Chocolate Chip Pudding Cookies

Chocolate chip pudding cookies bake up soft, chewy, and packed with chocolate in every bite. The pudding mix keeps them fresh for days!

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Chocolate chip pudding cookies stay soft, chewy, and packed with chocolate in every bite. Adding pudding mix makes the texture rich and keeps them fresh for days. These homemade cookies come together fast with simple ingredients and no chilling time. Bake a batch for the best homemade treat that beats any store-bought cookie.

This recipe is easy to make with step-by-step photos and clear directions to follow. We’ve included pro tips and tricks to help you get perfect cookies every time. Check out the FAQ section for answers to common baking questions!

Chocolate chip pudding cookies take just forty-five minutes to make and stay soft for days. The secret? Pudding mix adds moisture and a chewy texture that makes every bite irresistible.

Perfect for bake sales, potlucks, or an easy homemade treat, these cookies come together fast with simple ingredients. Skip store-bought and bake a fresh batch packed with rich chocolate flavor!

What you'll need to make these vanilla pudding chocolate chip cookies:

• 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 your chocolate chip pudding cookies even better by switching up ingredients and tossing in tasty extras! These easy swaps let you customize every batch. Here are some of the best substitutions and additions:

• Substitute vanilla pudding mix: Use butterscotch, chocolate, or cheesecake pudding mix for a fun flavor twist. Each one adds a rich, unique taste.
• Add peanut butter chips: Swap half the chocolate chips for peanut butter chips to create a sweet and salty combination.
• Use dark chocolate chips: Replace milk chocolate chips with dark chocolate for a bolder, richer taste in every bite.
• Mix in chopped nuts: Stir in walnuts or pecans for extra crunch and a nutty depth of flavor.
• Add a sprinkle of sea salt: Lightly sprinkle sea salt on top before baking for a sweet and salty contrast.

Get ready to bake the softest instant pudding chocolate chip cookies with our easy step-by-step instructions and helpful pictures. Follow along for pro tips and tricks to make sure every batch turns out perfect. Let’s get started!

FIRST STEP: 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.

SECOND STEP: In a medium bowl, mix together the all-purpose flour, instant vanilla pudding mix, baking powder, baking soda, and salt. 

THIRD STEP: While your mixer is on low, slowly add your dry ingredients to your wet ingredients just until they are incorporated. Do not over-mix.

FOURTH STEP: Fold your chocolate chips into your batter evenly.

FIFTH STEP: Chill your batter for 30 minutes or until your oven has time to preheat.

SIXTH STEP: Preheat the oven to 350°F. Use parchment paper or a silicone mat to line a large rimmed baking sheet.

SEVENTH STEP: 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. 

EIGHTH STEP: Bake cookies for ten minutes. Do not overbake your cookies. They should just look set but not raw in the middle.

NINTH STEP: Once baked, transfer your baked cookies to a wire rack for five minutes or until they cool completely.

Chocolate chip pudding cookies are perfect for any occasion, from casual snacking to special celebrations. Serve them warm, cold, or with fun extras to make every bite even better! Here are some of the best ways to enjoy them:

• Perfect for parties and bake sales: These cookies stay soft for days, making them great for school events, bake sales, or birthday parties. Kids and adults love their chewy texture and rich chocolate flavor. Pair them with a batch of cake mix brownies or butterscotch bars for a sweet dessert table.
• A cozy treat for the holidays: Bake these cookies for Christmas, Thanksgiving, or any chilly night when you need something warm and sweet. Add festive sprinkles or drizzle melted chocolate on top for a fun holiday touch. Serve with a mug of homemade hot chocolate or slow cooker apple cider for a comforting treat.
• A sweet late-night snack: When cravings hit, these cookies deliver the perfect soft, chewy bite with plenty of chocolate. Enjoy them fresh from the oven with a cold glass of milk or a scoop of vanilla ice cream. Pair them with peanut butter fudge or caramel cheesecake bites for an extra sweet treat.

