Bring on the Home-made Chocolate Chip Pudding Cookies! Guys, these soft and chewy vanilla pudding cookies are packed with chocolate chips and they are soo amazing! So easy to make and everyone will love them! Who could resist their charm?
If you love cookies that stay soft, these are the cookies for you! These cookies have such a wonderful texture, thanks to the vanilla pudding mix.
Seriously, if you haven’t tried pudding cookies yet you are missing some yummy cookies to devour!!
We absolutely love chocolate chip cookies and variations!
With this recipe you can definitely change out the chocolate chip cookies with other chocolate chips for sure! Peanut butter, butterscotch, milk, semi-sweet, bittersweet, mint or white chocolate!
Change out the pudding for your favorite flavor if you don't have vanilla or something else sounds better! Lemon, chocolate, pistachio are always great choices!
More YUMS! Add mini peanut butter cups, peanuts, cranberries, toffee bits or m&m's. The sky is the limit here!
The vanilla pudding will make the cookies a little sweeter than your normal classic chocolate chip cookies, so we added a little salt and used the Ghirardelli 60% Bittersweet chocolate chips in these cookies, but semi-sweet is definitely great to use. I personally think milk chocolate or white chocolate chips may be too sweet, so if you do use those flavors, add some cranberries or something salty or sour to offset the sweetness.
Don't overmix batter. This is pretty standard for most cookies that are made from scratch.
Pull the cookies from the oven while the centers of the cookies are still a little underdone. The cookies will continue baking on the baking pan. Let them sit for 3 minutes or they will tear apart if you try to remove them from the pan too early, then transfer them to a baking rack to cool.
These cookies will stay fresh for about a week in an airtight container at room temperature. Of course, they won't last that long! 🙂
What We Love About These Pudding Cookies!
The cookie dough does not have to chill! Thank you Lord! We can eat these sooner than later!
However, you can always freeze the cookie dough by lining a baking sheet with parchment paper. Drop your cookie dough scoops onto the pan and freeze for about 30 minutes. Remove the dough from the freezer and add the cookie dough scoops into a ziploc bag. You can freeze them for up to 3 months. When you’re ready to bake, just place the cookie dough scoops on your cookie sheet and add a couple minutes of baking time for the frozen dough.
You can also freeze baked cookies as well. Just place them into a ziploc freezer bag and freeze away. Then, thaw at room temperature overnight and enjoy!
These cookies are easy to whip up and you'll find you will want to make them over and over. You can always count on it for every occasion, party or not!
Let's bake these bad boys!
More Chocolate Chip Cookies!!! You Betcha!!
Home-made Chocolate Chip Pudding Cookies
- 1 cup unsalted butter softened
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 box 3.4 oz pkg vanilla instant pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract or vanilla bean paste
- 2 ⅓ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips or chips of choice we used Ghirardelli 60% Bittersweet Chocolate Chips
- Preheat oven to 350ºF. Line baking sheet with parchment paper or silicone baking mats
- In a separate bowl, whisk together flour baking soda and salt and set aside
- In a large bowl, cream butter and sugars. Add in the pudding mix and beat until light and fluffy.
- Add the eggs and vanilla and beat until smooth.
- Slowly add the dry ingredients into the wet ingredients until incorporated. Then stir in the chocolate chips.
- Use a medium cookie dough scoop to scoop the dough onto the baking sheet.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- The center should look a little underdone.
- Let cookies continue to sit on baking pan for 2-5 minutes, and then remove to a cooling rack.