Chocolate Chip Pudding Cookies

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This is the only treat my hubby ever asks me to make. I think he loves these cookies more than me, but I don’t blame him. 😉 They are soft, chocolate deliciousness. My sister in law, Christine, gave me this recipe about 5 years ago, and since then it’s the only chocolate chip cookie recipe I have made.

One of the tricks I stick to when making these cookies is the baking time. You should ONLY bake them for 9-10 minutes, tops. They will seem like their not fully cooked, but they are. Trust me. Once you take them out of the oven, just leave them alone. No need to transfer them to a cooling rack. Let them just sit on the baking sheet to relax, and they’ll be ready to pop in your mouth in about five to ten minutes. Grab a big glass of milk, and take a bite of that warm cookie. It will melt in your mouth! 

 
 
Chocolate Chip Pudding Cookies
 
Prep time
Cook time
Total time
 
Serves: 30
Ingredients
  • 1 cup (2 sticks) Butter, softened
  • ¾ cup Brown Sugar
  • ¼ cup White Sugar
  • 1 small pkg Instant Vanilla Pudding mix
  • 2 eggs
  • 1 teaspoon Vanilla Extract
  • 2¼ cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 pkg ( 12 oz) Milk Chocolate Chips
Instructions
  1. Preheat oven to 375 degrees F. Beat butter, both sugars, pudding mix, eggs and vanilla in a large bowl with an electric hand mixer. Beat until creamy and fluffy. Then slowly mix in flour and baking soda. Stir in chocolate chips.
  2. Drop by tablespoonfuls, onto an un-greased cookie sheet. Bake for ONLY 9-10 minutes. Remove from oven and let cool about 10 minutes before eating.
 
 
 
 
 
 
 

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52 thoughts on “Chocolate Chip Pudding Cookies

  1. Obviously, they tempt me, since I just realized I already commented on this post. Oops! I saw the pic and couldn’t resist them again. Feel free to delete these extra comments or leave them to laugh at my chocolate addiction. Have a GREAT day!

  2. I love your your recipes. You cook the way I like to eat. I have seen your recipes on tasty kitchen as well. I’m getting ready to make your mac & cheese recipe.

  3. The first time I tried these cookies, I didn’t have vanilla pudding or choc. chips..but I did have butterscotch pudding and butterscotch chips so I used both of those and then crushed up a couple of Hersheys choc. bars and they were wonderful!! Then I bought the real ingredients and tried them yesterday. These cookies are wonderful!! Both times they have turned out so soft and just melt in your mouth! Thank you so much, I will never use another choc. chip cookie recipe again!! 🙂

  4. These tasted amazing! Thanks for posting this. They are so moist and lightly chewy. It going to be a part of my Xmas cookie boxes!

  5. These cookies were not good. They don’t look like the picture AT ALL. I followed the recipe exactly. They are sponge like and regular chocolate chip cookies are much better.

  6. Do you think that the non-instant variety would work well with this recipe? I have a couple boxes of those (the kind that need to boiled on the stove for a little bit) and this recipe sounds awesome!

    Thank you!

  7. Cindy, you asked about freezing these…I have a very similar recipe that I found years ago on allrecipes.com. I make these both in cookie and bar form. They freeze very well. Most cookie doughs can be stored (frozen) for 3 months. At that point you bake them, they can be stored an additional 3 months.The exception is for meringue and macaroon cookies, which it is not advised for.

  8. I followed the recipe exactly and my cookies flattened out! Exactly what attracted me to your cookies because I really hoped for fluffy cookies. I also had to cook mine longer than 10 min because mine looked REALLY raw. No golden brown at all! What did I do wrong? The taste is awesome and they’ll be gone before the night is over…I have 4 kids!! I really hoped for thicker cookies though.

  9. Momma J- Make sure your baking soda is not old/expired. Also, make sure your butter is room temperature softened….not melted, or it will flatten the cookies.
    Other than that, they should come out perfect. I make them once a week lately. I have 4 kids also!

  10. I’ve been making these for years and have many, many fans of them, especially the hubby and son. I like to add a big spoon of peanut butter. I’ve also tried different flavors of instant pudding and chips, a favorite combo being chocolate pudding with peanut butter chips. Everyone who tastes them wants the recipe!

      1. I’m planning on making this tonight. However I’m going double the recipe and make one large cookie in a pizza pan. Do you think that will work and how long should I bake it for? Thanks.

        1. Tess, the baking time all depends on the size pan you use, and how thin or thick the batter is in the pan. I would imagine baking it 15 minutes.. but again, not sure. Check on it often. When you make these as cookies they don’t take long to bake. I haven’t tried doing it the way you’re wanting to, so I’m only guessing. Good luck!

  11. pretty stupid question to ask lol but this is my first time making pudding cookies do I make the pudding first or do I put it in the mix with making it first lol

  12. I’ve been making these cookies for over 25 years. They are the best!! My Grandkids love them, they always ask where the cookies are.. To add a little something different, I add a few peanut butter chips..Yummm~O
    If you haven’t tried this recipe, Please do!!

  13. Your cookies look to have flattened a bit, mine did not flatten at all and are practically a ball of cake. I followed the directions though. I just opened the baking soda. When you say mix until fluffy, mine didn’t seam fluffy at all. They were not done after 10 min, they were still raw in the middle.

  14. Wow! I made these last weekend. They were such a hit. You are so right about the cooking time. I’m going to make 2 batches for Christmas Eve!

  15. These are SO good. I’ve never used pudding before, so I wasn’t sure what to expect, but they’re basically perfect. Chewy, but not too soft, and even better the next day. Also, the recipe is super easy! A+.

  16. I’ve made these over and over again. My boyfriend lives in New Zealand and I brought a few dozen of these to him. (His oven didn’t w work and besides he’s a bachelor) He loves them and has requested them again!
    One question: how in this world can I keep them from not disappearing so fast???

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