Super soft even days after baking, these Chocolate Chip Pudding Cookies are an easy way to keep the cookie jar full. Adding instant vanilla pudding mix enhances the flavor and makes the cookies irresistibly soft and chewy.
If you love pudding cookies, try other variations like Cookies and Cream pudding cookies, chocolate-peanut butter-marshmallow pudding cookies, or strawberry cheesecake cookies for more cookie inspiration.
We’re on a cookie kick—simple, comforting, and quick to make. For many of us, chocolate chip cookies are the go-to treat, and this Chocolate Chip Pudding Cookie recipe gives that classic cookie an extra-soft, chewy texture thanks to the instant pudding mix.
Pudding Mix Cookies
Using instant pudding mix in baked goods is a longstanding trick: it adds moisture, tenderness, and a distinctive soft texture without making the cookies taste like pudding. The powdered mix is added directly to the dough (do not prepare it as pudding first).
One of the best things about these cookies is how long they stay soft. They remain moist and chewy on day two and usually don’t last long enough in our home to test beyond that.
Ingredients
- Butter: Unsalted butter is preferred. If you use salted butter, reduce added salt slightly. This recipe uses butter that is partially melted—soft but not fully liquid—an important step for texture.
- Sugar: A mix of packed light brown sugar and granulated sugar gives flavor and chew.
- Eggs: Room temperature eggs blend more evenly into the dough.
- Vanilla: Adds depth of flavor.
- Flour: All-purpose flour is used here.
- Instant pudding mix: Use instant (not cook-and-serve) pudding powder and add it directly to the dry ingredients.
- Salt: Balances and enhances flavors.
- Baking soda: Provides some lift and keeps cookies from becoming dense.
- Chocolate chips: Semi-sweet is classic, but feel free to use your favorite chips.
How to Make Pudding Cookies
- Partially melt the butter so it’s very soft with some liquid around the edges but still in pieces. Combine the butter with the brown and granulated sugars and beat until creamed.
- Add the eggs and vanilla and beat until combined.
- Stir in the dry ingredients: flour, instant pudding mix, salt, and baking soda. Mix until the dough comes together. If it’s too soft, add flour a tablespoon at a time until it’s easy to handle.
- Fold in the chocolate chips until evenly distributed.
- Scoop or roll dough into 2-tablespoon balls and place them on a baking sheet 2–3 inches apart. Bake at 350°F for 8–10 minutes, until the edges are just lightly browned.
- Allow cookies to cool on the pan for 5 minutes, then transfer to a cooling rack to finish cooling.
Chocolate Chip Pudding Cookies Video
You can watch a step-by-step video demonstrating this recipe to see the dough texture and baking tips in action.
Tips and Tricks
These cookies are straightforward, but follow these tips for the best results:
- Rather than using softened butter, partially melt it (soft with some melted edges). This helps create the ideal cookie texture. Add flour until the dough resembles soft playdough — slightly tacky but able to form a ball. If cookies spread too much, add a little more flour.
- Try different flavors of instant pudding to vary the cookie flavor. For traditional chocolate chip cookies, vanilla pudding mix is ideal.
- Store completely cooled cookies in an airtight container to keep them soft.
- The dough freezes well. Freeze scooped dough balls on a tray, then transfer to a sealed container so you can bake a few cookies whenever you want.
- This batch makes a large number of cookies (about 36); the recipe is easy to halve if you want fewer cookies.
More Favorite Chocolate Chip Cookie Recipes
For more cookie ideas, try giant chocolate chip cookies, peanut butter oatmeal cookies with chocolate chips, orange chocolate chip cookies, oatmeal pumpkin chocolate chip cookies, cornflake cookies, or the classic Toll House cookie.
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Chocolate Chip Pudding Cookies
Ingredients
- 1 cup unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 (3.4 oz) package instant vanilla pudding mix
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 cups chocolate chips
Instructions
- Preheat the oven to 350°F.
- Cut butter into 1-tablespoon pieces and microwave in 15–30 second intervals until softened but not fully melted. Some liquid at the edges is fine.
- In a large bowl or stand mixer, beat the butter with the brown and granulated sugars until creamed, about 1–2 minutes.
- Add eggs and vanilla; beat until just combined.
- Add flour, instant pudding mix, salt, and baking soda. Mix until the dough comes together. If too soft, add flour 1 tablespoon at a time until manageable.
- Fold in chocolate chips.
- Roll into 2-tablespoon balls and place 2–3 inches apart on a baking sheet.
- Bake 8–10 minutes, until just set and slightly browned at the edges.
- Cool on the pan 5 minutes, then transfer to a rack to cool completely.
Video
Recipe Notes:
Nutrition Information
, Calories: 189 kcal
, Carbohydrates: 26 g
, Protein: 2 g
, Fat: 9 g
, Sugar: 17 g