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

Cook Time10

Total Time20

Course: Cookie, Dessert

Cuisine: American

Keyword: after school snack, bakery recipe, Christmas recipe, copycat recipe, easy dessert, holiday cookies

Servings: cookies

Calories: 158kcal

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Kitchen Essentials

Glass Mixing Bowl

Slim Measuring Spoons

Baking Mat

Cook ModePrevent your screen from going dark

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

text ingredients

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.

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

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