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Chocolate Chip Pudding Cookies

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5 from 1 review

  • Author: Jodi
  • Total Time: 15 minutes
  • Yield: about 24 cookies 1x


Soft, chewy chocolate chip cookies made with pudding to keep them soft! These chocolate chip pudding cookies are perfect for dunking in a cold glass of milk, making ice cream sandwiches with, or eating warm and gooey straight out of the oven or frozen out of the freezer.


Units Scale
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup brown sugar
  • 3/4 cup sugar
  • 1 small box (3.4 oz) instant vanilla pudding
  • 2 teaspoons vanilla
  • 2 eggs
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 cups flour, *see note
  • 2 cups chocolate chips (I do half milk, half semisweet)


  1. Preheat oven to 350 degrees. Line cookie sheets with a silpat liner or parchment paper.
  2. In the bowl of a stand mixer add the butter, sugars, dry pudding mix and vanilla at mix on high speed until light & fluffy.  With mixer speed on low, add in eggs, continue on low speed until mixed well (don’t beat!).
  3. Add baking soda, salt and flour, one cup at a time mixing on medium speed until combined.
  4. Add chocolate chips and mix until combined.
  5. Using a cookie scoop, scoop dough (about 2 tablespoons) onto lined baking sheets about 2 inches apart  (*gently press down with the palm of your hand if you want these cookies to flatten more while they bake).
  6. Bake for 9-10 minutes, or until they barely begin to turn golden. Don’t over bake.
  7. Allow to sit on cookie sheet for a couple minutes then transfer to a cooling rack.


  • It’s SUPER IMPORTANT for this recipe that when measuring your flour, you loosen/fluff it first, scoop it into your measuring cup with a spoon and then level it off with a knife. Don’t over measure your flour.
  • If you’re cookies come out thicker/puffier than you want, bang the cookie sheet on the counter a few times.
  • Prep Time: 5 mins
  • Cook Time: 10 mins