If you need an easy, but delicious, go-to chocolate chip cookie recipe, these Chocolate Chip Pudding Cookies are just what you need.
The pudding mix in this cookie dough is like magic and makes every cookie perfectly soft, chewy, and fluffy!
Recipe Ingredient Notes
To make Chocolate Chip Pudding Cookies, you will need the following ingredients:
- Butter
- Brown Sugar
- Granulated Sugar
- Instant Vanilla Pudding Mix
- Eggs
- Vanilla
- Baking Soda
- All-purpose Flour
- Chocolate Chips
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Chocolate Chip Pudding Cookies
- Preheat oven to 350℉.
- In a large bowl, cream together butter, brown sugar, granulated sugar and pudding mix. Beat in eggs and vanilla.
- Combine flour and baking soda and set aside.
- Add flour mixture until combined.
- Fold in chocolate chips.
- Roll into 1″ balls and place on a baking sheet sprayed with nonstick cooking spray or covered in a silicone baking liner.
- Bake for 8-10 minutes, or until golden brown.
Storage Suggestions
If you manage to not eat the whole tray of cookies immediately, these Chocolate Chip Banana Oatmeal Cookies store well. Once cookies have completely cooled, here is how you can store them:
- Counter: Store in an airtight container in a single layer for up to 4 days at room temperature. If you want to try and get the cookies to last even longer without becoming crumbly cookies, add a slice of bread into the container of cookies. The bread will give the cookies something to draw moisture from.
- Refrigerator: Store in an airtight container in a single layer for up to 7 days in a refrigerator.
- Freezer: You can freeze precooked cookie dough for cookies later. Just roll out and freeze for 30 minutes, and then transfer to an airtight, freezer safe bag for up to 3 months. To store cooked cookies, let them cool completely before you put them in a freezer-safe bag for up to 3 months.
Tips and Tricks when making pudding cookies
The pudding mix is added to the recipe, unprepared, in its powdered form. This really is the secret ingredient for a soft cookie that will still hold its shape.
I used a medium sized cookie scoop for these cookies. They have a little character to them when you use a cookie scoop! I also use a silicone baking liner to help to cook evenly and get crisp on the bottom but stay soft on the inside!
Mix up your mix-ins in this Chocolate Chip Pudding Cookies Recipe:
- Milk, Dark, or Semi-sweet chocolate chips
- Butterscotch chips
- Chocolate toffee bits
- Green mint chips
- Chopped pecans
Enjoy More Delicious Chocolate Chip Recipes
There’s nothing like homemade cookies that the whole family will love. Check out our comprehensive collection of cookie recipes here.
- Oatmeal Chocolate Chip Peanut Butter Cookies
- Cake Batter Chocolate Chip Cookies
- Chocolate Chip Mug Cookie
- Chocolate Chip Banana Oatmeal Cookies
Chocolate Chip Pudding Cookies
Ingredients
- ¾ cup butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 3.4 ounces instant vanilla pudding mix, 1 package
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 2 ¼ cup all-purpose flour
- 2 cups chocolate chips
Instructions
- Preheat oven to 350℉.
- In a large bowl, cream together butter, brown sugar, granulated sugar and pudding mix. Beat in eggs and vanilla.
- Combine flour and baking soda and set aside.
- Add flour mixture until combined.
- Fold in chocolate chips.
- Roll into 1" balls and place on a baking sheet sprayed with nonstick cooking spray or covered in a silicone baking liner.
- Bake for 8-10 minutes, or until golden brown.
Notes
- Milk, Dark, or Semi-sweet chocolate chips
- Butterscotch chips
- Chocolate toffee bits
- Green mint chips
- Chopped pecans
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Questions & Reviews