Chocolate Chip Pudding Cookies Recipe — Soft, Chewy Treats

Chocolate Chip Pudding Cookies are irresistibly soft and chewy. This large-yield recipe is perfect for sharing with family, friends, or neighbors.

Everyone has an opinion about chocolate chip cookies. Some prefer thin, crisp cookies while others like thick, chewy ones. These pudding cookies fall squarely into the soft-and-chewy camp — tender centers with lightly crisped edges.

If you love extra-soft cookies, try adding a box of instant pudding mix to the dough. Pudding mix keeps cookies moist and tender while also contributing subtle flavor. This recipe uses vanilla pudding mix, but other flavors can be used for different results.

What are Chocolate Chip Pudding Cookies?

“Pudding cookies” simply means the dry mix from a box of instant pudding is added to the cookie dough. The pudding powder dissolves into the batter and helps lock in moisture, giving the cookies a soft, tender crumb without adding any wet pudding filling.

Why add pudding mix to cookies?

Instant pudding mix contains starches and sugar that absorb moisture and help maintain a soft texture after baking. It also adds flavor and can be swapped to create unique cookie variations — for example, chocolate or pistachio pudding mixes yield fun, flavorful alternatives.

How to make these pudding cookies

The method is straightforward and follows the familiar process for classic chocolate chip cookies. The pudding mix is added with the wet ingredients so it blends smoothly and doesn’t require extra steps.

Ingredients:

• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup granulated sugar
• 1 (5.1 ounce) box instant vanilla pudding mix
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 4 cups semisweet chocolate chips

Instructions:

• Preheat the oven to 350°F. Line baking sheets with parchment paper.
• In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle, or in a large bowl with an electric mixer, cream the butter and both sugars on medium speed for about 3 minutes until light and fluffy.
• Add the instant vanilla pudding mix, eggs, and vanilla extract. Mix until incorporated.
• Gradually add the dry ingredients to the butter mixture and mix just until combined. Fold in the chocolate chips.
• Using a medium cookie scoop (about 1.5 tablespoons), portion dough onto prepared baking sheets, leaving at least 2 inches between each ball.
• Bake 10–12 minutes, until edges are set and centers are still soft.
• Allow cookies to cool on the pan for about 3 minutes, then transfer to a wire rack to cool completely.

Tip: These cookies freeze well. Scoop the dough onto a tray, freeze until firm, then transfer to a labeled freezer bag. Bake directly from frozen, adding a minute or two to the baking time as needed.

This recipe yields a large batch of soft, moist Chocolate Chip Pudding Cookies — perfect for parties, school events, or leaving a plate at someone’s door. Bake a batch and enjoy sharing them!