These Chocolate Chip Pudding Cookies have a special ingredient that makes the best soft chocolate chip cookies ever! Adding vanilla pudding mix to the batter for these cookies gives these cookies a chewy, soft center and crisp irresistible edges.
Chocolate Chip Pudding Cookies Recipe
Is there anything more comforting or nostalgic than chocolate chip cookies?
The truth is, I was never that into cookies. But, after a friend made me these chocolate chip pudding cookies, my life was changed forever.
My husband actually gets a little upset with me whenever I bake these chocolate chip pudding cookies because he cannot help himself from eating a ton of them. These chewy cookies are his weakness!
Now that my oldest love to help in the kitchen, I'm loving making these chocolate chip cookies together. These soft chocolate chip pudding cookies will become your go-to chocolate chip cookie recipe that you'll practically know by heart after making them a few times.
Looking for another classic cookie recipe? These oatmeal raisin cookies are divine!
Why You'll Love this Recipe
You'll love this recipe, for a few reasons:
- The secret ingredient, vanilla pudding mix, makes these cookies so soft and gooey.
- Chocolate chip pudding cookies are so easy to freeze, so you can make a big batch and freeze leftovers until you want one or two.
- Clean-up after making this delicious chocolate chip cookie recipe is super quick. You only need one bowl and a baking sheet.
Crispy vs Chewy Cookies?
If you've ever had the internal debate about whether you wanted soft, gooey cookies or ones with crisp edges, you no longer have to choose. These chocolate chip pudding cookies are both crispy and chewy!
The vanilla pudding mix makes them soft and gooey, but they also have those crispy edges that adds that irresistible little crunch.
There's nothing overly complicated about these cookies, but the secret ingredient of vanilla instant pudding mix makes all the difference. My husband, the chocolate chip cookie connoisseur, can even tell if I make them without the pudding.
This cookie recipe is pretty basic. You've got your white sugar, brown sugar, flour, softened butter, vanilla extract, eggs, chocolate chips, the key ingredient...vanilla pudding.
There have been so many times where I've shared these soft chocolate chip cookies with friends or family, whether that was bringing them over or sharing them in our home. Cookies make the best gift!
Here is a list of everything you'll need to make this chocolate chip pudding cookie recipe:
- unsalted butter
- white sugar
- brown sugar
- vanilla extract
- large eggs
- all purpose flour
- baking soda
- semi-sweet chocolate chips
- vanilla instant pudding mix
Substitutions and Variations
Replace the semi-sweet chocolate chips with milk chocolate chips or dark chocolate chips. You can even do half white chocolate chips or half butterscotch chips.
You can use a gluten-free 1:1 flour substitute, such as King Arthur Measure for Measure Flour, to make this recipe without gluten.
Feel free to experiment and try different flavors of instant pudding mix to change up the flavor your soft cookie recipe.
I always use unsalted butter so that I can control the amount of salt in the cookies. You are welcome to use salted butter, but keep in mind that it has incredibly varying amounts of salt in it. Your cookies could turn out differently every time based on what brand of salted butter you get.
How to Make Chocolate Chip Pudding Cookies
Here's how to make this Chocolate Chip Pudding Cookies recipe:
In a large bowl, cream together softened butter, brown sugar and granulated white sugar and pure vanilla extract using a stand mixer or hand mixer.
Then add in two eggs, one at a time.
Add in all-purpose flour, mix well, and then add baking soda and salt, until just combined.
Then gently stir in 2 cups chocolate chips and package of dry vanilla instant pudding mix.
Bake chocolate chip cookies for 10-12 minutes until edges are golden brown but centers are still soft.
Hot Tip: These chocolate chunk cookies will continue cooking as they cool on the baking sheet and wire cooling rack. They may seem underdone when you pull them out of the oven, but trust the process!
Repeat the scooping and baking process for the remaining cookie batter or freeze cookie for later (see below for instructions on how to freeze cookie dough).
Cool your soft chocolate chip cookies on the baking sheet for 3 minutes then transfer them to a wire cooling rack to continue cooling completely.
