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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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!!
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!!!!
Combos I’ve made:
I prefer semi sweet chips and M&M’s
Reese pieces and peanut butter chips
Semi sweet only.
I make a quadruple batch at Christmas, but use 5 bags of semi sweet chips. The extra chips make it decadent!
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!