Chocolate Chip Pudding Cookies

a gooey chocolate chip pudding cookie with a bite taken out sitting on top of another fresh baked cookie

4.38 from 919 votes

Chocolate Chip Pudding Cookies

Soft, chewy chocolate chip cookies made with pudding to keep them soft! Perfect for dunking in a cold glass of milk, sandwiching around ice cream, or warm and gooey straight out of the oven.

Prep Time20

Cook Time12

Total Time32

Course: Dessert

Cuisine: American

Diet: Vegetarian

Keyword: chocolate, christmas cookies, pudding

Servings: cookies

Author: Molly Thompson

Ingredients

2 1/4 cups (281g) all purpose flour spooned and leveled
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks; 227g) unsalted butter, softened to room temperature (vegan butter works too)
3/4 cup (150g) light brown sugar packed
1/4 cup (50g) granulated sugar
1 (3.4-ounce) package instant vanilla pudding mix
2 large eggs room temperature
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips

Instructions

Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
In a medium bowl, whisk together flour, baking soda and salt and set aside.
In a separate bowl with a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and white sugar on high speed until light and creamy, at least 3 minutes. Do not skip this step.
Add the dry pudding mix, vanilla and eggs and beat on high for 2-3 minutes, until light and fluffy.
Slowly add half of the dry ingredients to the wet ingredients and turn the mixer on low speed to start so the flour doesn't get everywhere. Turn the mixer up to high speed and mix until combined. Add the rest of the dry ingredients and repeat until dough is just combined. Stir in the chocolate chips with a rubber spatula until incorporated.
Use a large cookie scoop or 1/4 cup measuring cup to drop the cookie dough balls onto the prepared baking sheet. Bake for 10-12 minutes, or until slightly golden and just set on the top. Allow to cool on the baking sheet for two minutes then transfer to a baking rack to cool completely.

Video

Notes

How to freeze the dough: roll the dough into balls then freeze on a baking sheet. Once they're frozen solid, transfer to a plastic bag and freezer for up to 6 months. Bake from frozen for 1-2 minuets longer.

How to freeze baked cookies: Allow to cool completely then store in an air tight container in the freezer for up to 3 months. Thaw at room temp then warm up in the microwave or oven.

Nutrition