How to Store Leftover Pudding Chocolate Chip Cookies
Store baked cookies in an airtight container or ziptop bag for up to a week. For best results, allow cookies to cool to room temperature before transferring them to a container.
These classic chocolate chip cookies can also be stored in the freezer after being baked. Use parchment paper between the layers of cookies to keep them from sticking together. Freeze for up to 3 months.
How to Freeze Cookie Dough
To freeze cookie dough, use a cookie scoop and from cookie dough balls. Place each one on a cookie sheet and then place in the freezer for 15 minutes. Remove frozen cookie dough balls from cookie sheet and place in zip top bag or airtight container. Then place in the freezer until you need the cookie dough again.
Bake from frozen dough at 375° Fahrenheit for around 10 minutes, until edges are crispy and centers are still a bit soft. Let cool on pan for 3 minutes, then move to wire rack to cool completely.
Tips for Success
- If you're using a stand mixer to make this great recipe with a stand mixer, use the paddle attachments!
- Allow unsalted butter to soften to room temperature so that it is easier to cream together with the sugar.
- Don't have parchment paper? Use softened butter or non-sticky cooking spray to grease the cookie sheet before baking.
These soft chocolate chip cookies do not require chilling before baking! However, if you need to make it ahead of time, refrigerating until you need to use it is perfectly fine. Just make sure to let it come to room temperature before trying to scoop it with a medium cookie scoop! If your dough starts to be really soft, it means the butter has gotten too warm. Try sticking the dough in the fridge to get the dough to the right temperature again.
Cook time can vary from oven to oven, so pay close attention to your first batch. Typically baking the cookies at 350° Fahrenheit, they will bake in about 10 minutes. When you take them out of the oven, about the ¼" outer edge of the cookies should be golden brown but the rest of the cookie should still be soft. They are a thicker cookie and may look underdone, but will firm up just a bit on the cookie sheet before moving them to the cooling rack.
More Cookie Recipes
If you make and love this recipe, please leave a ★★★★★ review below! It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave a comment below if you have any questions.
- 1 cup unsalted butter, softened
- ¾ cup sugar
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 ¼ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 (3.4-ounce) box of vanilla instant pudding mix
- Cream together 1 cup softened butter, ¾ cup brown sugar and ¾ sugar and 1 teaspoon vanilla extract using a stand mixer or hand mixer. Add in two eggs, one at a time. Add 2 ¼ cups flour (gradually, if you prefer), 1 teaspoon baking soda and 1 teaspoon salt, until just combined. Then gently stir in 2 cups chocolate chips and 1 package of dry vanilla instant pudding mix.
- Use a cookie scoop (or two spoons) to drop 1 tablespoon sized cookie dough balls onto cookie sheets (lined with parchment paper if not non-stick). Bake chocolate chip cookies for 10-11 minutes until edges are golden brown but centers are still soft. They will continue cooking as they cool on the baking sheet and wire cooling rack.
- Repeat scooping and baking process for remaining cookies or freeze cookie dough for later (see below for instructions on how to freeze cookie dough).
- Cool your gooey chocolate chip cookies on the baking sheet for 3 minutes then transfer them to a wire cooling rack to continue cooling completely.
- Store your chocolate chip cookies in an airtight container or ziptop bag.
The ¼" outer edge of the cookies should be golden brown but the rest of the cookie should still be soft. They will firm up just a bit on the cookie sheet and cooling rack.
To freeze cookie dough, use a cookie scoop to form cookie dough balls on a cookie sheet. Place in freeze for 15 minutes. Remove frozen cookie dough balls from cookie sheet and place in zip top bag. Then place plastic bag in freezer until you need the cookie dough again.
To bake frozen cookie dough, bake from frozen dough at 350 for around 10 minutes, until edges are crispy and centers are still a bit soft. Let cool on pan for 3 minutes, then move to wire cooling rack to cool completely.
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Nutrition Information:Yield: 36 Serving Size: 1 cookie
Amount Per Serving: Calories: 160Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 112mgCarbohydrates: 21gFiber: 1gSugar: 13gProtein: 2g