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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.
Looking for more soft cookies? Try pistachio pudding cookies, triple chocolate pudding cookies, or pumpkin pudding cookies next!
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
Why I Love these Chocolate Chip Pudding Cookies
These are the best cookies you will ever have! Hundreds of people make these each week, with rave reviews. This is going to become your new favorite cookie, especially if you like soft and chewy cookies. They’re like classic chocolate chip cookies, but ultra soft and gooey with crispy edges.
The best part of these chocolate chip pudding cookies? They’re quick and they require zero chilling! 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, have just the right amount of vanilla flavor, and are oozing with melted gooey chocolate. They make your house 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 during the holiday season 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!
Table of Contents
- Why I Love these Chocolate Chip Pudding Cookies
- Video: Watch How to Make Chocolate Chip Pudding Cookies
- 5 Tips for Making Perfect Chocolate Chip Pudding Cookies Every Time
- The simple Ingredients
- Customize These Pudding Cookies
- How to freeze cookies
- More Pudding Cookie Recipes
- More Cookie Recipes
- Chocolate Chip Pudding Cookies Recipe
Video: Watch How to Make Chocolate Chip Pudding Cookies
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 yo
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!
Customize These Pudding Cookies
- Try using another type of pudding mix like white chocolate pudding mix, cheesecake pudding mix, pistachio pudding, or even chocolate pudding.
- Swap out the chocolate chips for something else like white chocolate chips, peanut butter chips, butterscotch chips, or dark chocolate chips.
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 airtight container and freeze for up to 3 months. Or freeze the dough and bake from frozen (just add an extra minute or two).
More Pudding Cookie Recipes
- Toasted reindeer tracks pudding cookies
- Pistachio pudding cookies
- Death by chocolate pudding cookies
More Cookie Recipes
- Flourless monster cookies
- Brown butter chocolate chip cookies
- Brown butter salted caramel chocolate chip cookies
- Pumpkin spice pudding cookies
Chocolate Chip Pudding Cookies
Save this Recipe!
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.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I use this recipe to make cookie cakes and they always turn out amazing! Very soft but not gooey. It’s amazing with different pudding flavors. My favorites so far are French vanilla and pistachio!
Thanks, Kenadee! I love these as a cookie cake. I have a pistachio pudding cookie with white chocolate chips on my site and they’re the best too. If have a few others as well! If you search “pudding cookies” on my site they will all show up:) Come back and share more variations if you try them!
Ok so I made them with chocolate pudding mix the first time (bc I REALLY wanted to make them and that’s all I had lol) and they were AMAZING. Not as rich as a typical double chocolate chip cookie would be, but perfectly sweet and just so dang good in all the right ways. This is everything a cookie wants to be. The newest batch (with vanilla pudding mix this time lol) is currently in the oven and I’m taking them to my bf’s house with his 2 teenage sons, so we’ll see how it goes!
Thank you, Jessie!! I bet you’re going to love them with vanilla pudding!
Literally the BEST cookies I have ever made or tasted. I think I have made them 7 or 8 times in the last three weeks. They are devoured instantly. I have baked MANY chocolate chip cookies in my time but nothing compares to these and they turn out every time.
Suzanne! This is the best. And I couldn’t agree more:) We make these constantly!! I hope you try some more of my cookie recipes!
I made 3 dozen or so of these and my teens ate them all by morning and i only made them at dinner
No way!! That’s amazing!
Best cookies ever. I make them weekly for my grandson. We freeze a few and bake a few so he’ll have them for a week. Thank you so much for this great recipe.
We love to do that too! Thanks for taking the time to share!
OMG!! I turn everything into bars because I can’t make soft cookies and I love to bake. I made these and they are over the top!! I always double my recipes and low and behold, I had enough cookies to share with my neighbors and I did. They all loved them!! Thank you for sharing this recipe!!
Yay, Sheryl!!! That’s the best. So happy to hear that.
Very good cookie…. Quickly made with room temperature butter!
Love it!
Can you use a hand mixer?
Hey Donise! Yes, I’ve made these tons of times with a hand mixer. Just make sure you follow the steps to beat them the full time (your arm may get a little tired:)). Thanks!
These are amazing! I also made a batch with chocolate pudding mix and white chocolate chips. This recipe is definitely a keeper! Thanks for sharing it.
You’re welcome, Lynne! Thanks for taking the time to comment!
