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!
Best Chocolate Chip Pudding Cookies Recipe
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 and stay soft and chewy for days!
Ingredient Notes
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 for days.
- Salted butter: I like to use salted, but you can use unsalted if you prefer.
- Baking staples: All-purpose flour, brown sugar, granulated sugar, vanilla extract, eggs, baking powder, baking soda and salt.
- Semi-sweet chocolate chips: I used semisweet, but you can use a mix of milk chocolate chips, semi-sweet, bittersweet 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 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. I use butterscotch pudding for my butterscotch pudding cookies.
- 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.
Storage
- Store: Store baked cookies 2-3 days at room temperature in an airtight container. You can also freeze baked cookies up to 3 months.
- Freeze: 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.
Want more soft cookie recipes? Make the best M&M cookies, pistachio cookies or chewy brown sugar cookies.
More Chocolate Chip 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!
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.
Made these today!!!! They are amazing!!!!
I’m so glad you enjoyed them! Happy National Chocolate Chip Cookie Day!
Anyone made these at altitude? I’m at 5000 ft and cookies typically come out flat and burned. TIA!
To die for
very quickly becoming my favorite cookie recipe, but you also need to try her brown butter chocolate chip cookie recipe, and probably by her cookbook while you’re at it : )
Made it,was delicious
Husband and I agreed, these were the best homemade cookies we’ve ever had……EVER!!
Your comment made my day! I’m so glad you both enjoyed these!
I made these last week! I did make a double batch and used a pkg of caramel pudding and a pkg of butterscotch pudding, milk chocolate chips, white chocolate chips and chopped pecans.
The cookies are so soft and delicious!
Sounds delicious! I’m glad you enjoyed them!
Have you ever used chocolate pudding?
I haven’t, but I think it would be delicious!
Do you use self rising or all purpose flour?
All purpose flour!
My son loved these cookies. He said they stayed soft for a really long time.
I used all milk chocolate chips.
I’m so glad he loved them! Thanks for leaving a comment Debbie! :)
I thought they were very good!
What is 2 25 cup flour? Sorry for question. But I never seen recipe with that measurement. Thanks
2 and 1/4 cup of flour. :)
I made this and the cookies were a hit!!!
Its so soft and delicious!!!
I love it!!!
Thank
These are fantastic! Will be my go to recipe.
I want more recipe in the future…
Love this recipe!!!!!
The recipe is so easy and delicious!!! Can’t wait to share with friends!!! Thanks so much!!!
These are delicious!! I’ve definitely found my new chocolate chip cookie recipe because these are the best!!
So glad you enjoyed them, thanks for the review!