If you like soft, chewy chocolate chip cookies, you’re going to love these chocolate chip pudding cookies. These simple drop cookies assemble in no time. They’re one of my favorite pudding cookies because they hold their texture for days on end in the pantry. The pudding helps strengthen the dough to keep them thick and chewy.
These cookies are fantastic for any cookie tray or family gathering! They’re quick to put together, the recipe makes plenty to go around, and is, of course, delicious!
If you love these cookies, I hope you’ll try my bakery-style chocolate chunk cookies, old-fashioned toll house cookies, and Hershey chocolate chip cookies!
Pull out the mixer, and let’s bake some cookies!
What I Love About This Recipe
- That soft, chewy texture
- Makes a big batch
- Holds well in the pantry
- Loads of chocolate chips
How To Make Chocolate Chip Pudding Cookies Recipe
- Begin by combining the flour and baking soda in a small bowl and set aside.
- Cream together the butter, sugar, pudding mix, and vanilla together. Add the eggs until thoroughly mixed.
- Add the flour mixture and stir until just combined.
- Add the chocolate chips and nuts. Stir until well distributed, being careful not to over-mix.
- Drop by scoopfuls onto a baking sheet and bake at 375 for about 8 minutes. Transfer to a wire rack to cool.
Chocolate Chip Pudding Cookies Recipe Notes
- Creaming the butter– Don’t skimp on this. By creaming together the butter (use real butter- no margarine!) and sugar until it looks fluffy, you introduce air into the batter. It helps the cookies bake up light and tender.
- Measuring flour- Too much flour makes for dry cookies. To accurately measure flour, spoon it into your measuring cup until overfilled. Scrape it level a knife.
- Pudding- Make sure you use the INSTANT pudding mix. The cook and service don’t have the same thickening agents that make these cookies so soft and chewy. You can experiment with the flavor!
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? Homemade cookies can be kept in the fridge for a week.
- Can You Freeze This? Freeze these thick chocolate chip cookies with vanilla pudding for up to 6 months. You can also freeze the cookie dough too for up to 6 months.
- Spoon the dough onto a cookie sheet and freeze for about an hour. Then transfer the dough balls into a freezer bag. Grab as many as you like and bake up fresh cookies in a matter of minutes!
- Make-Ahead Tips: Assemble the chocolate chip vanilla pudding cookies and refrigerate them overnight.
- Food Safety: Here’s an article citing how long freshly baked cookies last.
More Chocolate Chip Cookies You’ll Love!
- Soft Chocolate Chip Cookies
- Peanut Butter Chocolate Chip Cookies Recipe
- Coconut Chocolate Chip Cookies
- Alton Brown Chocolate Chip Cookies
- Strawberry Chocolate Chip Cookies
Chocolate Chip Pudding Cookies
Chocolate chip pudding cookies have everything I love in a cookie- simple to make, soft and chewy, and tons of chocolate chips. It makes a big batch too!
Servings: 36 cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup butter, softened
- 3/4 cup brown sugar, firmly packed
- 1/4 cup granulated sugar
- 1 (3.4-ounce) package instant vanilla pudding mix
- 1 teaspoon vanilla extract
- 2 large eggs
- 12 ounces semisweet chocolate chip morsels
- 1 cup pecans or walnuts, chopped (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a medium mixing bowl, whisk together flour (2 1/4 cups) and baking soda (1 teaspoon); set aside.
- In a large mixing bowl, using a handheld electric mixer set on medium speed, cream together butter (1 cup), brown sugar (3/4 cup), granulated sugar (1/4 cup), pudding mix (1 package), and vanilla (1 teaspoon) until combined and creamy. Mix in the eggs (2 large), one at a time, and combine. Add the flour mixture and stir until just combined. Add chocolate chips (12 ounces) and nuts (1 cup) and combine until evenly dispersed.
- Using a medium cookie scoop, form dough into balls and place on ungreased cookie sheets 2 inches apart.
- Bake in preheated oven for 8-10 minutes. Allow to cool 2-3 minutes on cookie sheets then remove to a wire rack to cool completely
Fans Also Made:
Notes
- Creaming the butter– Don’t skimp on this. By creaming together the butter (use real butter- no margarine!) and sugar until it looks fluffy, you introduce air into the batter. It helps the cookies bake up light and tender.
- Measuring flour- Too much flour makes for dry cookies. To accurately measure flour, spoon it into your measuring cup until overfilled. Scrape it level a knife.
- Pudding- Make sure you use the INSTANT pudding mix. The cook and service don’t have the same thickening agents that make these cookies so soft and chewy. You can experiment with the flavor!
Nutrition
Serving: 1cookie | Calories: 177kcal | Carbohydrates: 18g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 92mg | Potassium: 85mg | Fiber: 1g | Sugar: 10g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
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Ooooh this is perfect! I love walnuts so that’s the one I used.
Amazing! Thanks for your positive feedback, Emma 🙂
This recipe needs edited as it’s missing the step to add in the flour and baking soda
Thanks, Sara! It’s now corrected 🙂