Made these today, absolutely delicious. My husband doesn’t really care for chocolate, but I couldn’t keep him away from them. Now that’s a compliment!
Such a compliment! Thanks, Karen!
My go to recipe, I make it as smaller batch get least 28.
Love it!!
So perfect! I used the muffin top pan and I think it was a game changer!
I’m so intrigued by this cooking method! Going to have to try this!
Trying something new. I’m using a box of instant coconut pudding, toasted coconut, mini choc chips and sliced almonds. I’ll let you know how it turns out.
Turned out amazing. Here is what I used. 1 box coconut pudding, 2/3 cup sliced almonds, 1/2 cup toasted coconut and 1 bag mini chocolate chips. Baked about 11 minutes.
Made mine with instant butterscotch pudding. (Instant pudding is a must if you don’t want the cookies to spread.) They’re delicious. Wonder how they taste with pistachio pudding? I love flavor combinations. I’m going to try commenter Marie’s recipe using coconut pudding.
Thanks, Sheri! I actually have a recipe for pistachio pudding cookies with white chocolate chips. They’re delicious! Linking it here: https://whatmollymade.com/pistachio-pudding-cookies/
These are phenomenal! Has anyone tried making this into a cookie cake?
Hey Autumn! I’ve seen people make this into a cookie cake without any issues! I’d start with baking it for 20 minutes and see how it goes! I’ve never done it myself so I don’t know exact bake times. Thanks!
I have tried about 10 different chocolate chip cookie recipes and every single one turned out flat and my cookies spread. This recipe has saved my life. These turned out AMAZING. They didn’t spread and they didn’t flatten much. Super soft on the inside with a crunchy outside. I baked at 325 for 14 minutes because of my oven. Everyone LOVES THEM.
Thanks, Caylin!!!
These were LOVED and immediately requested again. Making for the 2nd time in less than 5 days. This was the first cookie recipe I’ve been successful in making in 10 years, I usually just make cookie recipe into bars. 🙂 Greatly appreciate the detailed instructions and suggestions from the author!
These are DIVINE! I’m from a big family and have been making them for every family gathering for over a year. I didn’t make them once because I thought people were surely sick of them and boy was I wrong!! I got A LOT of flak for not making them. Needless to stay, I’ll continue making them for every family gathering moving forward.
Note, if you double or triple the recipe using the “2x” or “3x” button, the number of sticks of butter does not change in the text, but the number of cups of butter does change.
Needless to say*
These are the best chocolate chip cookies I’ve ever made. I will use this recipe forever. The only thing I did different was to use regular chocolate chips, not semi sweet. I cannot express in words how good these are. Fluffing the butter and sugars for 3 minutes really made a difference. It’s Christmas eve and I’m taking these to work tonight. I’m sure these are going to be a hit! Thanks so much for this recipe.
Has anyone ever added a 5.1 oz of the pudding? Just did accidentally! Not sure if I should just start over
These are amazing. I made a batch with m and M’s. I followed the directions to a T, EXCEPT when I forgot to add the brown sugar in with the butter. I caught it when I was adding the eggs, pudding mix, and vanilla extract. Luckily for me they came out PERFECT. Ik not going to lie, I peeked at them in the oven and they looked weird, kind of like melting, but they ended up being perfect and I was very proud of them! Thanks again!
Kyle here again, just forgot to write 5/5 stars on my original comment
Followed exactly, I feel like using the mixer is a key difference. Works great at high altitude, 1/4 c per cookie made beautiful cookies. I feel bad I left a similar comment on another recipe because I lost this one briefly, but I know this one is right because of the emphasis on mixing and making big cookies 🙂
This is my favorite cookie. Far exceed my expectations. Turned out awesome on my first try. Will always make this cookie when I want a chip cookie. Thank you for sharing your recipes.
Thank you, Teresa!!! Love this!
I ran across the recipe + the pic of the cookies looked so good that I thought I would try it…OMG, so glad I did…They are awesome!!!.I’m somewhat of a perfectionist when it comes to cookie recipes…You won’t be disappointed if u try these.
This is so great to hear!! I’m a perfectionist when it comes to cookies too! You should check out my cookie week coming up:) I’ll be sharing a brand new cookie recipe every day for a week starting Dec 1. I also do a cookie contest every year with these cookies that you can enter! Sign up for me emails or follow me on Instagram for more details!
