Chocolate Chip Pudding Cookies use a packet of vanilla pudding mix and some other common baking ingredients to create the most delicious chewy, soft baked chocolate chip cookies ever!
Do you like chewy cookies? These chewy chocolate chip cookies with vanilla pudding are going to blow you away! The simple addition of a box of instant vanilla pudding mix will have everyone asking for your chocolate chip cookie recipe. They are that good!
There is some kind of magic in a box of Jell-O instant pudding mix. Aside from being a tasty dessert shortcut, it’s used in so many recipes to add creamy, rich texture.
You’ll find JELL-O pudding in some of my other recipes, like chocolate dirt cake, and classic banana pudding. You might not expect to see pudding in a cookie recipe, but here, pudding completely changes the texture of the cookies, turning them into soft, moist, thick, and chewy chocolate chip cookies like nothing else can.
Once you’re done making these chocolate chip pudding cookies, try making one or both of my favorite cookie recipes: Cranberry Oatmeal Cookies or classic Snickerdoodles!
Why You’ll Love This Recipe
- Soft Chocolate Chip Cookies – We all have our preferences when it comes to cookie texture, but I have to tell you, I like them all! If I’m in the mood for homemade super-soft cookies that are crisp on the outside, I make these. They are perfect.
- Easy to Make Ahead– You can mix up this dough and keep it in the freezer for whenever the urge for a freshly baked pudding cookie strikes! I’ll tell you how later in the post.
- Easy Cookie Recipe – Pudding cookies use all of the normal cookie baking ingredients. The only “fancy” ingredient is a box of instant pudding mix. The dough comes together easily, doesn’t require any chilling, and bakes up perfectly.
Ingredients In Chocolate Chip Pudding Cookies
Chocolate chip cookies with vanilla pudding are going to be your new favorite thing! Get started with these baking staples.
Complete list of ingredients and amounts can be found in the recipe card below.
- Unsalted Butter: Be sure to let the butter sit out and come to room temperature. Softened butter will give you a smooth, well-mixed dough.
- Sugars: Great chocolate chip cookies always have brown sugar and white sugar. They each have a part to play! Brown sugar creates chewiness, while white sugar allows the edges of the cookie to get slightly crisp.
- Eggs: If you didn’t already know, you should always let your eggs come to room temperature when you’re mixing them into a dough. Room temperature eggs mix in better than eggs directly from the fridge.
- Vanilla Instant Pudding Mix: My go-to is JELL-O instant pudding, but you could use another brand as well. We are using an entire 3-ounce package of just the powder. There’s no need to actually make the pudding.
- Vanilla Extract: Stay away from imitation vanilla flavoring, and go for pure vanilla extract instead.
- Flour, Baking Soda, and Salt: The dry ingredient line up for this easy cookie dough recipe.
- Chocolate Chips: Of course, we must add plenty of chocolate chips to these chocolate chip pudding cookies! Semisweet chocolate chips are classic.
How To Make Chocolate Chip Cookies with Vanilla Pudding
- Get Ready to Bake: Start by preheating the oven 350°F/180°C. Line a cookie sheet with parchment paper or use a silicone baking mat, aka a Silpat mat.
- Mix the Wet Ingredients: In a large bowl, using a handheld mixer, beat the butter until creamy. Add the sugar and continue beating until well combined. Then add the eggs, pudding mix, and vanilla extract and beat until the eggs are well incorporated.
- Add the Dry Ingredients: In a separate bowl, combine the flour, baking soda, and salt using a whisk. Add the dry ingredients to the bowl with the wet ingredients and mix until just combined.
- Fold in Chocolate Chips: Pour in the chocolate chips and stir until they are evenly distributed throughout the dough.
- Bake: Use a small cookie scoop (1 tablespoon size) to scoop out cookie balls on a cookie sheet, placing them 2 inches apart. Bake in the preheated oven for 10-12 minutes until the bottom of the cookie is lightly browned.
- Cool: Let the cookies cool on the pan for 2 minutes, then transfer them to a wire rack to cool completely.
Be sure not to overcook these soft cookies! The centers should be soft and the edges just barely starting to brown.
- Pudding Mix is Key: These cookies work so beautifully because of the pudding mix. It adds flavor, plus cornstarch which gives pudding cookies their amazing, soft, thick texture.
- Make sure it’s Instant Pudding Though! the other type of pudding mix that you need to cook on the stove won’t work. Instant pudding mix only, please!
