The BEST chocolate chip pudding cookies that are gooey on the inside and crunchy on the outside. Every bite is absolute perfection!
Table of Contents
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.
Recipe Ingredients
These pantry staples become a wonderfully soft and chewy cookie when you add instant pudding to the batter.
Find the full printable recipe with specific measurements below.
- Instant vanilla pudding mix: You only need to use the mix and no added ingredients. This makes the cookies extra soft.
- Salted butter: I like to use salted, but you can use unsalted if you prefer.
- Sugars: I love to use a mix of light brown sugar and granulated sugar to give an extra bit of sweetness.
- Vanilla extract: Even more vanilla to amp up the flavor.
- Eggs: This helps bind everything together.
- All-purpose flour:
- Leavening agents: Baking powder and baking soda help make the cookies a little lighter.
- Kosher salt: I like to add a little extra to enhance the flavor.
- Semi-sweet chocolate chips: The chocolate helps to balance the flavor. You an do a mix of milk chocolate or white chocolate chips.
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.
How to Make Pudding Cookies
These chocolate chip pudding cookies come together in less than an hour and require very little effort to make.
- 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!
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.
5 star review
So good – I had to make them twice in one week they disappeared so fast!
Michelle
Recipe FAQs
You won’t believe how super soft and moist these cookies are, and it is all because of the pudding mix. It also adds a really nice flavor, which you can mix up depending on what type of cookie you want to make.
Vanilla is my favorite type of mix to use in these chocolate chip pudding cookies, but you can substitute other flavors too. Chocolate, banana or these butterscotch pudding cookies all taste delicious!
Yes! The cookies won’t bake the same and the texture will be different if you use a cook and serve pudding mix. Stick with the instant.
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.
Want more chocolate chip recipes? Always! Try the BEST chocolate chip cookies, chewy brown butter chocolate chip cookies, or oatmeal chocolate chip cookies.
Other Favorite Cookie Recipes
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Chocolate Chip Pudding Cookie Recipe
Ingredients
- 1 cup salted butter , softened
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 ½ teaspoons vanilla extract
- 2 large eggs
- 2 ⅓ cups all-purpose flour
- 1 (3.4-ounce) package instant vanilla pudding mix (just the dry mix)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon Kosher salt
- 1 ½ cups semi-sweet chocolate chips , plus more to taste (can do a mix of milk or white)
Instructions
- Preheat the oven to 350ºF. Line baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar 1 to 2 minutes, or until smooth and fluffy. Add vanilla and 1 egg at a time until combined.
- In a medium bowl, whisk together flour, dry pudding mix, baking soda, baking powder, and salt. Slowly stir into the wet ingredients until well combined. Fold in the chocolate chips.
- Using a medium cookie dough scoop, portion the dough onto the baking sheet.
- Bake 8 to 10 minutes, or until the edges are lightly golden brown; you want the center to look a little underdone. Let sit 2 to 5 minutes before transferring to a cooling rack. Enjoy with a cold glass of milk!
Video
Notes
- Add it in dry…don’t make the actual pudding!
- This recipe calls for the smaller box (3.4 ounce). 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.
- 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 store in a freezer bag up to 3 months. 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. Add 1 to 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.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Fantastic!
they are exactly as she said they would be, so amazing. fluffy and a little crisp around the edge. just perfect ❤️
So good – had to make it twice in one week they disappeared so fast !!
So glad you enjoyed the pudding cookies!
These are the best cookies! I use only semi sweet chips and then pop a couple chunks on top before baking! Amazing recipe!
Love mixing semi-sweet chocolate chips and chocolate chunks too! So yummy!
Can I use self-rising flour instead of all purpose flour?
I haven’t tested. That should work, I would just use a little less since it will make them a little thicker :)
I am making these today but only have the sugar free instant pudding…..will that work?
I haven’t tried, but that should work (will be a little less sweet)! Let us know how it goes :)
I’ve made these cookies multiple times since 2020. They are always loved!! Very flavorful, sweet, chocolatey, with soft centers. I even made a successful large cookie in a cast iron pan.
Jim,
How long did you bake the cast iron cookie!
An awesome recipe with awesome results. I haven’t found a person who didn’t liked them. This is my 5th year in making them. In our household, this recipe has become a standard. Thanks for sharing!
Ah, so glad to hear that! Thanks so much for your review!