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 snickerdoodle cookies, iced lemon cookies, 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: Ensure you purchase instant pudding mix.
- Semisweet 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 get around them 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 and only limited 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.
Print
Pin
Rate
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
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Monica!
Your chocolate chip pudding cookies recipe is incredible! The cookies were soft, gooey, and packed with flavor. I followed your instructions step by step, and they turned out perfectly. Thanks for sharing this delicious treat!
Beth Pierce
You are most welcome Monica! I am so gld that you liked them!
Ned
These are very best cookies! Chocolate in my cookies is what I live for, most especially when I am in my hometown.
Kat
I just tried your chocolate chip pudding cookies recipe, and they were a hit with my family!
Beth Pierce
Thanks, Kat! So glad that they liked them!
Sonia
“These Chocolate Chip Pudding Cookies sound absolutely delicious! I love the idea of using vanilla pudding to make them extra soft and chewy. I can’t wait to try making them for my family – I have a feeling they’ll become a new favourite in our house. Thanks for sharing this recipe!”
Beth Pierce
The pleasure is all mine Sonia!
Alice Mola
Absolutely wonderful and delicious, using vanilla pudding and caramel chips would be so delicious! These would freeze great as well, something I’ll surely make for my next bake sale contribution!
Beth Pierce
Thanks, Alice!
Mayuri
I love these chocolate chip pudding cookies. So easy and so delicious. thank you for sharing the tips too…they were quite helpful!
Levi
This look so tasty! I had no Idea that you could use pudding as a base to make cookies. This is certainly something that I will be trying. However (I might make the cookie way bigger than 2 tablespoons).
Heather
Wow! These cookies have max moisture and flavor. My new favorite CC cookie!!
Judy
I had a recipe from about 35 years ago with butter pecan pudding. I have not seen this pudding for years.
Jen
Could I use whole wheat flour for these? Would they still turn out?
Beth Pierce
I have not tried these with whole wheat. Perhaps one of the readers may have!