Chocolate Chip Pudding Cookies

These Chocolate Chip Pudding Cookies are incredibly soft, chewy, and loaded with chocolatey goodness. What’s the secret ingredient, you ask? Instant pudding mix! Trust me, you're going to love it!

Why Add Pudding Mix to Cookies?

Adding instant pudding mix to your cookie dough does more than just amp up the flavor. The pudding mix gives the cookies an incredibly soft and chewy texture that lasts for days. 

It also helps keep the cookies moist, ensuring they don’t dry out even after they’ve cooled. The result is a cookie that’s bursting with flavor and has a perfect, melt-in-your-mouth consistency.

Why You'll love this Recipe

• Incredible Texture: Thanks to the pudding mix, these cookies are super soft and chewy, and they stay that way for days.
• Easy to Make: The recipe is straightforward and perfect for bakers of all levels.
• Chocolatey Goodness: With 2 cups of semisweet chocolate chips, every bite is packed with chocolatey flavor.
• Perfect for Any Occasion: Whether you’re baking for a party, a potluck, or just because, these cookies are sure to be a hit!

Chocolate Chip Pudding Cookies Ingredients

• Butter: Butter provides richness and flavor. Softened butter is essential for achieving the perfect creamed consistency with the sugars.
• Sugars: I like to use both brown and granulated sugar. Brown sugar adds chewiness and a rich, caramel-like flavor, while granulated sugar adds a crispier edge. 
• Flour: I use all-purpose flour. I haven't tested this recipe with other flours. Make sure you measure correctly and spoon your flour into the measuring cup.
• Eggs: Helps bind the ingredients together and adds richness. It also contributes to the cookies structure. 
• Vanilla extract: Enhances the overall flavor of the cookies.
• Vanilla Instant Pudding Mix: The star ingredient! Adds flavor, moisture, and that unbeatable soft texture.
•  Semisweet chocolate chips: Because you can’t have chocolate chip cookies without plenty of chocolate!
• Other ingredients needed: baking soda, salt, baking powder. 

Step by Step Directions

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

2. Cream the Butter and Sugars: In a large mixing bowl, beat together the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

3. Add the Pudding Mix, Eggs, and Vanilla: Beat in the instant vanilla pudding mix until well combined. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.

6. Fold in the Chocolate Chips: Gently fold in the semisweet chocolate chips until evenly distributed throughout the dough.

7. Shape the Cookies: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

8. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. The cookies will continue to set as they cool.

9. Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Expert Tips

• Add Extra Chocolate Chips on Top: For a bakery-style look, press a few extra chocolate chips into the tops of the cookies right before baking.
• Watch the Baking Time: Every oven is different, so keep an eye on your cookies. You want them to be slightly underbaked in the center for that perfect chewy texture.
• Cool on the sheet: Allow the cookie to cool on the baking sheet before transferring them to a wire rack to completely cool. This helps them set and prevents them from breaking easily. 

FAQ

Can I use different flavors of pudding mix? Absolutely! Feel free to experiment with different flavors of instant pudding mix to create your own unique cookie variations.

How should I store these cookies? Store the cookies in an airtight container at room temperature for up to a week. You can also freeze the dough for later use.

Can I use margarine instead of butter? Yes, you can substitute margarine for butter, but keep in mind that the flavor and texture may be slightly different.

Do I need to chill the dough before baking? Chilling the dough is not necessary for this recipe, but if you prefer a thicker cookie, you can chill the dough for 30 minutes before baking.

Storage

• Room temperature: chocolate chip pudding cookies typically stay fresh for 3-5 days in an airtight container. 
• Refrigerator: these cookies can last up to a week in the fridge 
• Freezer: 
  • Freezing Dough Balls: Roll your balls and arrange them on a baking sheet lined with parchment paper, freeze until solid. Then transfer to a plastic bag.
  • Freezing baked cookies: to freeze baked cookies, let them cool completely. Place a layer of parchment paper or wax paper between each layer of cookies in a freezer bag and freeze for up to 3 months

If you make these Chocolate Chip Pudding Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes page.