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Chocolate Chip Pudding Cookies

Soft and chewy chocolate chip pudding cookies are gooey and flavorful thanks to instant pudding mix. This twist on traditional chocolate chip cookies will be your new favorite!

Soft cookie recipes are the best! Other favorites include butterscotch pudding cookies, pistachio cookies and cream cheese cookies.

Chocolate chip pudding cookies on the counter.
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These pudding cookies are my all-time favorites! They taste similar to a classic chocolate chip cookie, but have soft and moist texture that makes them unbelievably delicious!

One of my friends made this chocolate chip pudding cookies recipe for a church activity a few months ago and shared it with me. They have a little crunch on the outside and a gooey middle like my double chocolate chip cookies.

With a perfect melt-in-your-mouth texture these are seriously 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 for extra sweetness.
  • Vanilla extract: Even more vanilla to amp up the flavor.
  • Eggs: This helps bind everything together.
  • Baking staples: All-purpose flour for structure and baking powder and baking soda to 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 chips help balance the flavor.

Pudding Cookies Variations

  • You can do a mix of milk chocolate and white chocolate chips or even try butterscotch chips, peanut butter chips or dark chocolate chips.
  • My preference is using instant vanilla pudding mix, but chocolate would work too if you’re a chocolate lover.

How to Make Chocolate Chip Pudding Cookies

These chocolate chip pudding cookies come together in less than an hour and require zero chilling!

How to make chocolate chip pudding cookies in a 6 step photo collage.
  • 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. In a separate bowl, mix together all of the dry ingredients.
  • Combine. Slowly combine wet and dry ingredients until mixed thoroughly.
  • Add. Fold in the chocolate chips and again stir to combine.
  • Scoop. Using a medium cookie scoop, scoop the dough onto a parchment lined baking sheet.
  • Bake. Bake in oven for about 8 to 10 minutes, or until edges are lightly golden. The centers will look a little underdone. Rest on the pan for a few minutes, then move to a cooling rack. Enjoy!

Tips for Perfect Pudding Mix Cookies

  • It must be instant pudding mix (not cook & serve).
  • Add in the dry instant pudding mix…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.
  • Add a few chocolate chips on top of the cookies right out of oven. It adds the perfect touch!
  • Make them mini sized like my favorite mini chocolate chip cookie.

5 star review

So good – I had to make them twice in one week they disappeared so fast!

A chocolate chip pudding cookie being dunked into a glass of milk.

Recipe FAQs

Why add pudding mix to cookies?

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.

Can I use a different flavor of pudding mix?

Vanilla is my favorite type of mix to use in these chocolate chip pudding cookies, but you can substitute other flavors too. Chocolate pudding, white chocolate pudding, banana pudding or even cheesecake pudding could be used.

Do I have to use instant pudding mix?

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, keep in a freezer bag and bake straight from frozen! Place cookie dough balls on a parchment or silpat lined baking sheet, let sit at room temp while oven preheats, then add 1-2 minutes to the cooking time.
  • To freeze baked cookies: Let cool completely, then add to a freezer bag. Store in freezer for up to 3 months.
A stack of pudding cookies with chocolate chips.

Other Favorite Cookie Recipes

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Chocolate Chip Pudding Cookie Recipe

4.99 from 270 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Soft and chewy chocolate chip pudding cookies are gooey and flavorful thanks to instant pudding mix.
Prep Time: 15 minutes
Cook Time: 8 minutes
Cooling Time: 30 minutes
Total Time: 53 minutes
Servings: 24



  • 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)


  • 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! 


Pudding mix:
  • 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.
Storage: Cookies will keep in an airtight container at room temperature up to 3 days. 
  • 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.


Calories: 231kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 170mg | Potassium: 96mg | Fiber: 1g | Sugar: 17g | Vitamin A: 263IU | Vitamin C: 0.03mg | Calcium: 34mg | Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert
Cuisine: American

Did you make this recipe? Don’t forget to give it a star rating below!

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