Incredibly soft and delicious Chocolate Chip Pudding Cookies will become the only cookie recipe you make. These are award-winning!
My sister-in-law, Christine, gave me this special recipe the year Kale and I were married, so for 16 years now they have been my go-to recipe. 😀 These cookies are seriously award-winning!
Delicious, soft and incredible is exactly what these cookies are. The vanilla pudding mix is the key ingredient and what gives them that final wow-factor.
If Kale could pick only one treat I make him it would be these cookies. They are his absolute favorite. He begs me to make them all the time. I can bribe him with anything if I make him a batch of these. haha. No joke. They are amazing, and in our opinion, the best ever.
Make them for yourself and you’ll see why!
MORE RECIPES YOU MAY LIKE:
Soft and Chewy M&M Cookies
White Chocolate Chip Caramel Pretzel Cookies
Bisquick Chocolate Chip Cookies
Funfetti Cheesecake Cookies
Chocolate Chip Pudding Cookies
- 1 cup salted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated white sugar
- 1 box (3.4 ounces) instant vanilla pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ⅓ cups all-purpose flour
- 1 teaspoon baking soda
- 1 bag (11 ounces) milk chocolate chips (I like to use the milk chocolate Guittard baking chips)
- Preheat oven to 375 degrees F. In a large bowl, or stand-mixer, add the butter, both sugars, pudding mix, eggs and vanilla. Beat on medium speed until creamy and combined.
- Gradually add in the flour and baking soda to the mixture. Beating on low speed until just combined. Stir in the chocolate chips.
- Drop batter by Tablespoons on un-greased cookie sheets. Bake for only 9 to 10 minutes. (They may not seemed fully baked, but they are. Do not over bake!)
- Remove from oven and let cookies rest and cool on the cookie sheets. No need to transfer to wire racks.
- Serve with milk and enjoy these delicious devils! ♥
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126 thoughts on “Chocolate Chip Pudding Cookies”
Great picture. Just love your new blog look! This cookie is going to be the next one I make.
Is this recipe made using gas or electric oven? Sometimes that changes how long to cook them for.
Thank you! Happy holidays and new year
THe recipe states 2 1/3 Cups Flour. Is it 2 1/4 or 2 1/3?
I use 2 1/3 cups flour in these cookies 🙂
I made these last night at 9pm in a “I need chocolate now” kind of mood. These are amazing. Super moist and thick. They do not spread out as the bake. Will be making these again.
Best Cookies Ever!
Made these last week and they were so good!! Will make again but will like to try white chocolate chips and cran-raisins.
I made these the last time you posted them and are my go to chocolate chip cookies. Love all your recipes
Can these also be made as a bar cookie?
Not with this exact recipe, but if you make these adjustments you can make this as a cookie bar:
2 cup salted butter, softened
1 cup brown sugar
1 cup granulated white sugar
1 box (3.4 ounces) instant vanilla pudding mix
2 large eggs
2 teaspoon vanilla extract
2 ⅓ cups all-purpose flour
1 teaspoon baking soda
2 Teaspoon baking powder
1 bag (11 ounces) milk chocolate chips (I like to use the milk chocolate Guittard baking chips)
Use a greased 9×13 baking dish
Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper, leaving some overhang for easy removal.
In a large bowl with an electric mixer, cream the butter, brown sugar, and granulated sugar together until well combined.
Add eggs and the vanilla; beat until combined.
Add in flour, pudding powder, baking powder, baking soda, and salt. Continue to mix until well blended.
Add the chocolate chips and combine again. (Batter will be thick.)
Using a spatula, transfer batter to the prepared dish and spread it out evenly.
Bake for 30 minutes until a toothpick inserted in the center comes out almost clean.
Remove from the oven and allow to cook completely before separating from the parchment paper. Cut into bars and enjoy!
I accidentally scrolled and thought your recipe was the cookie recipe. Its been awhile since ive made these and i was thinking ‘wow i dont remember this much butter……so i went with it. These are delicious!!! I used mini morsels – amazing.
I have made these lots of times and each time they turned out great!! I won 2nd place in a baking contest with these cookies! They are SO easy to make and are absolutely amazing!!
will be trying them next weekend for our annual cookie bake….can’t wait !!
OK, variation I just tried and has won everyone in the household: Use chocolate fudge pudding instead of the vanilla. I was out of the milk chocolate chips and used semi-sweet instead. Also added a dash of salt. Perfection for anyone in a gotta-have-alot-of-chocolate-now state. Next I’m trying a french vanilla pudding with dark chocolate chips thinking the sweetness of the french vanilla will nicely balance the slight bitterness of the dark chocolate. We’ll see!
