The BEST Chocolate Chip Cookies (With Vanilla Pudding!)
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Chocolate chip cookies with vanilla pudding are soft and gooey, with just the right amount of chewiness. This recipe is only for those who love chocolate chip cookies that melt in your mouth!
Why We Love Chocolate Chip Pudding Cookies
- Soft and Chewy – The added pudding keeps these cookies super soft in the middle with lightly golden edges. They’re not quite as chewy as classic chocolate chip cookies, but perfect if you love a soft cookie with just a little bit of crisp on the outside.
- A Family Favorite – These never last long at our house. They’re always one of the first things to disappear when I share them with family or friends.
Ingredients For Chocolate Chip Pudding Cookies
Find the full printable recipe with specific measurements and directions below in the recipe card.
- unsalted butter softened
- brown sugar
- white sugar
- eggs
- vanilla extract
- vanilla instant pudding mix must be instant
- flour
- baking soda
- salt
- chocolate chips – I used semi-sweet chocolate chips, but you can use dark chocolate chips, milk chocolate chips or white chocolate chips. You could also make chocolate chunk cookies.
How To Make Chocolate Chip Pudding Cookies
- In a large bowl, cream together the butter, brown sugar and white sugar with an electric mixer until fluffy. You can use a hand mixer or a stand mixer.
- Add the eggs, extra egg yolk, vanilla extract and mix until combined. Pour in the instant pudding and mix until fully mixed in.
- In a separate bowl add the flour, baking soda and salt and mix to combine. Add this dry ingredients to the wet mixture and mix with an electric mixer until a cookie dough forms.
- Fold in the chocolate chips and mix into the dough. Chill the dough for 30 minutes. Don’t skip the chill time, it gives you thicker cookies.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- With a medium cookie scoop. Portion the dough into two tablespoon dough balls. Leave two inches between cookies when placing on the prepared cookie sheet. Top each cookie dough ball with several extra chocolate chips for the best results for a prettier finished cookie.
- Bake the cookies for 10-12 minutes, until they are set at the edges are lightly browned. You don’t want to overcook these; it’s better to slightly underbake in the middle for a gooey cookie.
- Let the cookies cool for 2-3 minutes on the pan, then transfer the cookies to a wire cooling rack to finish cooling completely. Enjoy!
Chocolate Chip Pudding Cookies FAQ
The Instant pudding gives these cookies an extra soft bite that just melts in your mouth! The instant pudding adds some moisture to the cookies, as well as adding flavor.
No, you can not swap in a cook-and-serve pudding in this recipe, it won’t work in this recipe.
You can freeze the cookie dough or the cookies after baking. I like to portion the cookie dough into cookie dough balls and then store in a freezer bag. You can bake the dough straight from frozen, but it may take an extra minute or two in the oven, so watch them carefully.
If you place a slice of sandwich bread in the same container as the cookies it can help keep the cookies soft. The moisture in the bread will help keep inside the container with just enough moisture to keep the cookies softer.
Don’t Have Instant Pudding?
If you don’t have instant pudding on hand, try the maraschino cherry cookies which taste like chocolate-covered cherries, but don’t use pudding. Or my chewy chocolate chip cookie sticks or M&M cookie bars will also give you that great chocolate chip cookie flavor. If you’re feeling a more over the top treat, try the Oreo stuffed chocolate chip cookies, the gooey toffee chocolate chip cookies or the fudgy flourless chocolate cookies.
How Long Will Chocolate Chip Pudding Cookies Last?
Expect these cookies will last 4-5 days when stored in a covered airtight container on the counter. Honestly, we usually have the cookies all eaten long before five days.
More Cookie Recipes To Love
Chocolate Chip Pudding Cookies
Ingredients
- 1 cup unsalted butter softened, 2 sticks for a cup
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 2 large eggs + 1 egg yolk
- 1 teaspoon vanilla extract
- 3.4 ounces vanilla instant pudding mix must be instant
- 2 3/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips semi sweet
Instructions
- In a large mixing bowl, cream together the butter, brown sugar and white sugar with an electric mixer until fluffy.1 cup unsalted butter, 3/4 cup brown sugar, 1/4 cup white sugar
- Add the eggs, extra egg yolk, vanilla extract and mix until combined. Pour in the instant pudding and mix until fully mixed in.2 large eggs + 1 egg yolk, 1 teaspoon vanilla extract, 3.4 ounces vanilla instant pudding mix
- In a separate bowl add the flour, baking soda and salt and mix to combine. Add this dry mixture to the wet mixture and mix with an electric mixer until a cookie dough forms.2 3/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Fold in the chocolate chips and mix into the dough. Chill the dough for 30 minutes.2 cups chocolate chips
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- With a medium cookie scoop. portion the dough into two tablespoon dough balls. Leave two inches between cookies when placing on the prepared cookie sheet. Top each cookie dough ball with several extra chocolate chips for a prettier finished cookie.
- Bake the cookies for 10-12 minutes, until they set at the edges are lightly browned. You don’t want to overcook these, it's better to underbake in the middle slightly for a gooier cookie.
- Let the cookies cool for 2-3 minutes on the pan, then transfer the cookies to a wire cooling rack to finish cooling completely. Enjoy!
Notes
Nutrition
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
Amazing cookie! Everyone loved them and so soft and chewy. 100 stars for sure!
So glad you loved it Crystal, it’s one of our favorites. 🙂
So good! We added pecans and a little sea salt and they were to die for!! 🤤
Oh I will have to try the pecans, that sounds delish in this recipe. So glad you enjoyed Cat!
THESE ARE THE BEST CHOCOLATE CHIP COOKIES I HAVE EVER MADE.
THEY ARE THICK, AND CHEWY, BUT JUST CRISPY ENOUGH ON THE OUTSIDE (not hard ) , SO FLAVORFUL !!!!!!!!!!! THANK YOU. !!!
You are very welcome, I am so glad you enjoyed them! We love them at our house too!