Chocolate Chip Pudding Cookies
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Get ready to elevate your chocolate chip cookie game with our irresistible chocolate chip pudding cookie recipe. These cookies are the epitome of indulgence, delivering a perfect balance of chewiness, softness, and that classic chocolate chip goodness. What sets them apart is the secret ingredient: pudding mix. The addition of pudding mix adds an extra level of moistness and richness that will have you reaching for seconds (or thirds!).
Cookie loving friends! I have over 100 cookie recipes right here on my website! Make sure you take a look and find your next bakery worthy cookie recipe!
Why You’ll Love These Pudding Cookies
- Super Soft and Chewy: The perfect balance of softness and chewiness that is truly irresistible.
- Flavor Boost: I used vanilla pudding for this recipe but you can really use ANY flavor mix-in.
- Freezer Friendly: I am beyond obsessed with freezing cookie dough, and this recipe is perfect for that!
My husband has declared these the BEST chocolate chip cookie recipe of all time. I made a test batch a few weeks, and while I don’t think they out rank my tried and true chocolate chip cookie, he sure thought they were a contender for the best cookie I’ve ever made.
And here’s the thing, this recipe is so stinken easy that anyone can make it. The ingredient list follows the basic cookie ingredients with one simple addition and the flavor is incredible. It’s like leveling up your baking game with the least amount of effort possible. A win for us and a quick treat you will want to add to your recipe box ASAP!
Vanilla Pudding Chocolate Chip Cookies- Ingredients
Add the ingredient list to the reasons why you should love this recipe. It’s so basic, which means you probably already have most of these items on hand already! Here is what you will need:
- Flour: I’ve only tried this recipe with all-purpose flour. That being said, I’m sure you could make these with a half mixture of whole wheat/white.
- Baking Soda: I always like to suggest checking your expiration date for leavening agents, like baking soda. They actually do go bad and should replaced six months after opening.
- Pudding: Here’s the secret… I really love vanilla pudding mix. It adds a punch of flavor that takes this over the top. However, you really can use any flavor!
- Butter: Tested with both salted and unsalted butter. You can’t go wrong with either variety, although unsalted is more traditional.
- Sugars: A combination of both brown sugar and granulated sugar helps to really balance the flavor of these cookies. Brown sugar adds just a touch of molasses which leans into a caramel like finish. It’s so dang good.
- Eggs: Large eggs at room temperature will mix into the dough quicker and make your cookies just a touch more fluffy.
- Vanilla: This works as a flavor enhancer. I always suggest pure vanilla.
- Chocolate Chips: Mini, semi sweet, milk chocolate… We’ve tested them all and they are all delicious!
How To Make Cookies With Pudding Mix
- PREP: Preheat the oven to 350 °F and line two cookie sheets with parchment paper or silicone baking mats. Set aside for later.
- DRY: Combine the flour, baking soda, and vanilla pudding in a medium bowl or measuring cup. Gently stir to combine. Set aside for later.
- BUTTER; Place the butter and both sugars into the bowl of an electric mixer fitted with the paddle attachment, or a mixing bowl with a hand mixer. Beat at medium speed for 1-2 minutes, or until the butter and sugar have combined and are light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla extract. Mix an additional 30 seconds or until combined.
- SCOOP: Add the dry ingredients into the mixing bowl. Stir at low speed until combined. Scrape the sides of the bowl and fold in the chocolate chips. Scoop 2 tablespoons of dough onto the prepared baking tray, spacing at least 1 1/2 inches apart.
- BAKE: Bake for 10 to 12 minutes, or until lightly golden. Allow the cookies to cool on the baking tray then transfer to an airtight container for optimal freshness.
PRO TIP: Want that bakery finish? Add a few chocolate chips to the top of the cookies right as you pull them from the oven. This will give you a pretty melted chocolate top that is delicious!
Helpful Tools
- Baking Trays: I am a big fan of my Nordic Ware pans (affiliate). I have both the half sheet and full pan sizes and they are amazingly easy to clean.
- Silicone Baking Mats: Parchment paper is king in my kitchen, but only when both of my silicone baking mats (affiliate) are dirty. They are SO great for so many things and worth the $13 for a set of 3.
- Cookie Scoop: You can use a measuring cup. However, a 1 tablespoon cookie scoop (affiliate) is so handy and makes the process extra speedy.
Recipe Notes:
Pudding cookies have a softer, chewier texture and enhanced moistness due to the addition of pudding mix in the dough.
Yes, you can experiment with different flavors like vanilla, chocolate, or butterscotch to customize the taste of your cookies.
The pudding mix plays a crucial role in the texture and taste of these cookies, so it’s best not to substitute it with other ingredients.
Absolutely! You can freeze the dough in a tightly sealed container for up to three months. Baked cookies can also be frozen for later enjoyment.
Chilling the dough before baking helps prevent excessive spreading. Also, make sure your butter is at the proper temperature (cool, not softened) when mixing the dough.
More Incredibly Delicious Chocolate Chip Recipes
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Chocolate Chip Cookie Recipe With Pudding
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 (3.4oz) box instant vanilla pudding mix
- 1 cup butter (softened)
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups chocolate chips
Instructions
- Preheat the oven to 350 °F and line two cookie sheets with parchment paper or silicone baking mats. Set aside for later.
- Combine the flour, baking soda, and vanilla pudding in a medium bowl or measuring cup. Gently stir to combine. Set aside for later.
- Place the butter and both sugars into the bowl of an electric mixer fitted with the paddle attachment, or a mixing bowl with a hand mixer. Beat at medium speed for 1-2 minutes, or until the butter and sugar have combined and are light and fluffy.
- Scrape the sides of the bowl and add the eggs and vanilla extract. Mix an additional 30 seconds or until combined.
- Add the dry ingredients into the mixing bowl. Stir at low speed until combined. Scrape the sides of the bowl and fold in the chocolate chips.
- Scoop 2 tablespoons of dough onto the prepared baking tray, spacing at least 1 1/2 inches apart.
- Bake for 10 to 12 minutes, or until lightly golden. Allow the cookies to cool on the baking tray then transfer to an airtight container for optimal freshness.
Notes
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