THE best chocolate chip cookie recipe I’ve ever made (sorry Mom!)! The key has to be the extra time with the butter and sugar but these are the most requested recipe I make and nearly no-fail in their perfection. Make them today!!
THIS recipe is fantastic – perfect chewy delicious chocolate chip cookie… will be my “go to” recipe when I want a decadent cookie!!! I did bake them a few minutes longer 14 minutes… but she tells you to look for browned edges… and they are set… just fantastic!!!
This recipe is amazing! I formed the dough in a 9×13 glass dish and made them into bars. Great recipe!!
Just made these with my daughter and they turned out so well. Thanks for creating this recipe! Followed all of your tips, parchment paper was key for sure.
Can you substitute the vanilla cook pudding for the instant?
These are so amazing! Beware that these are huge when using the 1/4 cup measurement. 🙂 I used a mixture of semi-sweet chocolate chips and dark chocolate chips. Turned out super rich but very delicious. I only had a bigger box of instant pudding, but a quick digital scale can solve that problem. Wanted to add that incase anyone else has that issue! I used a small cookie scoop and have 3 bags of 9 cookies ready to pop into the oven when I want them again! Thank you for sharing!
Thank you for sharing this recipe.
I’m going to make it today.
FYI on the 2x/3x recipe, the sticks of butter needs to be changed to 4 sticks & 6 sticks.
These are AHmazing! I’m diabetic, so had to use sugar free brown sugar, monk fruit white sugar, sugar free instant pudding and sugar free chocolate chips but they came out puffy, perfect and delicious and honestly I’ve tried a lot of sugar free chocolate chip cookie recipes and they have all been pretty meh BUT this is a keeper! Thank you 💗
I loved this recipe and those lucky recipients I shared them with loved them as well! They freeze great (if you can get them to last that long). Thanks for a great recipe!
Delicious cookies!! They turned out amazing following your recipe, you have great instructions! The only thing I did different was dark chocolate chips instead of semi sweet! Thank you!
Hey there!! I have made these several times and everyone loves them. I have two questions: 1. I bought a 2 ounce ice cream scoop to make sure these were all uniform. Will they still spread? 2. Do you chill the dough at all?
I’ve been looking for the perfect cookie recipe and I’ve finally found it. These cookies turned out amazing! Thanks for sharing!!!
WOW! I’m an advanced baker with many cheesecakes, sugar cookies, and even wedding cakes under my belt; but I could never quite find the “perfect” chocolate chip cookie recipe.
THIS. IS. IT.
Life changing. So easy to make, turned out perfect!
These are amazing, just made for the second time in a couple weeks, the first time I followed the recipe exactly, this time I used chocolate pudding, mini chocolate chips, and dried cherries-so yummy!
Thank you!
This is a really well written recipe. I appreciate the directions for how long to beat certain ingredients. My cookies have always come out FLAT and I think you’ve solved the mystery for me. I never beat anything long enough. These came out great. I love how thick and wrinkly they came out. A perfect cookie in my opinion! I will be trying a lot more of your recipes!
This is my go to recipe for church. We have a cookie ministry with coffee and everyone always loves these. My favorite combo so far in banana pudding super yummy.
Hi! Going to attempt these the last weekend of April and wondering whether you’ve a preference on light vs brown sugar for this recipe?
Hey there! I prefer light brown sugar! I will update the recipe to make that more clear!
After dealing with a number of bad symptoms, my adult (27 y/o) daughter was diagnosed with Celiac Disease about five months ago. She’s had to give up a lot of things, but the hardest for her was CC cookies. She prefers a moist/chewy cookie so I set out to find the right combination of gluten-free flour and recipe that would give her back her favorite cookie. Hooray! Your CC Pudding Cookie recipe using the GF flour recipe from America’s Test Kitchen hit the jackpot! If I don’t tell people it’s GF, they have no idea! Thank you so much for publishing this recipe!
You’re so welcome, Brooke! This is the best. I’ll have to try that GF flour I haven’t had it yet. Thanks!
Hi there, made these and the death by chocolate version for my kids school fair and they were a hit. Have you tried sugar free versions and using other kinds of flour like almond or coconut flour? My husband and I are diabetics and so are a couple of friends and i think they would love a version good for diabetics
Hey Abby! Glad you like them. I haven’t tried them with a sugar substitute, but I know they make good-quality ones now. I wouldn’t recommend swapping this for almond or coconut flour because they have different structures and absorb liquid differently. We have specific coconut flour, oat flour, or even flourless cookie recipes on our website that you can try!
