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
Save this Recipe!
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.
This post may contain affiliate links. Read our disclosure policy.
Have made these several times, always a hit.
Thanks Linda!!
The cookies hands down are the best thing in the planet. My daughter has celiac so I made these with King Arthur cup for cup GF flour, and added a couple TBSP of water because GF flour is so dry. And they are crazy addictive and taste like regular cookies.
Love this! Thank you so much for sharing, Estelle!
These are so easy to make and absolutely delicious! I’ve used different pudding flavors and chips, and they always turn out great! This has become my go-to cookie recipe!
Thank you so much Jill!!
I’ve made these cookies many times since I found your recipe. They are always a hit. The best recipe I’ve found using the dry pudding.
Thank you Judith!
SOOOOOOO AMAZING
Thank you Mandi!
AMAZING
These are the BEST chocolate chip cookies I have ever made! Everyone LOVES them and begs me to make them! Will never stray from this recipe because they absolutely could not get a better! ⭐️⭐️⭐️⭐️⭐️
Thank you so much Vicki!! What a great compliment.
I tripled this recipe and took them to work to share. Everyone loved them! People keep begging me to make them again. Best cookies ever! Thank you!
Love this! Thanks for sharing Gwen!!
Sorry I just sent email about switching to oil in place of eggs I would like to know if i could use the avocado oil instead of the butter and keep the eggs .
Hey there! I don’t recommend swapping oil for the butter because they will spread all over. You could try a plant based butter. I’ve used Myokos dairy free butter many times!
This is the best chocolate chip cookie recipe I’ve found. I also appreciated your helpful hints: the butter shouldn’t be too soft; use parchment paper. The cookies turned out perfectly shaped and absolutely delicious. The only change I made was that I made them smaller. That way we can eat more cookies! Thanks for sharing your recipe and your helpful hints. It’s already been added to my family cookbook.
This is the best compliment. Thank you Karen! So glad you loved them!
Has anyone tried using sugar free pudding mix even though it’s only a 1.34 oz box?
Hey Mike! You could do any herbs you like! Thai basil would be good.