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Introducing the softest and chewiest chocolate chip pudding cookies to ever come out of your oven! Adding Instant pudding mix creates the perfect cookie that dreams are made of.
Instant pudding mix is the gift that keeps on giving! It is so versatile and is a key ingredient in many delicious desserts. We love the addition of pudding in this Strawberry Cheesecake Salad or my Layered Pistachio Dessert. It’s also a vital ingredient in Stabilized Whipped Cream!
Chocolate Chip Pudding Cookies
Everybody loves a delicious, soft, chocolate chip cookie and these chocolate chip pudding cookies are the ones to make! The secret to the softness in this cookie recipe is the pudding mix! It magically results in the softest, chewiest, irresistible chocolate chip cookies. Using instant pudding powder in cookie dough keeps your cookies soft for days! Choose your favorite pudding flavor to create the world’s softest chocolate chip cookies. Your friends and family will LOVE these cookies and request them for everything gathering.
Heaven to me is warm homemade cookies right out of the oven! It’s my love language to my family and friends. If you’re looking to show your love through cookies then make these Cream Cheese Snickerdoodles, my easy No Bake Cookies, or our favorite Butter Pecan Cookies
Ingredients You’ll Need
Classic pantry staple ingredients are all that you need to make these yummy cookies. The only ingredient out of the ordinary is the instant vanilla pudding mix so make sure to grab a box while you’re at the store. Check out the recipe card at the bottom of the post for exact measurements.
- Salted Butter: This adds richness and a creamy texture.
- Light Brown Sugar: I love how brown sugar brings a caramel-like flavor and moisture.
- Granulated Sugar: Provides sweetness to the cookies.
- Instant Vanilla Pudding Mix: I know it sounds odd, but trust me on this one because it results in the softest cookies!
- Eggs: I always use large eggs when baking because they add moisture and structure.
- Vanilla Extract: Adds a sweet flavor to the cookies. As you can see in the recipe, I added a bit more than most recipes, and I love the results!
- All-Purpose Flour: Gives structure and a soft texture.
- Baking Soda: Helps the cookies rise and become tender.
- Salt: This balances sweetness and enhances flavor. I used salted butter, so I didn’t add a lot of extra salt.
- Milk Chocolate Chips: Melts to create gooey pockets of sweetness.
Let’s Make Chocolate Chip Cookies With Vanilla Pudding
This chocolate chip pudding cookie recipe is easy to make and are always a hit! Everyone always asks me for the recipe because they are irresistibly soft and the secret ingredient of pudding mix always blows their mind. This recipe is a keeper!
- Preheat Oven/ Prepare Pan: Preheat the oven to 350 degrees Fahrenheit then line a sheetpan with parchment paper.
- Cream the Butter and Sugars: Cream together the butter and sugars using an electric hand mixer or in a stand mixer. Beat for 2 minutes until light and creamy in color.
- Add the Instant Vanilla Pudding Mix: Mix in the dry pudding mix.
- Mix in the Vanilla and Eggs: Add the vanilla extract and eggs and mix until combined.
- Add the Dry Ingredients: Add the flour, baking soda, and salt. Mix until the dough is just combined.
- Stir in the Chocolate Chips: Stir in the chocolate chips using a rubber spatula.
- Scoop and Roll: Scoop cookie dough into approximately 2 tablespoon-sized balls and gently roll between your palms to form a round ball. Place the cookie balls on the prepared baking sheet, spacing cookies at least 2” apart.
- Bake: Bake for 10-12 minutes or until the edges are golden.
- Cool and Enjoy: Allow to cool on the baking sheet for 2 minutes then transfer to a baking rack to finish cooling. The centers will seem soft, but they will firm up as they cool.
then blend in the pudding powder.
Tips For Chocolate Chip Pudding Cookies
I have made these cookies time and time again and I have some tips to get you perfect results! I can’t wait for you to make them and I want you to have success, so here are my tips below!
- No Chilling Necessary: This chocolate chip cookie recipe is so fast and easy. It doesn’t require any chilling so you can enjoy the cookies in no time at all! It is however ok to chill leftover dough. Chilling the dough results in a puffier cookie.
- Instant Pudding Powder: Don’t skip this ingredient, it is the secret to these soft and chewy cookies! The ingredients in the pudding mix act as a preservative to prolong the softness of the cookie. Be sure to use instant pudding powder, not cook and serve.
- Roll the Dough: I have found that rolling the dough for this recipe creates a perfectly shaped cookie.
- Chocolate Chips: The beauty of this recipe is that you can choose the chocolate chips you would like to add. I prefer milk chocolate chips, but you can use semi-sweet, white, or a combination of all three!
Use INSTANT Pudding
Make sure the pudding is “instant” and not “cook and serve.” There’s no need to make the pudding beforehand, you just need the dry mix to go into the cookie dough.
Storing Leftover Cookies and Dough
These chocolate chip pudding cookies store great and the pudding mix keeps them soft days later! I also have tips for freezing the dough!
