Name: Recipe "Pudding Chocolate Chip Cookies"
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 1 cup unsalted butter (at room temperature); 0.75 cup brown sugar; 0.25 cup granulated sugar; 1 package vanilla instant pudding mix (3.4 oz); 2 large eggs; 1 tsp vanilla extract; 2.25 cup all-purpose flour; 1 tsp baking soda; 0.5 tsp salt; 2 cup semi-sweet chocolate chips

A natural next stop: Chocolate Chip Cookie, Dorie’s World Peace Cookies, Jam Thumbprint Cookies, and Pie Plate Chocolate Chip Toffee Cookies.

What Makes These Chocolate Chip Cookies So Soft?

I’ve been making these pudding chocolate chip cookies for years, and they’re still my go-to for a reliably soft batch. The secret is a packet of vanilla pudding mix it adds moisture without changing the dough. The result stays tender even after a couple days on the counter.

Why You’ll Love These Chocolate Chip Pudding Cookies

They turn out bakery-soft every time, thanks to the vanilla pudding mix.
The dough comes together quickly with no chilling required.
You can customize them with your favorite mix-ins like nuts or white chocolate chips.

Key Ingredients for Soft Chocolate Chip Pudding Cookies

Unsalted butter: Using unsalted butter lets you control the salt level. Make sure it’s softened to room temperature so it creams properly with the sugars.
Vanilla instant pudding mix: This is the magic ingredient. Choose the smallest box (about 3.4 ounces) and use the dry powder only do not prepare it with milk.
Semi-sweet chocolate chips: Regular chips work great, but you can also use milk or dark chocolate depending on your preference.

Kitchen Tools for These Pudding Cookies

Electric mixer a stand mixer or hand mixer makes creaming the butter and sugars easy.
Baking sheet a rimmed sheet works best.
Parchment paper or silicone baking mat prevents sticking and promotes even browning.
Cooling rack allows air to circulate so cookies cool without soggy bottoms.
Cookie scoop optional but helps portion uniform dough balls.

Tips for Perfect Pudding Cookies

Start with the vanilla pudding powder straight from the box don’t make the pudding with milk first or your cookies will turn into a sticky mess. The dry powder helps hold moisture without adding extra liquid. When you drop the dough onto the baking sheet, leave about 2 inches between each spoonful; these cookies spread a bit. Bake just until the edges look set and lightly golden, even if the centers still seem soft they’ll continue cooking from the residual heat after you pull them out.

Expert Tricks for Even Better Cookies

For thicker cookies, chill the dough for 30 minutes before baking this firms up the butter and reduces spreading. Press a few extra chocolate chips onto the tops of the dough balls right before baking so the finished cookies look bakery-style. If you prefer a salty-sweet contrast, sprinkle a pinch of flaky sea salt over each cookie as soon as they come out of the oven.

Make-Ahead Dough for Fresh Cookies Anytime

This dough is perfect for prepping ahead. After mixing, cover the bowl tightly and refrigerate for up to 3 days. The longer it chills, the more the flavors meld and the thicker the cookies bake. If you are planning to bake just a few at a time, scoop the dough into balls and freeze them on a tray before transferring to a bag. You can bake from frozen just add a minute or two to the timer.

Switch up the pudding flavor for a completely different cookie: butterscotch or chocolate pudding mix both work beautifully. Instead of semi-sweet chips, try white chocolate chips or a mix of milk and dark chocolate. For added crunch, fold in a cup of toasted pecans or walnuts. You can also make a double-chocolate version by using chocolate pudding and adding a cup of cocoa powder just reduce the flour by ¼ cup to compensate.

How to Serve These Soft Pudding Cookies

These cookies are fantastic on their own, but they’re even better with a cold glass of milk or a warm cup of coffee. For a fun dessert, sandwich a scoop of vanilla ice cream between two cookies for an instant ice cream sandwich. You can also crumble them over a bowl of chocolate or vanilla pudding for extra texture.

How to Store Leftover Pudding Cookies

Keep baked cookies in an airtight container at room temperature. They’ll stay soft for up to 5 days. To keep them extra moist, add a slice of sandwich bread to the container the bread will absorb excess air and release moisture, keeping the cookies tender.

You can freeze either the unbaked dough or baked cookies. For the dough, scoop it into balls, place them on a baking sheet, and freeze until solid. Transfer the frozen dough balls to a zip-top bag and store for up to 3 months. Bake from frozen straight onto a parchment-lined sheet, adding 1 2 minutes to the baking time. For baked cookies, let them cool completely, then freeze in a single layer in a freezer bag. Thaw at room temperature for about 15 minutes before serving.

Best Way to Reheat These Cookies

If you want that just-baked warmth, microwave one cookie for 10 to 15 seconds. For a larger batch, place them on a baking sheet in a 300°F oven for 5 minutes this gently warms them without making them hard.

Frequently Asked Questions About Pudding Chocolate Chip Cookies

Can I use salted butter in this recipe?

Yes, but reduce the added salt to ¼ teaspoon to account for the salt in the butter.

What can I substitute for the vanilla pudding mix?

You can use any flavor of instant pudding mix, but if you omit it entirely, the cookies will be less soft. There is no perfect substitute; the pudding is key for texture.

Why did my cookies spread too much?

Spreading often happens if the butter was too soft or if the dough was warm. Try chilling the dough for 30 minutes before baking. Also make sure you measured the flour correctly (spoon and level, don’t scoop).

Can I freeze the baked cookies?

Yes. Cool them completely, then freeze in a single layer in a freezer bag. They keep for up to 3 months. Thaw at room temperature for 15 minutes.

Can I use a different type of chocolate chip?

Absolutely. Milk, dark, or white chocolate chips all work well. You can also use chopped chocolate bars for pools of melted chocolate.

Recipe

Pudding Chocolate Chip Cookies

These super soft chocolate chip cookies are made with a secret ingredient, vanilla pudding mix!

easyVegetarian

30 min

Prep Time

10 min

Cook Time

40 min

Total Time

Servings

Dessert

Course

American

Cuisine

214 kcal

Calories

Ingredients

Servings

1 cup unsalted butter, at room temperature
0.75 cup brown sugar
0.25 cup granulated sugar
1 package vanilla instant pudding mix, 3.4 oz
2 large eggs

1 tsp vanilla extract
2.25 cup all-purpose flour
1 tsp baking soda
0.5 tsp salt
2 cup semi-sweet chocolate chips

Instructions

1
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat and set aside.
2
Using a mixer, beat together butter and sugars until creamy. Add in pudding mix, eggs, and vanilla extract.
3
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.

4
Drop cookie dough by rounded tablespoons onto prepared baking sheet.
5
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.

Nutrition (per serving)

214kcal

Calorie breakdown

Protein5%11 kcal

Fat46%98 kcal

Carbohydrates49%106 kcal

How this was calculated — 10 of 10 ingredients matched

unsalted butterButter, salted1721 kcal

brown sugarSugars, brown684 kcal

granulated sugarSugars, granulated231 kcal

vanilla instant pudding mixPuddings, vanilla, dry mix, instant, prepared with whole milk285 kcal

large eggsEgg, whole, raw, fresh3 kcal

vanilla extractVanilla extract14 kcal

all-purpose flourFlour, wheat, all-purpose, enriched, bleached1976 kcal

baking sodaLeavening agents, baking soda0 kcal

saltSalt, table0 kcal

semi-sweet chocolate chipsChocolate, dark, 60-69% cacao solids2779 kcal

Serving size ≈ 49 g · 36 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: cookie, dessert, Oven Baked, vegetarian

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