Soft and chewy chocolate chip pudding cookies are gooey and flavorful thanks to vanilla pudding mix. This twist on chocolate chip cookies is a fail proof favorite!
Soft cookie recipes are the best! Other favorites include pudding cookie recipes like butterscotch pudding cookies or pistachio cookies and these cream cheese cookies.
Table of Contents
Pudding Chocolate Chip Cookies
These pudding cookies are my all-time favorites! They taste similar to my best chocolate chip cookie recipe, but have a softer texture like chocolate chip sourdough cookies.
One of my friends made this chocolate chip pudding cookies recipe for a church activity a few months ago and shared it with me. Unlike a flat, more crisp original Toll House cookie recipe, they have a gooey middle like my double chocolate chip cookies and stay soft and chewy for days!
The Secret Ingredient: Vanilla Pudding Mix
Powdered vanilla pudding mix is a magical ingredient that makes these the best chewy chocolate chip cookies!
Find the full printable recipe with specific measurements below.
- Instant vanilla pudding mix: You only need to use the dry instant pudding mix and no added ingredients. This secret ingredient makes the chocolate chip pudding cookie recipe extra soft.
- Salted butter: I like to use salted, but you can use unsalted if you prefer.
- Sugars: I love to use a mix of light brown sugar and granulated sugar for extra sweetness.
- Vanilla extract: Even more vanilla to amp up the flavor.
- Eggs: This helps bind everything together.
- Baking staples: All-purpose flour for structure and baking powder and baking soda to make the cookies a little lighter.
- Kosher salt: I like to add a little extra to enhance the flavor.
- Semi-sweet chocolate chips: The chocolate chips help balance the flavor, you can use a mix of milk chocolate chips, semi-sweet or even white chocolate chips.
How to Make Chocolate Chip Pudding Cookies
- Cream together the butter and sugars using an electric mixer until smooth and fluffy. Add the vanilla and then beat in the eggs, one at a time.
- In a separate bowl, mix together all of the dry ingredients.
- Slowly combine wet ingredients and dry ingredients until mixed thoroughly.
- Fold chocolate chips into the cookie dough and stir to combine.
- Using a medium cookie scoop, scoop the dough onto a parchment paper lined cookie sheet.
- Bake cookies 8 to 10 minutes, or until edges are light golden brown. For soft cookies, the centers will look a little underdone. Rest on the pan for a few minutes, then move to a cooling rack. Enjoy!
Pudding Cookies Tips and Variations
- It must be instant pudding mix (not cook & serve). Don’t make the actual pudding!
- You can do a mix of milk chocolate and white chocolate chips, make a white chocolate chip cookies recipe or even try butterscotch chips, peanut butter chips or dark chocolate chips.
- My preference is using instant vanilla pudding mix, but chocolate would work too.
- This recipe calls for the smaller box of instant pudding mix (3.4 oz). If you can only find the bigger one, add in a little more than half a box! It will be fine if it is not exact.
- Add chocolate chips on top of the cookies right out of oven for the perfect touch!
- Make them mini sized like my favorite mini chocolate chip cookie.
Want more chocolate chip cookie recipes? Try brown butter chocolate chip cookies, triple chocolate chip cookies or oatmeal chocolate chip cookie recipe.
Other Favorite Cookie Recipes
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Chocolate Chip Pudding Cookie Recipe
Video
Ingredients
- 1 cup salted butter , softened
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 ½ teaspoons vanilla extract
- 2 large eggs
- 2 ⅓ cups all-purpose flour
- 1 (3.4-ounce) package instant vanilla pudding mix (just the dry mix)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon Kosher salt
- 1 ½ cups semi-sweet chocolate chips , plus more to taste (can do a mix of milk or white)
Instructions
- Prep. Preheat the oven to 350ºF. Line baking sheet with parchment paper.
- Cream wet ingredients. In the bowl of a stand mixer fitted with the paddle attachment, cream the 1 cup butter, 3/4 cup brown sugar, and 1/4 cup granulated sugar 1 to 2 minutes, or until smooth and fluffy. Add 1 1/2 teaspoons vanilla and 2 eggs one at a time until combined.
- Combine wet and dry ingredients. In a medium bowl, whisk together 2 1/3 cups flour, 3.4 ounce dry pudding mix, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/4 teaspoon salt. Slowly stir into the wet ingredients until well combined. Fold in the 1 1/2 cups chocolate chips.
- Scoop. Using a medium cookie dough scoop, portion the dough onto the baking sheet.
- Bake. Bake 8 to 10 minutes, or until the edges are lightly golden brown; you want the center to look a little underdone. Let sit 2 to 5 minutes before transferring to a cooling rack. Enjoy with a cold glass of milk!
Notes
- Add it in dry…don’t make the actual pudding!
- This recipe calls for the smaller box (3.4 ounce). If you can only find the bigger one, add in a little more than half a box! It will be fine if it is not exact.
- It must be instant pudding mix (not cook & serve).
