Chocolate Chip Pudding Cookies
Instant vanilla pudding is the not-so-secret ingredient that keeps these cookies ultra soft and chewy. If you’ve never made chocolate chip pudding cookies before, you’ve been missing out!
If you’ve never made chocolate chip cookies with vanilla pudding mix before, prepare to be wowed.
To prepare the cookies, instant vanilla pudding mix is added directly to the dry ingredients (no need to prepare it as the box instructs!). The pudding mix packs extra vanilla flavor into the cookie dough and makes for super soft chocolate chip cookies.
Bake the entire batch of cookies now, or freeze some of the dough so you can enjoy warm chocolate chip cookies whenever a craving strikes.
This recipe for pudding cookies uses similar ingredients to my classic chocolate chip cookie recipe. However, there are a few important ingredients I wanted to highlight.
- Instant vanilla pudding: Since pudding has cornstarch in it, it makes these cookies ultra soft! I used a 3.4-ounce package of instant vanilla pudding in these cookies. Make sure you grab the right size box since they sell larger ones too, and that it’s instant pudding and not cook and serve.
- Butter: I prefer baking with unsalted butter because it allows you to control the amount of salt in your baked goods. Make sure to bring the butter to room temperature before starting this recipe.
- Brown sugar: This adds moisture and flavor to the cookie dough. If you ran out or can’t find brown sugar where you live, you can make your own brown sugar substitute with just two ingredients.
- Chocolate chips: I used semi-sweet chocolate chips, but you can use another variety if desired. Or, use a different mix-in like chopped nuts or dried fruit!
How to Make Chocolate Chip Pudding Cookies
- Combine the dry ingredients: In a large bowl, whisk together the flour, pudding mix, baking soda, and salt. Note: The pudding mix is added straight from the box, as a dry ingredient. Do not prepare the pudding as the box instructs.
- Mix together the wet ingredients: In the bowl of a stand mixer, beat the butter until smooth. Then, add the brown sugar and granulated sugar and beat for 1 to 2 minutes. To the butter mixture, add the eggs and vanilla. Stop and scrape down the sides of the bowl as needed to ensure that everything is well combined.
- Add the dry ingredients to the wet: Mix just until combined, then fold in the chocolate chips.
- Scoop the cookie dough: I prefer using a 1.5 tablespoon cookie scoop to scoop the dough, then drop it directly onto a parchment paper-lined cookie sheet. This recipe will make about 40 cookies, so I used three cookie sheets total.
- Bake the cookies: You’ll know they’re done when the edges are golden and the tops are just set. I let them cool for 5 minutes on the baking sheet before transferring them to a wire rack to finish cooling.
Frequently Asked Questions
Can I Use Cook and Serve Pudding Mix?
No, you have to use instant pudding mix. The pudding mix is added like a dry ingredient, straight from the box.
Can I Use Another Flavor of Pudding Mix?
Absolutely! I made this chocolate chip cookie recipe with vanilla pudding mix, but I think another flavor would work well.
Can the Cookie Dough Be Made in Advance?
Yes! The dough can be prepared up to three days in advance and refrigerated until you’re ready to scoop and bake the cookies. If the dough is too firm to scoop, let it sit at room temperature for 20 minutes.
Chocolate chip pudding cookies can be stored at room temperature in an airtight container for up to five days. Baked cookies can also be sealed in a freezer bag or freezer-safe container and frozen for up to three months. When ready to enjoy, thaw on the countertop.
Unbaked cookie dough will last up to three days in the fridge. I recommend covering it tightly to prevent the dough from drying out.
You can also freeze the dough for up to three months prior to baking it. Frozen cookie dough balls can be baked immediately for an additional 1 to 2 minutes, no need to thaw it out first.
- Instant pudding is a key ingredient for these chocolate chip cookies and cannot be substituted. Likewise, you can’t use cook and serve or sugar-free pudding mix to make this recipe.
- Feel free to swap out the chocolate chips for an equal amount of your favorite mix-ins! You can use white chocolate chips, dried fruit, chopped nuts, etc.
- If you prefer thicker cookies, you may chill the cookie dough for 1 to 2 hours before scooping and baking it.
- Be careful not to over bake the cookies. You’ll know they’re done when the edges are lightly golden and the tops are just set. The cookies will be soft when they come out of the oven, but will set further as they cool.
More Easy Chocolate Chip Cookie Recipes!
- Chocolate Chip Cookie Bars
- Brown Butter Chocolate Chip Cookies
- Small Batch Chocolate Chip Cookies
- Chocolate Chip Cookie Cake
- Oatmeal Chocolate Chip Cookies
Chocolate Chip Pudding Cookies
- 2 ⅓ cups all-purpose flour spooned & leveled (290 grams)
- 1 (3.4-ounce) package instant vanilla pudding mix
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened (230 grams; 2 sticks)
- ¾ cup packed light brown sugar (150 grams)
- ⅓ cup granulated sugar (70 grams)
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1 (12-ounce) package semi-sweet chocolate chips (340 grams)
- Preheat the oven to 350°F (180°C). Line three large baking sheets with parchment paper or silicone baking mats and set aside.
- In a large mixing bowl, whisk the flour, pudding mix, baking soda, and salt together until well combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined. Mix in the eggs and vanilla extract one at a time until fully combined, stopping to scrape down the sides of the bowl as needed.
- Mix in the dry ingredients until just combined, then mix in the chocolate chips on low-speed until fully incorporated into the cookie dough.
- Using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Make sure to leave a little room between each ball of cookie dough as they will spread some while they’re baking.
- Bake for 10 to 12 minutes or until the edges of the cookies are lightly browned and the tops are set. Remove from the oven and allow to cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely.
Can I make it into a pizzookie?
Yes, that would be fine! You can press it into a large skillet or round pan and increase the baking time. If your skillet/pan is a little smaller, you may have some cookie dough leftover but you could make some extra cookies with it.
Make these cookies last week , excellent recipe . Baked for 11 min.
Just made another batch today , used Milk chocolate and semi sweet , also pecans .
4 oz of each , Delicious!!!
Can you use brown butter for this recipe?
I think it would be fine, but some of the liquid does evaporate when you brown butter. You may either need to brown an extra tablespoon of butter or add 1 to 2 tablespoons of milk to the cookie dough. I have a brown butter chocolate chip cookie recipe here if you want to use that instead.