Chocolate Chip Pudding Cookies

Few things can bring as much happiness to me as biting into a warm-from-the-oven, soft and chewy chocolate chip cookie. However, discovering pudding mix cookies was honestly a game-changer for me with the entire cookie concept. The melt-in-your-mouth softness, which lasts for days in these Chocolate Chip Pudding Cookies is that it does not require any yelling when the temperature is described. Just mix and bake for immediate consumption.

A Quick Introduction

These cookies represent classic chocolate chip cookies with one little secret weapon: instant pudding mix. That alone makes the dough even smoother, the texture richer, and leaves cookies unbelievably soft days after baking. Of course, you still have the golden edges and gooey centers that you crave, but they will be more tender than a cookie can achieve otherwise.

Why This Recipe Is Special

I have come up with dozens of cookie recipes throughout the years, but this one is different each and every time. The texture intensified through mixing pudding, plus it adds flavor to the cookies-the flavor drastically changes for the better when you experiment with different types of pudding: vanilla, chocolate, butterscotch, etc. If a bah occurs, the recipe is also fail-proof. Whether one is a good baker or has never tried baking and just wants a hassle-free, good cookie fix after dark, this recipe gives it to you every single time.

Why You’ll Love This Recipe

• Soft and Chewy for Days: Thanks to the pudding mix, these cookies are softer and chewier than your traditional cookies.
• Easy to Make: No need to chill; nothing needs to be mixed before baking: just mix, scoop, bake.
• Customizable: Replace with your favorite pudding flavor or toss in nuts or toffee bits.
• Crowd Favorite: They always disappear first at parties or bake sales.
• Perfectly Balanced Flavor: Buttery and sweet, but filled with melty chocolate chips.

Tools You’ll Need

Don’t worry—you probably already have everything you need.

• Mixing Bowls: One large for the dough, one small for the dry ingredients.
• Electric Mixer or Whisk: To cream the butter and sugars until fluffy.
• Measuring Cups and Spoons: Accuracy matters, especially for the pudding mix.
• Rubber Spatula: Helps fold in the chocolate chips and scrape every bit of dough.
• Baking Sheets: Use light-colored sheets for even browning.
• Parchment Paper: Keeps cookies from sticking and makes cleanup easier.
• Cookie Scoop (optional): For even-sized cookies that bake uniformly.

Ingredients

Makes about 30 cookies

• 2 ¼ cups (280 g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (227 g) unsalted butter, softened
• ¾ cup (150 g) light brown sugar, packed
• ¼ cup (50 g) granulated sugar
• 1 package (3.4 oz / 96 g) instant vanilla pudding mix (not the cook-and-serve kind)
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 cups (340 g) semisweet chocolate chips

Optional add-ins: ½ cup (60 g) chopped walnuts or pecans, ½ cup (80 g) white chocolate chips, or ¼ cup (40 g) shredded coconut.

Step-by-Step Instructions

1. Preheat and Prepare

Now set your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats. This keeps cookies from spreading too much and assures easy release.

2. Mix the Dry Ingredients

In a small bowl, whisk the flour, then baking soda and salt. This will allow the leavening agents to be distributed evenly with no clumps of baking soda ruining your cookie day.

3. Cream Butter and Sugars

In a large bowl, use an electric mixer to beat the butter, brown sugar, and granulated sugar until creamy and fluffy (about 2 minutes). Don’t rush this process-it’s the “air trapped” method to give your cookies that light, tender texture.

4. Add the Pudding Mix

Beat in the instant pudding mix until it is completely blended. The dough will look smooth and thick-this is where the magic begins.

5. Add Eggs and Vanilla

Add the two eggs one at a time, followed by the vanilla extract. The mixture should now be looking glossy and rich.

6. Combine Wet and Dry

Gradually pour the dry ingredients into the wet mixture until it is just blended. Don’t overmix, or tough cookies will result.

7. Add Chocolate Chips

Fold through chocolate chips and any other extras you love. Thick, irresistibly doughy. Try not to eat all of it before baking- I say so from experience.

8. Scoop and Bake

Drop tablespoon-sized portions (or use a cookie scoop) onto your prepared baking sheets, spacing them about 2 inches apart. Bake for about 9–11 minutes or until edges are lightly golden and the centers still look a bit soft.

9. Cool Slightly

They will rest on the baking sheet for 5 minutes before transferring to a wire rack. This helps the cookies to cool completely.

Serving Ideas

• Serve warm with a cold glass of milk or a scoop of vanilla ice cream.
• Sandwich those two cookies with ice cream for the Ultimate Dessert Indulgence.
• Crumble over yogurt or oatmeal for a sweet breakfast boost.

Variations and Customization

• Double Chocolate: Use chocolate pudding mix and dark chocolate chips.
• Salted Caramel: Incorporate caramel bits, then top with flaky sea salt before baking.
• Holiday Twist: Stir in red and green M&Ms for Christmas or pastel ones for Easter.
• Nutty Delight: Include chopped pecans or walnuts for a little depth of flavor.

Storage and Make-Ahead Tips

• Room Temperature: Keep cookies in an airtight container, and they may last up to 5 days.
• Add a slice of bread to keep them soft. Freezing Dough: Scoop dough onto a tray and place it in the freezer.
• When firm, transfer dough to a ziplock bag and bake directly from frozen after adding an extra minute or two for bake time.
• Freezing Baked Cookies: 3 months of freezing is applicable for thin layers isolated with parchment paper.

Pro Tips and Mistakes to Avoid

Pro Tips:

• Use instant pudding mix only—cook-and-serve won’t work.
• Don’t overbake! Pull them out when they look slightly underdone. They’ll finish cooking on the tray.
• Use room-temperature butter and eggs for the perfect creamy texture.
• A light-colored baking sheet prevents over-browning on the bottom.

Mistakes to Avoid:

• Skipping the pudding mix—seriously, it’s the heart of the recipe.
• Overmixing after adding flour’ll make your cookies dense.
• Crowding the baking sheet—these cookies need space to spread evenly.

Recipe Summary

Yield: About 30 cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Nutrition (per cookie):

Calories: ~160 | Fat: 8g | Carbs: 21g | Sugar: 13g | Protein: 2g

A Sweet Little Goodbye

Every time I bake these Chocolate Chip Pudding Cookies, my kitchen smells like pure happiness. You’ll love how easy they are and how fast they disappear. Once you make them, you’ll understand why I never go back to regular chocolate chip cookies.