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These Chocolate Chip Pudding Cookies are made incredibly soft and chewy thanks to the addition of pudding mix! Use your favorite flavor mix to add extra flavor to make the best, softest chocolate chip cookies! This cookie recipe is so simple and so much fun to make!
Everybody loves a good, soft, chocolate chip cookie. Today’s recipe uses pudding mix to make these the best, softest, chewiest, and most flavorful chocolate chip cookies yet. Add this one to your list of other favorite cookies, including popular favorites like butter pecan cookies, cream cheese snickerdoodles, and Reese’s peanut butter cookies!
Chocolate Chip Pudding Cookies
Hey everyone! Sam here again from Sugar Spun Run, and today I’m so excited to share my new favorite chocolate chip cookie recipe with you! Some of my favorite cookie recipes are made with JELLO, which is a critical ingredient in making chocolate chip pudding cookies.
How to Make Chocolate Chip Pudding Cookies?
- Preheat oven to 350F and line cookie sheets with parchment paper.
- Place butter and sugars in a large bowl (or in the bowl of a stand mixer and use an electric mixer to beat butter and sugars together until well-combined.
- Stir in dry pudding mix and beat well.
- Add vanilla extract and eggs, stir well to combine.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually stir dry ingredients into wet ingredients until completely combined.
- Stir in chocolate chips.
- Scoop cookie dough into approximately 2 Tablespoon-sized balls and gently roll between your palms to form a round ball. Place cookie dough on prepared baking sheet, spacing cookies at least 2†apart.
- Bake at 350F for 10-12 minutes (the centers will still seem very soft, this is fine, they will continue to cook and firm up as they cool).
- Allow cookies to cool completely on baking sheet before removing and enjoying.
What Kind of Pudding Can I Use to Make Pudding Cookies?
To make these cookies we’re going to be using instant pudding mix — just the mix. You definitely don’t want to make the pudding, we’re just throwing the dry mix into the batter. Use “Instant” pudding and not the kind that needs to be cooked on the stovetop (again, we’re not actually preparing the pudding, but the mixes are different and you want to use the right mix!).
Want More Great Cookie Recipes?
Chocolate Chip Pudding Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 eggs room temperature preferred
- 1/2 teaspoon vanilla extract
- 2 3/4 cups + 2 Tablespoons all-purpose flour
- 1 packet 3.4oInstant vanilla pudding mix (or preferred flavor
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup milk chocolate chips
Instructions
- Preheat oven to 350F and line cookie sheets with parchment paper.
- Place butter and sugars in a large bowl (or in the bowl of a stand mixer and use an electric mixer to beat butter and sugars together until well-combined.
- Stir in dry pudding mix and beat well.
- Add vanilla extract and eggs, stir well to combine.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually stir dry ingredients into wet ingredients until completely combined.
- Stir in chocolate chips.
- Scoop cookie dough into approximately 2 Tablespoon-sized balls and gently roll between your palms to form a round ball. Place cookie dough on prepared baking sheet, spacing cookies at least 2” apart.
- Bake at 350F for 10-12 minutes (the centers will still seem very soft, this is fine, they will continue to cook and firm up as they cool).
- Allow cookies to cool completely on baking sheet before removing and enjoying.
Nutrition
Serves: 24
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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.
Hi,Thanks for sharing such kind of amazing ideas here. I really found this very useful for me. Thanks for sharing keep it up.