Thank you so much for your response. BTW with regards to the brown sugar is it light or dark?
Question please! When you say “ 3.4 ounces vanilla instant pudding mix” do you mean 3.4 oz or do you mean 3 times 4 oz ? I’m not clear. Thank you!
It’s one 3.4-ounce package of Instant Pudding mix!
Fantastic cookies. My kids ask for these so often that I just always keep the ingredients on hand. My son (17) has even memorized the recipe! They disappear quickly! My kiddos prefer white chocolate chips but otherwise I make them according to the recipe, as is! Thank you so much for sharing!
Oh my gosh this is amazing! I love that he memorized the recipe. We keep them on hand all the time too.
Don’t know about anyone else, but my favorite cookies are crisp, not soft – – especially if dipping into milk or coffee.
My sister and mom like crispy cookies too! That’s not what you’ll get here with this recipe, but you can browse our other cookies! We have tons!
These are the best cookies of all time. My coworkers are always so excited when I make them. I usually make them with regular chocolate chips and sprinkles, but I’ve made the craisins/white chocolate chip variation too. I usually make the dough and freeze it in balls for easy parties!
Thanks, Elise!! We freeze the dough all the time too. Ya never know when you’ll need pudding cookies!
I’ve read some comments where people say their cookies don’t spread. I had the exact opposite issue. My cookies are flat as pancakes. I’m not sure what I did wrong, I followed the recipe exactly and spooned my flour.. any ideas?
Flat cookies are typically a result of the temperature of your ingredients. I’d double-check how much butter you used (might have accidentally added too much) or the temp of your butter was off. Room temp butter should only be set out for 1 ish hours. Watch the video above the recipe to get a good idea of this!
Best cookies ever!!
Can you tell me why you don’t add the pudding mix in with the dry ingredients so it would be incorporated better? Just curious.
Hey Monica! Adding it with the eggs and vanilla gives you extra time to whip the pudding in and affect the final texture of the cookie with the pudding. If you add it to the flour you aren’t able to beat it for another 2-3 minutes because you want to mix in the dry ingredients until they’re just combined. Hope that makes seense!
The name is accurate! They are the best! My family loves them. This will be my go to recipe for chocolate chip cookies from now on.
Love that!! Thank you for sharing!
My husband and kids have me make these 1-2 times a week. I will not make chocolate chip cookies without pudding mix now. Great recipe, thanks!
Wow that is amazing!! Thanks for taking the time to share!
Made a double batch. They are great but you need to look at the butter amount. It says 2 cups, but it states 2 sticks. Need to change that. Some people may be confused but great cookies.
I’ve makes these cookie countless of times. They always come out delicious and chewy. I can’t stand behind a crunchy cookie. I want to make them for friends but they are vegan. If I use vegan butter and take out the eggs would it still work? Or what can I sub the eggs for?
Hello! How many ounces and or grams are in 1/4 cup for this?
Hey Austin! I haven’t tested this, but it should be around 3 ounces. Just keep an eye on them in the oven so you don’t overbake them!
Hello! How many ounces and or grams are in 1/4 cup for this?
I made these cookies with pistachio pudding and added pistachios, cranberries, and white chocolate chips. They are the best and my families new favorite cookie! Thanks you!!
Wow! That sounds amazing!
I added pistachio pudding, cranberries, and white chocolate chips! Absolutely amazing!! My family’s absolute new favorite cookie!
Soooo…..I just realized I used chocolate pudding rather than vanilla. Hopefully this is a tasty “oops” and not an epic fail. 😂
I’ve made chocolate chip cookies with pudding before, but they’ve never been very good. These are so god damn good. Seriously delicious. I’m struggling not to eat them all in one go. I make a lot of cookies (my partners fav lunch box treat), when he got home and gave them a go he said he wanted these all the time. Thanks for such a delicious recipe!
I’m confused with the butter. 2 sticks = 1 cup however your measurements for X2 and X3 doesn’t reflect this. Is that a mistake in the written recipe? If not, could you please explain why this is?
