Chocolate Chip Pudding Cookies are super soft and chewy and loaded with tons of chocolate chips, because isn’t the batter just there to hold the chocolate chips together?
They really are the easiest cookies to make and they bake up perfectly every time.
These cookies stay soft and chewy for a long time, but chances are they will get eaten up so fast, you won’t find out just how long.
Vanilla Pudding Mix
I’ve used vanilla pudding mix and milk chocolate chips but you can get creative and change up the flavor of the pudding mix and chips.
Variations
Try butterscotch pudding mix and butterscotch morsels for a double delicious dose of butterscotch.
Oreo pudding mix would also be a fun one to try with crushed oreo cookies added to the batter instead of chocolate chips. I’ve been wanting to try banana cream pudding mix with white chocolate chips.
These Chocolate Chip Pudding Cookies taste almost as good at room temperature as they do warm from the oven. Pour yourself a glass of cold milk and add some sweetness to your day with these cookies!
Storage
Cookies can be kept in an airtight container at room temperature for 4 to 5 days.
Recommended Equipment
- Electric Mixer– either a stand mixer or handheld mixer will work.
- Baking sheets– I love these rimmed baking sheets for baking cookies. They are also great for roasting vegetables.
- Wire Rack
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More Cookie Recipes
- Soft Baked Reese’s Pieces Cookies
- Soft and Chewy M&M Cookies
- Butterfinger Cookies
- Oatmeal Sandwich Cookies
- Andes Mint Cookies
Watch the short video below to see how easy this recipe is to make.
Chocolate Chip Pudding Cookies
Equipment
Ingredients
- 1 cup all-purpose flour
- 1 (3.4-ounce) package instant vanilla pudding, (4 serving size)
- 1/2 cup butter,, softened
- 1/2 cup packed light brown sugar
- 1 teaspoon baking soda
- 1 large egg
- 1 large egg white
- 2 cups milk chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Using an electric mixer, beat butter on High speed for 30 seconds.
- Beat in brown sugar and baking soda.
- Beat in egg and egg white.
- Combine flour and pudding mix together and with mixer on LOW, gradually add to mixing bowl.
- Stir in chocolate chips.
- Drop by teaspoonfuls onto 2 ungreased baking sheets. I probably used more like a tablespoonful.
- Bake 10 to 12 minutes.
- Cool on baking sheets for a few minutes and then transfer to wire racks to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: Nestle
Originally posted April 11, 2015.
More Cookie Recipes
I’ve been making these cookies with the vanilla pudding mix for years, they are the best tasting cookies.
Big hit
I love how soft these cookies are!
can I use sugar free pudding?
I’m not sure how they would turn out if you used sugar free Sharon.
I really love this kind of cake. Read this post and I just remembered the chocolate chip from my mother, look the picture I just guest that you make it very delicious for your family, your friend 😀
OMG!! These cookies are so good made these today and my husband said these are the best cookies so far. Followed the recipe but used vanilla chips instead of the chocolate. Bet you can’t eat just one 🙂
These look fantastic. I always have a big love for chocolate chip pudding cookies. This hobby runs deep in the family. We’re all the cookies monsters.
I love pudding cookies! Yours look absolutely perfect!!! I wish I had a dozen for breakfast right now! 🙂