Chocolate Chip Pudding Cookies are incredibly soft, tender, and full of flavor — likely the best chocolate chip cookies you’ll ever make. They win over everyone who tries them.
On my blog I’m well known for my pudding cookie recipes. There are many variations to explore, and these chocolate chip pudding cookies are the classic version — moist, chewy, and packed with flavor.
These original pudding cookies are my favorite. The instant pudding mix gives them a tender texture and rich taste that keeps people coming back for more.
These cookies are soft and chewy straight from the oven and stay tender for days if stored properly. You can customize them by adding nuts, toffee, or different chocolate types to suit your taste.
Even my husband, who isn’t usually wild about desserts, gobbles these up and asks for them often. Try this recipe and you might replace your old chocolate chip cookie recipe with this one.
Print
Pin
Pudding Cookies
Ingredients
- 3/4 cup butter softened
- 3/4 cup brown sugar
- 1/4 cup sugar
- 3.4 ounces instant vanilla pudding mix dry
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 2 1/4 cups flour
- 1 1/2 cups chocolate chips
Instructions
-
Preheat oven to 350 degrees F.
-
Whisk together the flour and baking soda; set aside.
-
In a large bowl, cream the softened butter with the brown sugar and sugar until smooth.
-
Add the dry instant pudding mix and beat until fully combined.
-
Mix in the eggs and vanilla until incorporated.
-
Gradually add the flour mixture, mixing until just combined.
-
Fold in the chocolate chips or any other add-ins you prefer.
-
Roll dough into 1″ balls and place on a greased or lined baking sheet, spacing them apart.
-
Bake at 350 degrees F for 8–12 minutes, until edges are set but centers remain soft. Allow to cool slightly on the sheet before transferring to a rack.
Notes
Nutrition
Enjoy!
