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Chocolate Chip Pudding Cookies
Uzma Pretty

Chocolate Chip Pudding Cookies Recipe

These Chocolate Chip Pudding Cookies are incredibly soft, thick, and chewy thanks to the addition of instant vanilla pudding mix. Every bite is loaded with melty chocolate chips and rich buttery flavor, making them perfect for holiday baking, lunchbox treats, or anytime you crave a homemade cookie. Best of all, they're easy to make with simple pantry staples.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 2¼ cups all-purpose flour
  • 1 3.4-ounce package instant vanilla pudding mix
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter softened
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups semisweet chocolate chips

Method
 

  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Whisk together the flour, pudding mix, baking soda, and salt in a medium bowl.
  3. Beat the butter, granulated sugar, and brown sugar until light and fluffy.
  4. Mix in the eggs one at a time, then add the vanilla extract.
  5. Gradually add the dry ingredients and mix until just combined.
  6. Fold in the chocolate chips evenly throughout the dough.
  7. Scoop tablespoon-sized portions of dough onto the prepared baking sheets.
  8. Bake for 9–11 minutes until the edges are lightly golden and the centers are still soft.
  9. Let the cookies cool on the baking sheet for 5 minutes.
  10. Transfer the cookies to a wire rack to cool completely.

Notes

  • Do not overbake to keep the cookies soft and chewy.
  • Chill the dough for 30 minutes for thicker cookies.
  • Use a cookie scoop for evenly sized cookies.
  • Store in an airtight container for up to 5 days.
  • Freeze the cookie dough for up to 3 months for fresh-baked cookies anytime.

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