Chocolate chip pudding cookies are super soft chocolate chip cookies that are made with pudding mix. These easy cookies take less than 20 minutes to make!
These chocolate chip pudding cookies are the original version of my chocolate chocolate chip pudding cookies.
The pudding is the (not-so secret) ingredient in these cookies. Not only does it add a lot of flavor, but it also helps to keep the cookies really soft.
I’ve included plenty of hints and answers to questions in the tips section below to help you make the cookies turn out well your first time making them!
Ingredient notes
- Butter: I like to use salted butter in this recipe. The butter should dent when pressed but shouldn’t be warm or smooshy. Letting the butter sit out for 30 minutes is usually about right for these cookies.
- Pudding mix: You will want the vanilla instant pudding mix, not the cook and serve. Also, you’re using only the dry mix, not making the pudding and then using it.
- Flour: To properly measure flour, be sure to sift or fluff your flour prior to measuring to avoid getting too much flour in the dough. Too much flour will make for crumbly or doughy cookie without much flavor.
- Chocolate chips: I use semisweet, but you could use milk, bittersweet, or even white chocolate chips.
How to make chocolate chip pudding cookies
Step 1: In a large bowl, cream together the butter and sugars.
Step 2: Beat in the instant pudding mix until blended.
Step 3: Stir in the eggs and vanilla.
Step 4: Add the flour, baking soda, baking powder, and salt; stir in just until combined.
Step 5: Stir in the chocolate chips.
Step 6: Drop cookies by 1.5 tablespoons onto prepared baking sheets.
Step 7: Bake for 8-12 minutes or until edges are set and the centers still look soft.
Tip >> Do not over-bake. Slightly underbaking the cookies will help to keep the cookies soft.
Recipe Tips!
- Pudding mix: I’ve used store-brand pudding mix (Great Value) and Jell-o brand vanilla pudding mix to make these cookies. Both types of pudding mix have worked, but I’ve found that the cookies made with the store brand had a yellow tint to them.
- Baking: The cookies should look soft and slightly underdone when you take them out. This helps to keep the cookies soft.
How to store
The cookies can be stored in an airtight container at room temperature for up to 4 days.
More chocolate chip cookie recipes!
If you’ve tried this chocolate chip pudding cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.
Chocolate Chip Pudding Cookies
Equipment
Ingredients
- 1 cup butter softened
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- 3.4 ounce package instant vanilla pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups semisweet chocolate chips
Instructions
- Preheat oven to 350 F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, cream together the butter and sugars.1 cup butter, ¾ cup brown sugar, ¼ cup granulated sugar
- Beat in the instant pudding mix until blended.3.4 ounce package instant vanilla pudding mix
- Stir in the eggs and vanilla.2 large eggs, 1 teaspoon vanilla extract
- Add the flour, baking soda, baking powder, and salt; stir in just until combined.2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt
- Stir in the chocolate chips.1 ½ cups semisweet chocolate chips
- Drop cookies by 1.5 tablespoons onto prepared baking sheets.
- Bake for 8-12 minutes or until edges are set and the centers still look soft. Do not over-bake.
Video
Notes
- Butter: I like to use salted butter in this recipe. The butter should dent when pressed but shouldn’t be warm or smooshy. Letting the butter sit out for 30 minutes is usually about right for these cookies.
- Pudding mix: You will want the vanilla instant pudding mix, not the cook and serve. Also, you’re using only the dry mix, not making the pudding and then using it.
- Flour: To properly measure flour, be sure to sift or fluff your flour prior to measuring to avoid getting too much flour in the dough. Too much flour will make for crumbly or doughy cookie without much flavor.
- Chocolate chips: I use semisweet, but you could use milk, bittersweet, or even white chocolate chips.
- Baking: The cookies should look soft and slightly underdone when you take them out. This helps to keep the cookies soft.
- Nutrition values are estimates.
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Originally published 4/23/20.
Reader Interactions
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!
Comments & Reviews
Holly says
Easy & simple recipe! Soft & come out like perfection everytime!! They don’t last long around here. Going to try different combinations with the base recipe.
Kate Dean says
Thank you!