These easy Chocolate Chip Pudding Cookies are worth trying! They have an awesome soft and chewy texture mixed with vanilla flavor and chocolate chips. This recipe takes ordinary chocolate chip cookies and enhances them with an unexpected ingredient, vanilla pudding mix!
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At first, I was surprised by how much I adore these vanilla pudding chocolate chip cookies. However, the texture and the flavor that the pudding adds are almost insane! I may not make classic chocolate chip cookies any other way.
I love recipes with chocolate chips, and if you feel the same, you will enjoy this chocolate chip zucchini bread and chocolate chip cookie dough dip.
Why You'll Love This Recipe
- It's quick to prepare: You only need 15 minutes to prepare these chocolate chip cookies with pudding mix. I love that it doesn't take a lot of hands-on time to make such a tasty treat.
- It's budget-friendly: The cost of the ingredients is low, so you can feel good about not spending extra money to make these cookies. It's a very affordable recipe.
- It's a crowd favorite: Everyone I've shared this cookie recipe, has been impressed. I haven't met anyone who wasn't pleased with how they came out.
Ingredients
Below are all the essential ingredients you'll need for this chocolate chip cookie recipe with vanilla pudding. It's a very straightforward list, too!
- Butter: I use softened butter so it mixes well with the sugar. Ensure it's not so warm that it melts, but not too cold that it creates lumps. I find that about 30 minutes on the counter softens the butter wonderfully.
- Sugar: To get the perfect texture, I use a combination of granulated sugar and brown sugar. It keeps them soft and chewy but also adds some depth with the brown sugar. You can make lovely cookies without brown sugar as well, though!
- Vanilla pudding mix: This adds flavor and texture to the cookies that I absolutely love. You don't need to prepare the pudding according to the package; just add the dry mix into the bowl.
- Chocolate chips: I use a combination of white chocolate chips and semi-sweet chocolate chips for richness and balance. You can switch them up and use different types of chocolate, but this is my favorite combo.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Triple chocolate: Make these triple chocolate! You already have two varieties of chocolate chips, just swap the vanilla pudding for chocolate to make them even more decadent.
- Use macadamia nuts: Keep the white chocolate and swap the semi-sweet chips for chopped macadamia nuts for a crunchy twist.
- Butterscotch: Try this recipe with butterscotch pudding mix to add a sweet, buttery flavor. Use butterscotch chips to really enhance the flavor!
How to Make Chocolate Chip Pudding Cookies
The steps I use for this chocolate chip cookie recipe with pudding are listed below. It's fairly similar to many homemade cookie recipes. Just preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
Step 1: Beat the butter and sugar. Combine the butter and both sugars in a mixing bowl and beat them with an electric mixer until they are nice and creamy.
Step 2: Add eggs and vanilla. Then, beat in the eggs and vanilla extract until they are well incorporated.
Step 3: Add the dry ingredients. Pour all the dry ingredients into the butter mixture and gently beat them until a soft dough forms.
Step 4: Fold in the chocolate chips. Gently fold in both varieties of chocolate chips.
Step 5: Scoop and bake. Scoop the cookie dough onto the prepared baking sheet with some space in between each cookie. Then, pop the pan in the oven and bake for 8-10 minutes.
Step 6: Cool and serve. Allow your chocolate chip cookies to cool completely on the pan and then enjoy!
Recipe Tips
- Use a cookie scoop: One of my favorite tools for cookie baking is a cookie scoop. It makes it so much easier to get evenly sized cookies.
- Don't overbake the cookies: These chocolate chip vanilla pudding cookies will be soft after they bake. Do not overbake them or they will become very dry and overly chewy.
- Weigh the flour if possible: A scale is your best friend when it comes to measuring flour. Accurate flour measurement will keep your cookies moist. If you don't have a scale, level the flour in the measuring cup so you don't use too much.
- Storing: Store these pudding cookies in an airtight container at room temperature for up to 5 days. Freeze them for up to 3 months.
If you love a good, moist pudding cookie, you may also enjoy these banana pudding cookies.
Serving Suggestions
- Have a scoop of white chocolate raspberry ice cream or red velvet ice cream with one of these chocolate chip cookies with vanilla pudding. You can even create an ice cream sandwich.
- An extra decadent way to serve these cookies is with a fun dessert dip. This funfetti dip and pumpkin cream cheese dip work well with the flavors. They work great for a party!
- There are few things better than a comforting dinner of mississippi pot roast, followed by freshly baked cookies.
Recipe FAQs
Yup! Form the cookies and place them on a lined cookie sheet. I like to put them in the freezer for about 30 minutes to firm up before I transfer them to a Ziploc bag.
Of course! You will need to add a little extra time to bake them. Usually, about 2-3 minutes is enough, but keep an eye on them in case they need longer.
If the ingredients get too warm, it can cause the cookies to spread more. If your cookie dough feels warm, pop it into the refrigerator for a few minutes before baking the cookies.
More Delicious Cookie Recipes
Do you like cookie recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Chocolate Chip Pudding Cookies
Equipment
- Handheld electric beaters
- 2 baking sheets
Ingredients
- 1 cup butter softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 ⅓ cups all purpose flour
- 3.4 oz. instant vanilla pudding mix
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup milk chocolate chips
- ½ cup white chocolate chips
Instructions
- Preheat the oven to 350°F/180°c. Line 2 baking sheets with baking paper and set aside.
- Add the softened butter, brown sugar and granulated sugar to a large mixing bowl. Beat using handheld electric beaters on a medium-high speed for 1-2 minutes, or until pale and creamy.
- Add the eggs and vanilla extract to the butter mixture and beat until well combined.
- Add the flour, instant vanilla pudding mix, baking soda and salt, and beat on a low speed until just combined.
- Fold in white and milk chocolate chips with a spatula.
- Use a cookie scoop to scoop the dough onto the prepared baking sheets. Bake the cookies for 8-10 minutes.
- Allow the cookies to cool completely on the baking sheets before serving.
Notes
- Store these cookies in an airtight container and keep them on the counter for up to 5 days.
- If you decide to freeze your cookie dough, go ahead and bake it from frozen! There's no need to thaw the cookies before you put them in the oven.
- Be careful not to overbake the cookies. They are meant to be soft in the middle. Overbaking them can make them very dry!
Elizabeth says
These cookies came out so yummy. We just love to make them all the time. They dont last long in our house. Thank you kitchen divas ❤️
Karin and Ken says
So glad you enjoyed them! They’re absolutely wonderful! All the best. Karin