Have you ever taken a bite of a cookie so soft, so irresistibly chewy, that you had to stop and savor every second? That’s exactly what you get with Pudding Chocolate Chip Cookies, a recipe that turns a simple batch of cookies into bakery-style perfection.
I still remember the first time I tried a pudding cookies recipe. A friend had baked a batch, and I almost skipped them because they looked like regular chocolate chip cookies.
But the moment I took a bite? Game. Changer.
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They were softer, richer, and stayed fresh for days. The secret? Pudding mix in the dough!
Why You Need to Try These Chocolate Chip Pudding Cookies
Adding pudding mix isn’t just a gimmick, it’s a baking hack that makes all the difference. It keeps your cookies moist, enhances the flavor, and gives them that perfect chewy texture we all crave.
Whether you go classic with vanilla pudding or double up on chocolate with chocolate pudding cookies, you can’t go wrong.
And the best part? This recipe is ridiculously easy. No chilling, no complicated steps, just mix, scoop, and bake! So if you’re ready to level up your cookie game, let’s get baking.
Oh, and if you love unique twists on classic cookies, don’t miss my Cottage Cheese Chocolate Chip Cookies, they’re a surprise hit!
The Ingredients You’ll Need
- All-purpose flour – The base of the cookies, giving them structure and the perfect chewiness.
- Baking soda – Ensures the cookies rise properly and spread to the perfect consistency.
- Salt – Elevates the flavors while counteracting excessive sweetness for a well-balanced taste.
- Unsalted butter – Adds richness, moisture, and that classic buttery taste.
- Brown sugar – Adds a subtle caramel flavor while keeping the cookies soft and delightfully chewy.
- Granulated sugar – Gives a slight crispness to the edges and balances the sweetness.
- Instant vanilla pudding mix – The secret ingredient! It locks in moisture and creates a soft, melt-in-your-mouth texture.
- Eggs – Provide structure, richness, and help bind all the ingredients together seamlessly.
- Pure vanilla extract – Boosts the overall flavor and adds warmth to the cookies.
- Semisweet chocolate chips – The perfect balance of sweet and rich chocolate in every bite.
How to Make Pudding Chocolate Chip Cookies
Creaming the Butter and Sugars for the Perfect Base
Start by grabbing a large mixing bowl and a hand mixer (or a stand mixer if you have one).
Incorporate the softened butter, brown sugar, and granulated sugar.
Beat them together until the mixture turns light and fluffy. This step is crucial because it aerates the dough, giving the cookies their soft and chewy texture.
Keep mixing for about two to three minutes until everything is well combined.
Adding the Key Ingredients for Flavor and Texture
Mix in the eggs one at a time, making sure each is thoroughly blended before adding the next. This helps create a smooth and cohesive dough.
Pour in the vanilla extract, it might seem like a small addition, but it brings out the best flavors in these cookies.
Now for the secret ingredient: the instant vanilla pudding mix. Sprinkle it in and mix until fully incorporated.
Mixing the Dry Ingredients for the Perfect Dough
In a separate bowl, thoroughly whisk the all-purpose flour, baking soda, and salt until well combined. This ensures the leavening agents are evenly distributed, so your cookies rise and bake properly.
Slowly add the dry ingredients into the wet mixture, mixing on low speed just until the dough comes together.
Folding in the Chocolate Chips for the Best Bites
Carefully incorporate the semisweet chocolate chips with a spatula or wooden spoon, ensuring even distribution.
Scooping and Prepping for Baking
Line a baking sheet with parchment paper. Use a cookie scoop or a tablespoon to portion out the dough, rolling each scoop into a ball.
Place them on the baking sheet, leaving some space between each one since they’ll spread slightly in the oven.
If you love that bakery-style look, press a few extra chocolate chips on top of each cookie before baking.
Baking and Cool
Preheat your oven to 350°F (175°C) and pop the cookies in for about 10 minutes. The key here is to bake them just until the edges are set and lightly golden, but the centers still look slightly soft.
They’ll continue to firm up as they cool, giving you that perfectly chewy texture.
Allow the cookies to rest on the baking sheet for approximately five minutes before moving them to a wire rack to cool. Enjoy!
4 Mistakes to Avoid When Making Pudding Chocolate Chip Cookies
Even the easiest cookie recipes can go wrong if you overlook a few key details.
Choosing the Wrong Pudding Mix
Not all pudding mixes work the same way! Always use instant pudding mix, not cook-and-serve.
Instant pudding dissolves into the dough properly, locking in moisture and giving your cookies their signature softness.
If you accidentally use cook-and-serve pudding, the texture will be off, and the cookies might turn out dry or crumbly.
Skipping the Butter Temperature Check
Softened butter is key, but there’s a fine line between soft and too soft.
If the butter is overly warm or melted, the cookies will spread too much and lose that thick, chewy texture.
Your butter should be soft enough to press with your finger but still hold its shape. If it’s too warm, chill it for a few minutes before mixing.
Here’s a quick guide on how you can soften butter quickly!
Overbaking (Even by a Minute!)
The biggest mistake with these cookies? Allowing them to stay in the oven for too long.
Because of the pudding mix, they continue to set after you take them out, so they should look slightly underbaked when you remove them.
Take them out when the edges are just lightly golden, but the centers still look soft.
Not Storing Them Properly
These cookies are naturally soft, but improper storage can still dry them out.
Store them in an airtight container at room temperature with a slice of bread inside. The cookies will absorb the moisture from the bread, keeping them fresh and chewy for up to a week!
Want to keep them even longer? Freeze the baked cookies (or the dough) for an easy, fresh-baked treat anytime.
Soft & Chewy Pudding Chocolate Chip Cookies: The Best Recipe!
Ingredients
- 2 ¼ cups 280g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup 230g unsalted butter, softened
- ¾ cup 150g brown sugar, packed
- ¼ cup 50g granulated sugar
- 1 3.4oz / 96g box instant vanilla pudding mix
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups 340g semisweet chocolate chips
Instructions
- In a large bowl, beat softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Add the eggs individually, ensuring each is fully mixed in before adding the next, then stir in the vanilla extract. Mix in the instant vanilla pudding until fully combined, this keeps the cookies soft and chewy.
- In a separate bowl, combine the flour, baking soda, and salt, whisking them together thoroughly.
- Gradually add the dry ingredients to the wet mixture, mixing on low until just combined, don’t overmix!
- Fold in the semisweet chocolate chips, making sure they’re evenly distributed.
- For extra chocolatey cookies, top each ball of dough with a few more chips before baking.
- Scoop dough onto a parchment-lined baking sheet, spacing them out.
- Preheat the oven to 350°F (175°C) and bake for 10 minutes, just until the edges are golden but the centers are still soft.
- Allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool entirely.
- Enjoy your soft, chewy Pudding Chocolate Chip Cookies!
Notes
- Don’t overbake, take them out when the edges are golden but the center is still soft.
- Make sure your butter is softened, not too melted, to avoid spreading.
