Chocolate Chip Pudding Cookies
Chocolate Chip Pudding Cookies are award-winning. Soft, vanilla-flavored cookies loaded with milk chocolate chips. The best cookie recipe!
For over 18 years, these cookies have been a constant in our home. They’ve become part of our family traditions, baked for birthdays, holidays, and just-because days. The joy these cookies bring is undeniable, and I hope they become a beloved tradition in your home too. Incredibly soft and delicious, my Chocolate Chip Pudding Cookies will quickly become the only cookie recipe you’ll ever want to make.
With a delightful texture and rich flavor, these are not just any cookies—they’re award-winning treats that melt in your mouth. They have been my go-to recipe, gifted to me by my sister-in-law, Christine, the year Kale and I got married. They have stood the test of time and become a cherished family favorite, thanks to one secret ingredient: instant vanilla pudding mix. I often bake them for family gatherings, parties, or holiday cookie exchanges, and they’re always the first to go. They also make wonderful gifts! Package a dozen in a festive box with a bow, and you have an easy, homemade gift that everyone will appreciate.
CHOCOLATE CHIP PUDDING COOKIES
The vanilla pudding gives these cookies a velvety texture and keeps them soft, even days after baking. These are everything a cookie should be—soft, chewy, and packed with rich vanilla AND chocolate flavor. They’re easy to make, impossible to resist, and guaranteed to impress anyone who tries them. Whether you bake them for your family, friends, or just yourself (no judgment!), they’ll quickly become a favorite. Trust me—once you try these cookies, there’s no going back. So, what are you waiting for? Gather your ingredients and whip up a batch of these incredible cookies. You won’t regret it—just be prepared for them to disappear fast!
INGREDIENTS
- 1 cup salted butter, softened
- 3/4 cup packed light 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 Guittard brand of milk chocolate baking chips)
BAKING INSTRUCTIONS
Preheat the oven to 375 degrees F. Line two large baking sheets with parchment paper. Set aside.
In a large bowl, or the bowl of an electric 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 at low speed until just combined. Stir in the chocolate chips.
Drop batter by Tablespoons on the prepared baking sheets. Bake for only 9 to 10 minutes. (They may not seem fully baked, but they are. Do not over bake!)
Remove from the oven and let cookies rest and cool on the cookie sheets. No need to transfer to wire racks. Serve and enjoy!
Recipe yields 32 cookies.
STORING AND FREEZING INSTRUCTIONS
These cookies store beautifully, making them perfect for baking ahead. Keep them in an airtight container at room temperature for up to 5 days. If you’re planning to make a larger batch, they also freeze well! Place the cookies in a single layer on a baking sheet and freeze for 1 hour. Once frozen, transfer them to an airtight container or freezer bag and store for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature or warm them in the microwave for 10 to 15 seconds.
SERVING SUGGESTIONS
These cookies are amazing on their own, but you can elevate them even further by serving them with vanilla ice cream for a delicious dessert. If you’re feeling extra indulgent, sandwich a scoop of ice cream between two cookies for an ice cream sandwich that’s out of this world.
THE SECRET INGREDIENT
The instant vanilla pudding mix is what makes these cookies so irresistible. It not only adds a hint of extra sweetness but also ensures that the cookies remain soft and chewy for days. Even if you’ve had trouble with dry cookies in the past, this recipe will change the game. Thanks to the pudding, every bite is moist and flavorful.
GET CREATIVE AND CUSTOMIZE
While the classic version is incredible, you can get creative with this recipe. Swap out the milk chocolate chips for semi-sweet chips for a richer flavor. Or, for something festive, mix in holiday-themed chocolate chips or M&Ms. Add chopped walnuts or pecans for an extra crunch. Want to experiment further? Try using butterscotch pudding instead of vanilla or mix white chocolate chips with dried cranberries for a winter twist. The base dough is versatile enough to handle a variety of add-ins, so you can make it your own.
PRO TIPS FOR SUCCESS
– Soften the Butter: Make sure the butter is fully softened before you start. This ensures it blends smoothly with the sugars and pudding mix, giving the cookies their perfect texture.
