Homemade Chocolate Chip Pudding Cookies
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Bring on the Homemade Chocolate Chip Pudding Cookies! Guys, these soft and chewy vanilla pudding cookies are packed with chocolate chips and they are soo amazing! Easy pudding cookie recipe that everyone will love them! Who could resist their charm?
More Chocolate Chip Cookies you’ll love are these Milk Chocolate Chip Toffee Pecan Cookies and these Perfect Banana Milk Chocolate Chip Cookies!
If you love chocolate chip cookies that stay soft and moist, these are the cookies for you! These cookies have such a wonderful soft and moist texture, thanks to the vanilla pudding mix.
Seriously, if you haven’t tried pudding cookies yet you are missing some yummy cookies to devour!!
What We Love About These Chocolate Chip Pudding Cookies!
- The cookie dough does not have to chill! Thank you Lord! We can eat these sooner than later!
- 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 these cookies to delight for every occasion, party or not!
Ingredients You Need
Easy Pudding Cookie Recipe
- unsalted butter, softened
- brown sugar
- granulated sugar
- vanilla instant pudding mix
- eggs
- vanilla extract or vanilla bean paste
- all-purpose flour
- baking soda
- salt
- semi-sweet chocolate chips
or chips of choice we used Ghirardelli 60% Bittersweet Chocolate Chips
or chips of choice we used 
How to Make Chocolate Chip Pudding Cookies
- 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
Chocolate Chip Cookie 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!
Cookie Tips
- 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.
Storing Cookies
- These cookies will stay fresh for about a week in an airtight container at room temperature. Of course, they won’t last that long! 🙂
Freezing Cookies
- 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!
Let’s bake these bad boys! You’ll love this easy pudding cookie recipe loaded with chocolate chips! Bring it!
More Chocolate Chip Cookies!!! You Betcha!!
- Soft Batch Peanut Butter Chocolate Chip Cookies
- Ultimate Dark Chocolate Chip Toffee Walnut Cookies
- Marvelous Chocolate Chip Party Cookie Cake
- Chocolate Fudge White Chocolate Chip Cookies – Vegan & GF Options
- M&M Chocolate Chip Candy Cookies
- Perfect Chocolate Chip Cookies
- Soft Batch Chocolate Chip Cookies! Pure Nirvana!
- 25 Rockin’ Chocolate Chip Cookie Recipes (that are Freaking Awesome)
- Butter Pecan Chocolate Chip Cookies
More Dessert Ideas
- Healthy Pumpkin Oat Chocolate Chip Muffins
- Easy No Bake Banana Cream Pie
- Chocolate Fudge Pudding Cake
- Omg Peanut Butter Cup Brownies
- Creamy Homemade Mini Peanut Butter Cups
- Easy Strawberry White Chocolate Fudge
Homemade Chocolate Chip Pudding Cookies
Bring on the Homemade 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?
Ingredients
- 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 tsp vanilla extract or vanilla bean paste
- 2 ⅓ cups all-purpose flour
- 1 tsp baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips or chips of choice we used Ghirardelli 60% Bittersweet Chocolate Chips
Instructions
- 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.
Tried This Recipe?Let us know how it was by commenting below!
This is so brilliant to include pudding into the mix, they look absolutely scrumptious!!
You have to try them Ben! Thank you so much!
Oh these cookies look lovely – so delicate and melt-in-your-mouth. I’ve never seen cookie recipes with added instant pudding, but I bet it’s a nice addition.