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Chocolate Chip Pudding Cookies
Extra soft and chewy, thanks to the secret pudding ingredient, these chocolate chip pudding cookies will be a sure winner.
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It’s no secret that everyone loves chocolate chip cookies, but have you ever tried to make chocolate chip pudding cookies? The results from adding the secret ingredient of pudding are amazing: soft, chewy, and absolutely delicious.
If you like this soft cookie, another favorite recipe is our ooey-gooey cookies. Our s’mores stuffed cookies are another decadent choice for a rich cookie.
Chocolate Chip Pudding Cookies Ingredients
You’ll need:
- 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 of instant vanilla pudding mix
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups semi-sweet chocolate chips
PRO TIP:
Make sure you are buying instant pudding mix and not the kind of pudding that needs to be cooked.
SUBSTITUTIONS AND ADDITIONS
PUDDING: If you want to get creative, you can substitute instant chocolate pudding (for a double chocolate chip version) or another flavor in this recipe. Just remember to use Instant pudding mix and not the cook and serve kind.
CHOCOLATE: I used semi-sweet chocolate chips for this recipe, but milk chocolate chips, dark chocolate chips, or even white chocolate chips would also taste delicious.
How to Make This Chocolate Chip Pudding Cookies Recipe
STEP ONE: In a large mixing bowl, with a hand mixer on medium speed, cream together the butter, brown sugar and granulated sugar for 1 to 2 minutes. Add the eggs, one at a time, and vanilla extract and continue to mix for an additional 1 to 2 minutes or until all the ingredients are incorporated.
STEP TWO: In a medium bowl, mix together the all-purpose flour, instant vanilla pudding mix, baking powder, baking soda and salt.
PRO TIP:
Make sure you are just adding the dry mix. Do not make the actual pudding.
STEP THREE: While your mixer is on low, slowly add your dry ingredients to your wet ingredients just until they are incorporated. Do not over mix.
STEP FOUR: Fold your chocolate chips into your batter evenly.
STEP FIVE: Chill your batter for 30 minutes or until your oven has time to pre-heat.
STEP SIX: Preheat the oven to 350°F. Use parchment paper or a silicone mat to line a large rimmed baking sheet.
STEP SEVEN: Scoop 1-inch (or 1 tablespoon) sized balls of cookie dough and place them 2 inches apart on your prepared baking sheet. You can use any leftover chips to place 3 to 4 on top of your dough balls if you want to make your cookies a little prettier.
PRO TIP:
If you find your cookie dough is too hard to handle right from the fridge, let it sit out at room temperature for a couple of minutes before scooping.
STEP EIGHT: Bake cookies for 10 minutes. Do not overbake your cookies. They should just look set (not raw) in the middle.
STEP NINE: Once baked, transfer your baked cookies to a wire rack for 5 minutes or until they cool completely.
How to Serve
Any chocolate lover will enjoy these soft chocolate chip cookies with a cold glass of milk (and try our salted caramel chocolate chip cookie bars recipe, too!) (and try our salted caramel chocolate chip cookie bars recipe, too!). These pillows of deliciousness would be a perfect after-school snack. Add a whipped hot chocolate or Wendy’s frosty for even more chocolatey goodness.
MORE COOKIES RECIPES
Storage
ON THE COUNTER: Your chewy chocolate chip pudding cookies can be stored at room temperature, in an airtight container, for 2 to 3 days.
MAKE AHEAD: This delicious chocolate chip cookie recipe can be frozen so that you can bake them later or only bake the amount you wish to eat at a time. You will just scoop out all your dough balls and place them, in a single layer, on a parchment-lined baking tray and place them in your freezer for 1 hour. Once your dough balls have frozen, you can remove them from the baking sheet and put them in a freezer-safe zip-top bag. They can be frozen for up to 3 months. When ready to bake, take out your desired quantity and allow them to thaw on your prepared baking sheet while your oven preheats. You may need to add an extra minute or two to your bake time. Don’t forget to label your zip-top bag with the kind of cookie, baking temperature, and time.
There’s just something about the combo of chocolate and pudding that makes them irresistible. This recipe creates soft and chewy cookies with a delicious chocolate flavor that you will love.
FREQUENTLY ASKED QUESTIONS
Can I use a different pudding flavor in this recipe?
This soft chocolate chip cookie recipe would be delicious with several different pudding flavors. Chocolate or white chocolate would both be delightful choices.
Can I freeze these cookies?
These chocolate chip cookies with pudding mix can be frozen either in cookie dough form or baked. Store in an airtight container or freezer bag for up to three months.
Can I add other mix-ins to this chocolate chip cookie recipe with vanilla pudding?
You could add different flavored chocolate chips, toffee bits, nuts, or raisins to these delectable cookies.
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Chocolate Chip Pudding Cookies
Extra soft and chewy, thanks to the secret pudding ingredient, these chocolate chip pudding cookies will be a sure winner.
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 34 cookies
Ingredients
- 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
- 3.4 ounces instant vanilla pudding mix
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups semi-sweet chocolate chips
Instructions
- In a large mixing bowl, on medium speed, cream together the butter, brown sugar and granulated sugar for 1 to 2 minutes. Add the eggs, one at a time, and vanilla extract and continue to mix for an additional 1 to 2 minutes or until all the ingredients are incorporated.
- In a medium bowl, mix together the all-purpose flour, instant vanilla pudding mix (just the dry powder-do not make the pudding), baking powder, baking soda and salt.
- While your mixer is on low, slowly add your dry ingredients to your wet ingredients just until they are incorporated. Do not over mix.
- Fold your chocolate chips into your batter evenly.
- Chill your batter for 30 minutes or until your oven has time to pre-heat.
- Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper or a silicone mat.
- Scoop 1 inch (or 1 tablespoon) sized balls of cookie dough and place them 2 inches apart on your prepared baking sheet. You can use any leftover chips to place 3 to 4 on top of your dough balls if you want to make your cookies a little prettier.
- Bake for 10 minutes. Do not overbake your cookies. They should just look set (not raw) in the middle.
- Once baked, transfer your cookies to a cooling rack for 5 minutes or until they cool completely.
Notes
PRO TIP: Make sure you are buying instant pudding mix and not the kind of pudding that needs to be cooked.
PRO TIP: Make sure you are just adding the dry mix. Do not make the actual pudding.
PRO TIP: If you find your cookie dough is too hard to handle right from the fridge, let them sit out at room temperature for a couple of minutes before scooping.
Nutrition
Calories: 166kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 91mg | Potassium: 77mg | Fiber: 1g | Sugar: 11g | Vitamin A: 185IU | Calcium: 17mg | Iron: 1mg
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Comments
Marcie says
These are rich and delicious!