Soft, chewy, and bursting with rich chocolatey goodness, these Chocolate Chip Pudding Cookies are a dream come true for cookie lovers. The secret? A touch of pudding mix creates an irresistibly tender texture that melts in your mouth. In just 20 minutes, you can whip up a batch of these golden-brown delights, perfect for satisfying sweet cravings or impressing guests with minimal effort.
Each bite offers a perfect balance of buttery dough, gooey chocolate chips, and a hint of vanilla warmth. With their soft center and slightly crisp edges, these cookies are a treat for the senses. Plus, they’re surprisingly easy to make, so you can enjoy homemade comfort without spending hours in the kitchen.
What You’ll Need for Chocolate Chip Pudding Cookies
- ¾ cup butter, softened (unsalted recommended for better control of flavor)
- ¾ cup brown sugar (light or dark, depending on your preference)
- ¼ cup granulated sugar
- 1 package (3.4 ounces) instant vanilla pudding mix (this is the secret to soft, chewy cookies!)
- 2 large eggs (room temperature for easier mixing)
- 1 teaspoon vanilla extract (pure vanilla for the best flavor)
- 1 teaspoon baking soda
- 2 ¼ cups all-purpose flour (spooned and leveled for accuracy)
- 2 cups chocolate chips (semi-sweet, milk, or dark chocolate—your choice!)
How to Make Chocolate Chip Pudding Cookies
- Preheat your oven to 350°F (175°C). Line a baking sheet with a silicone baking liner or spray with nonstick cooking spray.
- In a large bowl, cream together the softened butter, brown sugar, granulated sugar, and pudding mix until smooth and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract. Mix until fully combined.
- In a separate bowl, whisk together the flour and baking soda. Gradually add this dry mixture to the wet ingredients, mixing just until combined (avoid overmixing).
- Gently fold in the chocolate chips until evenly distributed throughout the dough.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are golden brown and the centers are just set. (The cookies will continue to firm up as they cool.)
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Storage and Reheating Tips
Store your Chocolate Chip Pudding Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F oven for 5 minutes for that fresh-from-the-oven taste.
Recipe Variations to Try
Switch things up by using chocolate pudding mix instead of vanilla for a richer flavor. You can also swap out the chocolate chips for white chocolate chips, butterscotch chips, or even a mix of dried fruit and nuts. For a fun twist, add a pinch of cinnamon or a dash of espresso powder to the dough for extra depth.
Time-Saving Tips for Busy Bakers
To save time, use a cookie scoop to portion the dough evenly and quickly. You can also prepare the dough ahead of time, roll it into balls, and freeze them on a baking sheet. Once frozen, transfer the dough balls to a bag and bake them straight from the freezer—just add 1-2 minutes to the baking time.
Equipment Guidance for Perfect Cookies
For best results, use a stand mixer or hand mixer to cream the butter and sugars until light and fluffy. A silicone baking liner or parchment paper will prevent sticking and make cleanup a breeze. If you don’t have a liner, lightly grease your baking sheet with nonstick spray.
Common Questions Answered
Can I use salted butter? Yes, but reduce the added salt in the recipe to avoid overly salty cookies. What if I don’t have pudding mix? While the pudding mix adds moisture and flavor, you can skip it and increase the flour by 2 tablespoons. The texture will be slightly different, but still delicious!
Chocolate Chip Pudding Cookies
Ingredients
- 3/4 cup butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 3.4 ounces instant vanilla pudding mix, 1 package
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 2 1/4 cup all-purpose flour
- 2 cups chocolate chips
Instructions
- Preheat oven to 350℉.
- In a large bowl, cream together butter, brown sugar, granulated sugar and pudding mix.
- Beat in eggs and vanilla.
- Combine flour and baking soda and set aside.
- Add flour mixture until combined.
- Fold in chocolate chips.
- Roll into 1″ balls and place on a baking sheet sprayed with nonstick cooking spray or covered in a silicone baking liner.
- Bake for 8-10 minutes, or until golden brown.