Chocolate Chip Pudding Cookies

Close up of cookie with chocolate chips with a bite taken out to show texture.

5 from 9 votes

Step up your cookie game with these soft, chewy, and fluffy Chocolate Chip Pudding Cookies that melt in your mouth and are downright crave-worthy!

Prep Time15

Cook Time10

Total Time25

Servings: cookies

Calories: 158kcal

Ingredients

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 (5.1 ounce)
1 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips

Instructions

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.

Notes

Substitutions:

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.
Instant vanilla pudding mix (3.4 ounce) package will work if it is all you have. I do prefer 5.1 ounces because it gives the cookies more flavor.

How to Store: 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.

How to Freeze: This recipe freezes well. These cookies can be frozen before or after cooking. See “how to freeze” section in original post for full instructions.

Nutrition