These Chocolate Chip Pudding Cookies are a must try for any dessert lover! They come out soft and fluffy with sweet chocolate in every bite.
If you're in the mood for a cookie that's soft, chewy, and full of chocolatey goodness, then this is the recipe for you. The secret ingredient? A few tablespoons of instant pudding mix, which adds a touch of vanilla flavor, helps make the cookies fluffy, and keeps them moist.
Find even more easy cookie recipes for a delicious dessert any time!
You won't have flat cookies ever again with these vanilla pudding chocolate chip cookies! The last few times I made chocolate chip cookies they came out flat. Now, I like them flat and crispy but most people enjoy a fluffy chocolate chip cookie.
And you'll want them looking pretty when serving them on a tray for guests or giving away as gifts to friends. I have been searching for a way to make chocolate chip cookies look "pretty" again AND still taste delicious. The secret I found is to add vanilla pudding mix to the batter!
Looking for more cookie recipes? Try my Easy Sugar Cookies, Air Fryer Peanut Butter Cookies, and even my S'mores Cookie Cups. Yum!
Table of Contents
Recipe Notes
Some recipes call for a whole box of vanilla pudding mix, but this recipe just calls for a few tablespoons. The cookies were amazing and they looked beautiful when I took them out of the oven.
Why add pudding mix to cookies?
Instant pudding mix enhances the texture of baked goods by helping retain moisture, thanks to the sugar it contains, and the cornstarch in the mix contributes to a taller, fluffier rise.
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Ingredients
Here's a quick overview of the ingredients for this recipe. For exact amounts and to easily shop for everything, click the Instacart button in the recipe card below to add the ingredients straight to your cart!
Substitutions and Variations
- Try adding cheesecake flavored pudding mix to your favorite cake batter for a delicious and unexpected twist.
- You can use milk, semi-sweet, or dark chocolate chips.
- Add some mix-ins like chopped pecans or candy bits.
- Make sure the butter is room temperature.
Step-by-Step Instructions
Step 1: Cream the butter and sugars together.
Step 2: Mix in the eggs and vanilla.
Step 3: Add the flour, baking soda, salt, and pudding mix and combine.
Step 4: Add the chocolate chips to the cookie dough.
Step 5: Fold in the chocolate chips.
Step 6: Scoop the dough out on a parchment lined baking sheet.
Quick Tip
Use a cookie scoop to help make sure all the cookies are the same size so they'll bake evenly.
⏲Baking Instructions
Step 7: Bake at 350°F for 10 to 12 minutes.
Step 8: Allow to cool completely on a baking rack.
Before you Begin!
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Storing and Thawing Tips
Room Temperature: Add cookies to an airtight container or zip top bag. Store at room temperature for 1 to 2 weeks.
Freezer: To prepare these cookies ahead of time, you can freeze the dough or the baked cookies. Place them in an air-tight container and freeze for up to 3 months. If freezing the dough, you can bake it straight from the freezer; just add an extra minute or two to the baking time.
Thawing Tips: For the baked cookies, place them in the fridge and allow them to thaw overnight, or set them out at room temperature to thaw for 2-3 hours.
More Recipes You'll Love!
- Check out my other recipe for Walnut Chocolate Chip Cookies
- Or you might enjoy this recipe for Toffee Chocolate Chip Cookies
📖 Recipe Card
Chocolate Chip PUDDING Cookies
Ingredients
Method
- In a bowl, combine the flour, salt, baking soda and pudding mix together; set aside.
- In a large mixing bowl, cream your butter and the sugars until combined.
- Add the egg and vanilla and combine well.
- Add the flour mixture to the butter/sugar mixture and combine well.
- Stir in the chocolate chips.
- Scoop the cookie dough out onto parchment lined cookie sheets.
- Bake 10 – 12 minutes in a 350°F preheated oven or until the cookies are slightly browned.
- Let cool on the cookie sheets for about 5 minutes before removing to a cooling rack.
Estelle Forrest says
Whoa these sound fantastic. I can't wait to try them. Thanks for sharing on SSPS, I hope to see you again next week. I will be featuring your recipe.
Esme Slabbert says
Superb, but I had to pull my cookie teeth, at least for now, but will definitely keep this on the back burner for when I can enjoy them again.
I visited you via Inspire me Monday: Uncommon Slice of Suburbia. My entries are numbered #1+2.