- On the Counter: Store baked cookies in an airtight container on the counter for up to 5-7 days. The ingredients in the pudding mix act like a “preservative” to keep them softer for longer.
- To Refrigerate Cookie Dough: If you know you will be baking these cookies within the next few days then you can just refrigerate the dough. Store it in an airtight container and it will last 3 to 4 days in the refrigerator. Allow the dough to sit on the counter to soften a bit before scooping.
- To Freeze Cookie Dough: If you are not quite ready to bake your cookie dough then place the dough in an airtight container and freeze for up to 3 months in the freezer. To save time, roll the dough into balls and then place them on a baking sheet lined with parchment paper. Freeze for about an hour, then layer the cookie dough balls in an airtight container with parchment paper between each layer.
More Pudding Cookies to Try
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Chocolate Chip Pudding Cookies
Ingredients
- 1 cup salted butter, room temperature
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 3.4 ounces instant vanilla pudding mix
- 2 teaspoons vanilla extract
- 2 eggs, room temperature
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1½ cups milk chocolate chips, or semi-sweet
Instructions
- Preheat oven to 350 degrees Fahrenheit, then line a sheetpan with parchment paper.
- Cream together 1 cup salted butter,¾ cup light brown sugar, and ¼ cup granulated sugar using an electric hand mixer or in a stand mixer. Beat for 2 minutes until light and creamy in color.
- Mix in 3.4 ounces instant vanilla pudding mix.
- Add 2 teaspoons vanilla extract and 2 eggs, and mix until combined.
- Add 2½ cups all-purpose flour, 1 teaspoon baking soda, and ¼ teaspoon salt. Mix until the dough is just combined.
- Stir in 1½ cups milk chocolate chips,using a rubber spatula.
- Scoop cookie dough into approximately 2 tablespoon-sized balls and gently roll between your palms to form a round ball. Place the cookie balls on the prepared baking sheet, spacing cookies at least 2” apart.
- Bake for 10-12 minutes or until the edges are golden.
- Allow to cool on the baking sheet for 2 minutes then transfer to a baking rack to finish cooling. The centers will seem soft, but they will firm up as they cool.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Best CC cookie recipe. They are soft and chewy. The only CC cookie recipe I use. Thank you for sharing!
I’ve made these MANY times and this is my go to recipe for chocolate, or butterscotch chip cookies. My favorite recipe to use.
I just baked these and they look amazing! I can’t wait to try them. I d love to know how you recommend storing them?
I never leave reviews for recipes. After making these, I felt I had to. These are THE BEST cookies I have ever made. I’ve tried like 30 different recipes over the years and they always come out so flat and hard as a rock when they cooled. These are fluffy and still soft even after 3 days. 10/10 recommend.
I was afraid these would be dry with all that flour. So I just put in 2 cups. I will try them and see what works Anyone else have a problem?
This is a DELICIOUS recipe. I was originally worried that the cookies were going to be to sweet but I could not be HAPPIER with the cookies. 10/10 would recommend!!!
LOVE THIS RECIPE ? thanks so much for sharing ?
First off, these are my most favorite chocolate chip cookies I’ve ever made!! And literally the only ones that I actually end up with the amount of cookies the recipe says I’ll end up with! They’re big and thick and soft and just perfect! I used Godiva white chocolate pudding mix because it’s what I had on hand and I loved it!!! Thank you for sharing this recipe, it will be the only one I use from here on out! Maybe next time I’ll even add some nuts! My only question is, I’m assuming that’s 202 calories per cookie (yikes but oh well!) It says per serving and that a serving size is 24 cookies. Just wanted to make sure that calorie number correlates with one cookie. Or two? Lol!! A girl can hope!!
I forgot to rate them! 5 stars for sure!!!
Can u freeze these cookies? If so, for how long can u freeze them?
Yes, totally! These are great to freeze. I would recommend freezing no longer than 3 months. Hope you enjoy your cookies!
May I have the nutrition information for the chocolate chip pudding cookies?
Thanks!
I was able to add the calories onto the recipe for you. Hope that helps! I am in the process of adding nutritional information to each recipe. Thanks for following along with me!
The food you cook is delicious and delicious. I will save the recipe to learn to cook this dish.
Where’s the cornstarch you mentioned?
I apologize but there is no mention of cornstarch in this recipe. If you can find it please let me know. It will need to be deleted. Thank you so much!
These turned out good. I used chocolate pudding cuz it was all I had on hand. So it was basically a chocolate chocolate chip cookie. I added chopped nuts too just cuz I had some to get rid of. I used a cookie scoop but the recipe calls for a 2 inch size ball of dough? I think I should have doubled up the cookie scoop I used and maybe the cookie would have flattened out more. As it was they were pretty small and thick, no spread. But still good. I think this would be a good base recipe I will probably try again but with vanilla pudding butterscotch chips and maybe some kind of nut like macadamia. Just cuz I have some baking bits and items I need to try to use up.
I have used a pudding chocolate chip recipe since 1985. It’s the only way I make these cookies.
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