These chocolate chip pudding cookies are a delightful combination of softness and incredible flavor. The secret ingredient that adds the final wow-factor is the vanilla pudding mix.
What makes these so addicting? They are soft chewy cookies with a slight crunch on the edge. Their taste has just the right amount of sweetness and chocolate chip flavor.
Classic Cookie Recipe
Every week on Thursday morning, my grandmother would make a batch of oatmeal cookies, peanut butter cookies, and chocolate chip cookies. This was the recipe she used most often when she made her chocolate chip cookies.
Years later, I am now married with a family of my own to feed. It’s just a great recipe that we all love and it makes a lot of cookies. There’s nothing overly complicated about these cookies. This recipe is in my hand-written recipe box with all my favorite recipes. Is there anything as comforting or nostalgic as the classic chocolate chip cookies?
This cookie recipe is basic and uses simple pantry ingredients. You’ve got your white sugar, brown sugar, flour, softened butter, vanilla extract, eggs, chocolate chips, the key ingredient instant dry pudding mix.
Chocolate Chip Pudding Cookies Recipe Flavor Variations
This cookie recipe is so versatile. It is super easy to change up the flavors by swapping out the pudding mix flavor or chocolate chip flavor. So yummy and all using the same recipe.
We use instant vanilla pudding mix, just the powder; however, there are other flavors that taste great too. Delicious options to include in the cookie dough are chocolate fudge, banana cream, butterscotch, cheesecake, or white chocolate. Feel free to experiment with different pudding flavors. Our favorite is still vanilla.
Changing up the chocolate chips. There are so many flavors available for this, swap out half the chocolate chips for white chocolate chips, cream cheese chips, mint chocolate chips, or peanut butter chips.
Best Chocolate Chip Pudding Cookies Easy Recipe
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Kitchen Essentials
Ingredients
- 1 Cup Butter softened
- 1/4 Cup Granulated Sugar
- ¾ Cup Brown Sugar
- 1 Teaspoon Vanilla Extract
- 2 Large Eggs
- 2 ¼ Cups All-Purpose Flour
- 3.4 Ounces Vanilla Instant Pudding 1 package
- 1 Teaspoon Baking Soda
- 11 Ounces Chocolate Chips 1 package
- 1 Cup Walnuts chopped (optional)
Instructions
- Preheat oven to 375 degrees Fahrenheit for 8-10 minutes.
- In a large bowl using stand mixer or hand mixer; they both work for this recipe, cream together the softened butter, brown sugar, granulated sugar, and vanilla extract.1 Cup Butter, 1/4 Cup Granulated Sugar, ¾ Cup Brown Sugar, 1 Teaspoon Vanilla Extract
- Add the eggs one at a time.2 Large Eggs
- In a separate bowl, I like to whisk the flour, pudding mix, and baking soda together first, then slowly add the dry ingredients to the wet ingredients mixture. Mix on low speed until just combined.2 ¼ Cups All-Purpose Flour, 3.4 Ounces Vanilla Instant Pudding, 1 Teaspoon Baking Soda
- Stir in the chocolate chips and walnuts if you are choosing to have nuts in your cookies.11 Ounces Chocolate Chips, 1 Cup Walnuts
- Line cookie sheets with parchment paper. Using a cookie scoop drop cookie dough balls onto cookie sheets. If you don’t have a cookie scoop, you can use a tablespoon to scoop out the dough and scrape off the dough with another spoon onto the baking tray. Pro Tip. These cookies don’t spread much, so I press the center flat a bit before baking.
- Bake chocolate chip cookies for 8-9 minutes until edges are golden brown but centers are still soft. If you like soft cookies, don’t over bake. Remove from oven, let sit on the cookie sheet for 1-2 minutes. Then transfer to wire cooling rack to cool completely. Pro Tip. If they are too hot when you transfer them, they could break in half; therefore, cooling on the baking sheet takes care of this problem.
- Repeat scooping and baking process for remaining cookies or freeze cookie dough for later (see below for instructions on how to freeze cookie dough).
