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–+ servings
chocolate chip pudding cookies are served on a white plate, alongside a glass of milk and a wire rack of more cookies.

Chocolate Chip Pudding Cookies

Chrysti Benner
Adding vanilla instant pudding mix to your chocolate chip cookies is the perfect way to get that swoon-worthy soft and chewy texture. And these cookies don't skimp on the chocolate, so they're a delicious way to satisfy your sweet tooth!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 13 minutes
Course Dessert
Cuisine American
Servings 24 Servings
Calories 252 kcal

Equipment

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

Serving: 1cookieCalories: 252kcalCarbohydrates: 29gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 35mgSodium: 129mgPotassium: 115mgFiber: 2gSugar: 18gVitamin A: 264IUCalcium: 21mgIron: 2mg
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