With just a handful of basic ingredients, you can whip up a batch of super soft cookies without any hassle. And, here’s the fun part: you can let your creativity run wild! Depending on the flavor of the pudding mix and the variety of mix-ins you choose, you can create a multitude of deliciously chewy cookie flavor combinations. The possibilities are endless, and every batch is an opportunity to experiment.
Below, I show you how to whip up a batch of chocolate chip pudding cookies using vanilla pudding mix, but don’t feel limited. Perhaps you’re in the mood for peanut butter chips with butterscotch pudding, toasted almonds with pistachio pudding, or white chocolate chips with chocolate pudding. Have fun with the combinations! For more easy cookie recipes, try my Cake Mix Cookies recipe, easy No Bake Cookies, and Cookie in a Mug recipe next!
What You Need To Make This Recipe
Unsalted butter & salt — starting with unsalted butter is Baking 101! This gives you the greatest control, allowing you to add salt to taste.
Light brown sugar & granulated sugar — these two sweeteners act differently, so you’ll need both. Brown sugar contributes to a chewy center and granulated sugar makes a crisp edge. Make sure the brown sugar is soft and lump-free.
Eggs — allow them to come to room temperature to make them easier to incorporate into the dough without overmixing.
Vanilla extract — for that classic warm, aromatic cookie vibe. Feel free to use an equal amount of vanilla paste instead.
Instant vanilla pudding mix — “instant” is the operative word here; don’t accidentally grab a box of the Cook n’ Serve variety! Any brand will work.
Semisweet chocolate chips — as much as I love the classic combo of semi-sweeet chocolate in these cookies, feel free to swap in dark, milk, or white chocolate chips.
How To Make Pudding Cookies
1. Preheat the oven to 350°F. Line large baking sheets with parchment paper. In a large mixing bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugars, and vanilla together on medium speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time until well incorporated and fluffy.
2. Add the dry pudding mix. Beat on low speed until combined. Scrape down the bowl.
3. Add the remaining dry ingredients. Beat on low speed until combined. Scrape down the bowl.
4. Add the chocolate chips and stir in by hand until evenly distributed.
5. Using a 2-tablespoon scoop, scoop the cookie dough.
6. Place the dough balls on the lined baking sheet 2 inches apart. Bake one cookie sheet at a time for 10-12 minutes or until the edges are lightly golden but the tops are still a little shiny. Let cool for a few minutes on the pan, then transfer to a wire rack and cool completely. Store the cookies in an airtight container for up to 1 week.
Pro Tips For Making This Recipe
- Make them even. The cookies come out more uniform when rolled into balls and pressed slightly into disks.
- Get creative! Feel free to use other flavors of instant pudding! Vanilla pudding cookies are great for making chocolate chip cookies, but chocolate, lemon, and pistachio are all delicious options. You can also play with different mix-ins to match the flavor you’re after. Add nuts, sprinkles, citrus zest, dried fruit, crushed pretzels, or cereal… the options are endless!
- Add pizzazz. Save a few chocolate chips (or whatever mix-in you’re using) to stud the tops of your cookies before baking for a more professional, bakery-style look.
Frequently Asked Questions
Making chocolate chip cookies with pudding sounds weird, but it’s absolutely delicious. When used in this manner, pudding mix primarily acts as a moisture-retaining agent, which results in perfect cookies that are softer and chewier compared to those made without it. Additionally, the mix can impart a subtle flavor enhancement, depending on the flavor of the pudding used.
Unfortunately not. That said, you don’t have to make chocolate chip cookies with pudding. I have lots of other recipes for you to try like my homemade chocolate chip cookies, peanut butter chocolate chip cookies, and oatmeal chocolate chip cookies are all made without pudding mix. Alternatively, try my cake mix cookies and add chocolate chips!
To keep your pudding cookies fresh and delicious, store them in an airtight container at room temperature. They’ll stay soft and chewy for about a week. If you’re in a humid area, slipping a piece of bread into the container can help absorb excess moisture and keep the cookies perfect! You can also place them in a freezer bag and freeze them for up to 2 months.
If you love this recipe try these out!
If you’ve tried this Pudding Cookies recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Pudding Cookies
Ingredients
- 1 cup unsalted butter softened (227g)
- ½ cup packed light brown sugar (110g)
- ¼ cup granulated sugar (50g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (3.4oz) box instant vanilla pudding mix
- 2⅓ cup all-purpose flour (280g)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semisweet chocolate chips (360g)
Instructions
- Preheat the oven to 350°F. Line large baking sheets with parchment paper.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugars, and vanilla together on medium speed until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, stopping to scrape down the bowl between each egg, until well incorporated and fluffy.
- Add the pudding mix, flour, baking soda, and salt. Beat on low speed until combined. Scrape down the bowl. Add the chocolate chips and stir in by hand until evenly distributed. Using a 2-tablespoon scoop, scoop the cookie dough and place on the lined baking sheet 2 inches apart.
- Bake one sheet at a time for 10 to 12 minutes or until the edges are lightly golden but the tops are still a little shiny. Let cool for a few minutes on the pan, then transfer to a wire rack and cool completely. Store the cookies in an airtight container for up to 1 week.
Notes
- Make them even. The cookies come out more uniform when rolled into balls and pressed slightly into disks.
- Get creative! Feel free to use other flavors of instant pudding! Vanilla pudding cookies are great for making chocolate chip cookies, but chocolate, lemon, and pistachio are all delicious options. You can also play with different mix-ins to match the flavor you’re after. Add nuts, sprinkles, citrus zest, dried fruit, crushed pretzels, or cereal… the options are endless!
- Add pizzazz. Save a few chocolate chips (or whatever mix-in you’re using) to stud the tops of your cookies before baking for a more professional, bakery-style look.
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