If you’re wanting some variation try making this recipe with Banana Cream Pudding and milk chocolate chips. It is seriously to die for! SOO yummy!!!
Banana pudding and caramel CHIPS & semi sweet. Game OVER!
Making the original now can my oven hurry!!!!
My Mother and I make these often. I add white chocolate and they are amazing. I also try it with chocolate instant pudding mix and they are equally delicious!
I made these but i used the nestle tollhouse chocolate chunks instead of chips. They came out wonderful!
Hmmmm I have coconut pudding in the cupboard. I could try making ‘Mounds’ cookies using dark chocolate chips. I am feeling inspired!
That sounds like an amazing idea!! YUM!
I have butterscotch pudding…I wonder? Butterscotch chocolate chip? What do you think?
I would try it! I love Butterscotch! ♥
I love these cookies, the first time I made the, I didn’t have any baking soda so I used 4 tsp of baking powder instead. They spread well while still being thick and moist. I found my variation makes the cookies better next day instead of day of. My husband and everyone at his work loves them so much they have become slightly addicted. I get requests for them all the time.
What is the equivlilant of instant pudding mix in Britain please.
Lily, Bird’s Custard powder would be the closest substitute I can think of. You could try measuring 3.4 ounces of it using a scale.
Can you add nuts to the recipe?
Definitely adding walnuts!
Do you use dark brown sugar or light?
I use light
I have had a recipe like this for about 10 yrs. It used the semi-sweet chips but they make an excellent M&M cookie with the M&M Chocolate Mini Baking Bits.
Followed recipe to a T. Delicious. While I was baking the batches Hubby was standing by the cookies that were cooling with a gallon of milk.
These are perfection and are my new favorite chocolate chip cookie recipe. The recipe made 36 cookies for me. Will post a write up over at my blog next month. Thank you SO MUCH for the recipe!
The pudding chocolate chip cookies were excellent. Pudding kept them moist. Awesome. Try some, you’ll like them.
Please disregard my yielding comment. I had read a different recipe before this and confused it.
These cookies are absolutely mouth watering amazing!!! Wow! I had to walk away from the batch so I would stop eating them. Lol will definitely be my go to super moist chocolate chip recipe from now on! Thanks.
Do you roll these up in balls and then place them on sheet?
Not only do these look delicious, I have made this recipe for years and know that they are delicious. I’ve never found a better recipe for chocolate chip cookies. They really are no fail if you have a hard time getting cookies to come out good like me!
Can you use sugar free instant pudding instead? Has anyone tried it?
Yes I’ve used sugar-free pudding as well as sugar-free chocolate chips FANTASTIC
Thank you for the recipe!
Wondering if you use salted or unsalted butter.
I use salted butter 🙂
Thank you, I made them using unsalted butter and they tasted a little flat, so I figured I’d check. Thanks so much
These are my new favorite cookie. I heart CC cookies and I never make them at home because my oven cooks too hot and I hate flat over cooked cookies. I decided to try these because the pics were to die for. They turned out perfect! So perfect I’ve made them 3 times in 2weeks. They stay soft and keep their shape. I followed the recipe exactly. Thanks for sharing!
Just made these cookies, the best ever. I didn’t have vanilla pudding so I used lemon pudding turned out fine.
Super awesome! Made these today, March 2/2017. so glad I found them by accident. LOVE happy accidents!
Made these today for my stepdaughters wedding. I can make any kind of cookie except for chocolate chip. My never turned out right. I figured I would give this a try. They are wonderful! My husband is very happy because I can make chocolate chip cookies now. Thank you!
Holly, I made these cookies yesterday and they are great! What attracted me to your recipe was the photo and the pudding. I was not disappointed. The cookies came out exactly like your photo and they are so yummy! They are fluffy looking and tender, which is what I look for in a chocolate chip cookie. I also appreciate that you write just a little bit about your cookie, describing why it is special. You are honest :o) THANK YOU FOR MY NEWEST, FAVORITE CHOCOLATE CHIP COOKIE RECIPE!
Great recipe. I’ve been making cookies using a recipe very similar for the last 15+ years. My kids and I have fun coming up with different variations. We have used mixed berry compound butter with cheesecake pudding and white chocolate chips for a berru cheesecake cookie.. Add a 1/2 cup peanut butter and peanut butter chips for a great peanut butter cookie. Vanilla chips and green tea with pistachio pudding is a great combo. Chocolate pudding, dark chocolate chips and dried and marchino cherries are a great combo for black forest cookies. It really is one of those recipes you can totally play with.
One of the easiest recipes I’ve made and very delicious. No wire cooling racks needed, no spatula either. I will definitely be making them again.
Question… do you pack the flour in the measuring cup or spoon it in loosly?
