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+ servings

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 mins
Cook Time 10 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 34 cookies
Calories 166 kcal


  • 1 cup unsalted butter room temperature
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract
  • cups all-purpose flour
  • 3.4 ounces instant vanilla pudding mix
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 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.


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.


Sodium: 91mgCalcium: 17mgVitamin A: 185IUSugar: 11gFiber: 1gPotassium: 77mgCholesterol: 24mgCalories: 166kcalTrans Fat: 1gMonounsaturated Fat: 2gPolyunsaturated Fat: 1gSaturated Fat: 5gFat: 9gProtein: 2gCarbohydrates: 20gIron: 1mg