The best chocolate chip cookies you will ever eat
Well I know why some people are getting amazing cookies and some are getting cookies that don’t spread an inch. I followed ur recipe which states 3.4 oz of pudding mix, where as in ur video you only use one box of pudding mix which is only 1 oz (as stated on the box). Some people including myself put 3 times the amount of pudding mix in their recipe! Please fix this for future people and cookies! 💕
I’m sorry but you are incorrect. The 3.4 ounce of instant pudding mix is 1 BOX, NOT 3 BOXES. The recipe calls for 1 3.4 ounce box of Instant Vanilla Pudding. So there is nothing to correct
Today I’m going to make them with white chocolate pudding, white chocolate chips and dried cranberries. I’ll add a teaspoon of orange extract to the mix. Let you know how they come out.
Made these cookies for the first time . They are amazing !! Recipe was simple and easy to follow . Thanks for this delicious cookie recipe
So Molly came across your recipe on chocolate chip cookies. Just wondering what the pudding does to the cookie?
Can’t wait to try this. Can I use a siplat mat instead of parchment paper? And can I make these into smaller balls for a smaller sized cookie?
My family and kids love this recipe ! I use the parchment paper and also in i put the dough in the freezer for ten minutes they come out thick and perfect every time . Don’t mind those trolls 😈 they have nothing else to do in their day
All I have on hand is sugar-free pudding mix. Can I use that instead and do you know about how much a conversion would be? For example the regular mix comes in a 3.4 oz box but the sugar free is a 1 oz box.
Made them again today using white chocolate pudding and equal part of milk chocolate, semi-sweet, and dark chocolate chips. Absolute devine.
Wow!! Amazing cookies. I used a Crisco butter stick and cheesecake pudding (I was out of butter)…Also use 1/2 bag of dark chocolate and 1/2 bag of milk chocolate chips. They are amazing…
Made these cookies for the first time yesterday. Absolutely the best chocolate chip cookies I’ve ever made! Thank you for sharing this amazing recipe! I will certainly make them again!
These cookies DO NOT SPREAD!!!! All of my ingredients are brand new btw. These cookies looked like balls of dough. And I’ve made these several times and the same ball of dough results.
Hi! I was wondering if you had the ingredients by weight/in grams? This looks amazing and I can’t wait to try!
Hey Molly! I tried this cookie recipe. I was a little skeptical at first, because they sounded huge, but omg they are phenomenal. I’m making my 4th recipe of them now. My husband legitimately said they may be the greatest chocolate chip cookies of all time. I make everyone who comes to my house try them. Thanks for sharing the love! Can’t wait to explore your other recipes!
The best chocolate chip cookie recipe I’ve ever tried. Soft, tasty, and always a crowd pleaser. Keep an eye on time, sometimes I find it needs more.
Thanks, Kate! It’s our favorite too!
Can i just talk about how this recipe is AMAZING!? This recipe is extremely delicious and mouthwatering, all the cookies was gone in under 20 minutes.
Thank you!!
Can you roll out the whole amount of dough, and bake it like a cake?
Hey April! I haven’t tried doing that, but you could maybe press it into a round cake pan and bake it that way. The cook time will vary, so you’ll have to keep an eye out for how long it takes to bake.
Would I need to double the Recipe for a 16 inch round cookie pan
I haven’t tried it in a cookie pan! This makes a good amount of dough though, so I’m guessing you’ll only need one batch.
For those of you that thought the cookies were too “puffed” up or thick. I used the back of a spoon to mash them down a little. They turned out great!!
For those that have replied with bake time, did you melt the butter or use at room temp? Room temp is key.
I made these exactly as diredted. They had to bake 15-17minutes. Came out amazing!
This is now my gold standard chocolate chip cookie recipe.
Thank you
Picture perfect Chocolate Chip cookies.
They taste as good as they look…
Thank you!
These cookies are incredible! I made a batch for the Superbowl last weekend and am making another for a hockey tournament this weekend. The cookies remain soft and chewy for days — absolutely delicious!
That’s what we love about them tooo, Stephanie! One of our favorite recipes.
The best chocolate chip cookies recipe EVER! I have been trying for over 30 years and finally this recipe rocks our socks off! Yay! Thank you Molly!
This is the best comment EVER!!! AFtere 30 years I’m so happy to hear that!
One of my favorite recipes!
Us too!!!
These cookies are perfect! I’ve been making them for over a year now and it’s the only chocolate chip recipe I use. I bake for large amounts of people and they’re always asking for the recipe!
Love that, Kayla!!! These are our favorites too!
I’ve made these cookies multiple times and they always turn out fantastic! Even with my Bob Ross happy little accident of buying banana pudding…banana chocolate chips cookies were a hit as well!!
