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!
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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
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Originally published 4/23/20.
Reader Interactions
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Comments & Reviews
Pheobe says
These soft cookies are the best. They stay fresh for a long time
Kate says
Thank you!
Donna says
Everyone loved these cookies. I added more chocolate chips and some pecans!
Kate says
Thank you!
Dee says
Thank you looked every where for a soft choclate cookie recipe. I will try it today.
Kate says
Great! I hope you enjoy the cookies!
JW says
I can’t wait to try it with cheesecake pudding and Reese’s pieces/mini cups mix
Kate says
Sounds good!
Megan Venturino says
I am happy I chose this recipe. No chill time needed . I made the cookies 30g each. Made over 30 cookies, I just don’t know how many because my husband started to eat them off the trays. LoL
These are dangerous to have in the house. It’s so so easy to have 5 and want more..
Thank you! I will be using this again for sure!
Kate says
Thank you! I’m glad you liked the cookies!
sherry koschmider says
do you cool on the cookie sheets before removing from sheet? and how long?
Kate says
I just let them cool until they’re set enough to move to a cooling rack, about 5-10 minutes.
Amy says
These look so good! I was wondering if you had ever tried this with chocolate pudding instead of vanilla?
Kate says
Hi! I have! You can find the chocolate pudding version here.
Kelly says
I’ve made these a few dozen times now and they come out perfect every time!
Jojo says
Hello – these cookies look delicious and I can’t wait to make them. A question please – I viewed the video and it looks like the combining of all of the ingredients was totally done by hand, not using any kind of electric mixer (no hand mixer, no stand mixer). Am I seeing that correctly?
Thank you for any advice.
Kate says
Hi! Thank you! You can either mix by hand or use an electric mixer, though using a mixer is probably easier. Please let me know if you have any other questions.
jojo says
Thanks so much! I really appreciate your taking the time to respond.
Donna Lynn says
I made these chocolate chip cookies they are awesome. Crispy on the outside chewy on the inside. They are truly delicious.
Kate says
Thank you so much!
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!