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chocolate chip pudding cookies

Chocolate Chip Pudding Cookies: Irresistibly Soft & Chewy Delight

Why These Chocolate Chip Pudding Cookies Are a Game-Changer

There’s something magical about the smell of cookies baking in the oven. I remember the first time I made chocolate chip pudding cookies. My kitchen was filled with the aroma of butter, sugar, and melting chocolate. The kids came running from the living room, eyes wide with excitement. When they took their first bite, it was like watching fireworks go off in their faces. That’s when I knew this recipe was a keeper. These cookies are soft, chewy, and loaded with flavor thanks to a secret ingredient: pudding mix. Whether you’re a seasoned baker or just starting out, this recipe is simple, foolproof, and oh-so-delicious.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 24 cookies
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 (3.4-ounce) package instant vanilla pudding mix
  • 2.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 2 cups semi-sweet chocolate chips

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Parchment paper
  • Baking sheet
  • Spatula

Method
 

  1. Cream the softened butter, granulated sugar, and brown sugar together in a large mixing bowl until light and fluffy.
  2. Add eggs one at a time, beating well after each addition, then pour in the vanilla extract.
  3. Mix in the instant vanilla pudding mix thoroughly.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet mixture on low speed until just combined.
  5. Fold in the chocolate chips gently with a spatula, reserving some to press onto the tops of the cookies.
  6. Scoop tablespoon-sized portions of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart, and bake in a preheated oven at 350°F for 8–10 minutes.

Nutrition

Calories: 160kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 25mgSodium: 140mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 150IUCalcium: 10mgIron: 0.6mg

Notes

For extra soft cookies, slightly underbake them to achieve a melt-in-your-mouth texture.
You can swap out the instant vanilla pudding mix for butterscotch or chocolate for a different twist.
Store cookies in an airtight container for up to 5 days, or freeze them for up to 3 months. If you freeze the dough, bake directly from frozen.
Use high-quality chocolate chips for the best flavor, and consider adding a scoop of protein powder for a healthy boost.
Tried this recipe?Let us know how it was!