Chocolate chip pudding cookies take everyone’s favorite sweet treat to a whole new level of deliciousness.
Each bite offers a perfect balance of soft, chewy goodness thanks to the secret ingredient: instant vanilla pudding mix.
This sneaky little addition ensures the cookies stay irresistibly moist and tender for days.
Meanwhile, the decadent semisweet chocolate chips and pops of sea salt on top add layers of flavor and texture that will have you reaching for another…and another.
Why You’ll Love These Chocolate Chip Pudding Cookies
Irresistibly Soft Texture: Vanilla pudding mix creates an exceptionally soft and chewy cookie that melts in your mouth.
Simple Preparation: Thanks to the cold butter and quick mixing, you don’t even need to chill the cookie dough. So they’re ready before you know it!
Customization Canvas: This versatile recipe is an excellent base for all kinds of fun mix-ins, such as chopped nuts, dried fruits, or spices.
Perfect for Gifting: These cookies are ideal for potlucks, gift-giving, and special occasions. Their consistent quality and crowd-pleasing taste make them a go-to choice for sharing with friends and family.
Ingredients
- All-Purpose Flour: The foundation of your cookie dough, providing structure and texture.
- Baking Soda: The leavening agent that helps your cookies rise and spread just the right amount.
- Butter: Creamed with sugars for a rich, indulgent flavor and irresistible texture.
- Light Brown and Granulated Sugar: The perfect duo for sweetness and depth of flavor. Brown sugar also adds moisture and chewiness.
- Instant Vanilla Pudding Mix: It enhances the overall flavor and creates a uniquely soft, tender cookie.
- Vanilla Extract and Salt: Complement the chocolate and balance every bite.
- Eggs and Yolks: Bind the dough together to create a satisfying, chewy texture.
- Semisweet Chocolate Chips: Generously studded throughout for gooey pockets of chocolate indulgence in every bite.
- Sea Salt (for garnish): This is optional, but they make these cookies over-the-top incredible!
How to Make Chocolate Chip Pudding Cookies
What’s the secret to impossibly soft and chewy cookies? Instant pudding mix – who knew?
If you’ve never added pudding mix to cookie dough or cake batter, you’re in for a treat.
First of all, the enhanced vanilla flavor is a dream. But the real MVP is the soft, tender, melt-in-your-mouth texture.
If you need to make a cake or cookies ahead, pudding mix is your best friend.
Check out how easy these babies are to whip up:
1. PREHEAT the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. WHISK the flour, baking soda, and salt. Set aside.
3. BEAT the butter and sugars until light and fluffy, then blend in the pudding mix, eggs, yolk, and vanilla, one by one, until smooth.
4. MIX the flour mixture into the wet ingredients by hand until about halfway combined. Add 1 1/2 cups of chocolate chips and stir until no streaks of flour are visible.
5. PORTION the dough into 2-tablespoon-sized balls and arrange on the baking sheets. Press the remaining chocolate chips into the tops and sprinkle with sea salt.
6. BAKE for 8 to 10 minutes or until the edges are lightly golden.
7. COOL on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Enjoy!
Tips For the Best Chocolate Chip Pudding Cookies
There’s something magical about the combination of soft, chewy cookies and the rich flavor of vanilla pudding. It’s like a warm hug in every bite!
But as amazing as these are, they’re a cinch to make at home. Just read these tips, then get mixing!
- Use instant pudding. Ensure you use instant pudding mix, not “cook and serve.” The dry mix is what makes the cookies soft and chewy.
- Chocolate chip quality. For the best flavor, use high-quality semisweet chocolate chips. Brands like Ghirardelli or Guittard are excellent choices.
- Use cold butter. This is the key to not having to chill the dough. Cut it into small cubes so it mixes easily.
- Chill the dough. If you use room-temperature butter, chill the dough for about an hour before baking. It will keep them from spreading too much.
- Avoid overmixing. Mix the flour into the wet ingredients by hand and stop when you no longer see streaks of white.
- Scoop evenly. Use a cookie scoop to ensure uniform size and even baking.
- Cool on the baking sheet. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set properly.
- Variations. Experiment with different pudding flavors, such as chocolate or butterscotch, and mix-ins, such as white chocolate chips, toffee bits, or chopped pecans.
How to Store
These chocolate chip pudding cookies are my go-to treat for any occasion.
Whether I’m curling up with a good book or sharing them with friends and family, they never fail to bring a smile to my face.
So much so, I don’t usually have leftovers. But if you do, here’s how to store them (and make them ahead!):
To Make Ahead: Wrap the cookie dough tightly in plastic wrap and refrigerate for up to 5 days. Alternatively, portion it into balls, freeze on a baking sheet until firm, and then transfer to a freezer-safe bag or container for up to 3 months. Bake chilled dough as instructed and add 3-4 minutes to frozen cookie dough balls.
To Store: Place cooled cookies in an airtight container and store them at room temperature for up to 5 days or in the fridge for up to one week.
To Freeze: Arrange the baked cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container for up to 3 months.
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Chocolate Chip Pudding Cookies
24
servings10
minutes10
minutes236
kcalThese quick and easy chocolate chip pudding cookies are soft, sweet, ultra-chewy, and fully loaded with pockets of gooey chocolate in every bite.
Ingredients
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, cold
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 (3.4 ounce) packet instant vanilla pudding mix
1 teaspoon vanilla extract
2 large eggs + 1 yolk
2 cups (12 ounces) semisweet chocolate chips, divided
Flaky sea salt, for garnish
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175°) and line two baking sheets with parchment paper.
- In a medium bowl, whisk the all-purpose flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the cold butter, light brown sugar, and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 3-5 minutes.
- Turn the mixer to low, add the instant vanilla pudding mix, and blend for about a minute until smooth. Next, blend in the eggs and yolk, one at a time, followed by the vanilla extract, until smooth and well combined.
- Add the flour mixture to the wet ingredients and stir by hand with a spatula until about halfway combined. Add 1 1/2 cups of chocolate chips and stir until no streaks of flour are visible.
- Portion the cookie dough into 2 tablespoonful-sized balls and arrange them on the baking sheets about 2 inches apart. Press the remaining chocolate chips into the tops of the cookies and sprinkle with sea salt, if using.
- Bake for 8 to 10 minutes or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
- Use cold butter. This is the key to not having to chill the dough. Cut it into small cubes so it mixes easily.
- Chill the dough. If you use room-temperature butter, chill the dough for about an hour before baking. It will keep them from spreading too much.