Your Own Private Notes
Notes
How to Store Cookie Dough and Baked Cookies
Storing Cookie Dough in Refrigerator If you don’t plan to bake the cookies immediately, store the cookie dough in the refrigerator. Place the dough in an airtight container, freezer bag, or wrap it tightly with plastic wrap to prevent it from drying out. Most cookie doughs can be refrigerated for up to 72 hours. Freezing Cookie Dough For longer storage, consider freezing the cookie dough. Pro Tip. Shape the dough into individual portions or roll it into a log before wrapping it in plastic wrap. Place the wrapped dough in a resealable plastic bag to prevent freezer burn. Cookie dough can be frozen for up to three months. Baking Frozen Cookie Dough To bake from frozen dough, place frozen balls of dough in a preheated oven at 350 for about 10-12 minutes, until edges are crispy, and the centers are still a bit soft.Storing Baked Cookie
Room Temperature Most cookies can be stored at room temperature in an airtight container. Pro Tips. Keep different types of cookies in separate containers to prevent flavor transfer. Add a piece of bread to the container to help keep the cookies soft. Cookies stored at room temperature are typically good for up to a week. Refrigeration If your cookies have perishable ingredients (like cream cheese or custard), or if you live in a warm climate, refrigerate them. Place cookies in a single layer or with parchment paper between layers to prevent sticking. Bring refrigerated cookies to room temperature before serving for the best taste and texture. Freezing Baked Cookies A great way to store cookies for an extended period is to freeze them. Place cooled cookies in a single layer on a baking sheet and freeze until solid. Transfer frozen cookies to a resealable plastic bag or airtight container, separating layers with parchment paper. Cookies can be frozen for up to three months. Thawing When ready to enjoy frozen cookies, thaw them at room temperature or in the refrigerator. If you like warm cookies, you can reheat them for a few minutes in a preheated oven.It’s a good idea to label containers with the date to keep track of freshness.
Helpful tips when making the best chocolate chip pudding cookies
While these cookies are pretty much fool-proof, we do have a few tips to make sure that you have great results every time. Bring Ingredients to Room Temperature. Allow ingredients like butter and eggs to come to room temperature before using. This ensures better incorporation and a smoother batter. Measure Ingredients Accurately. Use accurate measuring cups and spoons for precise measurements. Baking is a science, and accurate measurements lead to consistent results. For instance, if you use too much flour, you’ll end up with a dry and crumbly texture. They may not spread properly during baking, and you’ll have thicker and cake-like cookies. Cream Butter and Sugar Thoroughly. Creaming butter and sugar together create air pockets that contribute to the cookie’s texture. Beat them for a few minutes until light and fluffy for better results.Nutrition
How to Store Cookie Dough and Baked Cookies
Storing Cookie Dough in Refrigerator
If you don’t plan to bake the cookies immediately, store the cookie dough in the refrigerator.
Place the dough in an airtight container, freezer bag, or wrap it tightly with plastic wrap to prevent it from drying out.
Most cookie doughs can be refrigerated for up to 72 hours.
Freezing Cookie Dough
For longer storage, consider freezing the cookie dough. Pro Tip. Shape the dough into individual portions or roll it into a log before wrapping it in plastic wrap. Place the wrapped dough in a resealable plastic bag to prevent freezer burn.
Cookie dough can be frozen for up to three months.
Baking Frozen Cookie Dough
To bake from frozen dough, place frozen balls of dough in a preheated oven at 350 for about 10-12 minutes, until edges are crispy, and the centers are still a bit soft.
Storing Baked Cookie
Room Temperature
Most cookies can be stored at room temperature in an airtight container. Pro Tips. Keep different types of cookies in separate containers to prevent flavor transfer. Add a piece of bread to the container to help keep the cookies soft.
Cookies stored at room temperature are typically good for up to a week.
Refrigeration
If your cookies have perishable ingredients (like cream cheese or custard), or if you live in a warm climate, refrigerate them.
Place cookies in a single layer or with parchment paper between layers to prevent sticking. Bring refrigerated cookies to room temperature before serving for the best taste and texture.
Freezing Baked Cookies
A great way to store cookies for an extended period is to freeze them.
Place cooled cookies in a single layer on a baking sheet and freeze until solid. Transfer frozen cookies to a resealable plastic bag or airtight container, separating layers with parchment paper.
Cookies can be frozen for up to three months.
Thawing
When ready to enjoy frozen cookies, thaw them at room temperature or in the refrigerator.
If you like warm cookies, you can reheat them for a few minutes in a preheated oven.
It’s a good idea to label containers with the date to keep track of freshness.
Helpful tips when making the best chocolate chip pudding cookies
While these cookies are pretty much fool-proof, we do have a few tips to make sure that you have great results every time.
Bring Ingredients to Room Temperature. Allow ingredients like butter and eggs to come to room temperature before using. This ensures better incorporation and a smoother batter.
Measure Ingredients Accurately. Use accurate measuring cups and spoons for precise measurements. Baking is a science, and accurate measurements lead to consistent results. For instance, if you use too much flour, you’ll end up with a dry and crumbly texture. They may not spread properly during baking, and you’ll have thicker and cake-like cookies.
Cream Butter and Sugar Thoroughly. Creaming butter and sugar together create air pockets that contribute to the cookie’s texture. Beat them for a few minutes until light and fluffy for better results.
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