I never pack my flour or spoon in flour. I do the scoop and sweep method. I scoop the measuring cup into the flour and sweep off the excess to level. Hope that helps!
For anyone that is on the edge about trying these, literally just do it. These are the best cookies I have ever made in my entire life, and everyone I know loves them. I make these for every event: my family, my in-laws, and my friends devour them and beg for me.
DO IT DO IT DO IT.
Cookbook??? Where can I get it?
Hi Debbie! I am still working on it. I will announce it when it is ready! 🙂
I made these with butterscotch pudding and butterscotch chips. The store only had the cook and serve kind not the instant. I tried it anyway and it worked fine. Maybe not quite as puffy but still delicious. Thought I would post in case anyone only had cook and serve in the cupboard. Go ahead and use it. It works fine.
That’s great to know! Thanks Dani 🙂
Can I freeze the cookies?? If so-for how long??
Yes, after you bake the cookies let them cool completely. Then freeze in a large ziplock freezer bag for up to 1 to 2 months.
Oh so wonderful…melt in your mouth cookies!!! will be making again and again…this recipe is a keeper!!! Easy to make and grandkids will love them : )
My husband is an instructor in the navy, and we make this recipe for every student that goes through his classroom. these cookies are so well-loved and have delighted hundreds of sailors over the last few years. Thank you for the most delicious cookie recipe on the internet!
That is so awesome to hear that you make these cookies for your students 🙂 That is really amazing. Thank you for letting me know and for your kind comment!
your cookies look delicious …can not wait try this recipe!
i LOVE THE TEXTURE OF THIS COOKIE. iT’S HARD TO GET BUTTER COOKIES TO BE SO HIGH AND LIGHT, MINE OFTEN TURN OUT LIKE THIN PANCAKES UNLESS i ADD EXTRA FLOUR. i CHILLED THE DOUGH, AND THE COOKIES CAME OUT SO LIGHT AND CHEWY, AND NEARLY AS HIGH IN THE CENTER AS THE DIAMETER.
rEASON i KNOCKED OFF ONE STAR IS FOR MY TASTE THEY ARE A BIT TOO SWEET. i THINK WITH A VERY DARK CHOCOLATE CHIP IT MIGHT BALANCE THE SWEETNESS, OR IF USING MILK CHOCOLATE CHIPS i WILL DECREASE THE SUGAR IN THE RECIPE BY 1/4 CUP NEXT TIME.
SORRY FOR “SHOUTING”, FOR SOME REASON NO MATTER HOW i DO THE CAPS LOCK IT COMES OUT IN ALL CAPS.
I lost my original recipe years ago so glad I found it again! These are hands down the best chocolate chip cookies I have ever had and I get many compliments and requests for the recipe! Thank you
Didnt feel like digging out my recipe SO I tried this one. Turned out great. I used the chocolate pudding which is my husband’s favorite. Have also made with butterscotch. As someone who pours bags of chocolate chips into canisters…I used 2 cups (12 ounces). Cookies are very moist but retain their shape so they make nice presentation. Definitely 5 star !!! But can’t get 5th star to highlight.
LIterally the best cookie recipe! I sincerely get disappointed if someone makes chocolate chip cookies without using the pudding! YOu will not be disappointed!
do you use raising flour or regular flour without baking powder?
I use all-purpose flour and baking soda in this recipe.
I dI didn’t have chocolate chips Soso I used M&Ms and they turned out super good
Made a batch of these using white chocolate pudding mix and they came out terrific! Will definitely make this recipe again. 🙂
Can you make and freeze these cookies?
Hi Sue! Yes these freeze well. Bake and cool completely then store in a freezer safe ziplock bag for up to one month. 🙂
I make these, but only use nucoa margarine instead of butter. Amazing
This was my grandma’s RECIPE! I recently made it with Cheesecake pudding mix and chocolate CHUNKS. So GOOD!
Do u use salted butter?
Yes, I only use salted butter with all of my recipes 🙂
Finally i found a homemade chocolate chip cookie with the texture i am looking for, soft yet chewy with some body to them. Whi knew a box of pudding mix could make such a simple big difference in the “girth” of a cookie! Thank you for the recipe.
I made these cookies! I Made double batch and used pistachio pudding, butter SCOTCH and CHOC. Chips and added little salt and they’re perfect!thank you for the recipe i believe it’s the best cookie dough recipe ever!
Hi, these cookies look delicious. How should they be stored?
