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Chocolate Chip Pudding Cookies

Chocolate Chip Pudding Cookies – These chocolate chip cookies made with vanilla pudding mix are incredibly thick, soft, and chewy, and stuffed full of chocolate chips. The absolute BEST pudding cookie recipe!

Chocolate Chip Pudding Cookies

Chocolate Chip Pudding Cookies

How does a freshly-baked batch of chocolate chip cookies made with instant vanilla pudding mix sound? Good?

Because they really are!

These cookies are deliciously thick, super soft, and chewy, and loaded with vanilla flavour. Stuff them with chocolate chips and you have yourself a batch of your new favourite cookies.

This is my favourite way to make cookies because the pudding mix makes them EXTRA soft, thick, and flavourful!

Looking for more cookie recipes? Check out my Peanut Butter Chip Cookies, Chocolate Crinkle Cookies, and my Banana Breakfast Cookies.

Chocolate Chip Pudding Cookies

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Plain/all-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Vanilla instant pudding mix: 1.7 oz (48g). Use dry, and do not use the cook & serve. This recipe can easily be doubled to use up the whole 3.4 oz box!
  • Unsalted butter: Melted.
  • Light brown sugar
  • Caster/granulated sugar
  • Large egg
  • Vanilla extract
  • Chocolate chips: You can use milk, dark, or semi-sweet.

How to make Chocolate Chip Pudding Cookies

To make these cookies, simply grab a medium mixing bowl and whisk together the flour, baking powder, baking soda, salt, and pudding mix. Set aside.

Whisking together dry ingredients for pudding cookies.

In a separate large mixing bowl, whisk together the melted butter and sugars until combined.

Whisking together melted butter and sugar.

Add the egg and vanilla extract, and mix until combined.

Whisking together wet ingredients for pudding cookies.

Add the dry ingredients, and mix until just combined.

Folding dry ingredients into the wet ingredients.

Fold in the chocolate chips.

Adding chocolate chips to cookie dough mixture.

Using a medium cookie scoop, drop scoops of the dough onto a baking tray lined with parchment paper or a silicone mat, and bake for 10 – 12 minutes.

Cookie dough balls on baking tray ready to be baked.

Allow to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Chocolate Chip Pudding Cookies

These Chocolate Chip Pudding Cookies are:

  • super quick and easy to throw together
  • deliciously thick, soft, and chewy
  • LOADED with vanilla flavour
  • stuffed full of chocolate chips
  • the BEST cookies you’ll ever try!

How long will these pudding cookies last?

These cookies will stay fresh, kept in an airtight container, at room temperature for up to 1 week. Heat one up in the microwave for a few seconds for a warm, gooey cookie!

Want freshly-baked cookies every time?

Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Chocolate Chip Pudding Cookies
Chocolate Chip Pudding Cookies

Try these cookies next!

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Chocolate Chip Pudding Cookies

Chocolate Chip Pudding Cookies

Yield: 16 cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

These chocolate chip cookies made with vanilla pudding mix are incredibly thick, soft, and chewy, and stuffed full of chocolate chips. The absolute BEST pudding cookie recipe!

Ingredients

  • 1 and 3/4 cups (218g) plain/all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1.7 oz (48g) vanilla instant pudding mix
  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) light brown sugar
  • 1/4 cup (50g) caster/granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup (175g) chocolate chips

Instructions

  1. Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper or a silicone mat. Set aside.
  2. Whisk together the flour, baking powder, baking soda, salt, and pudding mix. Set aside.
  3. In a separate large bowl, whisk together the butter and sugars until combined. Add the egg and vanilla, and mix until combined.
  4. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
  5. Using a medium cookie scoop, drop scoops of the dough onto the prepared baking tray, and bake for 10 - 12 minutes.
  6. Allow to cool on the baking tray for 5 - 10 minutes before transferring them to a wire rack to cool completely.

Notes

Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.

Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.

Nutrition Information:
Yield: 16 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 225Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 138mgCarbohydrates: 32gFiber: 1gSugar: 19gProtein: 3g

Nutrition information isn’t always accurate.

Did you make this recipe?

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