Chocolate Chip Pudding Cookies

These Chocolate Chip Pudding Cookies have a special ingredient that makes these 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 edges.

Is there anything more comforting or nostalgic than chocolate chip cookies?

The truth is, I was never that into cookies. Actually, I just wasn't into a lot of things as a kid, so that's not a very good reference. 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 cookies because he cannot help himself. These chocolate chip cookies are his weakness! 

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 the best chocolate chip cookies ever. No really! 

The vanilla pudding makes them soft and gooey but they also have those crispy edges that are irresistible. 

There's nothing overly complicated about these cookies, but the secret ingredient of vanilla pudding mix makes all the difference. My husband, the chocolate chip cookie connoisseur, can even tell if I make them without the mix! 

Why else are these the best Cookies ever?

There are a few things that make these cookies the BEST chocolate chip cookies ever: 

• The secret ingredient, vanilla pudding mix, makes these cookies SO soft and gooey.
• They are soft AND crisp so you never have to choose.
• They are so easy to freeze - so you don't have to make a big batch every time. You could bake just 1 or 2 cookies from frozen at a time. 
• This recipe requires only ONE bowl.

This cookie recipe is pretty basic. You've got your white sugar, brown sugar, flour, softened butter, vanilla extract, eggs, chocolate chips, AND vanilla pudding mix.

Cookies Make the Perfect Gift

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.

Why not try some of my other cookies recipes and put together a cookie gift box?

Now that my oldest is getting to the age where he can really 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 these a few times. 

Looking for another classic cookie recipe? These Oatmeal Raisin Cookies are divine!

How long do you bake chocolate chip cookies in the oven?

Cook time can vary from oven to oven, so pay close attention to your first batch. Typically baking the cookies at 350f, 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 will firm up just a bit on the cookie sheet and cooling rack. 

Do you have to refrigerate chocolate chip cookie dough before baking?

Unlike my pumpkin snickerdoodle cookies, which do require chilling the dough, these 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 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. 

Should you use unsalted or salted butter for chocolate chip cookies?

I always use unsalted butter so that I can control the amount of salt in the cookies. Salted butter has incredibly varying amounts of salt in it, so your cookies could turn out differently every time based on what brand of salted butter you get. Long story short, always use unsalted butter for baking! 

How do you make chocolate chip pudding cookies?

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.

I'm sure the cookies would last up to a week, though they've never lasted more than a day in my house so I can't say for sure. 

How to Freeze Cookie Dough

To freeze cookie dough, use a cookie scoop to form cookie dough balls on a cookie sheet. Place in freezer for 15 minutes. Remove frozen cookie dough balls from cookie sheet and place in zip top bag. Then place plastic bag in the freezer until you need the cookie dough again. 

To bake frozen cookie dough, bake from frozen dough at 375? 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. 

Save this Chocolate Chip Pudding Cookie for Later