These cookies stay soft and chewy longer than traditional cookies thanks to the instant pudding mix, which gives them a bakery-style texture. They’re easy to make with everyday ingredients, and the dough comes together in minutes. Whether you’re baking for a party, sharing with friends, or just craving a homemade treat, these cookies are guaranteed to please.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking soda
Salt
Unsalted butter (softened)
Brown sugar
Granulated sugar
Instant vanilla pudding mix (not prepared)
Eggs
Vanilla extract
Semi-sweet chocolate chips
Optional add-ins: white chocolate chips, chopped nuts, or toffee bits
Directions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the pudding mix and beat until well combined.
Mix in the eggs and vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the chocolate chips (and any optional mix-ins).
Scoop the dough into tablespoon-sized balls and place them 2 inches apart on prepared baking sheets.
Bake for 9–11 minutes, or until the edges are lightly golden but the centers still look soft.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe makes about 30–36 cookies. Prep time is around 15 minutes, and baking time is 9–11 minutes per batch, totaling about 30–40 minutes depending on batch size.
Variations
Use chocolate pudding mix for double chocolate chip cookies.
Add white chocolate chips or butterscotch chips for a flavor twist.
Mix in chopped pecans, walnuts, or macadamia nuts for crunch.
Add crushed pretzels or toffee bits for salty-sweet flavor.
Use mini chocolate chips for more even chocolate distribution.
Storage/Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, add a slice of bread to the container. For longer storage, freeze the cookies in a zip-top bag for up to 2 months. Thaw at room temperature or warm in the microwave for 10–15 seconds before serving.
FAQs
What does pudding mix do in cookies?
The pudding mix adds moisture and softness, giving the cookies a tender, chewy texture that lasts for days.
Can I use sugar-free pudding mix?
Yes, but it may slightly alter the texture and sweetness of the cookies.
Do I need to prepare the pudding mix?
No, use the dry instant pudding mix straight from the package—do not make it into pudding.
Can I use cook-and-serve pudding?
No, only instant pudding mix works for this recipe. Cook-and-serve doesn’t have the same effect.
Can I chill the dough?
Yes, chilling the dough for 30 minutes can help prevent spreading and intensify the flavors.
What type of chocolate chips are best?
Semi-sweet is classic, but you can use milk, dark, white chocolate, or a mix based on preference.
Can I freeze the cookie dough?
Yes! Scoop dough into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to baking time.
Why are my cookies flat?
Too-warm butter or not enough flour can cause spreading. Chill the dough or add a bit more flour if needed.
Can I make them gluten-free?
Yes, use a 1:1 gluten-free flour blend. Check that your pudding mix is also gluten-free.
How do I make jumbo cookies?
Use a large cookie scoop and bake for 12–14 minutes, adjusting as needed for size and doneness.
Conclusion
Chocolate Chip Pudding Cookies are the ultimate soft and chewy treat that stays fresh and delicious longer than traditional cookies. With their rich flavor, melty chocolate, and tender crumb, they’re bound to become a go-to favorite in your baking rotation. Whether you keep them classic or try fun mix-ins, these cookies are always a hit.
Chocolate Chip Pudding Cookies are soft, chewy, and incredibly moist cookies enhanced with instant pudding mix for a bakery-style texture that stays fresh for days. Loaded with rich chocolate chips, they’re a sweet treat everyone will love.
Optional: 1/2 cup white chocolate chips, chopped nuts, or toffee bits
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
Add dry pudding mix and beat until well combined.
Mix in eggs and vanilla extract until smooth.
Gradually add dry ingredients to the wet mixture, mixing until just combined.
Fold in chocolate chips and any optional mix-ins.
Scoop dough into tablespoon-sized balls and place 2 inches apart on prepared baking sheets.
Bake for 9–11 minutes, until edges are lightly golden but centers still look soft.
Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Do not prepare the pudding mix—use it dry.Chilling the dough for 30 minutes can help prevent spreading and enhance flavor.Add a slice of bread to your storage container to keep cookies soft longer.Use chocolate pudding mix for a double chocolate version.Freeze cookie dough balls for up to 2 months; bake from frozen with 1–2 extra minutes.
