Soft and Chewy Chocolate Chip Pudding Cookies
Making chocolate chip cookies with vanilla pudding mix creates perfectly tender, chewy cookies you’ll love.
Easy chocolate chip pudding cookies are exactly how cookies should be—sweet, soft, and chock full of chocolate!
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Everyone needs a reliable, go-to chocolate chip cookie recipe–it’s one of the best multipurpose dessert options around.
A time-honored classic, chocolate chip cookies are a well-loved treat for bringing to a potluck or office party.
They’re also delicious enough to serve both as a holiday dessert and a weekend comfort food whenever you need a little pick-me-up.
In my opinion, the best chocolate chip cookies are soft and chewy, don’t skimp on the chocolate chips, and are just as good cold as they are warm.
These chocolate chip pudding cookies fit the bill perfectly—they’re easy to make, have a bakery-worthy texture, and plenty of chocolate!
Chocolate Chip Cookies Made with Pudding
Baking with pudding mix is a fantastic way to add flavor and a soft texture to your baked goods.
I’ve used instant pudding mix in loads of cake and cookie recipes, because it’s such a versatile addition.
Keep in mind we’re just using the pudding mix—not adding milk to it and preparing actual pudding.
In these cookies, it provides some sweetness (so we use a little less granulated sugar than many cookie recipes), and it also gives us that soft and chewy texture we love so much, without compromising the lightly crisp, golden-brown edges.
More Chocolate Chip Cookie Recipes:
- Soft & Chewy Chocolate Chip Cookies
- Pistachio Chocolate Chip Cookies
- Chocolate Chip Cookies without Brown Sugar
- Pumpkin Chocolate Chip Cookies
- Bisquick Chocolate Chip Cookies
- No-Butter Chocolate Chip Cookies
How to Make Chocolate Chip Cookies Using Pudding Mix
It’s really easy to make this classic sweet treat.
Ingredients You’ll Need
- Butter
- Sugar
- Brown Sugar
- Vanilla Extract
- Instant Vanilla Pudding Mix
- Eggs
- All-purpose Flour
- Salt
- Baking Soda
- Semi-Sweet Chocolate Chips
How to Make It:
Find the full printable recipe available below
Cream butter and sugars. First, you’ll combine butter, sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl with an electric hand mixer).
Beat them together until light and fluffy.
Finish the cookie dough. Next you’ll add the eggs, vanilla pudding mix, and vanilla extract. Mix until incorporated.
Add in the flour, salt, and baking soda, mixing on low speed just until combined.
Then you’ll add in the chocolate chips, mixing to incorporate.
Bake. Use a cookie scoop to scoop the dough out into rounds, then place them on a prepared baking sheet.
Bake for about 13-15 minutes, or until golden-brown around the edges, but the centers still appear a little bit soft.
Remove from the oven and let them cool on the baking sheet for about 5 minutes before transferring to a cooling rack to cool completely.
Notes and Adaptations:
- I used semi-sweet chocolate chips, but you can use dark chocolate, milk chocolate, or white chocolate if you prefer. You can also add nuts if you’d like!
- I haven’t tested this recipe with sugar-free pudding mix, so I can’t say for sure how it would work.
- You’ll be using instant pudding mix, not cook-and-serve pudding mix.
Recommended Equipment:
Chocolate Chip Pudding Cookies
Ingredients
- 1 cup unsalted butter (softened)
- 1/4 cup sugar
- 3/4 cup brown sugar (packed)
- 3.4 ounce instant vanilla pudding mix
- 1 teaspoon vanilla extract
- 2 eggs
- 2 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper or a silicone mat. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with an electric hand mixer), combine butter, sugar, and brown sugar. Beat together on high speed until light and fluffy.
- Add the instant pudding mix, beating to incorporate.
- Add the vanilla extract and eggs, mixing well on medium speed to combine.
- With the mixer on low speed, add the flour, baking soda, and salt, mixing just until incorporated.
- Add semi-sweet chocolate chips, then mix on low speed until combined throughout the cookie dough.
- Use a cookie scoop to scoop out rounds of dough, placing them at least 2 inches apart on the prepared baking sheet. Bake for 13-15 minutes, or until edges are light golden-brown but centers still appear slightly soft.
- Remove from oven and allow cookies to rest on the baking sheet for a few minutes before using a spatula to transfer them to a cooling rack. Enjoy warm or allow to cool completely.
Notes
- I used semi-sweet chocolate chips, but you can use dark chocolate, milk chocolate, or white chocolate if you prefer. You can also add nuts if you’d like!
- If you are using salted butter, you can omit the salt.
- I haven’t tested this recipe with sugar-free pudding mix, so I can’t say for sure how it would work.
- You’ll be using instant pudding mix, not cook-and-serve pudding mix.
Nutrition
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Can you use gluten free flour in the recipe?
Hi Barbara! I’m honestly not sure–I only have minimal experience with gluten-free baking. If you have a gluten-free cup-for-cup baking flour that you normally use, you could try that instead of the all-purpose flour. If you give it a try, I’d love to hear how it turns out for you!
Can I refrigerate the dough first?
That should be fine, Mina. Enjoy! 🙂