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.
I’ve made this recipe countless times over the last ten years and it’s still the cookie my friends and family request the most. My kids say it’s their favorite thing I make. After trying so many variations, I’ve learned that a few small details make the difference, especially keeping the butter cool and using a generous scoop of dough.
Looking for more soft cookies? Try pistachio pudding cookies, chocolate pudding cookies, or pumpkin pudding cookies next!
Reader Reviews
Out of the 450+ reviews, here are a few of my favorites!
⭐️⭐️⭐️⭐️⭐️ “My go to recipe for chocolate chip cookies!!! These are the best and everybody loves them! When I bring them to work, they fight over them!! Thanks so much for sharing!!!” – Jaclyn
⭐️⭐️⭐️⭐️⭐️ “We’ve made these 3 times now so I figured it was time to leave a review. These are amazing. I love that it’s no fuss, no chilling, just a simple yet super good chocolate chip cookie recipe.” – Janelle
⭐️⭐️⭐️⭐️⭐️ “I have been baking Chocolate Chip Cookies since I was a kid. I have tried many recipes over the years. This one is by far the recipe I favor! Everyone I have made these for loves them. This recipe is a treasure!” – Becky
Chocolate Chip Pudding Cookies That Stay Thick and Soft
Out of all my cookie recipes, these are the ones I reach for when I want lightly golden edges, soft centers, and chocolate in every bite. The dry pudding mix helps them stay soft, and a 1/4 scoop gives them their thick shape.
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 just set when you take them out of the oven, but I promise they will finish cooking on the baking sheet.
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.
Pro tip: I always double this recipe when I make it so I can freeze half of the dough.
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!
Watch How to Make Chocolate Chip Pudding Cookies
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 first learned the pudding-mix trick from an old friend’s mom. I’ve made these cookies ever since, and over the years I’ve found that the temperature of the butter and the size of the dough scoop matter just as much as the pudding.
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!
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
- Keep the butter cool, around 65°F (this is technically considered room temperature), and cream it with the sugars for the full three minutes. 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. Spoon the flour into the measuring cup then scrape it off the top. Or better yet, weight your ingredients!
- I use parchment paper on a light-colored baking sheet to help the bottoms bake evenly without getting too dark. 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.
Ingredients That Matter
- Instant vanilla pudding mix: Use one 3.4-ounce package and add the powder directly to the dough. Don’t prepare the pudding with milk first, and don’t use cook-and-serve pudding.
- Butter: It should be room temperature but still cool to the touch, around 65°F. You should be able to press a small dent into it without it looking shiny or greasy.
- Flour: Spoon it into the measuring cup and level it off. I’ve also made these successfully with 1:1 gluten-free baking flour in place of all-purpose flour.
- Chocolate chips: There are plenty in the dough, but I like to save a few extra to press on top of each cookie.
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 Store and Freeze Them
Baked cookies: Cool completely, then store in an airtight container at room temperature. They stay very soft the next day. If you prefer a firmer cookie, refrigerate them and bring them back to room temperature before serving.
Cookie dough: Scoop the dough onto a baking sheet and freeze until solid, then transfer the scoops to a freezer bag for up to 6 months. Bake from frozen, adding a minute or two as needed.
Baked cookies for later: Freeze completely cooled cookies in an airtight container for up to three months. Thaw at room temperature.
More Pudding Cookies
- Toasted reindeer tracks pudding cookies
- Pistachio pudding cookies
- M&M pudding cookies
- Pumpkin pudding cookies
- 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
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Ingredients
- 2 1/4 cups all purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter room temperature (about 65°F)
- 3/4 cup light brown sugar packed
- 1/4 cup 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 light-colored cookie sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda and salt and set aside.2 1/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- 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.1 cup unsalted butter, 3/4 cup light brown sugar, 1/4 cup granulated sugar
- Add the dry pudding mix, vanilla and eggs and beat on high for 2-3 minutes, until light and fluffy.1 (3.4-ounce) package instant vanilla pudding mix, 2 large eggs, 1 teaspoon vanilla extract
- 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.2 cups semi-sweet chocolate chips
- 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.
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Can I substitute the all purpose flour with almond flour?
Hey Kayla! No you can’t swap the all purpose flour with almond flour. They have a very different protein structure, no gluten to bind, and absorb a lot more moisture. I recommend searching for a specific almond flour cookie if you want one. If you just need this recipe to be GF then use 1:1 gluten-free baking flour. Hope this helps!
I made these cookies, i do not see what all the hype is they taste like regular chocolate chip cookies. No wow factor for me.
Hey! Yes, they’re supposed to take like chocolate chip cookies:) That’s what they are! The wow factor usually comes from the extra vanilla flavor and the texture of these cookies because they’re thick and stay really soft.
I love this cookie recipe! It is my “go to” The last few times I have made them they come out very flat and spread out – not “bumpy” on top. What I am doing wrong? Is my butter too soft?
Hey Kristi! Yes, if I had to guess your butter is too soft. It should only sit out for 1-2 hours to be considered room temperature. Room temperature butter actually feels cool to the touch (about 60°). When you press into the butter it should still feel kind of firm but still leave an indent. It just needs to be soft enough to mix with the sugar. The other things I’d check are beating the sugar and butter for a full 2 minutes and then another full 2 minutes for the egg and pudding step. Overmixing can result in flat cookies so don’t over do it. Also check the expiration date on your baking soda. It shouldn’t be older than 6 months. Hope this helps!
Best Chocolate Chip cookie recipe that I’ve found & my family agrees! I follow the directions exactly, except I use 1 C semi sweet chocolate chunks and 1 cup rough chopped dark chocolate (personal preference).
I also sprinkle with flaky sea salt as soon as they come out of the oven! This one is a keeper! Consistently comes out great!
Love a mix of chips and chunks! Yum!! And the sea salt is such a great idea!
These have been my go to chocolate chip cookies for years. They stay moist for a week or even longer, and they are the perfect mix of goey and cakey! People request these from me all the time! Thanks for a fabulous recipe!
You’re welcome! So glad to hear that!
To double the recipe, .it calls for 2 cups of butter but then says 2 sticks. Shouldn’t it be 4 sticks for 2 cups? Just need to make sure I get it right.
Yes it should! The way the program is set up it doesn’t double the unit when you choose to double (something I need to fix!). So just go by the cups and not the sticks.
I make these so much I decided to buy the bulk instant pudding mix at smart and final . It comes in a 28oz bag . We will see how it goes.
oh my gosh I love that!
These are the best!! Had always made the traditional toll house cc cookie, but now family only wants this recipe!!! I baked the minimum time; be sure to leave them sit the three minutes before removing to a cooling rack, and they are perfect. Also, yummy when frozen after baking.
Agree for sure!! So glad you like them.
Love the cookies! Next time I’m going to add milk chocolate chips.
I’ve done this and it’s delicious! If you search “pudding cookies” on my site you’ll see several variations of these, too!
This is the ONLY type of chocolate chip cookies I will ever make again. My absolute favorite!!!
Yes!! Love that!
Hi. I’m in the UK and we dont really have pudding mix (or at least I don’t know of any)….what should I use instead? Would really love to try these!
Hi Laura! I haven’t tried this, but you could try swapping the vanilla pudding for a mixture of 2 Tbsp cornstarch and 4 Tbsp sugar. Then add an extra teaspoon or two of vanilla to the dough:) Let me know if this works!
I made these with Milkyway pudding and there were absolutely delicious!!
I’ve never heard of milkyway pudding oh my gosh! Yum!
Use Angel Delight! It’s basically the same thing and works just as well 🙂