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These chocolate chip pudding cookies are soft, chewy and absolutely delicious. The instant vanilla pudding mix gives them that bakery-style texture that stays moist for days. Each bite is packed with melty chocolate chips, rich butter flavor and just the right amount of sweetness to make them a hit. Perfect for any cookie craving, this easy chocolate chip cookie recipe is one you’ll bake again and again.
Soft and chewy, these chocolate chip pudding cookies are made with instant vanilla pudding mix to create a rich, buttery flavor and perfectly tender texture.
Also try chocolate pudding cookies, pistachio choc chip cookies, banana choc chip cookies, banana pudding cookies and pistachio pudding cookies.
Why You’ll Love It
Soft and chewy: The instant vanilla pudding mix keeps gives these cookies a beautifully moist and tender texture.
Quick to make: The cookie dough comes together fast with simple ingredients.
Crowd favorite: These cookies stay soft, thick and irresistible at every bite.
Soft Chocolate Chip Cookies Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Salted butter: Gives the cookies a rich, buttery flavor.
White granulated sugar: Adds sweetness and helps the cookies brown beautifully.
Light brown sugar: Adds depth of flavor and helps keep the cookies chewy.
Egg: Binds everything together for the perfect cookie texture.
Vanilla pudding mix: Instant vanilla pudding mix adds softness and flavor.
All-purpose flour: Provides structure for the cookies.
Baking powder and baking soda: Help the cookies rise and stay thick.
Semi-sweet chocolate chips: Add pockets of rich chocolate throughout each cookie.
How to Make Chocolate Chip Pudding Mix Cookies
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the dough: Cream the butter, white sugar and brown sugar in a large bowl until smooth and fluffy.
Mix in the egg: Add the egg and mix until fully combined.
Add the dry ingredients: Reduce mixer speed and mix in flour, vanilla pudding mix, baking powder and baking soda until combined.
Fold in the chips: Gently fold the chocolate chips into the flour mixture using a spatula.
Scoop the dough: Drop portions of cookie dough onto a prepared baking sheet or cookie sheet.
Bake and cool: Bake until the edges are lightly golden, then cool on the pan before transferring to a wire rack to cool completely.
Substitutions and Variations
Chip variations: Try butterscotch chips, white chocolate chips or peanut butter chips instead of semi-sweet.
Pudding flavors: Experiment with chocolate instant pudding mix or try pistachio or cheesecake instant pudding mix. Butterscotch pudding or pistachio pudding are more ideas, or even white chocolate pudding mix.
Gluten-free option: Use a 1:1 gluten-free flour blend to make these cookies gluten-free.
Mix-ins: Add chopped nuts or white chocolate chunks for extra flavor and texture, or add a few drops of vanilla extract or almond extract for a complementary flavor.
Serving Suggestions
With a hot drink: Sip a latte breve or boozy peanut butter hot chocolate with your pudding cookies.
With other cookies: Bake some chocolate marshmallow cookies, cherry pie cookies or apple pie muffin top cookies for a cookie tray trio. Banana pudding cookies, chocolate thumbprint cookies and white chocolate raspberry cookies are more scrumptious ideas for your cookie tray!
How to Store Chocolate Chip Pudding Cookies
Store: Keep cookies in an airtight container at room temperature for up to 5 days.
Freeze dough: Place chocolate chip pudding cookie dough balls in a sealed bag and freeze for up to 3 months.
Freeze baked cookies: Once cool, freeze in airtight containers for up to 2 months.
Thaw: Let frozen cookies or frozen cookie dough balls sit at room temperature before baking or reheating.
Reheat: Microwave cookies for about 10 seconds to bring back that soft texture.
Top Tips
Check your sugar: Make sure it’s fully dissolved into the butter before adding the egg to prevent spreading.
Don’t overmix: Stop mixing when the dough looks like coarse wet sand.
Size matters: Use a #40 medium cookie scoop (about 1 ½ tablespoons) for uniform baking and shape.
Warm before serving: Microwave cookies for a few seconds for that fresh-baked texture.
Best Chocolate Chip Pudding Cookies FAQs
Sure. Chocolate pudding mix makes these cookies extra rich with a deeper flavor.
The pudding mix helps, but storing them in an airtight container keeps them tender.
Undissolved sugar or overly soft butter can cause spreading, so be sure to mix properly.
Chocolate Chip Pudding Cookie Recipe
Chocolate Chip Pudding Cookies
Equipment
- Cookie Scoop 1 ½-Tablespoon Size
Ingredients
- ½ Cup salted butter
- ½ Cup white granulated sugar
- ½ Cup light brown sugar
- 1 egg, large
- 1 Package vanilla pudding mix, 3.4-Ounce
- 1 ½ Cups all-purpose flour
- 1 Teaspoon baking powder
- ½ Teaspoon baking soda
- 1 Cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F.
- Add butter and sugars to a large mixing bowl.
- Use an electric hand mixer to cream the ingredients together until smooth and creamy, making sure the sugar is fully dissolved.
- Whisk in the egg for about a minute, giving it time to fully incorporate with the creamed sugar.
- Lower the speed of the mixer and gently whisk in the flour, pudding mix, baking powder and baking soda.
- Your cookie dough might seem a little bit on the crumbly side once everything is fully combined, but it will stick together just fine when you form the cookie dough balls. Just mix the cookie dough until it resembles coarse, wet sand.
- Once the wet and dry ingredients are homogenous, fold in the white chocolate chips.
- Use a large spoon or a standard size cookie scoop to drop balls of dough onto a baking sheet.
- Bake for 11 minutes.
- Let the cookies cool on the pan for a few minutes before moving them to a wire cooling rack to cool completely.
Notes
Don’t overmix: Stop mixing when the dough looks like coarse wet sand.
Size matters: Use a #40 medium cookie scoop (about 1 ½ tablespoons) for uniform baking and shape.
Warm before serving: Microwave cookies for a few seconds for that fresh-baked texture.
Nutrition
Chocolate chip pudding cookies are the ultimate combination of nostalgic flavor and melt-in-your-mouth softness. The instant vanilla pudding mix gives each cookie a bakery-style chew that stays perfect for days, while the blend of sugars adds depth and balance. They’re easy enough for everyday baking yet special enough to impress guests, whether you’re packing a lunchbox, bringing treats to a party or simply craving something sweet with a cup of coffee. They’re some of the best chocolate chip cookies I ever made.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
