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
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.
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
- 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.
In a separate large mixing bowl, whisk together the melted butter and sugars until combined.
Add the egg and vanilla extract, and mix until combined.
Add the dry ingredients, and mix until just combined.
Fold in the chocolate chips.
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.
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.
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!
Try these cookies next!
- 4-Ingredient Peanut Butter Cookies
- Coffee Thumbprint Cookies
- Melting Moments (Butter Cookies)
- Confetti Amaretti Cookies via Love & Olive Oil
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