Chocolate Chip Pudding Cookies

There’s nothing quite like a warm, gooey chocolate chip cookie —
especially when it stays soft for days.

These cookies are thick, chewy, and perfectly tender,
thanks to a secret ingredient — vanilla pudding mix —
that makes every bite soft and rich.

Enjoy them straight from the oven, with a glass of milk, or sandwiched around ice cream for an extra indulgent dessert.

For Chocolate Chip Pudding Cookies

All-Purpose Flour – gives these cookies their soft, chewy structure. Make sure to spoon and level the flour for accuracy.
Baking Soda – helps the cookies rise and spread perfectly.
Salt – enhances all the sweet flavors and balances the richness.
Unsalted Butter – softened to room temperature. You can also use vegan butter if preferred.
Light Brown Sugar – adds moisture and a deep, caramel-like sweetness.
Granulated Sugar – gives a hint of crispness and sweetness.
Instant Vanilla Pudding Mix – the secret to keeping these cookies soft and chewy for days.
Eggs – room temperature eggs help create a smooth dough and rich texture.
Vanilla Extract – enhances all the flavors with a warm, sweet note.
Semi-Sweet Chocolate Chips – loads of chocolate in every bite!

Soft & Chewy Chocolate Chip Pudding Cookies

If you’ve been searching for the perfect chocolate chip cookie — thick, chewy, and soft enough to stay that way for days — this is it! The secret? A simple box of pudding mix that makes these cookies irresistibly tender and rich.

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Course: Dessert, Snack

Cuisine: American

Keyword: Chocolate Chip Pudding Cookies

Prep Time: 20

Cook Time: 12

Total Time: 32

Servings: cookies

Notes

Ingredients

2 ¼ cups all-purpose flour (spooned & leveled)
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened (vegan butter works too)
¾ cup packed light brown sugar
¼ cup granulated sugar
1 (3.4 oz) package instant vanilla pudding mix
2 large eggs (room temperature)
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips

Instructions

Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together:
- Flour
- Baking soda
- Salt
- Set aside.
In a large bowl (using a hand mixer or stand mixer with paddle attachment), cream together:
- Butter
- Brown sugar
- Granulated sugar
- Beat on high speed for about 3 minutes, until light and fluffy.
Add the following to the creamed butter mixture:
- Pudding mix
- Eggs
- Vanilla extract
- Beat on high speed for another 2–3 minutes until smooth and airy.
Gradually add the dry ingredients to the wet mixture:
- Start mixing on low speed to prevent flour from splashing.
- Increase to high speed and mix until just combined.
Fold in chocolate chips gently using a spatula.
Scoop the dough using a large cookie scoop or ¼ cup measuring cup.
- Place dough balls on the prepared baking sheet, leaving space between each cookie.
Bake for 10–12 minutes, until cookies are slightly golden and just set on top.
Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Tips & Storage

To freeze dough: Roll dough into balls and freeze on a baking sheet. Once solid, transfer to a freezer bag. Store for up to 6 months. Bake from frozen, adding 1–2 extra minutes to bake time.
To freeze baked cookies: Cool completely, then store in an airtight container in the freezer for up to 3 months. Thaw at room temperature or warm in microwave/oven.

Notes

Try using white chocolate or other pudding flavors for a twist.
Add-ins like crushed Oreos, peanut butter chips, or walnuts are great options!

Nutrition

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Can I swap all-purpose flour for self-rising flour?

I wouldn’t recommend it! Self-rising flour has baking powder and salt already added, which can throw off the balance and make your cookies more cakey than chewy. Stick with good old all-purpose flour for the best results.

What kind of chocolate chips should I use?

You can’t go wrong with semi-sweet chocolate chips, but if you want to take things up a notch, chop up a good-quality chocolate bar. You’ll get those dreamy melty pools of chocolate that make cookies extra special!

How do I stop my cookies from spreading too much?

Ah, the dreaded cookie puddle! The trick is to make sure your butter is softened but not melted. If your dough feels a bit too soft, pop it in the fridge for 20–30 minutes before baking. Chilling helps keep them nice and thick!

Can I freeze the dough for later?

Absolutely! Scoop the dough into balls, freeze them on a tray until solid, then stash them in a ziplock bag. Bake straight from the freezer — just add an extra 1–2 minutes to the baking time. Perfect for when cookie cravings hit!

Why are my cookies turning out flat?

Flat cookies usually mean your butter was too warm or you didn’t add quite enough flour. Make sure to spoon and level your flour when measuring, and if it’s a warm day, don’t skip chilling the dough. You’ll get thick, chewy cookies every time!