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
- Cookie sheets
- Mixer
Ingredients
- 1 cup butter softened
- 3/4 cup brown sugar packed
- 1/4 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
- 1/2 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.
- Beat in the instant pudding mix until blended.
- Stir in the eggs and vanilla.
- Add the flour, baking soda, baking powder, and salt; stir in just until combined.
- Stir in the 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
Rose Gaglio says
I made these with gluten free flour and are amazing! I highly recommend this recipe!
Kate says
Thank you!
Kelly says
I’ve made these at least a dozen times! They are great every time – easy, soft, stay for over a week too! So yummy!!
Kate says
Thanks! I’m glad you like them!
Janette says
I made these Chocolate Chip Pudding Cookies today and my Hubby had to be chased out of the kitchen. These are the best I have ever made or eaten!!! A huge winner by my whole family.
It will go into my collection of recipes I plan to save and pass on to my kids someday. Every recipe in it as really really special!
Kate says
Thank you so much! I’m so glad that they were a hit. =)
Latoyia says
Did i do something wrong like over mixed them ? I done everything right , but they can out puffy instead of flat, but my son said they was really good
Kate says
Hi! If you’d like flatter cookies, there are a couple of things that you can try. First, you can use a little bit less flour. That helps the cookies to spread out more. Second, you can turn your oven temperature down by 25F. This gives the cookies more time to spread before they set. Hope that helps for next time! =)
Marnie says
Like soft batch but better!
Kate says
Thanks so much!! =)
Gail says
Definitely 5 stars!!
I’ve made these cookies at least 10 times in the past two months since I found this recipe. My husband loves them and asks for them. I bake them for his lunches- I even always take some to our single 30 something neighbour- he just loves them. Only complaint my husband had ( he’s crazy) he said too many chocolate chips so I put 1 cup of mini chocolate chips and he said they were perfect. I thought they were perfect the original way but I do make them for his lunches- I only eat maybe 2. Although they are delicious and super easy to make. Thank you! 😊
Kate says
Great solution! I’m so glad that you like them!
Rose Gaglio says
Made with gluten free flour and were the best! Perfectly soft and just a bit chewy. Highly recommend this recipe!
Kate says
Thank you so much!