Chocolate Chip Pudding Cookies

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Chocolate chip cookies rarely need an introduction, but the addition of pudding mix turns a nostalgic favorite into something truly memorable. Once you taste these ultra-soft, chewy cookies, you’ll see why pudding cookies have become a bakery classic and a home-baker’s secret. Each bite reveals slightly crisp edges, gooey pockets of chocolate, and a rich vanilla essence. They stay fresh longer than traditional cookies, making them just right for gifting, meal prep, and everyday snacking.

What Makes Pudding Cookies Unique?

The secret lies in instant vanilla pudding mix. Standard cookie dough relies on butter, sugar, eggs, and flour alone for texture. Adding dry pudding mix changes everything. The extra starch and touch of emulsifiers from the pudding powder help the cookies stay soft for days instead of hours. Not only does this keep them fresh, but it also delivers a texture that’s tender and chewy all the way through.

Think of them as a cross between a classic chocolate chip cookie and a bakery-style soft batch. The pudding doesn’t overpower; it uplifts the other flavors, giving you a well-rounded cookie with depth and staying power. This easy trick works for both beginner and seasoned bakers.

Ingredients: The Building Blocks of Great Cookies

All the components come together to do a little more than pull their own weight. Here’s why each one matters:

• All-purpose flour: Structure and a bit of chew.
• Baking soda: Creates lift, helping cookies spread just enough.
• Unsalted butter: Provides richness; using cold butter keeps the dough thick.
• Light brown and white sugar: Brown sugar adds moisture and caramel notes, white sugar ensures a crisp touch at the edges.
• Instant vanilla pudding mix: Key to a soft interior, while infusing the dough with extra vanilla flavor.
• Large eggs and yolk: Binds the dough and contributes tenderness.
• Vanilla extract: Rounds out the flavor profile.
• Semisweet chocolate chips: Melts into small pools of chocolate in every bite.
• Sea salt (optional): Sprinkling a bit on top balances the sweetness and heightens the chocolate notes.

How to Make Chocolate Chip Pudding Cookies

This recipe works in a single bowl with just a few steps. You don’t need any special equipment beyond a mixer and some parchment paper.

• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and help even browning.
• Mix the dry ingredients:
  • In a medium bowl, whisk together the flour, baking soda, and fine sea salt. Set aside.
• Cream the butter and sugars:
  • In a large mixing bowl, beat the cold, cubed butter with brown sugar and granulated sugar until the mixture appears light and fluffy. The cold butter keeps the dough from spreading too much in the oven.
• Add pudding mix and wet ingredients:
  • Blend in the instant vanilla pudding mix, followed by the eggs, egg yolk, and vanilla extract, one at a time. Mix just until combined.
• Combine the dry and wet mixtures:
  • With the mixer on low or using a spatula by hand, gradually add the flour mixture. Stir just until a few streaks of flour remain.
• Stir in chocolate chips:
  • Add 1 1/2 cups of chocolate chips and fold until the chips are evenly distributed and no flour clumps remain.
• Shape the cookies:
  • Using a cookie scoop or two spoons, portion the dough into 2-tablespoon-sized balls. Arrange at least 2 inches apart on your baking sheets.
  • Gently press a few extra chocolate chips into the tops. Sprinkle a pinch of flaky sea salt if using.
• Bake:
  • Bake for 8 to 11 minutes, or until the edges begin to turn golden brown but the centers still look slightly underbaked. Do not overbake — this helps retain the famously soft texture.
• Cool:
  • Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack. This keeps them intact and allows the centers to finish setting.

Tips for the Perfect Pudding Cookie

• Always use instant pudding mix. The “cook and serve” variety doesn’t yield the same texture.
• Don’t skip the rest period. Letting cookies cool directly on the baking sheet helps insulate their bottoms and keeps the middle moist.
• If you use room-temperature butter, chill your dough for 30 minutes before baking. This prevents excessive spread.
• For varied texture, mix 1 cup each of semisweet and milk chocolate chips.
• To make giant cookies, scoop dough into 1/4-cup mounds and bake a few extra minutes.
• Want extra flavor? Swap vanilla pudding for butterscotch or chocolate, or stir in a handful of chopped toasted pecans or dried cranberries.

Storage and Make-Ahead Tips

Pudding cookies keep their chewy texture far longer than traditional versions. For best results:

• Room temperature: Store cooled cookies in an airtight container for up to 5 days.
• Refrigerator: Place in a sealed bag or box for up to 1 week. They’re great chilled or at room temperature.
• Freezer (baked): Arrange cooled cookies in a single layer on a tray, freeze until solid, then transfer to a freezer bag. Freeze up to 3 months.
• Freezer (dough): After shaping, flash-freeze dough balls until firm and store in a bag for up to 3 months. Bake straight from frozen, adding 2–3 minutes to bake time.

Whether prepping ahead for guests or storing leftovers for the week, these cookies stay as tender as the day they were made.

Mix-In Ideas and Variations

If the classic version isn’t enough to satisfy your creative side, there are plenty of ways to experiment:

• Double chocolate: Use chocolate pudding mix and add white chocolate chips for contrast.
• Nut lover’s: Stir in 3/4 cup chopped toasted walnuts or pecans for crunch.
• Espresso kick: Add 1 teaspoon instant espresso powder for a mocha vibe.
• Fruit fusion: Mix in dried cranberries or cherries for a pop of tartness.
• Peanut butter twist: Swap 1/2 cup of the butter for creamy peanut butter and use peanut butter chips.

Serving Suggestions

Pudding cookies fit every occasion. Serve them fresh with cold milk, stack them for a bake sale, or box them up as thoughtful homemade gifts. Pair with hot coffee for an afternoon treat or crumble into vanilla ice cream for a decadent dessert twist. Their chewy appeal fits everywhere from lunchboxes to celebrations.

Chocolate chip pudding cookies offer a new take on an old classic. With a few simple tweaks and pantry ingredients, you can create cookies that stay soft, taste rich, and look impressive. Whether you bake for pleasure or to share, this recipe will win fans with every warm, gooey bite. Try a batch soon—you may never want to go back to regular chocolate chip cookies again.