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.
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I gave these cookies to my daughter and her boyfriend. They absolutely loved them! Her boyfriend said they need to have “portion control”. When my daughter saw that the cookies were gone in such a short time, she asked him “what about portion control?” He said he couldn’t help it, they were so good! I am making another batch right now!
Haha that’s awesome. Thank you so much for sharing!!
Made these they are delicious
Glad you loved them!
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. I’ve made them with dark chocolate chips and walnuts, white chocolate chips and M&M’s, and semi-sweet chocolate chips, walnuts and a slurp of caramel ice cream sauce. I’ve had people say things like, “I’d pay for one of these cookies!”; “These are great!”; “Anytime you want to make these, feel free to bring them over!” and “Oh wow, these are REALLY good!” I make them for friends, family members, and even my Vet’s office on occasion. Thank you Molly for a wonderful Cookie. This recipe is a treasure!
Wow, what a compliment!! Thank you so much for sharing. All the variations you mentioned sound delicious, Becky!!
I also used wheat flour and my kids are gobbling them up !:)
These are excellent cookies! Thank you for sharing. I made 2 batches. One with just the chocolate chips for my husband and 1 batch for myself with crushed up pretzels, pecans and dark chocolate chips. They both are amazing. Thank you for the recipe. 🥰
You’re welcome!! Those sound like delicious additions!
Great cookie. My Husband absolutely loved them. He asked what was different about them. I made them for valentine’s day so I added a small Reese’s peanut butter heart after baking.
Yum that sounds delicious!!
Delicious. Thank You for the recipe. Is there a cookbook available. Will try other recipes posted.
You’re welcome! And wow, thank you so much! Here is my cookbook that came out in 2021.
Cookies were so yummy and turned out perfect in my oven @350 for 11 mins!
Thanks Shanna!
Lovde baking these cookies, I sell them to a local cafe and they look beautiful in the display. Only relatively new to selling this item so time will tell on how much people come back to buy more. My husband and daughter said they are the best they have tasted. I feel like I am cheating a little with the pudding mix but we all need our secret ingredients don’t we.
Followed the recipe precisely and it took 30 minutes to cook each batch of 6 cookies. I used a scant 1/4 cup measuring cup. The dough was very thick and at 10 minutes were pale and gooey. At 30 minutes, they were golden and soft inside. I placed them in a tin after they were cool. They were hard as rock the next day. Checked my oven temperature with a digital thermometer and it was 350 plus or minus a few degrees.
Hi Kathy! I’m sorry that happened. That shouldn’t be the case for these cookies. Did you spoon and level your flour? It’s possible you had too much flour.
Best cookies ever! Thanks for sharing.
You’re welcome!