Lol love that!!!
These are some of the best cookies. Friends that don’t like sweets much kept picking up these cookies. Very easy to make.
Usually do take a little longer to cook but that is because I like them a little thicker.
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!
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!!
🍪 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.
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!
Can you use butter flavored crisco instead of butter?
I use the Crisco butter sticks (1 stick is 1 cup) and add a teaspoon of butter flavoring. They come out perfect.
I love this recipe. It’s simple and the cookies are melt in your mouth delicious 😋
Would love to try these, just a quick question.. Should I use dark brown sugar or light?
Same question about the brown sugar, light or dark? Which kind will affect final results
Have You every put the cookie dough in a square pan and bake them.
I haven’t tried that but I think it would work! You will need to bake them longer. Maybe 18-22 minutes!
Have. You every put the cookie dough in a square pan and bake them
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!
You’re welcome, Bailey!!! These are a favorite around here!!!
I made these with Jules gluten-free all-purpose flour and only had 1 oz. of pudding mix, but they still turned out AMAZING!
Soo good
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
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!
Does it make difference if you use sugar free cook and serve pudding mix instead of instant?
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.
Just whipped upsome now and my family says their yhe best chocolate chip cookie ive ever made ! Thanks for sharing recipe!
Love that, Molly! So happy to hear that!
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.
Thank you so much!! This makes me so happy!
Do you refrigerate these after you bake them or leave them on the counter? Daughter made them to bring to school.
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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 🙂
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.
Oh butterscotch sounds good!! We have this memorized too!
These are the best chocolate chip cookies ever! They stay soft for so long. (Much longer than they’ve ever lasted in our house!)
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!
It took 30 minutes to make 1 batch of cookies. May be due to oven variances!
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.
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!
Can these be made using regular pudding mix and if so is there an adjustment to the amount used.
Hey! Unfortunately you need to use the instant pudding mix for the best results. Thanks!
Can I use chocolate pudding?
Love this recipe. It’s become a tradition in our house when we bake Christmas cookies.
Thank you!!!
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!
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!
I have tried your chocolate cookie recipe twice now and my cookies have not spread both times. My ingredients were bought same day , nothing was bad. What else could be the issue.
I was looking at this recipe and saw some comments about the cookies holding shape. When you use pudding powder, you have to be EXTRA careful about the flour. I weight my flour. It is so much more accurate than scooping. Also, if you are using a pyrex glass measuring cup, you always end up with at least 1/4 cup too much flour.
Liz! It could be your oven, I’ve made this recipe quite a few times and they always come out perfect and pillowy. They quickly became my go to cc cookie recipe. Tonight I made them in a different oven and they didn’t spread at all. Just stayed rounded and browned. This oven is terrible. 😞
Hey, Liz! It’s hard to say exactly without seeing what’s going on. My best guess would be the way you’re measuring your ingredients, especially your flour. How are you measuring your flour? Even a small amount of too much flour can yield this result. You should spoon the flour into the measuring cup and level it off with a knife. Alternatively, you could weigh out the ingredients. This recipe calls for 2 1/4 cups, which is 281g. Thanks!
Same! I’m so confused
Very weird! Take a look at the youtube video above the recipe and see if you’re following the recipe the way I make it. This will help show you what the recipe and dough look like at different stages!
I had the exact thing happen to me as well, the cookies came out more like a scone than a cookie… I’ll have to try the spooning method on the flour to see if that works.
Do these baked cookies freeze well.
They do!! They last up to 3 months in the freezer.
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!
You’re so welcome!!! This makes me SO HAPPY!
Together with the whole thing which seems to be building throughout this particular subject material, all your opinions happen to be somewhat refreshing. Even so, I beg your pardon, but I can not subscribe to your entire plan, all be it stimulating none the less. It looks to everybody that your comments are generally not completely validated and in fact you are yourself not fully certain of the point. In any event I did appreciate reading through it.
Haha what
You are a fucking idiot
Get get back under your rock. You aren’t welcome here.Annie
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
Oh the cheesecake pudding sounds so good!! Glad to hear this!
I’m thinking of doing a batch with pistachio pudding and adding chopped pistachios along with some chocolate chips.
Marie,
Did you try with pistachio pudding and pistachios? If yes, how did they turn out?
They were pretty good, but not as good as I thought they would be.