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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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!
From Colombia
Hello,
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 : )
Thanks Jacqueline!
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