– Measure Flour Correctly: Too much flour can make the cookies dense. Fluff the flour before scooping and level it off with a knife for accurate measurement.
– Don’t Over Bake: The key to soft cookies is pulling them out of the oven before they look fully done. They’ll continue to set as they cool on the baking sheets.
KALE’S FAVORITE COOKIE
Kale is obsessed with these cookies and it’s easy to see why. They have everything: soft centers, chewy edges, and gooey chocolate in every bite. Every time I bake these, they disappear within a day.
If I need help around the house or want Kale to run errands, all I have to say is, “I’ll make your favorite cookies,” and he’s out the door in no time. Ha Ha!
ENJOY THIS RECIPE? HERE ARE A FEW MORE CRAVE WORTHY COOKIES!
S’mores Cookies – Soft, chewy cookies that are filled with gooey marshmallows, rich chocolate, and graham cracker crumbs. Classic S’more, minus the mess!
Oreo Cheesecake Cookies – A dessert within a cookie within another cookie! Can it get any better than that? This is one of my personal favorites to bake.
Mint Chocolate Chip Cookies – A heavenly combination of peppermint flavor and rich chocolate come together. A warm, gooey center and slightly crisp edges.
Lemon Pudding Cookies – Filled with lemon flavor and white chocolate chips. The pudding mix makes these cookies extra soft and delicious.
Chocolate Chip Pudding Cookies
Ingredients
- 1 cup salted butter softened
- 3/4 cup packed light 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)
Instructions
- Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper. Set aside.
- 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 the prepared baking sheets. Bake for only 9 to 10 minutes. (They may not seem 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 and enjoy!
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Help!!! I absolutely love this recipe, but why does mine keep going flat? I have tried different methods…putting them in the fridge for 10 mins, rolling them into balls, freezing them add 1/8 tsp of baking powder.. nothing is working. I love these!
Hi Stephanie!
I am wondering if it’s the amount of flour you’re using. I notice when I use less flour they are flatter. When I use more they are puffier. Try adding an 1/8 to 1/4 cup more flour than you have been using. Let me know if this helps!
Never fails! Some chocolate chip cookies fall flat as soon as they are taken from the oven. I don’t have that problem with this recipe. Good flavor. Soft, chewy.
Thank you for this great recipe! 🙂 I was wondering if I can put left over cookie mixture in the fridge and cook the rest a couple days from now? Or is this a cook all at once? Thank you.
Sorry all in caps. Cant get them off!
Hi Shana, yes you can store the cookie dough in the fridge for up to 3 days in an airtight container!
Can you freeze these cookies? Making them for Christmas trays. How long before Christmas can I make these cookies?
Hi Gwen! These cookies freeze really well. Bake and cool to room temperature. Place the cooled down cookies in a single layer on a baking sheet and freeze for 1 hour. Then transfer the cookies to a freezer safe bag or container. Freeze up to 3 months. Thaw at room temperature or in the microwave for 10 seconds or so. 🙂
These are the best cookies I have made in a long time. Soft, chewy and they don’t dry out. My only problem is that I have to make them twice a week. My husband and I love them. I am deleting all of my other choc chip recipe. Thanks!
Has anyone tried replacing the eggs with applesauce? By far my favorite recipe but eggs are getting so expensive!
I use Bob’s Red Mill Egg Replacer and have really good success with that! Never tried with applesauce though.
Have you tried this recipe with a gluten free flour? I made this recipe and it was amazing. My mother in law is very allergic to gluten, but I opt usually to use GF flour. Just wondering if this would turn out the same using almond flour?
Hi Soli, I have not tried them with gluten free flour so I can’t say. If you try it, please let me know if it turned out!
This is my favorite recipe!! I have made it with all kinds of puddings and chips, my faves being French vanilla with chocolate chips, butterscotch with butterscotch chips, and lemon with white chocolate chips. We are egg- and dairy-free, so I use Country Crock Plant Butter Sticks to replace the butter and Bob’s Red Mill Egg Replacer for the eggs. It still turns out perfectly every time!
I made these with banana pudding white chocolate chip and macadamia nuts #! Delicious