- Different Flavors Work: Chocolate pudding can be used instead of vanilla to give you a double chocolate chip pudding cookie. You might even try Butterscotch! You can use different baking chips as well, like white chocolate or peanut butter chips.
- Add Extra Chocolate Chips: Stick a few chocolate chips on top of the cookies before they go into the oven to get cookies that look as good as they taste.
You can store these cookies in an airtight container at room temperature for up to 5 days.
Here’s a trick! To keep soft cookies soft, store them with a piece of white bread. The bread might dry out, but the cookies will stay perfect.
How to Freeze Chocolate Chip Pudding Cookies
I love to keep frozen cookies in the freezer! These cookies can be frozen either before or after baking.
To freeze baked cookies: Place the cookies in a ziplock bag or freezer container. Freeze for up to 3 months. Enjoy them frozen, let them thaw first, or pop them in the microwave for a few seconds to warm them up!
To freeze unbaked pudding cookies: Follow the recipe and stop at the point where you make the cookie balls. Fill a sheet tray with them, and then place the tray of dough balls in the freezer for an hour. After an hour, transfer the frozen cookie dough to a freezer bag or container. You can freeze cookie dough balls for up to three months.
To bake frozen cookies: You can bake the dough balls directly from frozen. Add 1-2 minutes to the cooking time in the recipe card.
Easy Dessert Recipes
I love sweet treats that are quick and easy to make because that means I can enjoy them sooner! Try some of these easy desserts.
Chocolate Chip Cookies are delicious with a fresh cup of coffee made in the Aeropress. Check out my easy instructions!
You can use sugar-free fat-free pudding mix in this recipe. Use 1 regular-sized package, even though it may be smaller. That’s because the ingredients weigh less without real sugar included.
Absolutely! You are going to want to enjoy these cookies with a big glass of cold milk, or maybe a hot cup of coffee.
You can make pudding cookies using all of the flavors of instant pudding mix available! For this specific recipe, I’d try vanilla, chocolate, butterscotch, coconut, banana cream, or pistachio.
I can’t wait for you to make these! You’ll be coming back to tell me about how much your family and friends love the recipe. Be sure to Pin it and share it!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Chocolate Chip Pudding Cookies
- 1 cup (2 sticks, 200g) unsalted butter softened to room temperature
- ½ cup (100g) light brown sugar lightly packed
- ½ cup (100g) granulated sugar
- 2 large eggs at room temperature
- 1 3-ounce package vanilla instant pudding mix JELL-O brand or other, see notes 5-7
- 1 teaspoon pure vanilla extract
- 2 ½ cups (300g) all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups (265g) chocolate chips
- Preheat the oven to 350°F/180°C. Line a cookie sheet with parchment paper or silicone baking mat.
- In a large bowl, using a hand held mixer beat the butter until creamy (30 seconds). Add sugar and beat until well combined (2 minutes).
- Add eggs, pudding mix, and vanilla extract, and beat until the eggs are well incorporated.
- In a separate bowl, combine the dry ingredients (flour, baking soda, and salt). Mix that with the wet ingredients until just combined.
- Fold in the chocolate chips.
- Using a small cookie scoop (1 tablespoon size), scoop out cookie balls onto a cookie sheet 2 inches apart. Bake in a preheated oven for 10-12 minutes until the bottom of the cookie is lightly browned.
- Allow the cookies to cool for 2 minutes on the baking sheet, then transfer to a wire rack to cool completely
- To Store: You can store these cookies in an airtight container at room temperature for up to 5 days. To keep soft cookies soft, store them with a piece of white bread. The bread might dry out, but the cookies will stay perfect.
- To freeze baked cookies: Place them in a freezer bag or airtight container. Freeze for up to three months. Enjoy them frozen, let them thaw first, or pop them in the microwave for a few seconds to warm them up!
- To freeze unbaked cookies: Follow the recipe and stop at the point where you make the cookie balls. Fill a sheet tray with them, and then place the tray of dough balls in the freezer for an hour. After an hour, transfer the frozen cookie dough to a freezer bag or container. You can freeze cookie dough balls for up to three months.
- To bake frozen cookies: You can bake the dough balls directly from frozen. Add 1-2 minutes to the cooking time (bake for 11-14 minutes).
- Sugar-free pudding mix can be substituted for regular pudding mix if desired.
- Be sure to use instant pudding, not “cook and serve”.
- Other pudding flavors can be used instead of vanilla. Try chocolate, pistachio, butterscotch, or your favorite.
- Before baking, top each cookie with a few extra chocolate chips so they will look as good as they taste.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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