Soft & Chewy Chocolate Chip Cookies With Pudding

These chocolate chip cookies with pudding get their incredibly soft, chewy texture from a simple box of instant pudding mix. They stay tender for days, with crisp edges and a rich buttery flavor that makes them hard to stop eating.

They come together fast with no chilling required, though a short rest in the fridge makes them even thicker. This is the cookie recipe I turn to when I want a reliable, crowd-pleasing batch that really delivers.

What Makes These Cookies So Good

The instant pudding mix locks in moisture so the centers stay soft long after the cookies cool. It also adds a subtle vanilla note that deepens the whole flavor without tasting artificial.

You get the classic chocolate chip cookie you love, just with an even better texture and less worry about dry or crumbly results. Every bite stays perfectly chewy for days.

Ingredients

• 2 ¼ cups (280 g) all-purpose flour: spooned and leveled, not scooped
• 1 tsp baking soda: check the expiration date for best rise
• ½ tsp salt: fine sea salt or table salt both work
• 1 cup (2 sticks) unsalted butter, softened: set it out 30 minutes ahead
• ¾ cup (150 g) granulated sugar: adds crisp edges
• ¾ cup (160 g) packed light brown sugar: keeps the centers soft and chewy
• 1 (3.4 oz) box instant vanilla pudding mix: just the dry mix, no need to prepare it
• 2 large eggs: at room temperature if you have time
• 1 ½ tsp vanilla extract: pure vanilla tastes best here
• 2 cups (12 oz) semi-sweet chocolate chips: any brand you like

Variations / Substitutions

• Pudding flavor: swap vanilla for chocolate or cheesecake instant pudding for a twist
• Chips: use dark, milk, or white chocolate chips, or a mix
• Add nuts: fold in 1 cup chopped walnuts or pecans with the chips for crunch
• Make them gluten-free: use a 1:1 cup-for-cup gluten-free flour blend

For a classic version without pudding, try my Chewy Chocolate Chip Cookies recipe.

How to Make Chocolate Chip Cookies With Pudding

Step 1: Cream the Butter and Sugars

In a large bowl, beat the 1 cup softened butter with the ¾ cup granulated sugar and ¾ cup packed brown sugar on medium speed for about 2 minutes. The mixture will turn pale and fluffy, and you should be able to smell the butter sweetening up.

Stop and scrape the bowl once so everything blends evenly, then beat another 30 seconds until no streaks of butter remain.

Step 2: Beat in the Eggs and Pudding Mix

Add the 2 large eggs, one at a time, beating well after each until the batter looks smooth and a little glossy. Then pour in the 1 box of dry vanilla pudding mix and the 1 ½ teaspoons vanilla extract, and beat for 1 minute more.

The dough will thicken noticeably and start to pull away from the sides of the bowl. The color deepens to a pale golden tan from the pudding mix.

Step 3: Stir in the Dry Ingredients

In a separate bowl, whisk the 2 ¼ cups flour, 1 teaspoon baking soda, and ½ teaspoon salt together until no lumps remain. With the mixer on low, add the flour mixture to the wet ingredients in three additions, mixing just until you no longer see dry streaks.

Stop as soon as the last bit of flour disappears. Overmixing at this stage can make the cookies tough instead of tender.

Step 4: Fold in the Chocolate Chips

Switch to a spatula and fold in the 2 cups chocolate chips by hand. Work gently around the bowl, lifting from the bottom, until the chips are evenly scattered and no pockets of plain dough are left.

The dough will be thick and a little sticky. You can cover and chill it at this point for 30 minutes if you want taller cookies, but it is not required.

Step 5: Scoop and Bake the Cookies

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop rounded tablespoons of dough, about 1 ½ inches across, and place them 2 inches apart on the sheets.

Bake one sheet at a time on the middle rack for 10 to 12 minutes. The edges should look set and lightly golden while the centers still appear soft and slightly underdone. Pull them then, because they keep cooking on the hot pan.

Step 6: Cool and Serve

Let the cookies rest on the baking sheet for 3 minutes before moving them to a wire rack. They will sink a little and set up as they cool, leaving you with crackly tops and gooey centers.

Serve them while still warm, or stack them up once fully cooled. Either way, that first bite stays soft and chewy straight through the middle.

Tips for Bakery-Style Cookies

• Use a cookie scoop: for even sizes so every cookie bakes at the same rate.
• Chill the dough for 30 minutes: if you prefer thicker, taller cookies with less spread.
• Take the cookies out when centers look underdone.: They will firm up perfectly as they cool; baking until they look done all the way through leads to dry cookies.
• Swap the vanilla pudding for cheesecake flavor: and add white chocolate chips for a fun variation if you want something a little different.

Bake times by cookie size:

Keeping Cookies Fresh

• Room temperature – store baked cookies in an airtight container for up to 5 days. Toss in a slice of bread to keep them extra soft.
• Refrigerate – the dough keeps well in the fridge for up to 3 days. Let it sit at room temperature for 15 minutes before scooping if it feels too firm.
• Freeze – freeze unbaked dough balls on a sheet, then transfer to a bag for up to 3 months. Bake straight from frozen, adding 2 to 3 minutes to the bake time.

What to Serve With Chocolate Chip Cookies With Pudding

A tall glass of cold milk is the obvious companion and it really does cut through the buttery sweetness. For a quick dessert, sandwich a scoop of vanilla ice cream between two cookies while they are still slightly warm, then press gently and eat right away.

Frequently Asked Questions

Can I use sugar-free pudding mix?

Yes, you can. The texture will be nearly the same, but the cookies will taste a little less sweet overall.

Why did my cookies spread too much?

Warm dough or butter that was too soft often causes excess spread. Try chilling the dough for 30 minutes before baking, and make sure your butter is at cool room temperature, not melted.

Can I freeze the baked cookies?

Absolutely. Stack them with parchment between layers and freeze in an airtight container for up to 3 months. Thaw at room temperature for about 15 minutes.

Do I need to prepare the pudding mix first?

No, stir the dry powder right into the dough. The liquids from the butter and eggs hydrate it during mixing and baking.

Chocolate Chip Cookies With Pudding Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 24 cookies

Calories: 180

Ingredients Method Notes

Ingredients

  

• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed light brown sugar
• 1 (3.4 oz) box instant vanilla pudding mix
• 2 large eggs
• 1 ½ tsp vanilla extract
• 2 cups semi-sweet chocolate chips

Method

 

1. Beat the butter and both sugars on medium speed for about 2 minutes until light and fluffy.
2. Add eggs one at a time, then the dry pudding mix and vanilla, beating until smooth and thickened.
3. In a separate bowl, whisk flour, baking soda, and salt. Add to the wet mixture in three parts, mixing on low just until combined.
4. Fold in the chocolate chips by hand until evenly distributed.
5. Preheat oven to 350°F. Scoop dough by rounded tablespoons onto parchment-lined baking sheets and bake for 10 to 12 minutes until edges are golden and centers look soft.
6. Cool on the sheet for 3 minutes, then transfer to a wire rack. Serve warm or cooled.

Notes

Chill the dough for 30 minutes if you want thicker cookies. For crispier edges, bake 1 to 2 minutes longer, but watch closely so the bottoms do not burn.