The BEST chocolate chip pudding cookies that are gooey on the inside and crunchy on the outside. Every bite is absolute perfection!
Best Pudding Cookie
These pudding cookies are one of my all-time favorites! They taste similar to a classic chocolate chip cookie, but have a softer and more moist texture. That’s what makes them so unbelievably delicious!
One of my friends made this pudding cookie recipe for a church activity a few months ago and I was so happy when she shared it with me. I’ve made them numerous times since then and they get better every time!
The pudding makes them extra soft and completely irresistible. I love my cookies with a little crunch on the outside but gooey in the middle. They have the perfect texture and truly melt in your mouth. Seriously they are the best e-v-e-r.
Why add pudding mix to cookies?
One of the main reasons these cookies are so delicious is because of the pudding mix. It makes the texture super soft and moist. Trust me, you won’t ever make chocolate chip cookies without it.
It’s important to use dry instant pudding mix…no mixing or making the actual pudding. Just add the dry mix! My preference is using instant vanilla pudding mix, but chocolate would work too if you’re a chocolate lover.
A few notes about pudding mix:
- It must be instant pudding mix (not cook & serve).
- Add it in dry…don’t make the actual pudding!
- This recipe calls for the smaller box (3.4 oz). If you can only find the bigger one, add in a little more than half a box! It will be fine if it is not exact.
- You can substitute other flavors of pudding mix (i.e. chocolate, butterscotch, etc.), however vanilla is my favorite.
How to make pudding cookies
CREAM. Cream together the butter and sugars using an electric mixer until smooth and fluffy. Add the vanilla and then beat in the eggs, one at a time.
MIX & SCOOP. In a separate bowl, mix together all of the dry ingredients. Then fold in the chocolate chips. Using a medium cookie scoop, scoop the dough onto a lined baking sheet.
BAKE. Bake in oven for about 8 to 10 minutes, or until the edges are lightly golden. The centers will look a little underdone, but that’s what you want. They’ll continue to bake as they sit on the pan for a few minutes. Then move to a cooling rack. Enjoy!
Storing & freezing
To store: They last about 2-3 days if stored in an airtight container.
To freeze dough: Whenever I freeze my cookie dough, I freeze the cookie dough in balls until solid and then keep in a freezer bag. I usually bake straight from frozen! I put the cookie dough balls on a parchment or silpat lined baking sheet and let sit at room temp while the oven heats up, then add 1-2 minutes to the original cooking time.
To freeze baked cookies: Let cool completely, then add to a freezer bag. Store in freezer for up to 3 months.
Other favorite cookie recipes:
- Edible Cookie Dough
- Brown Butter Chocolate Chip Cookies
- Birthday Cookies with Sprinkles
- The BEST M&M Cookies
- Triple Chocolate Chip Cookies
Pudding Cookie Recipe
Ingredients
- 1 cup salted butter (softened)
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1.5 teaspoon vanilla extract
- 2 eggs
- 2 1/3 cups all-purpose flour
- 3.4 oz package instant vanilla pudding mix (add the dry mix)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup semi-sweet chocolate chips , more to taste
- 3/4 cup white chocolate chips (could also substitute for dark chocolate chips or milk chocolate chips)
Instructions
- Preheat oven to 350ºF. Line baking sheet with parchment paper. Cream together the butter and sugars in a large mixing bowl. Mix for about 1-2 minutes until smooth and fluffy. Add in vanilla and beat in one egg at a time.
- In a separate bowl, mix together flour, pudding mix, baking soda, baking powder and salt. Then slowly stir into the wet ingredients. Then stir in the chocolate chips.
- Use a medium cookie dough scoop to scoop the dough onto the baking sheet.
- Bake for 8-10 minutes, or until the edges are lightly golden brown. You want the center to look a little underdone. Let sit on pan for 2-5 minutes, and then remove to a cooling rack. Enjoy with a cold glass of milk!
Video
Notes
- It must be instant pudding mix (not cook & serve).
- You can substitute other flavors of pudding mix (i.e. chocolate, butterscotch, etc.), however vanilla is my favorite.
- Dough: Freeze the cookie dough in balls until solid and then keep in a freezer bag. To bake from frozen, place cookie dough balls on a parchment or silpat lined baking sheet and let sit at room temp while the oven heats up. Then add 1-2 minutes to the original cooking time.
- Baked cookies: Let cool completely, then add to a freezer bag. Store in freezer for up to 3 months.
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