Chocolate Chip Pudding Cookies

Chocolate Chip Pudding Cookies are the ultimate cookie lover’s dream come true. The addition of vanilla pudding makes these confections exceptionally tasty, soft, and chewy. They will quickly become one of your family’s favorite cookies.

Easy and Soft Pudding Cookies

Discover the secret ingredient and technique to creating the softest, chewiest pudding cookies you’ve ever tasted. This recipe will elevate your cookie game to the next level, and if your family is anything like mine, then a good batch of cookies can disappear in the blink of an eye. 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.

How to make Chocolate Chip Pudding Cookies

First, preheat your oven and cover your baking sheets with silicone mats or parchment paper. Next, whisk together your flour, baking soda and salt. Using a stand mixer with a paddle attachment or hand mixer, cream the butter and sugar on medium speed until light and fluffy. This is best done, on a moderate speed (3-4) for several minutes. Don’t forget to scrape the bowl and beater down to ensure everything is incorporated.

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. Now gradually add the flour mixture scraping down the bowl and beaters as you go. Turn the mixer off and stir in the chocolate chips.

Drop the dough by rounded spoonfuls onto your prepared cookie sheets and bake until lightly browned. Remove to cookies a cooling rack. Please see my helpful tips on making Chocolate Chip Pudding Cookies perfect.

Beth’s Recipe Tips

• Always preheat and prepare the oven by making sure the rack is placed in the center.
• Use silicone baking mats or parchment paper for even nonstick baking.
• Measure flour by spooning in measuring cups and leveling off with a table knife.
• Remove eggs from the fridge about 30 minutes in advance to come to room temperature.
• Soften butter at room temperature for at least one hour…perhaps a little shorter in the heat of the summer. Ideally, you should be able to gently press the stick and leave a small indentation in the butter. If it is too soft, the cookies may spread too fast, and if it is too hard, they will not spread enough.
• A good measurement for cookie dough is 1 1/2 tablespoons. I use this size cookie scoop to place my batter on baking sheets.
• Do not crowd the cookie sheet. The cookies need to be far enough apart for heat to get around them and brown them.
• Last but not least, and perhaps the most important tip of all. Bake a few cookies off 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.
• For a change of taste, swap the flavor of pudding and the chips. 

Pudding Cookie 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!!

More Cookie Recipes

Snickerdoodle Cookies

Ranger Cookies

Waffle Cookies

Funfetti Cookies

Almond Joy Cookies

Oatmeal Peanut Butter Chocolate Chip Cookies

Monster Cookies

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.

4.97 from 26 votes

Print Pin Rate

Course: cookie

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 9 minutes minutes

Servings: 36

Calories: 156kcal

Author: Beth Pierce

Ingredients

• 2 1/4 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter softened
• 1 cup light brown sugar
• 1 1/2 teaspoons vanilla extract
• 2 large eggs
• 1 3.4 ounces 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

• Always preheat and prepare the oven by making sure the rack is placed in the center.
• Use silicone baking mats or parchment paper for even nonstick baking.
• Measure flour by spooning in measuring cups and leveling off with a table knife.
• Remove eggs from the fridge about 30 minutes in advance to come to room temperature.
• Soften butter at room temperature for at least one hour...perhaps a little shorter in the heat of the summer. Ideally, you should be able to gently press the stick and leave a small indentation in the butter. If it is too soft, the cookies may spread too fast, and if it is too hard, they will not spread enough.
• A good measurement for cookie dough is 1 1/2 tablespoons. I use this size cookie scoop to place my batter on baking sheets.
• Do not crowd the cookie sheet. The cookies need to be far enough apart for heat to get around them and brown them.
• Last but not least, and perhaps the most important tip of all. Bake a few cookies off 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.
• For a change of taste, swap the flavor of pudding and the chips. 
• Store in an airtight container at room temperature for up to 4 days. 

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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