This Chocolate Chip Cookies with Pudding is the ultimate treat for anyone who craves soft, chewy cookies packed with sweet chocolatey goodness. The secret ingredient? Instant vanilla pudding mix! It adds a magical touch that keeps the cookies moist and flavorful for days.
I first discovered pudding mix cookies when experimenting with ways to make my chocolate chip cookies softer and more indulgent. After just one bite, I was hooked!
These cookies have become my go-to recipe for everything from bake sales to family movie nights. Trust me, once you try them, you’ll never look at regular chocolate chip cookies the same way again!
What’s Inside This Recipe?
Ingredients for Chocolate Chip Cookies With Pudding
To make these chocolate chip pudding cookies, you’ll need some simple pantry staples and, of course, a box of instant pudding mix. Here’s everything you’ll need:
- 1 cup unsalted butter, softened (227g)
- ½ cup packed light brown sugar (110g)
- ¼ cup granulated sugar (50g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (3.4 oz) box instant vanilla pudding mix
- 2⅓ cups all-purpose flour (280g)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semisweet chocolate chips (360g)
If you have parchment paper, I highly recommend lining your baking sheets to make cleanup a breeze.
Let’s get baking!
How to Make Chocolate Chip Cookies With Pudding
Making these soft and chewy cookies is so simple, even beginner bakers can nail it. Follow these easy steps for perfect results every time:
1. Preheat your oven
Set your oven to 350°F and line two large baking sheets with parchment paper. This will prevent the cookies from sticking and make cleanup quick and easy.
2. Cream the butter and sugars
In a large mixing bowl or the bowl of a stand mixer, beat the softened butter, brown sugar, granulated sugar, and vanilla extract together on medium speed. Mix for about 3 minutes or until the mixture looks light and fluffy.
3. Add eggs
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Pause to scrape down the bowl to ensure everything is evenly mixed.
4. Mix in the dry ingredients and pudding mix
Add the instant vanilla pudding mix, flour, baking soda, and salt. Beat on low speed just until everything comes together. Avoid overmixing, which can make the cookies tough.
5. Stir in the chocolate chips
Fold in the semisweet chocolate chips by hand to distribute them evenly throughout the dough. This ensures every bite is loaded with melty chocolate goodness.
6. Scoop and bake
Use a 2-tablespoon cookie scoop to portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake one sheet at a time for 10 to 12 minutes, or until the edges are lightly golden and the tops are slightly shiny.
7. Cool and enjoy
Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Store the cookies in an airtight container at room temperature for up to a week.
How to Serve Your Chocolate Chip Pudding Cookies
- These cookies are perfect on their own, but if you want to take them to the next level, try serving them with a glass of cold milk or a scoop of vanilla ice cream.
- For a fun dessert platter, pair them with other pudding cookies like chocolate or pistachio.
- They also make great gifts just wrap them up in a pretty box or bag for a thoughtful homemade treat!
Storing and Enjoying Leftovers
If you have leftovers (which is rare in my house!), store the cookies in an airtight container at room temperature for up to one week.
To keep them extra soft, add a slice of white bread to the container, it works like magic! You can also freeze the cookies for up to three months. Just thaw them at room temperature when you’re ready to enjoy.
Top Tips for Customizing Your Chocolate Chip Cookies With Pudding
- Experiment with pudding flavors: Vanilla pudding is classic, but don’t be afraid to try other flavors like chocolate, butterscotch, or even banana for a fun twist.
- Add mix-ins: Swap out some of the chocolate chips for chopped nuts, sprinkles, dried fruit, or crushed pretzels to create your own custom cookie.
- Make them bakery-style: Save a handful of chocolate chips to press onto the tops of the cookies before baking. This gives them that professional, bakery-style look.
Your Questions About Chocolate Chip Cookies With Pudding Answered
Can I use sugar-free pudding mix?
Yes, you can use sugar-free pudding mix if you prefer. The cookies may have a slightly different texture, but they’ll still be delicious!
What makes pudding mix cookies different?
The pudding mix adds extra moisture and a soft, chewy texture to the cookies. It also enhances the flavor, making each bite rich and satisfying.
Can I freeze the dough?
Absolutely! Scoop the dough into balls and freeze them on a baking sheet until firm. Transfer the frozen dough balls to a freezer bag, and you can bake fresh cookies anytime—just add an extra minute or two to the baking time.
What other desserts can I make with pudding?
Pudding is so versatile! You can use it to make cakes, pies, trifles, and even no-bake desserts. Instant pudding is a fantastic ingredient to keep on hand for quick, easy treats.
Bakery-style chocolate chip cookies made easy!
These chocolate chip cookies with pudding are the perfect combination of soft, chewy, and chocolatey. Whether you’re baking for a crowd or just treating yourself, this recipe is sure to become a favorite in your kitchen. I can’t wait for you to try it!
If you make these cookies, let me know how they turn out! Leave a comment below or tag me on social media so we can share your baking success. For more easy and delicious dessert ideas, check out the cookie recipes on WandaRecipes.com.
Happy baking!
Chocolate Chip Cookies With Pudding
Ingredients
- 1 cup unsalted butter softened (227g)
- ½ cup packed light brown sugar 110g
- ¼ cup granulated sugar 50g
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3.4 oz box instant vanilla pudding mix
- 2⅓ cups all-purpose flour 280g
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semisweet chocolate chips 360g
Instructions
Preheat your oven
- Set your oven to 350°F and line two large baking sheets with parchment paper. This will prevent the cookies from sticking and make cleanup quick and easy.
Cream the butter and sugars
- In a large mixing bowl or the bowl of a stand mixer, beat the softened butter, brown sugar, granulated sugar, and vanilla extract together on medium speed. Mix for about 3 minutes or until the mixture looks light and fluffy.
Add eggs
- Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Pause to scrape down the bowl to ensure everything is evenly mixed.
Mix in the dry ingredients and pudding mix
- Add the instant vanilla pudding mix, flour, baking soda, and salt. Beat on low speed just until everything comes together. Avoid overmixing, which can make the cookies tough.
Stir in the chocolate chips
- Fold in the semisweet chocolate chips by hand to distribute them evenly throughout the dough. This ensures every bite is loaded with melty chocolate goodness.
Scoop and bake
- Use a 2-tablespoon cookie scoop to portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake one sheet at a time for 10 to 12 minutes, or until the edges are lightly golden and the tops are slightly shiny.
Cool and enjoy
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Store the cookies in an airtight container at room temperature for up to a week.
