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!
Course Dessert
Cuisine American
Keyword chocolate chip pudding cookies, pudding cookies
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.
Notes
Storage Instructions: Chocolate chip pudding cookies can be stored at room temperature in an airtight container for up to five days. Unbaked cookie dough will last up to three days in the fridge. I recommend covering it tightly to prevent the dough from drying out.Freezing Instructions: The cookie dough will freeze well for up to 3 months. Frozen cookie dough balls can be baked for an additional 1 to 2 minutes.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.