November 24, 2023Review Recipe
Table of Contents
It’s no secret that everyone loves chocolate chip cookies, but have you ever tried to make chocolate chip pudding cookies? Adding pudding as the secret ingredient results in amazingly soft, chewy, and absolutely delicious cookies.
Chocolate Chip Pudding Cookies Ingredients
If you’re a fan of all things sweet and indulgent, then you’re in for a treat with chocolate chip pudding cookies.
Thanks to the pudding mix, the cookies have an incredibly rich and buttery flavor that’s almost too good to resist.
- 1 cup of unsalted butter, room temperature
- ½ cup of brown sugar
- ½ cup of granulated sugar
- 2 eggs, room temperature
- 1 teaspoon of vanilla extract
- 2½ cups of all-purpose flour
- 1 (3.4-ounce) box of instant vanilla pudding mix
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- 1½ cups of semi-sweet chocolate chips
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.
VANILLA EXTRACT: While vanilla extract adds a classic aroma and flavor, you can experiment with other extracts like almond, peppermint, or orange to give your cookies a distinct twist.
Be mindful of the strength of these extracts; they can be potent, so start with a smaller amount and adjust to taste.
BROWN SUGAR: If you’re out of brown sugar, you can make your own by mixing white sugar with molasses.
For another option, try coconut sugar or date sugar. Keep in mind that the flavor and texture may change slightly with these substitutions.
BUTTER: For those looking for a dairy-free option, you can use margarine or a dairy-free butter substitute.
Keep in mind that the taste and texture may differ slightly, so choose a brand that you enjoy.
Coconut oil is another option that can impart a subtle coconut flavor to your cookies.
EGGS: If you have an egg allergy or prefer a vegan option, you can substitute each egg with a flaxseed or chia seed egg.
To make one, mix one tablespoon of ground flaxseed or chia seeds with three tablespoons of water and let it sit for a few minutes until it thickens.
This works as a binding agent similar to eggs in baking.
NUTS: Chopped nuts like walnuts or pecans can add a crunch and earthy flavor to your cookies.
If you have nut allergies or prefer a different texture, consider adding rolled oats, shredded coconut, or even crushed pretzels for an interesting twist.
SEA SALT: If you enjoy the sweet and salty combination, try using coarse sea salt or fleur de sel instead of regular salt.
Sprinkle a pinch on top of each cookie just before baking to enhance the flavor profile.
How To Make This Chocolate Chip Pudding Cookies Recipe
Here’s how to make a batch of these delectable, gooey chocolate chip cookies.
STEP ONE: In a large mixing bowl, with a hand mixer on medium speed, cream together the butter, brown sugar, and granulated sugar for one to two minutes.
Add the eggs, one at a time, and vanilla extract, and continue to mix for an additional one to two 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.
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 preheat.
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 one-inch (or one tablespoon) sized balls of cookie dough and place them two inches apart on your prepared baking sheet.
You can use any leftover chips to place three to four on top of your dough balls if you want to make your cookies a little prettier.
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 ten minutes. Do not overbake your cookies. They should just look set but not raw in the middle.
STEP NINE: Once baked, transfer your baked cookies to a wire rack for five minutes or until they cool completely.
How To Serve
Any chocolate lover will enjoy these chocolate chip cookies with a cold glass of milk and try our salted caramel chocolate chip cookie bars recipe, too!
Take your dessert game up a notch by turning these cookies into indulgent ice cream sandwiches.
Scoop your favorite ice cream between two cookies, and roll the sides in your choice of toppings like mini chocolate chips, crushed nuts, or colorful sprinkles.
Consider packaging these cookies in a decorative box or tin for a special occasion or just to brighten someone’s day.
When To Serve
CASUAL WEEKNIGHT TREAT: Whip up a batch of these cookies for a cozy evening at home. They’re perfect for satisfying sweet cravings after dinner.
FAMILY GATHERINGS: Bring a platter of freshly baked cookies to family gatherings or reunions.
KIDS’ PARTIES: You could set up a cookie decorating station with different toppings like icing, sprinkles, and chocolate chips for a fun activity.
COOKIE SWAP: Join or host a cookie exchange with friends and neighbors during the holiday season.
LUNCHBOX SURPRISE: Send a few of these cookies as a special treat in your child’s or partner’s lunchbox.
Keep a batch of these cookies on hand for later on the counter or in the freezer for longer term. Here’s how:
MAKE AHEAD: This 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.
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 one 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 three 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.
ON THE COUNTER: Your chocolate chip pudding cookies can be stored at room temperature, in an airtight container, for two to three days.
IN THE FREEZER: You can store these cookies in an airtight container for up to three months.
Why We Love This Recipe
IRRESISTIBLE TEXTURE: These cookies have a perfect balance of softness and chewiness that makes each bite incredibly satisfying.
EASE OF PREPARATION: This recipe is beginner-friendly and doesn’t require any complex techniques or equipment.
FAMILY FAVORITE: These cookies are a hit with both kids and adults. They are a go-to recipe for family gatherings and events.
There’s just something about the combo of chocolate and pudding that makes these chocolate chip pudding cookies irresistible. This recipe creates soft and chewy cookies with a delicious chocolate flavor that you will love.
FREQUENTLY ASKED QUESTIONS
This chocolate chip cookie recipe would be delicious, with several different pudding flavors.
Chocolate or white chocolate would both be excellent choices.
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.
You could add different flavored chocolate chips, toffee bits, nuts, or raisins to these delectable cookies.
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Chocolate Chip Pudding Cookies
- 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
- 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.
- Make sure you are buying instant pudding mix and not the kind of pudding that needs to be cooked.
- Make sure you are just adding the dry mix. Do not make the actual pudding.
- 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.
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