Chocolate chip pudding cookies have become a reader favorite for so many reasons. They’re easy to make, packed with rich chocolate, and stay soft for days. Here’s why this recipe stands out from the rest:

• Easy to Make: No chilling time means you can whip up a batch fast, perfect for last-minute cravings or surprise guests.
• Soft and Chewy Texture: The pudding mix keeps these cookies extra soft, making every bite melt in your mouth.
• Loaded with Chocolate: Every cookie is packed with chocolate chips, so you get gooey, melty goodness in every single bite.
• Stays Fresh for Days: Thanks to the pudding mix, these cookies stay soft and delicious longer than regular chocolate chip cookies.
• Perfect for Any Occasion: Whether it’s a bake sale, holiday treat, or simple weeknight dessert, these pudding cookie recipe always hit the spot.

This recipe is a go-to for anyone who loves homemade cookies that taste amazing without a lot of effort!

Why do chocolate chip pudding cookies stay soft longer than regular cookies?
Chocolate chip pudding cookies stay soft longer because the pudding mix locks in moisture, keeping them chewy and fresh for days.

Do I need to chill the dough before baking?
No, you don’t need to chill the dough for these cookies. They bake up perfectly soft and chewy without extra waiting time.

Why did my cookies spread too much while baking?
If your cookies spread too much, the butter may have been too soft, or you may need to add a little more flour.

Can I mix different kinds of chocolate chips in the dough?
Yes, you can use a mix of milk, dark, or white chocolate chips for a rich and extra chocolatey cookie.

How do I know when my cookies are done baking?
Your cookies are done when the edges look set and slightly golden, but the centers still look soft.

Should I serve jello pudding chocolate chip cookies warm or cooled?
These cookies taste amazing both ways! Serve them warm for gooey chocolate or cooled for a chewy, soft bite.

Can I serve these cookies with ice cream?
Yes! A warm cookie with a scoop of vanilla or chocolate ice cream makes the perfect dessert.

Are these cookies good for holiday cookie trays?
Yes, they stay soft for days, making them a great addition to Christmas cookie platters and holiday gift boxes.

How should I present these cookies at a party?
Arrange them on a large platter or stack them in a clear jar for an easy and fun dessert display.

Can I make these cookies extra special for a celebration?
Yes! Drizzle melted chocolate over them or add sprinkles to match the party theme.

Follow these directions, tips, and tricks to keep your chocolate chip cookies with pudding fresh and delicious. Whether you're saving extras for later or planning ahead, these storage methods will help maintain their soft and chewy texture.

How should I store leftover pudding cookies?
Keep cookies in an airtight container at room temperature for up to three days to maintain their soft and chewy texture.

Can I freeze chocolate chip pudding cookies?
Yes, place cooled cookies in a freezer-safe bag or container, separating layers with parchment paper, and freeze for up to three months.

What’s the best way to thaw frozen cookies?
Let frozen cookies sit at room temperature for about twenty minutes, or microwave for a few seconds to warm them up.

Can I make the cookie dough ahead of time and store it?
Yes, refrigerate the dough in an airtight container for up to three days before baking, or freeze it for up to three months.

How do I bake frozen cookie dough?
Scoop frozen dough onto a baking sheet and bake as usual, adding an extra minute or two to the baking time.

Will these cookies stay soft after storing?
Yes, the pudding mix helps them stay soft for days, but adding a slice of bread to the container can help retain moisture.

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Chocolate Chip Pudding Cookies

Chocolate chip pudding cookies bake up soft, chewy, and packed with chocolate in every bite. The pudding mix keeps them fresh for days!

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 10 minutes mins

Total Time 45 minutes mins

Course cookies, Dessert, Desserts, Snacks

Cuisine American

Servings 34

Calories 166 kcal

Ingredients

  

1x2x3x

• 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

DIRECTIONS

 

• 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

• 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.

Nutrition

Calories: 166kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 91mg | Potassium: 77mg | Fiber: 1g | Sugar: 11g | Vitamin A: 185IU | Calcium: 17mg | Iron: 1mg

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