With a rich, buttery dough that is loaded with irresistible morsels of chocolate, these Chocolate Chip Pudding Cookies nail every delicious detail. And, bonus, they stay soft and chewy for days.
Chocolate Chip Pudding Cookies
I have made this recipe more times than I can count, over the years. They’re perfect for potlucks and gift-giving. And, I get asked all the time how they are so soft and chewy.
The not-so-secret ingredient is instant pudding mix. It’s that simple. In addition to their incredible chewy texture, these cookies freeze beautifully, making them especially easy to have ready to go when you need them.
And, I happen to know that both the cookies and the dough taste awesome straight out of the freezer. Yes, I did admit that. I often bake about half of the batch and freeze the remaining cookie dough.
When I am ready to use the frozen dough, I set it on the counter for 20-30 minutes to thaw slightly and then scoop out the number of cookies I want to bake.
Why Add Pudding Mix to Cookies?
Perhaps you’re among the many bakers who’ve never tried pudding cookies before. Well, if you’re wondering why put pudding mix in cookies, let me tell you: the word you’re looking for is MOIST.
Pudding mix has several dry ingredients (such as corn starch) that help absorb and retain moisture, making its use in cookie recipes a neat little hack. A cookie recipe with pudding mix will result in moister cookies that stay chewier longer.
Chocolate Chip Pudding Cookies Recipe
You’ll need the following ingredients to make this recipe:
- flour and baking soda
- granulated sugar and brown sugar
- one package instant vanilla pudding
- butter and eggs
- vanilla extract
- semi sweet chocolate chips
- Maldon salt for topping (OPTIONAL)
Start by preheating the oven to 350°F. Whisk together flour and baking soda and set aside. In a large bowl, cream the butter and sugars. Then, add in the pudding mix and beat until light and fluffy.
Add the eggs and vanilla and beat until smooth. Next, stir in the flour mixture, making sure that it is well incorporated. Last, add the chocolate chips and stir well to mix them throughout the dough.
Scoop into approximately 2 tablespoon portions and roll into balls. Bake on a parchment lined baking sheet for 11-12 minutes. Remove from the oven when puffy and barely cooked through. Do not let them brown.
If desired, sprinkle with Maldon salt as soon as the cookies are removed from the oven. Allow the cookies to cool on the sheet for 5 minutes and then transfer to a cooling rack to cool completely.
Salted Chocolate Chip Cookies
Looking for more recipes like these salted chocolate chip cookies?
The chewiness of pudding cookies and the decadence of toffee and chocolate create a decadent treat in Toffee Coconut Pecan Chocolate Chip Cookies. This is an easy cookie recipe that’s perfect with each and every bite.
This is NOT your average chocolate chip cookie recipe. These are hands down the best Chewy Chocolate Chip Oatmeal Cookies. Be warned, you will not be able to eat just one!
Chewy, crisp Oatmeal Chocolate Chip Cookies are a classic cookie. If you prefer a firmer, but still chewy oatmeal cookie, this is the one for you. And, these Chocolate Chip Nutella Cookie Cups look absolutely drool-worthy.
These Coconut Chocolate Chip Cookies are loaded with both white and dark chocolate, in addition to a good amount of coconut. They are delicious warm from the oven and every bit as fantastic two days later.
Oats, peanut butter, chocolate chips, M&Ms, and a drop of maple syrup all combine to make my grandmother’s Monster Cookies. This recipe is loaded with all of our favorite cookie flavors.
Looking for more great chocolate recipes? Creamy vanilla ice cream is swirled with decadent fudge while tiny peanut butter cups dance in every spoonful of this homemade Moose Tracks Ice Cream.
Chocolate Chip Pudding Cookies
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoons baking soda
- 1 cup butter softened
- ¾ cup light brown sugar packed
- ¼ cup white sugar
- 1 3.4 ounce package instant vanilla pudding mix
- 2 eggs room temp
- 1 teaspoons vanilla extract
- 2 cups semi sweet chocolate chips
- Maldon salt for topping OPTIONAL
Instructions
- Preheat oven to 350°F. Whisk together flour and baking soda and set aside. In a large bowl, cream butter and sugars. Add in the pudding mix and beat until light and fluffy.
- Add the eggs and vanilla and beat until smooth. Slowly add in the flour mixture, making sure that it is well incorporated. Last, add the chocolate chips and stir well to mix them throughout the dough.
- Scoop into approximately 2 tablespoon portions and roll into balls. Bake on a parchment lined baking sheet for 11-12 minutes. Remove from the oven when puffy and barely cooked through, do not let them brown. If desired, sprinkle with Maldon salt as soon as the cookies are removed from the oven.
- Allow the cookies to cool on the sheet for 5 minutes and then transfer to a cooling rack to cool completely.
Notes
Nutrition
{originally published 6/30/11 – recipe notes and images updated 1/24/24}
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