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’ve been making these cookies for 20 years. They always disappear fast. I make a few changes that help with both the taste and potential stiffness of the dough. I increase the salt to a full teaspoon, add a tablespoon of milk, and double the vanilla to 2 teaspoons, because, hey, you can never have too much vanilla in the dough. Give these small adjustments a try. They won’t disappoint.
These cookies are so good! Molly, would you mind adding the ingredients in the light gray small text under each step? You are one person online who does this and it is incredibly helpful!
Hi Emma! So glad you enjoy them. I will definitely make a note to do this! Glad it’s helpful!
This really is the absolute BEST chocolate chip recipe. You can use any.kind of instant pudding mix. Love it. 🌻
Thanks Shelly! I agree ❤️
These cookies are very good! I’ve been baking chocolate chip cookies for many years, but never used pudding in them. The pudding makes all the difference. They are a little crunchy on the edges, but soft and moist in the middle.
Can’t wait to try different pudding flavors like cheesecake.😋
This will be my chocolate chip cookie recipe from now on.
Thanks!!!
Thank you so much! I’m so glad you enjoy them as much as me! Yes, definitely check out the other versions!!
Love these. I have also used different flavored pudding! (Cheesecake and chocolate!). So good!
That sounds delicious! I have several other pudding cookie recipes too you’ll have to check out!
Molly, do you have experience or know anyone who does making these with fresh milled flour? I recently bought a grain mill and I am milling our flour fresh.
Hi Suzette! I don’t have much experience baking with fresh-milled flour myself, so I can’t say for sure how it would work in this recipe. From what I’ve heard, fresh-milled flour often absorbs more liquid and can produce a different texture, so it may take a little experimenting with the hydration. If you give it a try, I’d love to hear how it turns out—it could be helpful for other readers too!
Hi Molly, I love this recipe so much. I wanted to add oats to it while keeping this soft texture of these cookies. Can you let me know how much oats to add? and if I would need to increase any of the other ingredients? Thanks!!
Hi Tiandra! I’m so glad you love these cookies—thank you! 😊 To be honest, I haven’t tested adding oats to this recipe, so I’m not confident recommending an exact amount without knowing how it would affect the soft texture. Oats tend to absorb moisture and can make cookies thicker or chewier. If you’re looking for an oatmeal chocolate chip cookie with a similarly soft texture, I’d recommend starting with a recipe that’s developed specifically for oats. You can type in oatmeal on my search bar and the cookies I have with oats will show up for you to try. If you do decide to experiment with this one, I’d love to hear how it turns out!
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!!!
What a compliment. Thank you Jaclyn!!
These are great. I did add 1/2 cup of my sourdough starter and upped the flour to 3 cups… I will be making these again. Thanks for a great recipe 😋
Glad they turned out and that you enjoyed them!
I just made these! Happy to find this.
Glad you enjoyed them!
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.
Thank you so much! So glad you enjoyed.
Hi Molly-
Thanks for the great recipe! I would like to make these in bar form is there anything I should do differently to do that? Thanks!
Hi Jennifer! Thanks so much! I haven’t tested this recipe as bars, so I can’t guarantee the results. My best guess would be to press the dough into a greased or parchment-lined 9×13-inch pan and bake at the same temperature, adding a few extra minutes until the edges are lightly golden and the center is just set. If you try it, I’d love to hear how they turn out!