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!!
- 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.
Storage
Store in an airtight container at room temperature for up to 4 days. Or freeze in a freezer-safe container or freezer bag for up to 3 months. Thaw on the counter overnight.
More Cookie Recipes
Chocolate Chip Pudding Cookies
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
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Jo
I’m so glad I’ve tried this cookie recipe! My daughter loves it as well!YUM!
Tara
Oh yum! I love that photo with the chocolate dripping down from the chip. Such wonderful texture to these cookies with the addition of the pudding mix.
Angela
The pudding makes these cookies so delicious! My new favorite way to make chocolate chip cookies.
Sara Welch
Whipped up a batch of these today and they did not disappoint! Was exactly what I needed to cure my sweet tooth! Delicious!
Bintu | Recipes From A Pantry
These sound so soft and delicious – it would be so hard not to eat them all in one go! I might have to make a batch.
Shaiyenne
Hi! I didn’t want to make all of these in one go so I was wondering if the dough could be refrigerated or freezed and for how long for each? 😊
Beth Pierce
You can refrigerate for up to 3 days or freeze for up to 3 months.
Teha
Do you have to make the pudding then add it in, or are you just adding in the packet of pudding?
Beth Pierce
Just add in the packet of dry pudding.
Janel
These are delicious cookies! We will see hiw long they last. I’ve been testing gluten-free, vegan cookie recipes for my daughter’s “allergen-full” class and my husband has hated all of them. He will be happy to cone home to these “real” cookies. I give them 2 days on the counter before they are gone! Thanks for a great recipe!
Beth Pierce
Thanks so much Janel! So glad that you and your family like them. They are my sons favorite chocolate chip cookie!
Sandy
U keep saying sugars but there is only one sugar is that right ?
Beth Pierce
Yes! Only brown sugar. I tested it with both brown and white sugar and decided that brown sugar was best just forgot to change the plural to singular.
Nicole
Is there no granulated sugar in this recipe?
Beth Pierce
No just brown sugar!
Mary Jean Coyne
This sounds wonderful. As soon as this heat wave breaks, I’ll make them.
Beth Pierce
Thanks Mary Jean! I hope you enjoy them!!
wilhelmina
These cookies are incredible! It’s so hard not to eat the whole batch myself!
julie
Yum! I love pudding and I love cookies so this is perfect!
Kristyn
Mmmm!! We can devour these! Pudding makes these cookies so soft & delicious!!
lauren kelly
I’ve never added pudding to cookies before! These are delicious!
Krissy Allori
My favorite cookie of all time. I love the idea of adding the pudding. Looking forward to trying it.