Chocolate Chip Pudding Cookies are the ultimate cookie lover’s dream, and the addition of vanilla pudding makes these confections exceptionally tasty, soft, and chewy. They will quickly become one of your family’s favorite cookies.
These delectable Chocolate Chip Pudding Cookies will vanish faster than you can imagine, so you had better put a few aside for yourself. If you love these cookies, you must try my soft peanut butter cookies and waffle cookies.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Butter: You can use salted butter, but omit the salt from the recipe.
- Vanilla Extract: Use the pure extract, please.
- Eggs: Remove the eggs from the fridge about 30 minutes in advance to come to room temperature.
- Pudding: Make sure you buy instant pudding mix.
- Semi-sweet Chocolate Chips: Use high-quality chocolate chips such as Ghirardelli or Guittard.
How to Make Chocolate Chip Pudding Cookies
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Whisk together flour, baking soda, and salt.
- Using a stand mixer or hand mixer, cream the butter and sugar on medium speed until light and fluffy.
- Mix in the pudding mix and vanilla extract. Add the eggs one at a time, mixing after each one.
- Add the flour mixture, scraping down the bowl and beaters as you go. Turn off the mixer and stir in the chocolate chips.
- Drop the dough by rounded spoonfuls onto the prepped cookie sheet and bake until lightly browned. Remove the cookies to a cooling rack.
Preparation Tips
- Use silicone baking mats or parchment paper for even nonstick baking.
- Measure flour by spooning it into measuring cups and leveling off with a table knife.
- Soften the butter at room temperature for at least 1 hour, perhaps a little less in the heat of the summer. Ideally, you should be able to gently press the stick into the butter, leaving a small indentation. If it is too soft, the cookies may spread too fast, and if it is too hard, they will not spread enough.
- Do not crowd the cookie sheet. The cookies need to be far enough apart for the heat to circulate and brown them.
- Last but not least, and perhaps the most important tip of all. Bake a few cookies on a test run. If they spread too fast, refrigerate the dough for 1-2 hours and test again. If they do not spread enough, gently press the rounded spoonfuls of dough down with the palm of your hand and test again.
Flavor Variations
To change the flavors in these scrumptious pudding cookies, change out the instant pudding mix and the chips! Here are a few of our favorites!!
- Chocolate pudding and chocolate chips.
- Butterscotch pudding and chocolate chips.
- Chocolate pudding and peanut butter chips.
- Vanilla pudding and caramel chips.
- Chocolate pudding and cherry chips.
- Lemon pudding and white chocolate chips.
- Banana pudding and white chocolate chips.
- Pistachio pudding and white chocolate chips.
The possibilities are endless, limited only by your imagination.
More Cookie Recipes
Chocolate Chip Pudding Cookies
These delectable Chocolate Chip Pudding Cookies have a secret ingredient: vanilla pudding! This sweet addition keeps these cookies soft and sweet. Perfectly paired with a glass of milk.
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Servings: 36
Calories: 156kcal
Ingredients
- 2¼ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 cup light brown sugar
- 1½ teaspoons vanilla extract
- 2 large eggs
- 1 (3.4 ounce) box instant vanilla pudding mix
- 12 ounces semi semi-sweet chocolate chips
Instructions
- Preheat oven to 375 degrees. Cover your baking sheets with silicone mats or parchment paper.
- Whisk together your flour, baking soda, and salt. Using a stand mixer or hand mixer, cream butter and sugar until light and fluffy, scraping the bowl and beaters.
- Add the pudding mix and vanilla. Mix to combine and turn the mixer to low. Add the eggs one at a time, mixing after each one.
- Add the flour mixture, scraping down the bowl and beaters several times. Turn the mixer off and stir in the chocolate chips.
- Drop by rounded spoonfuls onto a prepared baking sheet. Bake for 8-9 minutes or until lightly browned. Let cool for 5 minutes and remove to cookie cooling racks.
Notes
- Store in an airtight container at room temperature for up to 4 days.
- Freeze in a freezer-safe container or freezer bag for up to 3 months. Thaw on the counter overnight.
Nutrition
Calories: 156kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 70mg | Potassium: 75mg | Fiber: 1g | Sugar: 9g | Vitamin A: 176IU | Calcium: 15mg | Iron: 1mg
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Teha
Do you have to make the pudding then add it in, or are you just adding in the packet of pudding?
Beth Pierce
Just add in the packet of dry pudding.
Janel
These are delicious cookies! We will see hiw long they last. I’ve been testing gluten-free, vegan cookie recipes for my daughter’s “allergen-full” class and my husband has hated all of them. He will be happy to cone home to these “real” cookies. I give them 2 days on the counter before they are gone! Thanks for a great recipe!
Beth Pierce
Thanks so much Janel! So glad that you and your family like them. They are my sons favorite chocolate chip cookie!
Sandy
U keep saying sugars but there is only one sugar is that right ?
Beth Pierce
Yes! Only brown sugar. I tested it with both brown and white sugar and decided that brown sugar was best just forgot to change the plural to singular.
Nicole
Is there no granulated sugar in this recipe?
Beth Pierce
No just brown sugar!
Mary Jean Coyne
This sounds wonderful. As soon as this heat wave breaks, I’ll make them.
Beth Pierce
Thanks Mary Jean! I hope you enjoy them!!
wilhelmina
These cookies are incredible! It’s so hard not to eat the whole batch myself!
julie
Yum! I love pudding and I love cookies so this is perfect!
Kristyn
Mmmm!! We can devour these! Pudding makes these cookies so soft & delicious!!
lauren kelly
I’ve never added pudding to cookies before! These are delicious!
Krissy Allori
My favorite cookie of all time. I love the idea of adding the pudding. Looking forward to trying it.