These Chocolate Chip Pudding Cookies are incredibly soft, fluffy and moist thanks to the not-so-secret ingredient: instant pudding mix! The pudding adds sweet vanilla flavor and makes for the softest cookies yet!
Gosh, I love my husband, but you know what? The man eats too many cookies.
We can make a dozen cookies and they’ll be gone in a day, because he eats them for breakfast (they go great with coffee, he says), as an afternoon snack, and of course as a sweet treat after dinner.
I mean, he doesn’t LOOK like he eats a dozen cookies in a day and that’s not my complaint. My complaint is that I can not keep up with his cookie demands. Seems like I’m constantly baking a new batch! 😉
And okay, I might help him eat them. I mean, our perfect chocolate chip cookies really are perfect and I make them at least once a week.
But sometimes we change things up and make these chocolate chip pudding cookies.
Pudding cookies were super popular years ago when food blogs really started gaining popularity. Every blogger out there had a version of the pudding cookie, myself included. My version had some pretty terrible photos though, so I’m updating this post today – same delicious pudding cookie recipe, but with new photos that hopefully show them off a bit better.
What We Love About This Recipe:
- These bake up thick and chewy, no chilling required!
- These taste like a bakery-style chocolate chip cookie – big, thick, and plenty of vanilla flavor.
- These cookies are begging you to get creative – use any flavor of pudding mix that you think sounds good!
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Cookie Dough – This chocolate chip cookie dough is made from pretty standard ingredients. Mostly. Flour, butter, eggs, sugars and the secret ingredient…
Instant Pudding – This “secret ingredient” will make the cookies fluffy, soft and chewy. I’m using vanilla instant pudding mix in this recipe but any flavor would technically work if you want to change things up!
Chocolate Chips – Just use your favorite chips. I prefer semi-sweet, but any variety will do!
What Readers are Saying!
“I made them and they are yummy! But the dough might be better than the baked cookies, just saying. My daughter does not like icing, so she always has cookies for her birthday, and this year we are doing these. YUM!”
How to Make Pudding Cookies:
Mix: Cream the butter and sugar. Mix in the dry pudding mix, eggs, and vanilla. Mix in the remaining dry ingredients to form a cookie dough.
Scoop: We use a medium cookie scoop to scoop out the perfect sized cookies! Pop them right onto a baking sheet.
We use cookie scoops for everything from baking cookies to scooping meatballs to easily filling muffin tins.
Bake: These will take 10-12 minutes in a 350 degree oven. Don’t overbake – they should still look moist and soft on top. They’ll finish setting up as they cool.
A pudding cookie is just your standard cookie with the addition of dry pudding mix. Pudding mix is mostly made of cornstarch, so it adds a nice softness to the finished cookie.
These pudding cookies store just like regular chocolate chip cookies! Keep them sealed at room temp for up to a week. They’ll keep even longer in the freezer.
Yes! The dough is easy to prepare ahead of time if you plan to bake later. If you plan to freeze it you should first flash freeze the balls of cookie dough on a baking sheet and then add them to a freezer bag.
MORE COOKIE RECIPES!
- Cake Batter Cookies
- Air Fryer Giant Chocolate Chip Cookie
- Keto Snickerdoodles
- Sugar Cookie Balls
- Fruity Pebbles Cookies
Chocolate Chip Pudding Cookies
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Add the butter and sugars to a large mixing bowl and cream together with an electric mixer until light and fluffy, about 5 minutes.
- Add the eggs and vanilla to the butter and beat until just combined.
- Add the pudding mix, flour, baking soda, and salt and mix until combined. Stir in the chocolate chips.
- Use a large cookie scoop to scoop out balls of dough onto the prepared baking sheet 1 to 2 inches apart. Bake for 10-11 minutes or until edges are golden and tops are still moist, but set. Do not overbake.
- Let cool for 10 minutes on the baking sheet before transferring to a wire rack to continue cooling.
Tips & Notes:
This recipe was originally published in February 2010 as one of the first recipes on this website. It’s been updated with new photos as of April 2022. Original photo below.