I store them tightly covered at room temperature for up to 4 days. 🙂
Hi Chrissy, I updated the recipe with the 2 1/3 cups flour. That is the measurement of flour I use all the time with great results 🙂
Do you need to sift flour
No, I never do. 🙂
When my husband comes home from the grocery store, and I see a box of vanilla pudding on the counter, I know that he is hinting that I better make these cookies again…..they are his favorite!! I use what ever kind of morsals I have in the cupboard.
My best friend Kathy Makes these all the time the best chocalate chipe cookies ever. They go fast
I have made these twice in the last two weeks followed the recipe exactly and they came out great. They came out super moist. I will be making another batch soon for the holiday season. Thank you for sharing. I look forward to all your recipes.
Should light or dark brown sugar be used?
light brown sugar
Will this recipe work for m&m cookies too?
Yes, you can add M&M’s to this recipe 🙂
The COOKIES came out great! I added walnuts. Thank you so much!
From someone whose cookies always go flat, these not only tasted but looked delicious, too! I will definitely make again. (I had the same problem with caps lock, sorry!)
Been making this recipe for years. I have also used chocolate pudding with Chocolate chips or peanutbutter chips.
These are the only cookies I make now. They are so moist and chewy and never disappoint. Everyone loves them!
I only have UNSALTED BUTTER, SO SHOULD I ADD A FEW DASHES OF SALT ???
Yes, maybe just a 1/4 teaspoon or so
OMG!! These are the best homemade chocolate chip cookies I have ever made!!! Definitely going to Make these my go to cookies.
Just made these with chocolate pudding and white confetti chips…so yummy!!!
Hi this looks great! So you don’t have salt in your recipe? Most chocolate chip cookie recipes have saLt. Are these more sweet without the salt and with the pudding mix?
Nope, no salt. The butter I use is always salted butter, that’s the only salt in the recipe. These are sweet cookies for sure! They are the best!
These are hands down the best cookies ever. Made them for my boyfriend because I had an extra box of vanilla pudding mix i was trying to get rid of. They are perfect- the flavor and texture is better than any traditional recipe I’ve tried. So easy to make, not a lot of dirty dishes and crazy good! My new go to cookie recipe- will definitely be experimenting with more variations of these!
Hello these are my ABSOLUTE favorite cookies and when i make them for people they’re a hit. I want to make them for my wedding for the dessert table and I’m wondering if they can be frozen. Thank you.
Yes, after they have been baked and completely cooled, you can freeze them in an airtight container or freezer bag for up to 2 months. 🙂
I swear I’ve made these cookies before and everybody loved them. But now I’m looking at the recipe that’s on this page and it is not chocolate chip putting cookies It IS white chocolate chip cookies with Oreos crushed in them. What happened to the chocolate chip cookie recipe?
I’m sorry there was an error in the recipe card. It is fixed now 🙂
Love the recipe out of vanilla instant pudding this morning can I use chocolate instant pudding please Thank you
Hi Cindy! Yes you can use instant chocolate pudding in these cookies. 🙂 They will have more of a chocolate flavor but still amazing!
The best chocolate chip cookie recipe.
Absolutely DELICIOUS I did them with Chocolate fudge pudding and mixed chips… You are correct, when you say bribing the hubby with these absolutely work’s wonder’s. Great recipe. Have even done butter SCOTCH, with Butter Scotch CHIPS for a customer. Loved them!!
We absolutely love these cookies. I do so many variations and its so easy to change it up! Tonights version cookies and cream and also made a batch with chopped reeses pb cups! Family loves these have to always make 2 batches!!!
my whole family loves these cookies!! we’ve even double/tripled the batch and froze the raw cookie balls to bake later, works great!
one question, do you think this recipe would work with adding crushed peppermint candy canes?
Hi Amanda! So happy you enjoy these cookies as much as we do. 🙂 Yes you could definitely add crushed candy canes to the dough! If you do that, I would use half the amount of chocolate chips, and add a half cup crushed candy canes. Mix them in the dough like you would the chocolate chips. Baking time won’t change. Hope this helps!
husband has informed me that I’m not allowed to make ch chip cookies any other way. this recipe is mandatory and its delicious . thank you
hows the best way to store them
I just leave them in a ziplock bag on the counter 🙂
I liked this recipe but personally i left my cookies in for 13 minutes and they were just the way my family likes them. Thanks for sharing!
why doesn’t every chocolate chip cookie recipe include pudding?! the best cookies ever! I also tried this recipe with chocolate pudding, they were not as perfect as those made with vanilla pudding.
I will never again use a packaged cookie mix after using this recipe.
hands down the *best* chocolate chip cookie recipe I have ever made. I’m so excited to add this to my favorites to bake over and over again.
best cookies ever!!
Everyone loves this cookie! My BFF Kathy made these one day for a gathering and were gone in seconds. This is the only one we make and we always make 2 batches. Love them!