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.
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Hey there! I posted this recipe a while back, but I thought it deserved some new love and recognition. This is by far my most favorite recipe here on WMM and the pictures needed to match that! Plus I've included an easy step by step recipe video to show you just how easy it is
These chocolate chip pudding cookies are the softest and most delicious chocolate chip cookie recipe I've ever had and it really deserves to shine. They're a favorite of anyone I make them for and the favorite of readers here on What Molly Made!
On top of the video, I also went in to more detail about how you make these chocolate chip pudding cookies so perfect. I've made this recipe countless times and over the course of the last few years have nailed down the unique tips and tricks that made these cookies turn out perfect every time. I hop you enjoy them just as much as I do!
I've been making these chocolate chip pudding cookies ever since an old friend's mom gave me the pudding secret. At the time the pudding phenomenon was unheard of and it used to be "our secret ingredient." Now everyone is hip to the wonderful ingredient that keeps these cookies so soft.
I've spent a few years perfecting this recipe, but we finally found my favorite techniques through lots of trial and error. So I want to share them with you!
5 tips for making perfect chocolate chip pudding cookies every time
- Make sure to cream the butter with the brown sugar and granulated sugar for the allotted amount of time. When you cream the butter and sugar together the sugar cuts into the butter and creates air pockets. This is what makes the cookies bake tall and not spread everywhere. It also makes them so thick and chewy!
- Measure the flour correctly. To measure it perfectly, spoon the flour into the measuring cup then scrape it off the top.
- Use parchment paper! A silicone baking mat works well too, but I swear by parchment. It creates even baking and the cookies stay thick and chewy the whole time.
- Use 1/4 cup of cookie dough for each cookie. Yes, that's a lot of cookie dough! But it's what makes them so perfect and thick. You're going to feel like it's a lot but don't worry, it's the perfect amount. I like to roll my dough into a rustic looking ball, it doesn't have to be perfect!
- Place chocolate chips on top when they come out of the oven. There's a good amount of chocolate chips in the batter, but adding a few more chocolate chips to the top of the cookie right when you pull them out of the oven makes them look perfect! That way the outside matches all the yummy and gooey cookie on the inside?
I'm a sucker for soft-baked chocolate chip cookies. Emphasis on the soft-baked part. Give me a big crunchy cookie and I could pass it up any day of the week.
The simple Ingredients
As for the ingredients, nothing out of the ordinary or fancy schmanzy. Just the usual: flour, butter, baking soda, sugar, eggs, vanilla and love of course ❤️.
Then comes the secret ingredient: the vanilla pudding. Just the instant pudding packet! The dry pudding goes right into the batter.
I promise these cookies will stay soft for days!
How to freeze cookies
If you want to make them in advance the cookie dough or the baked cookies freeze really well. Just cover in an air tight container and freeze for up to 3 months. Or freeze the dough and bake from frozen (just add an extra minute or two).
The best part of these chocolate chip pudding cookies? They're quick! They only take around 10 minutes in the oven, a few extra to cool and you're ready to dunk in a big glass of milk! They'll look a little undercooked when you take them out of the oven, but I promise they will finish cooking on the baking sheet. I always like my cookies just barely cooked so they are extra soft.
The recipe makes about 14-15 cookies, so if you're making them for a party or family I recommend doubling it to take to your event. But if not, I like to freeze the dough so I'm ready to take fresh baked cookies anywhere at the last minute. I always double this recipe when I make it so I can freeze half of the dough.
I think this recipe holds the perfect amount of chocolate chips. There's plenty of chocolate in every bite! The dough is thick enough to hold all the good stuff, so if you're a chocolate lover feel free to add more.
They're so soft, extra chewy, deliciously-buttery and oozing with melted gooey chocolate. They make your house (or apartment in my case) smell magical and they melt in your mouth right out of the oven. This recipe is unfailing and you can always count on it to bake someone's day, get some compliments at a party or as a pick me up just because.
They make the best addition to your Christmas cookie spread and are a crowd pleaser all year round. They're a go-to in my house and I'm sure you will make them countless times too!
