I create these cookies by folding instant vanilla pudding mix into classic chocolate chip cookie dough, and the result is irresistibly light, soft, and chewy. Baked until just set, they stay moist long after they come out of the oven.

Why You’ll Love This Recipe

I’ll be honest: adding pudding mix is a game-changer. It boosts the buttery flavor and adds a pillowy softness that regular cookies just can’t match. I reach for them on busy weeknights, casual get-togethers, or whenever I want a comforting homemade treat—because they’re easy, reliable, and always a hit.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, room temperature
½ cup brown sugar
½ cup granulated sugar
2 eggs, room temperature
1 teaspoon vanilla extract
2½ cups all-purpose flour
1 (3.4-ounce) box instant vanilla pudding mix (dry)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1½ cups semi-sweet chocolate chips

Directions

I cream the butter with brown and granulated sugar on medium speed for 1–2 minutes. Then I beat in the eggs, one at a time, followed by vanilla, until fully incorporated.
In another bowl, I whisk together flour, instant pudding mix, baking powder, baking soda, and salt.
I reduce mixer speed to low and gradually mix the dry ingredients into the wet until just combined—watching out for over-mixing.
I fold in the chocolate chips evenly.
I chill the dough in the fridge for 30 minutes while preheating the oven to 350°F (175°C).
Using a tablespoon or 1″ scoop, I drop dough balls onto a parchment-lined baking sheet, spacing them about 2″ apart. Sometimes I press a few extra chocolate chips on top for a prettier look.
I bake the cookies for 10 minutes—edges should be set while the centers still look soft. Then I transfer them to a wire rack and let them cool for 5 minutes before enjoying.

Servings and Timing

Makes about 34 cookies

Preparation: 35 minutes (including chilling)
Baking: 10 minutes

Variations

I use instant chocolate pudding mix and cocoa powder for double-chocolate cookies.
I swap semi-sweet chips for milk, dark, or white chocolate—or add nuts, toffee bits, or shredded coconut.
I experiment with flavored extracts like almond, mint, or orange instead of vanilla.
For a dairy-free version, I use margarine or coconut oil and egg substitutes like flax or chia “eggs.”

Storage/Reheating

Room temperature: I store them in an airtight container for 2–3 days.
Freezer (dough): I scoop into balls, freeze flat for an hour, then transfer to a freezer bag—use within 3 months. I bake from frozen, adding a minute or two to baking time.
Freezer (baked): I store cooled cookies in an airtight container for up to 3 months. I thaw to room temperature or warm briefly in a low oven.

FAQs

How important is it to chill the dough?

Chilling firms up the butter, helping the cookies hold their shape and develop better flavor. I’ve found that 30 minutes is ideal—less can result in flatter cookies.

Can I use other pudding flavors?

Absolutely! I’ve made them with chocolate pudding for chocolate lovers, and also tried butterscotch and white chocolate pudding with great results.

Will these cookies stay soft after cooling?

Yes—they stay tender for days thanks to the pudding. If they firm up, I give them 5–10 seconds in the microwave for a fresh-baked feel.

Can I freeze the baked cookies?

Yes, I freeze them in airtight containers for up to 3 months and let them thaw before snacking.

What if I don’t have pudding mix?

If pudding mix isn’t available, I try using a powdered custard or similar product. Instant pudding is key—cook-and-serve types don’t produce the same results.

Conclusion

I’ve made these cookies countless times, and they always deliver delightfully soft, chewy perfection. With simple swaps and easy prep, they’re both reliable and versatile. Whether I’m baking for a family gathering or treating myself, they never disappoint. Give them a try—I think they’ll become your new go-to chocolate chip cookie, too!

Chocolate Chip Pudding Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Yield: 34 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These chocolate chip pudding cookies are soft, chewy, and moist thanks to the addition of instant vanilla pudding mix, making them a delicious twist on the classic chocolate chip cookie.

Instructions

Cream the butter with brown and granulated sugar on medium speed for 1–2 minutes.
Beat in the eggs, one at a time, then add vanilla extract until fully incorporated.
In a separate bowl, whisk together flour, instant pudding mix, baking powder, baking soda, and salt.
Reduce mixer speed to low and gradually mix the dry ingredients into the wet until just combined.
Fold in the chocolate chips evenly.
Chill the dough in the fridge for 30 minutes. Preheat oven to 350 °F (175 °C).
Drop dough balls using a tablespoon or 1″ scoop onto a parchment‑lined baking sheet, spacing 2″ apart. Optionally press a few extra chocolate chips on top.
Bake for 10 minutes until edges are set and centers look soft.
Transfer cookies to a wire rack and cool for 5 minutes before serving.