Quick Summary
Chocolate Chip Pudding Cookies-These super soft chocolate chip cookies are made with a secret ingredient, vanilla pudding mix! You are going to LOVE this chocolate chip cookie recipe!
Soft Chocolate Chip Cookies
I’ve baked a lot of cookies over the years, but one of the first cookie recipes I remember baking are Chocolate Chip Pudding Cookies. They are so easy and everyone loves them, including me.
The cookies are super soft and turn out perfect every time. If you like soft chocolate chip cookies, this is the chocolate chip cookie recipe for you! The vanilla pudding mix is the secret ingredient and creates a super soft and delicious chocolate chip cookie.
You can’t go wrong with this chocolate chip cookie recipe!
Vanilla Pudding, the Secret Ingredient
The secret ingredient, vanilla pudding mix, makes these cookies extra special. You don’t have to make the pudding, you just need the powdered mix. If you dump actual pudding, made with milk, in the cookies, you will have a disaster. You only need to add the powdered vanilla pudding mix to the cookie dough.
I know it sounds odd, but I promise the pudding mix creates the softest and most delicious chocolate chip cookie. The pudding is magic!
I use vanilla pudding, but you can mix it up and use chocolate, butterscotch, white chocolate, etc. Play around and experiment with different pudding flavors! I just like vanilla for this recipe because it is classic!
You can check out my other pudding cookie recipes:
- Butterscotch Pudding Triple Chip Cookies
- Lemon Blueberry Pudding Cookies
- Banana Pudding Cookies
- Oreo White Chocolate Pudding Cookies
- Oreo White Chocolate Peppermint Cookies
How to Make Pudding Cookies
I love this cookie recipe because they are SO easy! You don’t have to chill the dough and they turn out perfectly EVERY single time! They are a family favorite!
- Use a stand mixer or hand mixer to beat the butter and sugars together. Make sure your butter isn’t too soft or melted. You want it at cool room temperature. If the butter is too warm, your cookies will be flat and greasy…and we don’t want that:)
- Add in the secret ingredient, the vanilla pudding mix, eggs, and vanilla extract.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined. Don’t over mix!
- Stir in the chocolate chips. I like to use semi-sweet chocolate chips, Guittard is my favorite brand. You can use milk, dark, white, or even butterscotch chips if you wish!
- Drop cookie dough by rounded tablespoons onto a baking sheet that has been lined with parchment paper or a Silpat baking mat.
- Bake for 10-12 minutes, or until slight golden and set around the edges but still soft in the center. Don’t over bake, you want the cookies to be SOFT. They will continue baking as they cool on the baking sheet.
- Remove cookies from oven and let cool on baking sheet for a few minutes. Transfer to a cooling rack and cool completely.
- EAT and ENJOY!
How to Store
You don’t have to chill this cookie dough, but you can keep it in the fridge for up to 72 hours. Make sure the dough is wrapped tightly in plastic wrap or stored in an airtight container.
Store baked cookies in an airtight container on the counter for up to 4 days. To keep the cookies super soft, place a piece of bread in the container. The bread will get hard, but the cookies will stay soft. It’s magic!
You can freeze the cookie dough in balls for up to 3 months. When ready to bake, remove from the freezer and bake! Just add a few minutes to the baking time.
More Chocolate Chip Cookie Recipes
- Chocolate Lover’s Chocolate Chip Cookies
- Salted Malted Crispy Chocolate Chip Cookies
- Peanut Butter Chocolate Chip Cookies
- Banana Oatmeal Chocolate Chip Cookies
- Sprinkle Chocolate Chip Cookies
- Salted Caramel Pretzel Chocolate Chip Cookies
- Orange Chocolate Chip Cookies
Pudding Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter, at room temperature
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 (3.4 oz) package vanilla instant pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat and set aside.
- Using a mixer, beat together butter and sugars until creamy. Add in pudding mix, eggs, and vanilla extract.
- In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips.
- Drop cookie dough by rounded tablespoons onto prepared baking sheet.
- Bake for 10-12 minutes, or until slight golden and set around the edges. The centers should still be soft. Remove cookies from oven. You can sprinkle the cookies with flaky sea salt, if desired. Let the cookies cool on baking sheet for a few minutes. Transfer to a cooling rack and cool completely.
Notes
Nutrition
Have you tried this recipe?
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I just made these cookies for the first time and they are delicious! I did add toasted hazelnuts. And I sprinkled with Maldon sea salt. Excellent flavor and loved how soft they came out!
Sea salt is a must! Glad you liked the cookies!
Made them and they did not come out so good , too cake like .
Refrigerate them overnight and then the next day they are not so cake like.
I had that issue too, but I flattened out the dough after placing it on the parchment paper, and took them out as soon as the edges turned golden and put them out to cool and they continued to bake, and they were the perfect cookie. A little crunch on the outside, and soft in the middle
These are the exact same one’s on allrecipes Site
Have made this recipe for years. Best chocolate chip cookies ever! Add 1/2 bag butter brickley chips for even more delicious cookie
My son is obsessed with soft chocolate chip cookies so we had to try there. They turned out perfectly and are his new favorite!
Cookies did not spread out.
