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    Home » Desserts » Chocolate Chip Pudding Cookies

    Chocolate Chip Pudding Cookies

    Published: Apr 23, 2020 · Modified: Mar 6, 2021 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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!

    Chocolate chip pudding cookie with a bite out of it

    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!

    How to make

    Creamed butter and sugar in a silver mixing bowl

    In a large bowl, cream together the butter and sugars. Beat in the instant pudding mix until blended.

    Stir in the eggs and vanilla.

    Chocolate chip cookie dough in a mixing bowl

    Add the flour, baking soda, baking powder, and salt; stir in just until combined.

    Stir in the chocolate chips.

    chocolate chip cookie dough on a silicone mat

    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. Slightly underbaking the cookies will help to keep the cookies soft.

    Chocolate chip pudding cookies on a silicone baking mat

    Tips

    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.

    How to store

    The cookies can be stored in an airtight container at room temperature for up to 4 days.

    row of chocolate chip pudding cookies More cookie recipes!

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      Easy Chocolate Chip Cookies
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      Easy Chocolate Chocolate Chip Cookies
    • Stack of M&M cookie bars on a piece of parchment paper
      M&M Cookie Bars

    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 cookie with a bite out of it

    Chocolate Chip Pudding Cookies

    Super soft chocolate chip cookies that are made with instant pudding mix.
    5 from 9 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 8 minutes
    Total Time: 18 minutes
    Servings: 30 cookies
    Calories: 189kcal
    Author: Kate @ I Heart Eating

    Equipment

    • Cookie sheets
    • Mixer

    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
    US Customary - Metric

    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

    Serving: 1cookie | Calories: 189kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 157mg | Potassium: 89mg | Fiber: 1g | Sugar: 13g | Vitamin A: 209IU | Calcium: 21mg | Iron: 1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Rose Gaglio

      January 25, 2022 at 12:30 pm

      5 stars
      I made these with gluten free flour and are amazing! I highly recommend this recipe!

      Reply
      • Kate

        January 25, 2022 at 9:09 pm

        Thank you!

        Reply
    2. Kelly

      January 22, 2022 at 10:44 am

      5 stars
      I’ve made these at least a dozen times! They are great every time - easy, soft, stay for over a week too! So yummy!!

      Reply
      • Kate

        January 22, 2022 at 10:21 pm

        Thanks! I'm glad you like them!

        Reply
    3. Janette

      May 03, 2020 at 7:22 pm

      5 stars
      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!

      Reply
      • Kate

        May 06, 2020 at 3:49 pm

        Thank you so much! I'm so glad that they were a hit. =)

        Reply
        • Latoyia

          July 04, 2021 at 12:49 am

          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

          Reply
          • Kate

            July 06, 2021 at 11:52 am

            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! =)

    4. Marnie

      April 26, 2020 at 7:18 pm

      5 stars
      Like soft batch but better!

      Reply
      • Kate

        April 26, 2020 at 7:20 pm

        Thanks so much!! =)

        Reply
      • Gail

        December 26, 2021 at 8:34 pm

        5 stars
        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! 😊

        Reply
        • Kate

          December 28, 2021 at 11:11 am

          Great solution! I'm so glad that you like them!

          Reply
          • Rose Gaglio

            January 25, 2022 at 12:07 pm

            5 stars
            Made with gluten free flour and were the best! Perfectly soft and just a bit chewy. Highly recommend this recipe!

          • Kate

            January 25, 2022 at 9:08 pm

            Thank you so much!

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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