These chocolate chip cookies with pudding mix are the softest, chewiest cookies around. They have golden edges, a delicious caramel flavor, and slightly gooey centers. It’s a quick and easy cookie recipe where you don’t even have to chill the dough. So pour yourself a tall glass of milk – and make these chocolate chip pudding cookies!
If you’ve never tried pudding cookies before – then brace yourself for the most delicious chocolate chip cookies around. I’ve baked a lot of chocolate chip cookies in my day, and I can honestly say that these are the softest, chewiest chocolate chip cookies and the recipe turns out perfectly every single time.
What’s even better is there’s no need to chill the dough, so there’s no need to plan ahead with your baking. You can go from dough to delicious in no time.
Chocolate Chip Cookies with Pudding Mix
Chocolate chip pudding cookies are soft, chewy, a little gooey, and packed with flavor. They stay soft for days, and you don’t need to worry about them drying out like a lot of other cookie recipes.
Pudding mix is basically full of starch – which is what makes the cookies extra soft. Then the vanilla adds extra flavor. You don’t actually need to make the pudding, just throw the pudding mix into the batter. If you were to prepare the pudding first according to the package, you’d have a disaster. You want to use a 3.5 oz (4 serving) package of instant vanilla pudding mix.
Tips for Making these Pudding Chocolate Chip Cookies
- Make sure the butter is soft, but not melted. Take it out of the fridge for 30 minutes (or more) before getting started, or cut it in chunks and microwave on medium power for 10-second intervals. If the butter is melted, your cookies will spread too thin.
- Use a combo of brown sugar & white sugar. Brown sugar adds a caramel flavor & extra chewiness. But we don’t want to use 100% brown sugar or the cookies can taste too rich or be too thick.
- Add in 1 package of instant vanilla pudding mix for the softest cookies around. You don’t need to prepare the pudding mix first.
- Measure the flour carefully. Give it a whisk first, then spoon & level it into a dry measuring cup. If you accidentally add too much flour – the cookies can get dry and crumbly. Or weigh it using a scale -it’ll weigh 288g or 10.125 oz.
- For extra thick cookies – chill the dough for 20 minutes or up to 24 hours after forming it into balls.
- Bake cookies on the center rack of your oven so that the tops don’t get too golden, or the bottoms don’t burn.
- Slightly underbake the cookies so they’re super soft and a little gooey.
- For extra professional looking cookies – dot the tops with a few chocolate chips after they come out of the oven.
You’ll seriously love these chocolate chip pudding cookies because they’re so soft, chewy and filled with extra chocolate chips. I love them straight from the oven when they’re warm and gooey, but they stay delicious for days.
If you love these chocolate chip pudding cookies – try these other favorite chocolate chip cookies too:
- Cream Cheese Chocolate Chip Cookies
- Thin & Crispy Chocolate Chip Cookies
- Double Chocolate Chip Cookies
- Chocolate Chip Cookie Cake
- Chocolate Chip Cookie for One
- 1 cup unsalted butter , softened
- 3/4 cup brown sugar , lightly packed
- 1/2 cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3.5 oz package instant vanilla pudding mix*
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups chocolate chips
Preheat the oven to 350F degrees. Line cookie sheets with parchment paper or baking mats.
In a large bowl beat together the butter and sugars until fluffy (about 2 minutes).
Mix in the eggs and vanilla extract.
With the mixer on low speed mix in the pudding mix, flour, baking soda & salt. Turn off the mixer and scrape down the sides of the bowl as necessary.
Mix in the chocolate chips. I typically mix in 1 3/4 cups, and reserve 1/4 cup of chocolate chips for dotting the tops of each cookie.
Form the dough into balls about 1.5 tablespoons in size. Place 2 inches apart on the lined cookie sheets.
Bake for 8-10 minutes, or until the tops are just set.
*Use instant vanilla pudding mix, not cook & serve. Do not prepare the pudding first, just dump the pudding mix into the dough.
**Store cookies in an airtight container for up to 5 days. Baked cookies can be frozen, then thaw in the fridge.
***To freeze cookie dough, make the dough and form into balls. Place balls in a ziploc bag, and freeze. When ready to bake, bake from frozen. They'll take about 1 minute longer to bake.