My hubby is a chocolate chip cookie connoisseur, and these soft and chewy Chocolate Chip Cookies with Pudding met his high standards. Soft, chewy with an extra boost of vanilla from the pudding, they’re easy to make and definitely easy to eat!
Well, these Soft Chocolate Chip Cookies get a boost of flavor and texture from a simple box of pudding mix! No one will ever guess why they are so tasty!
Soft Chocolate Chip Cookies with Pudding
My family is full of chocolate chip cookie fanatics, soft chocolate chip cookies to be specific. I bet I have at least a dozen different recipes on my blog. When I first started blogging, a dear friend from college told me about her version of chocolate chip cookies that always drew rave reviews.
The secret ingredient was instant pudding. I filed that away in my memory bank, which is a bit rusty at times. When I saw a similar recipe on Hugs & Cookies XOXO, I knew I had to give Danielle’s Secret Ingredient Chocolate Chip Cookies with Pudding a shot.
Chocolate Chip Pudding Cookies
Well, the batter passed the tasting ultimate test…my batch may have been a few cookies short due to some quality control by the baker (not naming names here). Darn the temptation of raw cookie dough!
Then Nick sampled a couple of these soft chocolate chip cookies when he got home from work. Thumbs up from the youngest. Both Bill and Katie concurred. Katie loved that they were soft. She warms up day-old cookies in the microwave to refresh them, and these didn’t necessarily need this step unless you like a bit of gooey chocolate in yours.
On day two they were still soft and the hubby continued to gush on about these chocolate chip pudding cookies as he added a few to his sack lunch. I was hesitant to use a package mix, but there was no residual artificial flavor. I think adding a good amount of real vanilla extract is key.
How to Make Pudding Cookies
- Make sure to purchase a small box of instant vanilla pudding. Buy instant, not cook and serve pudding mix.
- PRO-Tip: Have your eggs and butter at room temperature for easy mixing and incorporation.
- Stir in the dry ingredients or beat very slowly as once the flour is added, you don’t want to over-activate the gluten. This will keep your cookies tender and chewy instead of cakey.
- I used semisweet chocolate chips, but you can use chocolate discs or chunks if you’d like. Or try with other flavors of chocolate chips.
- Reserve some of the chocolate chips to press into the warm cookies after they come out of the oven. This will give a nice finished look to the baked cookies
- Use a medium-sized cookie disher to scoop out evenly sized cookies.
- PRO-Tip: To keep them chewy, do not overbake. The cooking time range is dependent on the temperature of your dough and how your oven bakes. When the centers look almost cooked, pull them out. The very centers may look a bit glossy and not totally firm like the edges.
- The cookie sheet will remain hot and continue baking the cookies for a few more minutes. I like my cookies a wee bit underdone so they’re extra chewy, but there’s a fine line between that and raw. So make a note of the time that works best for you and your oven so you’ll know the best baking time for your future batches.
- PRO-Tip: Another one of my tricks is to use my spatula to shape the hot out of the oven cookies into nice circles by tapping the edges into shape. Often a few cookies will be misshapen after they bake. If you’re making these for special guests, you might give this a try. Make sure to use a hot pad as this is done when the cookie sheet is still very warm.
I guess I’m going to have to keep a stash of instant vanilla pudding in my pantry from now on. P. S. I’ve just recently tried some Dark Chocolate Pudding Cookies which were also a huge hit with the family.
More Chocolate Chip Cookie Recipes You’ll Love:
- Better Than Brownies Chocolate Cookies from Brown Eyed Baker
- Hot Chocolate Cookies from Love from the Oven
- German Chocolate Cake Cookies from A Dash of Sanity
- Levain Bakery Chocolate Chip Cookies
- Flourless Chocolate Cookies
- Chocolate Chip Cookie Cake with M&M’s
- Southern Living’s Best Chocolate Chip Cookies
- Chocolate Chip Cookie Sticks
- Plus More of the Best Cookies Recipes
This recipe was first shared in August 2013. The photos and text were updated in 2020.
- 2 1/4 cups plus 2 tablespoons flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter, at room temperature
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 small package instant vanilla pudding mix (3.4 ounces)
- 2 eggs
- 1 1/2 teaspoons vanilla
- 2 cups semi-sweet chocolate chips (or discs)
- Preheat oven to 350º. Line baking sheets with parchment paper. Set aside.
- Cream together the butter and sugars, Beat in the pudding mix, then stir in the eggs and vanilla.
- Blend in the flour, baking soda and salt. Stir in the chocolate chips.
- Scoop up tablespoonfuls of dough and roll into balls. They should be approximately 1 inch in diameter.
- Bake for 10-12 minutes or until barely golden brown
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Serving Size:2 cookies
Amount Per Serving: Calories: 128Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 136mgCarbohydrates: 14gFiber: 1gSugar: 13gProtein: 1g