Chewy Chocolate Chip Pudding Cookies
Chewy Chocolate Chip Pudding Cookies
These Chewy Chocolate Chip Pudding Cookies are a quick and super delicious cookie! The vanilla pudding mix makes these cookies so soft and chewy…dare I say the softest chocolate chip cookies?!
A New Recipe for your Recipe Box!
If you’re looking for a chocolate chip cookie recipe that’s a little different from the usual, these Chocolate Chip Pudding Cookies are it! The secret ingredient in these cookies is instant vanilla pudding mix, making them soft, chewy and full of delicious vanilla flavour.
Why Vanilla Instant Pudding Mix?
It may seem weird (or super delicious!) to put pudding in cookies, but I’m here to tell you, it’s SO SO good. The addition of vanilla pudding mix makes these cookies moist, soft and chewy! And it also adds a delicious vanilla flavour. Just remember, you’re adding the pudding powder mix…just open the box and add the powder to the ingredients as listed below. Don’t prepare the pudding, or use pre-made pudding, you only want the dry mix.
Soft, Chewy and Flavourful
I mean, just look at these cookies. They’re little bites of chewy cookie deliciousness. Crunchy on the edges, soft in the middle.
So good warm right out of the oven. Is there anything better?!
Makes a big batch.
This recipe makes about 36 medium sized cookies. Great for enjoying half now and freezing half for later. TIP! I like to freeze half of all my cookies when I bake, so I have several half batches in the freezer for later when we want cookies…it’s a great to pull out different batches and keep things interesting.
These cookies taste so good.
Chocolate Chip Pudding Cookies Recipe Tips
- INSTANT VANILLA PUDDING MIX: Use a 3.6 ounce (102 gram) package of vanilla dry pudding mix…use the powder box of instant pudding mix, not prepared pudding). It’s ok if the size of the box is a little off…some boxes are 3.2 ounces, some are 3.4…all are fine.
- CORNSTARCH: I added cornstarch to this recipe because it makes the cookies even more chewy and soft, and helps to prevent them from spreading out during baking.
- BUTTER AND SUGAR: Make sure to cream the butter and sugar together until it is soft and creamy. I mix mine for at least 5 minutes.
- CHOCOLATE CHIPS: You can use semi-sweet chocolate chips, milk chocolate chips, dark chocolate chips or even white chocolate chips or butterscotch chips.
- BAKING TIME: I bake my cookies for 11 minutes, which makes them perfectly soft and chewy. If you want your cookies even softer, bake them for less time (9-10 minutes), if you want them a little bit more crunchy, bake them for more (12+ minutes).
- STORAGE: Keep these cookies in an airtight container, at room temperature, to keep them soft.
- FREEZING: These cookies freeze beautifully. Store the baked cookies in an airtight ziplock freezer bag in the freezer for up to 6 months.
More Chocolate Chip Cookies to Try:
Chewy Chocolate Chip Pudding Cookies
Ingredients
- 2 1/4 cups all purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup butter
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 3.6 ounce vanilla instant pudding mix
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups chocolate chips
Instructions
- Preheat your oven to 350 degrees F.
- In a bowl whisk together the flour, cornstarch, baking soda, and salt. Set aside.
- In a separate bowl, use a stand mixer to cream together the butter and sugars (I just use the paddle attachment). Mix until light and creamy, about 5 minutes.
- Then add the vanilla instant pudding mix powder to the butter/sugar. Mix until creamy.
- Add the eggs, mixing in 1 at a time.
- Mix in the vanilla.
- Add the flour mixture into the butter mixture, combine.
- Stir in the chocolate chips.
- Drop the cookie batter by the large spoonful onto a parchment paper lined baking sheet.
- Bake for 11 minutes. The edges of the cookies should look golden brown.
- Let the cookies cool on a wire cooling rack.
- Enjoy!
More Delicious Recipes with Pudding:
Baking Made Easy Recipes (with cake mix)
I hope you enjoy this chocolate chip pudding cookie recipe as much as we do! Have a delicious day!
Can you provide the amount of butter required please.
Oh gosh, thank you for catching that! I’ve updated the recipe, but the amount is 1 cup.
Hi Jo-Anna, what size cookie scoop do you think I would use to end up with the 36 cookies yield?? Thank you! These look delish!!
Hi Lola! I don’t use cookie scoops so I’m just guessing, but I think it would be the medium (#40) about 1 1/2 tablespoons.
Followed the recipe exactly, they were phenomenal! Thanks for a great recipe!!
I’m so happy you enjoyed them!
Very delicious cookie. I’ve thought about adding white chocolate chips and craisins.
I’m so glad you enjoyed them! And great ideas for additions!
Absolutely delightful. My sibling came out as trans so we used crushed coloured cocoa chips to make the pride flag for him – and they came out tender, and just a wee bit gooey at the very center in a way that non-pudding cookies just don’t have. These also cold onto colour very well. 11/10 recipe, thank you!
I’m so happy you enjoyed them! And what a fun way to celebrate such a great moment!
Hi, do you freeze before you bake them or after?
Hi! I prefer to freeze the cookies after I bake them. But you can do both. When I freeze cookie dough, I freeze it in balls, then bake them from frozen, but I lower the oven temperature about 15 degrees so they don’t bake too fast.
Turn out perfect every time I make them and everyone loves them
I’m so happy to hear that!