More cookie recipes:
- Flourless monster cookies
- Brown butter salted caramel chocolate chip cookies
- Pumpkin spice pudding cookies
Recipe
Chocolate Chip Pudding Cookies
Ingredients
- 2 1/4 cups all purpose flour measured correctly
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup ((2 sticks) unsalted butter, softened (vegan butter works too)
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 3.4 ounces vanilla instant pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Line baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda and salt and set aside.
- Using a stand or electric mixer, beat the butter and sugar on high speed until light and creamy, at least 3 minutes. Do not skip this step. Once combined, add the pudding mix, vanilla and eggs and beat on high for 2-3 minutes.
- Slowly add half of the dry ingredients to the wet ingredients and turn the mixer on low to start so the flour doesn't get everywhere. Turn the mixer up to high and mix until combined. Add the rest of the dry ingredients and repeat until dough is just combined. Add chocolate chips and stir with a rubber spatula until incorporated.
- Drop cookies by 1/4 cup 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.
CJ says
I never knew about the sugar making air pockets-great tip! This recipe is amazing!! I’ve followed this one, done a butterscotch version with butterscotch pudding and chips and a cheesecake pudding with chocolate chips. The possibilities are endless haha
Molly Thompson says
Oh the cheesecake pudding sounds so good!! Glad to hear this!
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Alexandra says
Haha what
Ray says
You are a fucking idiot
Marilyn says
These are phenomenal! I’ve made them twice now this month because the kids keep asking me to make more! I did have to bake for about 15-17 minutes....but that could just be my oven. Thanks for this keeper! It’s our new favorite CC cookie recipe!
Molly Thompson says
You're so welcome!!! This makes me SO HAPPY!
Vicki says
Do these baked cookies freeze well.
Molly Thompson says
They do!! They last up to 3 months in the freezer.
Nicole says
I make chocolate chip cookies almost every other weekend. I really wanted to try a pudding version I tried these and my cookies did not spread at all they kept the same shape of the ice cream scoop. I followed the recipe exactly- what could be wrong HELP!
Molly Thompson says
Hey Nicole! That's not good. Were you measuring your flour correctly? You should spoon and level the flour (do not pack it). Hundreds of people have shared their finished cookies with me without a problem so I'm thinking an ingredient is bad or something else is up!
Katie says
Love this recipe. It’s become a tradition in our house when we bake Christmas cookies.
Molly Thompson says
Thank you!!!
Myrna Wolfram says
Can these be made using regular pudding mix and if so is there an adjustment to the amount used.
Molly Thompson says
Hey! Unfortunately you need to use the instant pudding mix for the best results. Thanks!
Jennifer says
Can I use chocolate pudding?
Danielle says
1st time making a batch and shared with friends and family. Immediately everyone loved and asked for the recipe. I followed recipe as is and appreciated the tips. Only subbed chunks for chips, highly recommend for more chocolate per bite. Baking time took a lot longer than originally stated almost 30 mins for me. Overall delicious JUMBO cookies to make all year long.
Molly Thompson says
Thanks, Danielle! Was your baking time 30 minutes per batch or total? The baking time in the recipe is referring to how long one batch of cookies takes to bake, not all of the batches!
Danielle says
It took 30 minutes to make 1 batch of cookies. May be due to oven variances!
Jennifer says
These are officially my go-to chocolate chip cookie recipe now. I've made multiple variations with Molly's base recipe and they all turned out wonderful! I've never made cookies with pudding before but I don't think I'll ever stop now! Make sure you mixt the butter and the sugars together for the time that Molly says before you add the pudding. That made all the difference for me!
I cannot recommend these cookies enough!
Lindsey Brady says
These are the best chocolate chip cookies ever! They stay soft for so long. (Much longer than they’ve ever lasted in our house!)
Ashley Wack says
My dad absolutely loves chocolate chip cookies and has had many different kinds, WELL this is one of his FAVORITES as is mine. I don't think I will use any other chocolate chip cookie recipe again! I have this one almost memorized from making it so often. Also, my grandpa loves butterscotch so I used butterscotch pudding mix with butterscotch chips and they turned out fantastic. You can get so creative with this recipe.
Molly Thompson says
Oh butterscotch sounds good!! We have this memorized too!
