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 all purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened to room temperature (vegan butter works too)
- 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 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.
This post may contain affiliate links. Read our disclosure policy.
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!!!