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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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. 🙂