Ashley Boll says
These cookies are just Y U M! I love that the pudding doesn’t make this just another basic chocolate chip cookie recipe but brings such a powerful dynamic to the taste. They turn out perfect everytime and will forever will a family favorite 🙂
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CLindsey says
I first tried this recipe a few years back and everybody that had a chance to try the cookies absolutely LOVED them. I’m not much of a baker so I make cookies only a few times a year, but every time I do I have to come find Molly’s recipe. We use mint chips and those are sure a huge hit in our house. The cookies don’t even last 24 hours, so you better enjoy them fast before you can’t enjoy them at all because they’re gone! I share this recipe with everybody...unsolicited cookie advice in some cases, I’m sure.
Molly Thompson says
Thank you so much!! This makes me so happy!
Molly says
Just whipped upsome now and my family says their yhe best chocolate chip cookie ive ever made ! Thanks for sharing recipe!
Molly Thompson says
Love that, Molly! So happy to hear that!
Art says
Does it make difference if you use sugar free cook and serve pudding mix instead of instant?
Isabella says
YES. I made this mistake on the last batch at it came out totally different! Still a cookie, but overall extra sweet + salty?? and just not like the original.
Kate says
If I could give it 100 stars I WOULD!!!! They’re THAT GOOD!!!!!! These are my go to cookies and have now become my signature at parties and events. I never ever take the time to write reviews but this one is an absolute MUST. Thank you thank you for this amazing recipe, I’ll never go without it :)*** pay attention to the flour part*** spooning the flour into the measuring cup ensures you don’t use too much, your dough should be really sticky and your cookies will look like they’re not done when you take them out, but once they cool you’ll realize that’s because of the pudding so don’t over bake and you’ll have melt in your mouth cookies every time!!! LOVE THIS RECIPE <3
Molly Thompson says
This made my day, Kate! THANK YOU!!! It's our go to as well and I'm so happy you take them evrywhere. Means so much that my recipes can be a small part of your life! Grateful for you!
Linds says
Soo good
Laura Hanley says
I made these with Jules gluten-free all-purpose flour and only had 1 oz. of pudding mix, but they still turned out AMAZING!
Bailey says
My whole family loves these cookies!! I am NOT a baker but these turn out perfect every time! Also love the exact steps/instructions to make the cookies perfect because again, I can’t bake 🤣
Thanks for the yummy cookies!
Molly Thompson says
You're welcome, Bailey!!! These are a favorite around here!!!
Ann says
Have. You every put the cookie dough in a square pan and bake them
Ann Shirk says
Have You every put the cookie dough in a square pan and bake them.
Molly Thompson says
I haven't tried that but I think it would work! You will need to bake them longer. Maybe 18-22 minutes!
Uchenna Ijeoma says
I love this recipe. It's simple and the cookies are melt in your mouth delicious 😋
Chris says
Can you use butter flavored crisco instead of butter?
Laura Myers says
Can you clarify about the salt? It's not listed in the ingredients but you mention adding salt in the step by step instructions. How much salt should I use? I've made cookies similar to this with "salted butter" which obviously omits the salt ingredient, but they seem to come out too salty for my liking. Wanted to try your recipe since it called for unsalted butter but then got thrown off by the salt being mentioned in the instructions. I love pudding cookies!! So I hope you see this!
Michelle Mospens says
🍪 Hellooo best chocolate chips cookies ever. ⭐️⭐️⭐️⭐️⭐️ This will be my go to recipe from now on. 🙌 I tripled the recipe (since I was also baking for a cookie exchange) and it made 8 dozen.
Troy says
It’s about time I came here and left a review. Molly I have been making your cookies for years now. They are what I am known for at holiday parties and gatherings. I make.. dozens. From the first bite of your original chocolate chip cookie years ago to now, I make awesome variations like White Chocalate Butterscotch Cranberry to Double Chocalate Mint chip. These are truly the most versatile cookies I have ever made and the pudding flavor combinations are endless. I say all of this to say, thank you! In a few short days I will be making 5 different batches for a work function and cannot wait to AGAIN blow the socks off of everyone who tries them!
Molly Thompson says
Thank you so much, Troy!!! Wow this means so much to me. I love to hear how my recipes impact your life. Thank you for taking the time to share!!