An easy chocolate chip cookie recipe with a genius secret ingredient — vanilla pudding!
What if I told you there’s a way to make traditional chocolate chip cookies fluffy, moist and even more delicious than your Grandma’s traditional chocolate chip cookie recipe?
You may never go back to “normal” chocolate chip cookies again after baking them with vanilla pudding.
Now don’t get me wrong, I love my grandmother’s chocolate chip cookies! But there’s something about these chocolate chip cookies with pudding that just take the cake. Or in this case, cookie.
Adding the vanilla pudding just takes your traditional chocolate chip cookie to the next level.
Baking with my grandmother was one of my favorite things to do growing up. She would keep a special apron for me at her house (with my name stitched on it, of course) and a stool in the kitchen just so I could reach the counter.
I’d help crack the eggs, blend the ingredients and sprinkle the chocolate chips all by myself! We’d even sneak in a quick game of “Go Fish” while they were baking. Grandma’s are seriously the best!
These chocolate chip vanilla pudding cookies always remind me of baking with my grandmother, even though the ingredients are a little different. No matter the ingredients, baking any type of chocolate chip cookies reminds me those afternoons at Grandma’s house.
The ultimate go-to dessert! Dunk these pudding cookies into a cold glass of milk and you’ve got the perfect after-school snack.
Two of the most nostalgia-filled childhood comfort foods combined into one ultimate and easy to make blue-ribbon recipe. Seriously, you’re going to wish you came up with this chocolate chip recipe yourself!
These cookies always have rave reviews anytime they make an appearance at the house or any social gathering we attend. Have the other mom’s begging for the recipe at the next school gathering or birthday party — you’ll quickly become the go-to cookie provider for the entire neighborhood!
After tasting how thick and moist the pudding makes your regular chocolate chip cookie, you will never use another chocolate chip cookie recipe again!
Break out the mixer and let’s get to baking.
Ingredients for these Cookies
The ingredients for chocolate chip cookies with pudding should be easy to find — even the secret ingredient is most likely in your cupboard already!
I’m sure you already have most of the typical cookie ingredients needed. When the chocolate craving hits, gather the below ingredients for these award-winning chocolate chip cookies with vanilla pudding!
- Unsalted butter
- Brown sugar
- Granulated sugar
- Instant white pudding mix
- Vanilla extract
- Baking soda
- Semi-sweet chocolate chips
- Parchment paper
Don’t forget to keep a bowl of chocolate chips on the side for a snack while you’re working. The golden rule of baking is to always, always reward yourself with a treat for the work you’re doing.
I use the Jello brand of instant vanilla pudding mix as it’s always easy to find and my grocery store always keeps it in stock.
How to Make Chocolate Chip Cookies with Vanilla Pudding
These super fluffy cookies come together quickly and thank goodness because the faster they’re done, the sooner you can indulge!
This is also a great recipe to bring in the kiddos for! Just watch them closely with the mixing, they tend to get a little excited about motorized objects.
Little fingers also love to sprinkle the chocolate chips into the batter (if they don’t end up in their mouths, first).
First, preheat your oven to 350 degrees and let’s get to cracking (eggs, of course).
Grab a large bowl for the wet ingredients and mix the butter, brown sugar and sugar in a bowl using a hand mixer until creamy.
Add in the Jello instant vanilla pudding mix, vanilla extract and crack the eggs into the bowl. Mix, mix, mix until it’s all combined.
Gather your dry ingredients and combine the flour, baking soda and salt into a separate bowl.
Finally, add your dry ingredients to your wet ingredients and mix until they’re blended together. Stir in the chocolate chips you resisted as a snack (or open a new bag because the first bag somehow disappeared).
The cookie dough will be a little thicker than you’re used to because of the vanilla pudding! Don’t be alarmed — it makes for thick and delicious cookies.
Resist the urge to dig into the dough and line your baking sheet with parchment paper.
Drop the dough by the tablespoon on your cookie sheet. Dig back into your chocolate chip cookies and add 4-5 chocolate chips on top of each for the perfect chocolate, melty goodness.
Now a very important note about these cookies — it’s better to undercook the cookies just a bit. We suggest cooking them for 8-9 minutes or until you can see the bottoms becoming slightly brown.
Definitely, do not bake until these cookies are browned at the top or your dreams of having moist chocolate chip cookies will be shattered.
Remove the cookies from the oven and let cool on the baking sheet for 2 minutes then transfer over to a wire rack to continue cooling.
How Long to Bake
More important than the secret pudding ingredient, the most important tip regarding these cookies is how long to bake them.
Because of the pudding, these cookies cook a little faster than normal chocolate chip cookies. In order to maintain the super gooey-goodness of these cookies, only bake for 8-9 minutes.
If you bake any longer and they’re too brown, they won’t be enjoyed the way they were intended — soft and chewy.
Can You Freeze Chocolate Chip Cookies with Vanilla Pudding?
Yes! Just make sure they’re cooled before putting them in an airtight, freezer safe bag or container.
Thaw before indulging.
I love freezing cookies as it’s a great way to enjoy a tasty chocolate chip cookie with vanilla pudding later without all the cleanup.
Chocolate Chip Vanilla Pudding Cookies
- 1 cup unsalted butter at room temperature
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 3.4 oz. package vanilla instant pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips + a little more for the tops of the cookies
- Parchment Paper
- Preheat your oven to 350°.
- Using a hand mixer combine your butter, brown sugar and sugar in a bowl until creamy. Add in the dry vanilla pudding mix, vanilla extract, and eggs and mix until well incorporated.
- In a separate bowl combine your flour, baking soda, salt.
- Add your dry ingredients to your wet ingredients and mix until just combined. Add your chocolate chips and stir in.
- Line your baking sheet with parchment paper and drop rounded cookie dough by the tablespoon on your cookie sheet.
- Add about 5-7 extra chocolate chips to the tops of each rounded tablespoon of cookie dough before putting them in the oven.
- This is the most important part.... it is better to under cook these cookies just a bit so I suggest cooking at 350° for 8-9 minutes, or until you can see the bottoms are slightly brown. You definitely don't want to wait till these cookies are browned on the top or they will be overdone.
- Remove from the oven and let cool on the baking sheet for 2 minutes before transferring to a wire rack.
Adapted from Two Peas and Their Pod