Chocolate Chip Pudding Cookies

These Chocolate Chip Pudding Cookies have a special ingredient that makes the best soft chocolate chip cookies ever! Adding vanilla pudding mix to the dough gives these cookies a chewy, soft center and crisp, irresistible edges.

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Chocolate Chip Pudding Cookies Recipe

Is there anything more comforting or nostalgic than chocolate chip cookies? They are all delicious, but a friend changed my life when she made me these chocolate chip cookies with pudding mix, of all things!

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 can 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, practically memorized after making them a few times. 

Love classic cookie recipes? These oatmeal raisin cookies are divine! These M&M cookies are a favorite too.

Why You'll Love This Recipe

There have been so many times when 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's why we love them.

• 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 the leftovers until you want one or two.
• Cleanup after making this delicious chocolate chip cookie recipe is super quick. You need only one bowl and a baking sheet.

Ingredients

This cookie recipe is pretty basic. For the wet ingredients, you'll need unsalted butter (softened), vanilla extract and large eggs.

The dry ingredients are all-purpose flour, baking soda, white sugar, brown sugar, salt, chocolate chips and, the key ingredient... vanilla pudding.

One of my favorite things to do is sprinkle a little flaky sea salt on top of the cookie when it comes out of the oven.

Substitutions and Variations

Gluten-free: You can use a gluten-free 1:1 flour substitute, such as King Arthur Measure for Measure Flour, to make this recipe without gluten. Of course, do check that the pudding is gluten-free.

Pudding flavors: Feel free to experiment and try different flavors of instant pudding mix to change up the flavor your soft cookie recipe. Chocolate pudding and butterscotch pudding would be very good! (I'd stick to flavors like vanilla, banana and chocolate though, not fruity flavors.)

Chocolate chips: Use your favorite kind of chocolate chips. Dark chocolate chips, milk chocolate chips, or bittersweet chocolate chips work well - they're all delicious. You can also play with other flavors of chips like butterscotch chips or peanut butter chips. White chocolate chips or another favorite of mine.

Why Add Pudding Mix to Cookies?

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.

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!

How to Make Chocolate Chip Pudding Cookies

Start by preheating the oven to 375°F (190°C) and preparing baking sheets with parchment paper.

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.  

Once the instant vanilla pudding is well combined, use a cookie scoop or two spoons to drop tablespoon sized balls of dough onto a parchment paper lined baking sheet.

Bake chocolate chip cookies for 10-12 minutes until edges are golden brown but centers are still soft.

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.

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!

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°F (190°C) 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.

FAQ