Enjoy soft, chewy chocolate chip cookies made with pudding for that extra softness! They’re perfect for dunking in a cold glass of milk, sandwiching with ice cream, or savoring warm and gooey straight from the oven. If you’re craving more soft cookie options, give pistachio pudding cookies, triple chocolate pudding cookies, or pumpkin pudding cookies a try!
WHY I LOVE THESE CHOCOLATE CHIP PUDDING COOKIES
These cookies are simply the best! With hundreds of enthusiastic bakers making them each week, it’s easy to see why they’ve garnered such rave reviews. If you’re a fan of soft and chewy cookies, this recipe is about to become your new favorite. They offer the classic chocolate chip cookie experience, but with an ultra-soft, gooey center and perfectly crispy edges.
What makes these chocolate chip pudding cookies even better? They’re quick to prepare and require no chilling time! In just around 10 minutes in the oven, plus a few extra minutes to cool, you’ll be ready to enjoy them with a big glass of milk. They might look slightly undercooked when you pull them out, but trust me—they’ll continue to cook on the baking sheet. I prefer my cookies just barely cooked to ensure they stay extra soft.
The recipe yields about 14-15 cookies, which is perfect for a small gathering. If you’re baking for a party or family, I highly recommend doubling the recipe to share at your event. If you find yourself with extra dough, it freezes beautifully, so you can whip up fresh cookies at a moment’s notice. I always double this recipe so I can stash half of the dough in the freezer.
This recipe has the ideal amount of chocolate chips, ensuring a deliciously chocolaty experience in every bite! The dough is thick enough to hold all the goodies, so if you’re a true chocolate lover, feel free to add more.
These cookies are incredibly soft, wonderfully chewy, and infused with a delicious buttery flavor, with just the right touch of vanilla. The melted chocolate oozing from each cookie creates a magical aroma that fills your kitchen. This recipe is foolproof and sure to brighten someone’s day, earn you compliments at a gathering, or serve as a delightful treat for no reason at all.
They make a fantastic addition to your Christmas cookie spread during the holidays and are a crowd-pleaser all year round. They’re a staple in my household, and I’m confident you’ll find yourself making them time and time again!
INGREDIENTS
- 2 1/4 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened to room temperature; vegan butter works too)
- 3/4 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1 (3.4-ounce) package instant vanilla pudding mix
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
INSTRUCTIONS
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper and set it aside.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream the Butter and Sugars: In a separate bowl (using a hand mixer or a stand mixer fitted with the paddle attachment), cream the softened butter, brown sugar, and granulated sugar on high speed until light and creamy, about 3 minutes. Don’t skip this step!
- Add Pudding Mix and Eggs: Mix in the dry pudding mix, vanilla extract, and eggs. Beat on high for 2-3 minutes, until the mixture is light and fluffy.
- Incorporate Dry Ingredients: Gradually add half of the dry ingredients to the wet mixture, starting on low speed to avoid flour flying everywhere. Increase to high speed and mix until just combined. Add the remaining dry ingredients and repeat until the dough is fully combined. Gently stir in the chocolate chips using a rubber spatula.
- Scoop the Dough: Use a large cookie scoop or a 1/4 cup measuring cup to drop cookie dough balls onto the prepared baking sheet.
- Bake: Bake for 10-12 minutes, or until the cookies are slightly golden and just set on top. Allow them to cool on the baking sheet for 2 minutes before transferring them to a cooling rack to cool completely.
- Enjoy! If you make this recipe, please leave a review to let us know how they turned out!
NOTES
- Freezing Cookie Dough: To freeze the dough, roll it into balls and freeze on a baking sheet. Once frozen solid, transfer the cookie dough balls to a plastic bag and store in the freezer for up to 6 months. Bake from frozen, adding 1-2 minutes to the baking time.
- Freezing Baked Cookies: Allow cookies to cool completely, then store them in an airtight container in the freezer for up to 3 months. Thaw at room temperature and warm them up in the microwave or oven before enjoying.
