It’s time to elevate your cookie game with these irresistible Chocolate Chip Pudding Cookies. They have the most incredible texture that is super soft, fluffy, and chewy, and take a basic chocolate chip cookie recipe to the next level with one simple addition: instant pudding! These pudding cookies will be one of those desserts that friends and family will ask for over and over again. Each bite will melt in your mouth with soft, chocolatey goodness.
Chocolate Chip Pudding Cookies – The EASY Way!
One of my favorite desserts to make for the family is cookies. They’re easy to make and everyone loves cookies, so it’s always a win. Trying new ways to make them is an even bigger feat because it allowed me to develop an irresistible cookie recipe using instant pudding. This addition of pudding is impressive and everyone raves over the thick fluffy texture.
- Amazing texture! While the recipe is so similar to a basic chocolate chip recipe, when you mix in the instant pudding it completely changes the texture to a super soft and chewy cookie.
- A family favorite. When your kids ask for these over and over, you know it is a big hit! The chocolate chip cookies with vanilla pudding recipe becomes one that you keep handy so you can make it again and again.
- Elevate your cookie game. Not only does adding pudding to the mix give you the best texture but the flavor shines through and is so unique compared to a traditional cookie. The best part is you can create various flavors by switching up the pudding mix you use.
This chocolate chip cookies with pudding recipe is as simple as promised! Just 25 minutes for a family friendly dessert.
In this section I am going to go through a few tips and tricks I use when making this recipe to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Butter – I like to use unsalted butter so I can control how much is added. Also, be sure to use softened butter but not melted. If the butter is too cold it won’t cream together well with the sugar. If the butter is too soft or melted your cookies are likely to spread while baking and won’t give you that signature fluffy texture we’re looking for.
- Brown sugar – You can use light or dark brown sugar. Dark gives you a little more chew and deeper flavor from the extra molasses in it, but they are both great for this cookie recipe.
- White sugar – Using white sugar helps the cookies get those golden brown, just crisp enough edges that are so irresistible in a cookie.
- Eggs – These are essential for the texture and height of the cookies. I also recommend using room temperature eggs so they blend more easily and evenly in the cookie dough.
- Vanilla extract – Adds a sweet aromatic taste and balances the flavors.
- All-purpose flour – There’s no need to sift the flour, but you should use the spoon method for measuring. So instead of dipping the measuring cup directly into the flour, use a spoon to scoop it into the measuring cup. This will keep you from adding too much flour, as dipping can compact and produce a tough cookie.
- Instant pudding – For this recipe, I used a large box (3.5 ounces) of vanilla instant pudding. Make sure it is instant pudding and not regular pudding that requires cooking. Feel free to switch up the flavor of pudding you use for unlimited flavor possibilities!
- Baking soda – This is another ingredient that delivers a light and fluffy cookie. Don’t skip it! Without baking soda, your recipe will be dense and unappealing.
- Salt – Because we’re using unsalted butter we can control how much salt is added. Butter with salt can give you various results as each brand is different in what they add. So, add your own and you’ll get the best results every time.
- Chocolate chips – For this instant pudding cookies recipe I use semi-sweet chocolate chips. The cookies are already sweet and these won’t overpower your recipe. You could also opt to use dark chocolate chips or white chocolate chips, or try other chip flavors to match the pudding used.
How to Make Vanilla Chocolate Chip Cookies
The best part about this recipe is there is no need for special equipment. You can use just a bowl and whisk, a hand mixer, or a stand mixer if you’d like.
- Wet ingredients: Start by adding the room-temperature butter and sugars to a large bowl and cream them together. Then, add one egg at a time until combined, and then stir in the vanilla.
- Dry Ingredients and Mix: In another bowl, combine the dry ingredients: flour, baking soda, salt, and pudding mix. Add about a cup or so at a time into the wet mix until completely blended and then fold in the chocolate chips.
- Scoop dough: Use a cookie scoop or measure out two tablespoons for each dough ball and place on a cookie sheet lined with parchment paper about 2 inches apart leaving room for them to spread a little.
- Bake: Bake the vanilla pudding cookies until the center is just set and the edges start to turn golden brown. Allow them to cool and set completely before diving in!
Baking cookies should be simple and these vanilla pudding chocolate chip cookies are no different. Here are a few tips to ensure that you get them right the first time!
- Bake until just set – Once the edges start to firm up and the center is just set, you can remove them from the oven. Another indicator that your cookie is ready is it will start to appear dull and lose its sheen.
