Delish Chocolate Chip Pudding Cookies

These are the softest chocolate chip cookies in my kitchen’s little history—thick, cozy, squishy-in-the-middle chocolate chip pudding cookies with melty pools of chocolate and lightly crisp edges. The instant pudding mix is the magic: it locks in moisture and gives that bakery chew without being cakey. If you’ve had a long day and your mixer is dusty and your sweet tooth is loud, this dough is the kind you’ll sneak your spoon into and then bake anyway because you are a hero.

My husband calls these “the snack drawer insurance policy.” I’ve made them for new baby drop-offs, late-night Netflix situations, my kid’s soccer team (I doubled the batch and still didn’t bring any home). Last time, we ate a few still-warm in the car, windows fogged, chocolate on the seat belt. They’ve become our default “we need a win” cookie—zero drama, always good, even the next day… if they make it that far.

How to Make It

Okay, so you’re doing the usual cookie thing, but with one sneaky upgrade: a 3.4-oz box of instant vanilla pudding mix. Start by creaming 1 cup (2 sticks) of softened unsalted butter with 3/4 cup packed brown sugar and 1/2 cup granulated sugar until it’s fluffy and you’re tempted to eat it with a spoon. Add 2 eggs and 2 teaspoons vanilla—beat it until glossy.

Now dump in that pudding powder (don’t make the pudding! just the dry mix) and mix it in. In a separate-ish bowl (or right on top if you’re brave), whisk 2 1/4 cups all-purpose flour with 1 teaspoon baking soda and 1/2 teaspoon fine salt. Stir the dry into the wet on low until it’s just coming together—don’t overdo it. Fold in 2 cups chocolate chips or chunks. If the dough looks too sticky, give it 10–15 minutes to sit, or chill 30 minutes for chunkier cookies.

Scoop 1.5–2 tablespoons per cookie onto a lined sheet. Bake at 350°F for 9–11 minutes, pulling when the edges are set and the middles still look a little puffy and underdone. They finish on the sheet as they cool—trust the process. Yields about 28–32 cookies. Try not to inhale three while “testing.”

✔Ingredient Notes

– Unsalted butter: Soft, not melted. If it’s shiny and oily, your cookies will spread into pancakes. Pop too-soft butter back in the fridge for 10 minutes.
– Brown sugar: Moisture and chew. Light or dark both work—dark gives more butterscotch drama.
– Granulated sugar: Helps the edges crisp just a touch. I wouldn’t skip it.
– Instant pudding mix: Must be instant and dry right from the packet. Vanilla is classic, but cheesecake or butterscotch are wild in the best way. Skip cook-and-serve—it won’t behave.
– Eggs: Room temp if you remember. Cold works; the dough will just be a bit stiffer.
– All-purpose flour: Fluff then scoop. If you pack it hard, you’ll get cakey domes. You want 2 1/4 cups, leveled.
– Baking soda: Gives lift and browned edges. Old soda = flat cookies; check it’s fresh.
– Salt: Don’t be shy. A pinch on top after baking is chef’s kiss.
– Chocolate chips/chunks: Semi-sweet is safe; half milk, half dark is my family favorite. Chopped bar chocolate makes those puddles.

✔Recipe Steps

1. Preheat oven to 350°F and line two baking sheets with parchment.
2. Cream butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
3. Beat in eggs and vanilla until glossy and smooth.
4. Mix in the dry instant pudding mix until combined.
5. Whisk flour, baking soda, and salt; add to bowl and mix on low just until no dry streaks remain.
6. Fold in chocolate; scoop 1.5–2 tablespoons mounds 2 inches apart; bake 9–11 minutes, then cool on sheet 5 minutes before transferring.

What to Serve It With

– Cold milk or hot coffee (the classic duo).
– A scoop of vanilla or coffee ice cream—hello, warm cookie sundaes.
– Sandwich two around ice cream and freeze 1 hour for homemade ice cream sandwiches.
– Crumble over Greek yogurt with a drizzle of peanut butter. Breakfast? I won’t tell.

✔Tips & Mistakes

– Pull them early. Underbaked centers = soft for days.
– Use instant pudding only. Cook-and-serve won’t set right.
– If your dough is shiny and loose, chill 20–30 minutes for thicker cookies.
– Measure flour lightly. Heavy scoops turn them cakey.
– Don’t overmix after adding flour—tender crumb depends on it.
– For bakery vibes, press a few extra chips on top right before baking and finish with flaky salt.

✔Storage Tips

Room temp: Airtight container, 3–4 days, and they stay magically soft. Fridge: Up to a week—they firm up a bit and are weirdly great cold with coffee. Freezer: Baked cookies for 2 months; thaw on the counter or microwave 10–12 seconds. Dough balls: Freeze on a tray, then bag—bake from frozen +1–2 minutes. Breakfast cookie? Been there. No shame, only joy.

✔Variations and Substitutions

– Pudding flavors: Cheesecake, butterscotch, or white chocolate = fun twists.
– Chips: Mix dark + milk, or toss in toffee bits, peanut butter chips, or chopped walnuts/pecans.
– Gluten-free: Use a 1:1 GF baking blend; chill 30 minutes to help them hold shape.
– Dairy-free: Plant butter works; use dairy-free chips.
– Less sugar: Reduce total sugar by 2–3 tablespoons without drama. Any more and texture shifts.
– Honey or maple: Swap up to 1/4 cup of the granulated sugar with liquid sweetener and add 1–2 tablespoons extra flour to balance—cookies bake a touch puffier.
– Extra-thick: Chill 45–60 minutes and bake 2-tablespoon scoops.

Frequently Asked Questions

Delish Chocolate Chip Pudding Cookies

Soft, thick chocolate chip cookies made with instant vanilla pudding for extra chew and bakery-style flavor—quick to make, no chilling required.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup unsalted butter, softened room temperature
• ▢ 0.5 cup granulated sugar
• ▢ 0.5 cup light brown sugar, packed
• ▢ 3.4 ounce instant vanilla pudding mix dry mix from a 3.4 ounce box
• ▢ 2 large egg eggs
• ▢ 2 teaspoon vanilla extract
• ▢ 2.25 cup all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 0.5 teaspoon kosher salt
• ▢ 2 cup semi-sweet chocolate chips
• ▢ 0.75 cup chopped walnuts optional

Instructions

Preparation Steps

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
• In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes.
• Beat in the dry instant pudding mix until fully incorporated.
• Add eggs and vanilla; beat until smooth and creamy.
• In a separate bowl, whisk together flour, baking soda, and salt. Add to the wet ingredients and mix on low just until the dough comes together.
• Fold in chocolate chips and walnuts (if using). Do not overmix.
• Scoop dough into 1.5 tablespoon portions and arrange on prepared sheets, spacing about 2 inches apart.
• Bake 9 to 11 minutes, until edges are set and tops look just dry; centers should still be soft.
• Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Notes

For extra-thick cookies, chill the dough for 30 minutes. Swap in instant French vanilla or butterscotch pudding for a flavor twist. Store airtight at room temperature up to 4 days or freeze baked cookies up to 2 months.