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Easy Chocolate Chip Pudding Cookie Recipe You’ll Love

This Chocolate Chip Pudding Cookie features a secret ingredient that takes them to the next level, vanilla pudding mix. This addition creates the ultimate soft chocolate chip cookies with a perfectly chewy center and irresistibly crisp edges.

Some cookies are more than just dessert. They’re a connection to the past. My mother-in-law baked these cookies weekly for decades. They weren’t just a treat; they were my grab-and-go breakfast before school, work, or errands.

Chocolate Chip Pudding Cookies a New-Old Favorite

Later in life, my mother-in-law was not able to do any cooking, and her recipe box gathered dust. A while after her passing, my daughter and I were reading through her recipes, and we found this one. I had forgotten how special and delicious these were.

Easy Chocolate Chip Pudding Cookie Recipe You’ll Love

Now, my daughter has this in her recipe box and makes these often. It’s still one of our favorites and we fondly remember my daughter’s loving grandmother every time we make these. This recipe is special not just for its taste but for its secret ingredient: instant vanilla pudding mix. It gives these cookies their signature soft and chewy texture. If you’re looking for a way to elevate regular chocolate chip cookies, this is your soft cookie recipe.

Easy Chocolate Chip Pudding Cookie Recipe You’ll Love
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Easy Chocolate Chip Pudding Cookie Recipe You’ll Love

This Chocolate Chip Pudding Cookie features a secret ingredient that takes them to the next level, vanilla pudding mix. This addition creates the ultimate soft chocolate chip cookies with a perfectly chewy center and irresistibly crisp edges.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Cookie, Dessert
Cuisine: American
Keyword: after school snack, bakery recipe, Christmas recipe, copycat recipe, easy dessert, holiday cookies
Servings: 36 cookies
Calories: 158kcal

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Ingredients

  • 1 Cup Butter softened
  • ¾ Cup Dark Brown Sugar
  • ¼ Cup White Sugar
  • 3.4 Ounces Instant Vanilla Pudding Mix 1 Box (3.4 oz)
  • 2 Large Eggs at room temperature
  • 2 Teaspoons Pure Vanilla Extract
  • 2 ¼ Cups All-Purpose Flour
  • 1 Teaspoon Baking Soda
  • 2 Cups Milk Chocolate Chips or dark chocolate chips
  • Optional: ½ cup white chocolate chips
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Instructions

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl or using a stand mixer on medium speed, cream together the softened butter, dark brown sugar, and white sugar until light and fluffy (about 1-2 minutes).
    1 Cup Butter, ¾ Cup Dark Brown Sugar, ¼ Cup White Sugar
  • Add the eggs, one at a time, and beat until incorporated. Mix in the vanilla pudding mix and pure vanilla extract.
    3.4 Ounces Instant Vanilla Pudding Mix, 2 Large Eggs, 2 Teaspoons Pure Vanilla Extract
  • In a separate bowl, whisk together the flour mixture, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
    2 ¼ Cups All-Purpose Flour, 1 Teaspoon Baking Soda
  • Fold in the milk chocolate chips and any optional mix-ins like white chocolate chips.
    2 Cups Milk Chocolate Chips, Optional: ½ cup white chocolate chips
  • Using a cookie scoop, portion out cookie dough balls and place them on the prepared cookie sheet, spaced about 2 inches apart.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers look slightly underdone for that perfect soft texture.
  • Let the baked cookies cool on the cookie sheet for 5 minutes before transferring them to a cooling rack.

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Notes

Helpful Tips

Room temperature ingredients are key to achieving the best results. They help the cookie batter mix evenly.
To avoid adding too much flour, spoon and level the flour into your measuring cup rather than scooping directly from the bag.
Use a cookie scoop for evenly sized cookies that bake uniformly.
If you prefer thicker cookies, chill the cookie dough for 30 minutes before baking.
Store baked cookies in an airtight container for up to 5 days. For longer storage, freeze them in a freezer bag.

Nutrition

Calories: 158kcal | Carbohydrates: 23g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 53mg | Potassium: 53mg | Fiber: 0.2g | Sugar: 14g | Vitamin A: 19IU | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 1mg
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Helpful Tips

Room temperature ingredients are key to achieving the best results. They help the cookie batter mix evenly.

To avoid adding too much flour, spoon and level the flour into your measuring cup rather than scooping directly from the bag.

Use a cookie scoop for evenly sized cookies that bake uniformly.

If you prefer thicker cookies, chill the cookie dough for 30 minutes before baking.

Store baked cookies in an airtight container for up to 5 days. For longer storage, freeze them in a freezer bag.

Chocolate Chip Cookie Dough on Baking Tray

Crispy or Chewy? Why Not Both!

If you’ve ever struggled to decide between soft, gooey cookies and ones with perfectly crisp edges, these Chocolate Chip Pudding Cookies offer the best of both worlds.

Thanks to the vanilla pudding mix, these cookies are irresistibly soft and gooey in the center while still delivering that delightful crispy edge and a satisfying little crunch. No need to choose—enjoy both textures in every bite.

Substitutions and Variations

Chocolate Chips. Swap out milk chocolate chips for dark chocolate chips, semi-sweet chips, or a mix of all three for a unique flavor. You can also try white chocolate chips or chocolate chunks.

Add-Ins. Add chopped nuts, shredded coconut, dried fruit, or toffee bits to the cookie batter for extra texture.

Pudding Mix. While vanilla pudding mix is classic, try chocolate pudding mix for double the chocolate or butterscotch for a twist.

Flour Alternatives. Substitute half the all-purpose flour with whole wheat flour for a nuttier taste, or use gluten-free all-purpose flour for a gluten-free option.

Storage Tips

Baked Cookies. Store cooled cookies in an airtight container at room temperature for up to 5 days. To maintain their texture, place a piece of plastic wrap over the container before sealing it.

Refrigeration. If you prefer storing cookies in the fridge, allow them to come to room temperature before serving for the softest texture.

Vanilla Pudding Cookies Cooling

Freezing Tips

Freezing Cookie Dough Balls. Scoop the cookie dough balls onto a parchment-lined baking sheet, freeze until solid, and transfer to a freezer bag. When ready to bake, you can bake directly from frozen—just add 1-2 minutes to the baking time.

Freezing Baked Cookies. Place fully cooled baked cookies in a freezer bag or airtight container with sheets of parchment or plastic wrap between layers. Freeze for up to 3 months. Thaw at room temperature and enjoy.

Why Vanilla Pudding Mix Is the Secret Ingredient

The addition of vanilla pudding makes these cookies softer and chewier than traditional chocolate chip cookies. The dry pudding mix absorbs excess moisture, keeping the cookies tender for days.

These chewy chocolate chip cookies are the perfect balance of soft and sweet with a hint of nostalgia in every bite. Whether it’s your first time baking them or they become one of your favorite recipes, I hope they bring joy to your kitchen.

Grab a cold glass of milk and enjoy!

5 from 1 vote

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patternprincess1

Thursday 21st of November 2024

My family loved this!

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