with chocolate fudge pudding instead, black cocoa, milk chocolate chips, white chocolate chips, and semi sweet chips.
Kelly, I love how you customized this.