Chocolate chip cookies with pudding mix taste have all the qualities of a classic chocolate chip cookie but extra soft and buttery. These chocolate chip pudding cookies have extra large chocolate chips to create chocolate puddles in every cookie.
🛒 Ingredient notes
For people who are team soft cookies – these are the perfect cookies for you!
- Unsalted Butter: 2 Sticks (1 Cup Needed)
- Sugar: A higher ratio of brown sugar to white sugar results in a moister, softer cookie.
- Eggs: 2 room temperature eggs
- Instant Dry Pudding Mix: Make sure to buy instant pudding mix (3.4oz)
- Flour: 2 Cups of all purpose flour!
- Baking Soda: The baking soda will react with the dark brown sugar to make the cookies rise!
- Chocolate Chips: I like buying dark chocolate chips as I think it balances the sweetness of this cookie but any flavor should work!
- Salt: A touch of salt always balances out a sweet cookie!
🗒️ Instructions
Before you start: Heat the oven to 350 degrees F and prepare a sheet pan with parchment paper.
Step 1. Whisk flour, baking soda, all purpose flour, instant pudding mix and salt together in a large bowl and set aside.
Step 2. Cream butter, brown sugar and white granulated sugar for 3 minutes on medium speed.
Step 3. Add dry ingredients to wet batter. Once the batter is fully mixed, fold in chocolate chips with a spatula.
Step 4. Roll out your cookies and then place them in the fridge for 15 minutes to harden up before baking.
Step 5. Bake cookies for 10-12 minutes in the oven! They should still be soft when you pull them out and will harden as they cool.
👩🍳 Top tips
- Slightly under-bake your cookies so they don’t get too crispy as they cool down.
- Use room temperature butter and eggs!
- Roll bigger cookie balls to have a softer center.
- Chill cookies before baking as it will help prevent them from spreading as much in the oven.
💡 Variations
- Swap vanilla pudding mix with chocolate pudding mix to make double chocolate cookies!
- Swap vanilla pudding mix with banana pudding mix cookies to make banana chocolate chip cookies!
🤔 Substitutions
No instant dry vanilla pudding mix? Replace it with 2 tbsp of cornstarch and 1 tbsp of vanilla extract to give your cookies a softer texture. It won’t taste exactly the same but it will help give your cookies a more tender crumb. Instant dry pudding mix is made primarily with cornstarch and other flavors.
🧺 Storage Tips
- Room Temperature: Store at room temperature wrapped in an an airtight container for up to 3 days.
- Fridge: Cool cookies completely and store them in an airtight container for up to 1 week.
- Freezer:
- Cookie Dough: Roll cookie dough into individual balls before placing them in an airtight container or freezer safe bag. They will be good for up to 3 months but note the date of when it was made on the container! Thaw cookie dough for 20-30 minutes before baking.
- Baked Cookies: Cool cookies completely and then place them in an airtight container or freezer safe bag and put in the freezer for up to 3 months. They will be good for up to 3 months but note the date of when it was baked on the container! Thaw cookies at room temperature or microwave before eating.
🙋 Frequently asked questions
Instant pudding mix primarily contains cornstarch, sugar, and artificial flavorings and coloring – the cornstarch in the pudding mix can “soften” the proteins in flour which gives these cookies an extra soft texture.
🔎 Related recipes
Fan of chocolate desserts? Me too! Here are a few more recipes to try out!
The Best Miso Chocolate Chip Cookies
Soft Chocolate Milk Bread Buns
📖 Recipe
Chocolate Chip Cookies with Pudding Mix
Ingredients
- 2 Cups All Purpose Flour (240 Grams)
- 1 Box Instant Dry Vanilla Pudding Mix (3.4 oz)
- 16 tbsp Butter (226 Grams / 2 Sticks of Butter)
- 2/3 Cup Light Brown Sugar (135 Grams)
- 1/3 Cup White Granulated Sugar (68 Grams)
- 1 tsp Baking Soda
- 1 1/2 Cups Chocolate Chips (255 Grams)
- 1 tsp Salt
Instructions
- Heat oven to 350 F and prepare a cookie pan with parchment paper.
- Whisk flour, baking soda, all purpose flour, instant pudding mix and salt together in a large bowl and set aside.
- Cream butter, brown sugar and white granulated sugar for 3 minutes on medium speed.
- Add in dry ingredients to wet batter. Once the batter is fully mixed, fold in chocolate chips!
- Roll out your cookies into balls and then put them in the fridge before baking!
- Put cookies on parchment paper and bake them in the oven for 12 minutes – they should look soft but they are done!
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