- The oven temp matters – I bake all my cookies at 375˚F. This allows the cookies to rise and produce crispy edges and a chewy center.
- Use softened butter – As mentioned in the ingredients, softened butter is key. Not melted, not too cold, but a soft-to-the-touch butter blends best when creaming together with sugar. It also allows your cookies to bake evenly and not spread too much.
- Switch up the pudding and chips – If you want to get creative, switch up the pudding and chocolate chips for other flavors. Try chocolate pudding with espresso chocolate chips, banana pudding with butterscotch chips, or maybe even key lime pudding with white chocolate chips. There are so many possibilities!
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Make ahead cookie dough – Once you realize that you absolutely LOVE these pudding mix cookies, you’ll want to have them all the time! Freeze the cookie dough to make them whenever you’re craving a fresh, warm, soft chocolate chip cookie. You won’t regret it!
- One dough, multiple flavors – Mix up a batch of these vanilla pudding cookies but before adding in the chocolate chips, divide the dough in half or thirds. Then, fold in other additions, such as a different chip flavor, or add nuts or candy pieces. Dividing the dough will save you from making multiple batches and offer a variety of flavors for all to enjoy.
- Bring ingredients to room temperature faster – One thing that can be discouraging with recipes is when you start to find out they need to be a specific temperature, like the eggs and butter. A cool trick to get them to temp quickly is to place the eggs in just slightly warm water for about 10 minutes. For the butter, you can put it in the microwave on DEFROST in 5-10 seconds increments until soft. Use this method carefully not to melt the butter.
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Pudding Chocolate Cookies – Switch up the vanilla pudding for chocolate and add in a mix of semi-sweet chocolate chips and white chocolate chips.
- Cookies with Butterscotch Pudding – Butterscotch pudding cookies are a game changer! Add in some nuts and white chocolate chips and you’ll be over the moon with how deliciously rich and soft they are. It’s totally worth trying and this is one that I recommend you save a batch in the freezer to satisfy a cookie craving.
- Mint Chocolate Pudding Espresso Cookies – Use mint chocolate pudding and espresso chocolate chips for a Christmas cookie option.
How to Freeze Cookies
Cookies can be frozen before or after baking. If freezing the cookie dough you are able to just pop out a few or as many as you need to bake to have hot, fresh cookies on demand.
If you prefer, you can bake all of the cookies and freeze after baking. Freezing the baked cookies will preserve them and once, thawed they come out just as soft, chewy, fresh, and perfect as they are when freshly baked.
Both are great options for keeping cookies fresh and delicious!
- Use a cookie scoop to divide the dough onto a parchment-lined baking sheet and place it in the freezer. Once frozen, transfer to a freezer-safe bag or container.
- When ready to bake, pull the frozen dough and place it on a cookie sheet with parchment paper. Bake from frozen in a 350-degree oven or thaw and bake as instructed.
- Allow the cookies to cool completely.
- Place them in a freezer-safe container in an even layer and freeze.
- When ready to enjoy, pull from the freezer and thaw at room temperature. You can pop them in the microwave for 20-30 seconds to have a warm, freshly baked tasting cookie whenever you want.
If you have extras after making cookies with pudding mix, then they can be saved to munch on at a later time.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- at room temperature for up to 3-4 days
- in the refrigerator for 5 days
- in the freezer up to a month.
More EASY Cookie Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my dessert recipes here, or see a few of our readers favorite recipes below.
- Hot Chocolate Cookies
- Butter Cookies with Cinnamon Glaze
- Chewy Peanut Butter Cookies
- Peanut Butter Oatmeal Chocolate Chip Cookies
Hungry for more family-friendly recipes? Sign up for my free recipe club to get new family-friendly recipes in your inbox each week! Find me sharing daily meal-time inspiration on Pinterest, Instagram, and TikTok.
Chocolate Chip Pudding Cookies
- 1 cup butter softened
- ¾ cup packed brown sugar light or dark
- ¼ cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 package instant vanilla pudding mix (3.5 ounce)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semisweet chocolate chips
- Preheat oven to 375˚F.
- In a large bowl, cream together the butter and sugars. Add eggs one at a time, mixing in between. Then stir in vanilla extract.
- Combine the flour, pudding mix, baking soda and salt. Mix into the wet ingredients a little at time until completely incorporated.
- Fold in the chocolate chips. Then use a medium cookie scoop (about 2 tablespoons) to place onto a cookie sheet.
- Bake for 9-11 minutes or until edges are golden brown and center is just set.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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