This is my go to recipe for chocolate chip cookies! They’re so soft! I made them once in college, and the boys took the leftovers back to their dorm lol. Definitely a success.
I still have the recipe from the jello pudding box. My favorite version is with chocolate pudding and chocolate mint chips. I add a couple tablespoons of extra flour to contend with my mile high altitude. Always a hit.
Does it matter if the pudding mix is sugar free, or should you use the regular? Thank you! Can’t wait to try these!
I’ve never used sugar free, just regular.
This is hands down the best chocolate chip cookie I have ever made. I do not stray from the recipe and I get perfect cookies every time. Thank you for sharing!
I am so glad you loved the cookies! Thanks for reporting back!
One of the hubby’s top five right now! Fun to make, easy to bake!
Made these vegan using aquafaba as an egg replacer, vegan butter and vegan pudding mix. Worked great. Thanks for the inspiration!
These cookies always turn out perfect – pretty and yummy. My go-to recipe. Sometimes I use cheesecake flavored pudding to mix it up!
Never made Chocolate chips with vanilla pudding mix. I have my favorite chocolate chip recipe and it’s really similar to this just a few differences. So I decided to just make things more my way between the two of them.
hi I noticed the recipe says 1 – 3.4 oz pudding package but none of the vanilla pudding packages are 3.4 oz it’s either 1.5 oz or 1 oz. Do you know which I should use? I purchased 3 boxes just in case…
It has to be the “Instant” pudding. Th I se come as 3.4.
Hello! Can I add peanut butter to this? Add if I were to add it how much would I add?
Thank you
I haven’t tried peanut butter in this recipe. You should try my peanut butter chocolate chip cookies: https://www.twopeasandtheirpod.com/peanut-butter-chocolate-chip-cookies/
These turned out perfect! I love how the cookies have a thickness plus softness to them.
This will be my new go to recipe for C.C. cookies. Salt salt also adds a special touch to the yumminess!
First time using this recipe I followed Maria’s instructions and notes very closely. My cookies came out to be one of the best chocolate chip cookies I’ve ever made. They are soft and ever so delicious!! The look of the cookies as well is nice, especially if you bake them and gift them to someone.
I will continue to use Maria’s recipe whenever I need to make some delicious cookies.
These, unfortunately, tasted quite bland. The dough is good, but they lose all of their flavor after they’re baked. I recommend trying Joanna Gains’ recipe instead.
Why would you come on someone elses site and recommend a different recipe? If the recipe is not for you..if you must, rate it and move on.
Apparently hundreds of people dont share your opinion. Stay classy!
These cookies were so soft and I got so many compliments on them!
Can you freeze any left over cookie dough
Yes! See the section, How to Store in the post for tips!
Best recipe ever ! I make one very large cookie and decorate for different occasions! My grandchildren like this recipe
the best because the cookies or cookie is soft !! Really enjoy
Glad you loved the cookies!
These are definitely soft.
The jokes on me ~~ never bake when you’re tired. I couldn’t figure why they were so puffy.
Re-read the recipe and now know the difference between baking powder and baking soda.
Yes, you guessed it – I used powder instead of soda. For folks that complain their cookies are too flat, try adding a pinch of baking powder. Boy do they ever look like muffin tops.
These turned out great…my only question is why mine are thick not flat like your picture. I followed exact instructions even size of scooped dough. Were we supposed to flatten before baking? They are still really good just curious why yours are flat and mine did not flatten.
Maybe too much flour? When I measure flour I fluff, spoon, and level. Never pack your flour.
This is a very old recipe that used to be on the back of the pudding box. It is the recipe my grandma always made, we never knew where it came from till after she was gone and we deactivated her recipe stash. I am 43 and the recipe is probably much older. Needless to say, they are the best!
The dough was very dry and the cookies did not spread. I made 2 different batches on 2 different days.
Great recipe, but after experimenting with chocolate pudding, my advice is to stick with vanilla. Just DELICIOUS cookies!
They are so good:)
Can you do this recipe using convection bake ? Not sure what the conversion temp and time would be ? I have made this recipe numerous times on regular bake mode and they are soooo….. good ! Just want to see how they turn out in convection bake in our new range.
Yes! For convection you typically lower the temperature by 25 degrees and bake for less time.
LOVE LOVE LOVE …this recipe best one I have tried that actually made proper amount of cookies in the right time.
Thank you for sharing this recipe
They are so good!
I forgot to mention I followed directions perfectly and when I checked on them in the oven they were not spreading and so I smoothed them and they turned out perfectly
Could I use my own, home made pudding mix instead of a factory made box mix?
And if so, would the quantity be the same?
Thanx in advance
Te
Maria, the cookies are moist and they smell so good…I think, I had to substitute some ingredients because I won’t be grocery shopping until tomorrow. I used Dove peanut butter chocolate pudding mix because I did not have any peanut butter or chocolate chips and I was out of vanilla extract and used the cake batter flavored candy and baking flavoring.
I like how moist the cookies are. Thank you for the recipe!
So, just the powder, right? JK, you mentioned it many times. Great recipe, made it exactly as written, love your site, you always have great recipes!
Better safe than sorry:)