- You can substitute other flavors of pudding mix (i.e. chocolate, butterscotch, etc.), however vanilla is my favorite.
- Dough: Freeze the cookie dough in balls until solid and then store in a freezer bag up to 3 months. To bake from frozen, place cookie dough balls on a parchment- or silpat-lined baking sheet and let sit at room temp while the oven heats up. Add 1 to 2 minutes to the original cooking time.
- Baked cookies: Let cool completely, then add to a freezer bag. Store in freezer for up to 3 months.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
You won’t believe how moist these soft chocolate chip cookies are, and it is all because of the pudding mix. Dry pudding mix contains cornstarch which helps absorb and retain moisture which results in softer cookies. It also adds a really nice flavor, which you can mix up depending on what type of cookie you want to make.
Vanilla is my favorite type of mix to use in these chocolate chip pudding cookies, but you can substitute other flavors too. Chocolate pudding, white chocolate pudding, banana pudding or even cheesecake pudding could be used.
Yes! The cookies won’t bake the same and the texture will be different if you use a cook and serve pudding mix. Stick with the instant.
Store baked cookies 2-3 days at room temperature in an airtight container. You can also freeze baked cookies up to 3 months.
Flash freeze the cookie dough in balls until solid then keep in a freezer bag and bake straight from frozen! Place cookie dough balls on a parchment or silpat lined baking sheet, let sit at room temp while oven preheats, then add 1-2 minutes to the cooking time.
Categorized as: American, Chocolate, Chocolate Chip Cookies, Cookies, Desserts, White Chocolate Cookies
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Can u use any flavor pudding? Like for instance pumpkin spice
Definitely!
hi, how large do you make the cookies. Do you drop them by one measured Tablespoon or use a certain size cookie scoop? Thx
We just used a couple of tablespoons from the utensil draw – one to make a scoop and the other to push it onto the cookie sheet. :)
A friend at work made them, these exact cookies and I fell in love . I learned from her that it is best to use margarin because butter will make then spread . I’m making them today with a friend of mine and I’m excited to see if I screw up or do an awesome job.
I have made these cookies from your above recipe soooooo many times after finding it on Pinterest! It’s my go-to and everyone who has ever had one gushes over them. Thanks for making me look good.
OMG! The cookies on this page look really delicious. I can’t wait to try some of the recipes.
I am an avid baker and love to whip up anything in the kitchen. I am a proud mother of 4 and have 2 stepchildren. I love spending time with my honey relaxing in front of the television.
How many batches of cookies does this recipe make? I can’t see it anywhere.
Hi Sandy! It usually makes about 2 dozen! :)
Hello! I tried making these cookies a few nights ago and they burned within the first few minutes. I am not sure if that is because I did not use a baking mat or if I added a little too much of something. Any thoughts or suggestions as to why they burned so fast?
Thanks,
Angela
Hi Angela! I haven’t had a problem with these burning before, I’m sorry you had trouble with that! Next time I would try lowering the temperature, reducing the time, and cooking them on a baking mat. :)
Hello!
I was really excited to find a new cookie recipe that seems different than so many others you find online. I tried making these last night but for some reason my cookies began to burn within 5 minutes or so. I am not sure where it went wrong! I did not have the baking mat but I used parchment paper. I was also wondering if maybe the butter was not soft enough or if maybe I had a little too much flour. Can you please give any suggestions so I can try them again. I will not give up on making these cookies!
Thanks,
Angela
These are the best cookies ever!!!!! I made them yesterday and usually I only like cookies warm from the oven but these are just a delicious the next day!! My new favorite cookie recipe! :) Thanks so much for sharing.
I am so happy you enjoyed this recipe! Thank you so much for your kind comment Carol! :)
how much time does this take
Probably about an hour total! :)
DELICIOUS!
How many cookies does this recipe make it does not say?
It should make about 2 dozen! :)
How many cookies can you make with a recipe like this?? Like would it be enough to make 30 cookies?
It should make about 2 dozen cookies! :)
What do you mean by a baking mat? How does parchment paper work?
Hi Marlene! I use a silicone baking mat. You can find them on Amazon: http://www.amazon.com/Silpat-AE295205-01-Premium-Non-Stick-Silicone/dp/B0001RT42C/ref=lp_3736921_1_11?s=kitchen&ie=UTF8&qid=1425941618&sr=1-11. :)
Not impressed with this cookies,to much of a flour taste,will not make again.
Hi Renee! I’m sorry these cookies didn’t turn out well for you! Everyone measures flour differently, so maybe add less flour if you make it again. :)
How many cookies does this recipe make? We are having a large group over, and these look AMAZING! Would love to make them for our guests. Just wondering if a single recipe will be sufficient, or if I might need to double it. Thanks :)
Hi! If I remember right, this recipe makes about 2 dozen!
Ever since I made a batch of cookies with pudding mix in it, I’ve been hooked! lol! These are so decadent! Thanks for sharing your recipe :)
Thanks for your comment Lisa! Pudding cookies are the BEST, they are moist and delicious every time! :)