Chocolate Chip Pudding Cookies

With a rich, buttery dough that is loaded with irresistible morsels of chocolate, these Chocolate Chip Pudding Cookies nail every delicious detail. And, bonus, they stay soft and chewy for days.

I have made this recipe more times than I can count, over the years. They’re perfect for potlucks and gift-giving. And, I get asked all the time how they are so soft and chewy.

The not-so-secret ingredient is instant pudding mix. It’s that simple. In addition to their incredible chewy texture, these cookies freeze beautifully, making them especially easy to have ready to go when you need them.

And, I happen to know that both the cookies and the dough taste awesome straight out of the freezer. Yes, I did admit that. I often bake about half of the batch and freeze the remaining cookie dough.

When I am ready to use the frozen dough, I set it on the counter for 20-30 minutes to thaw slightly and then scoop out the number of cookies I want to bake.

Overhead vertical shot of salted chocolate chip pudding cookies on a cooling rack; underneath the rack, a checkered red and white hand towel

Why Add Pudding Mix to Cookies?

Perhaps you’re among the many bakers who’ve never tried pudding cookies before. Well, if you’re wondering why put pudding mix in cookies, let me tell you: the word you’re looking for is MOIST.

Pudding mix has several dry ingredients (such as corn starch) that help absorb and retain moisture, making its use in cookie recipes a neat little hack. A cookie recipe with pudding mix will result in moister cookies that stay chewier longer.

Overhead close-up shot of salted chocolate chip pudding cookies on a cooling rack; underneath the rack, a checkered red and white hand towel

Chocolate Chip Pudding Cookies Recipe

You’ll need the following ingredients to make this recipe:

flour and baking soda
granulated sugar and brown sugar
one package instant vanilla pudding
butter and eggs
vanilla extract
semi sweet chocolate chips
Maldon salt for topping (OPTIONAL)

Vertical shot of chocolate chip pudding cookies topped with salt, served on a long white dish with a checkered red and white hand towel

Start by preheating the oven to 350°F. Whisk together flour and baking soda and set aside. In a large bowl, cream the butter and sugars. Then, add in the pudding mix and beat until light and fluffy.

Add the eggs and vanilla and beat until smooth. Next, stir in the flour mixture, making sure that it is well incorporated. Last, add the chocolate chips and stir well to mix them throughout the dough.

Scoop into approximately 2 tablespoon portions and roll into balls. Bake on a parchment lined baking sheet for 11-12 minutes. Remove from the oven when puffy and barely cooked through. Do not let them brown.

If desired, sprinkle with Maldon salt as soon as the cookies are removed from the oven. Allow the cookies to cool on the sheet for 5 minutes and then transfer to a cooling rack to cool completely.

Salted Chocolate Chip Cookies

Looking for more recipes like these salted chocolate chip cookies?

The chewiness of pudding cookies and the decadence of toffee and chocolate create a decadent treat in Toffee Coconut Pecan Chocolate Chip Cookies. This is an easy cookie recipe that’s perfect with each and every bite.

This is NOT your average chocolate chip cookie recipe. These are hands down the best Chewy Chocolate Chip Oatmeal Cookies. Be warned, you will not be able to eat just one!

Chewy, crisp Oatmeal Chocolate Chip Cookies are a classic cookie. If you prefer a firmer, but still chewy oatmeal cookie, this is the one for you. And, these Chocolate Chip Nutella Cookie Cups look absolutely drool-worthy.

These Coconut Chocolate Chip Cookies are loaded with both white and dark chocolate, in addition to a good amount of coconut. They are delicious warm from the oven and every bit as fantastic two days later.

Oats, peanut butter, chocolate chips, M&Ms, and a drop of maple syrup all combine to make my grandmother’s Monster Cookies. This recipe is loaded with all of our favorite cookie flavors.

Servings: 36 (3-inch) cookies

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Preheat oven to 350°F. Whisk together flour and baking soda and set aside. In a large bowl, cream butter and sugars. Add in the pudding mix and beat until light and fluffy.
Add the eggs and vanilla and beat until smooth. Slowly add in the flour mixture, making sure that it is well incorporated. Last, add the chocolate chips and stir well to mix them throughout the dough.
Scoop into approximately 2 tablespoon portions and roll into balls. Bake on a parchment lined baking sheet for 11-12 minutes. Remove from the oven when puffy and barely cooked through, do not let them brown. If desired, sprinkle with Maldon salt as soon as the cookies are removed from the oven.
Allow the cookies to cool on the sheet for 5 minutes and then transfer to a cooling rack to cool completely.

This recipe was originally published as a doubled recipe with half whole wheat flour. To make the original recipe, double all ingredients and swap in 2¼ cups of whole wheat flour for half the all-purpose flour listed.
The recipe notes have been updated and ingredient amounts were reduced to eliminate confusion with the larger batch recipe.
I often bake about half of the recipe and then freeze the remaining dough. When I am ready to use the frozen dough, I set it on the counter for 20-30 minutes to thaw slightly and then scoop out the number of cookies I want to bake.

Calories: 168kcal · Carbohydrates: 20g · Protein: 2g · Fat: 9g · Saturated Fat: 6g · Polyunsaturated Fat: 0.4g · Monounsaturated Fat: 3g · Trans Fat: 0.2g · Cholesterol: 23mg · Sodium: 94mg · Potassium: 77mg · Fiber: 1g · Sugar: 12g · Vitamin A: 176IU · Calcium: 14mg · Iron: 1mg