Chocolate chip pudding cookies are pillowy soft in the center with perfectly crisp edges. Try them – you’ll never go back to your old recipe!
The secret to extra gooey melt-in-your-mouth treats? Make your chocolate chip cookies with vanilla pudding! This has been my go to recipe for many years. You are going to love them.
These are particularly amazing when made into ice cream sandwiches. Simply add a scoop of vanilla ice cream between two rounds and press together. For extra flair, roll the edges in sprinkles or your favorite toppings.
If you have a bake sale or cookie swap coming up, you’ll find plenty more cookie recipes to choose from. All of them are guaranteed to be a hit!
Chocolate Chip Pudding Cookies – Tips and Tricks
- Use room temperature ingredients. Butter needs to be softened to cream properly, and eggs will incorporate more evenly into the dough when they aren’t cold. Let them sit on the counter for 30 minutes or so before starting the recipe.
- Check the label carefully. It’s crucial to use the instant variety for chocolate chip cookies with pudding. Regular mixes won’t set up correctly and the dough will be too soft.
- Want a different size? You can make these any size you would like with a few adjustments. For larger treats, increase the time and lower the temperature if they start to get too dark. Smaller treats will bake up quickly, so keep a close eye on them to avoid burning.
- Get them perfectly round. Grab a biscuit or round-shaped cutter that is slightly larger than the chocolate chip pudding cookies. When they first come out of the oven, place the cutter around each one and move it in a circular motion. It will shape the soft edges into a perfect circle!
- Storage: These will keep at room temperature in a sealed container for up to a week.
Video: Chocolate Chip Cookies With Vanilla Pudding
To see us make this from start to finish, watch the video at the top of this post.
Kitchen Tools You Will Need
- Stand mixer or large mixing bowl with hand mixer
- Baking Sheets – A standard 13×18 jelly roll pan is the perfect size for these chocolate chip pudding cookies. I’m able to fit two dozen rounds per pan.
- Parchment Paper or Silpat Mats – Line your pans with these for easy cleanup!
- 2 Tablespoon Scoop – Also great for meatballs, ice cream, and portioning out leftovers.
- Cooling Racks – Cool a large batch of treats without taking up a lot of counter space.
FAQ - Common Recipe Questions
Should I use the convection bake setting on my oven?
The regular setting works just fine for these chocolate chip cookies with pudding mix.
Why are my cookies flat?
Check to make sure your leavening agents are still active – look at the expiration dates or test the reaction. Baking powder will bubble with boiling water, and baking soda will bubble with vinegar.
Also, make sure your butter isn’t too soft to start since that can make your treats spread out and flatten. If it has already been added into the dough, just refrigerate the dough to firm it back up.
Why is each cookie dark on the edges but not done in the middle?
The size may be too big. Try using a smaller scoop for more even baking.
Dark metal baking sheets may also be the culprit. Reduce the oven temperature by 25 degrees and try again.
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Chocolate Chip Pudding Cookies + Video
- 1 cup unsalted butter, 2 sticks, softened
- 1 1/2 cups light brown sugar, packed
- 3.4 ounce package instant French vanilla pudding, unprepared
- 2 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup semi sweet chocolate chips
- 1 1/4 cup milk chocolate chips, divided
- Preheat the oven to 350°F. Prepare 2 baking sheets with parchment paper or silpat mats. Set aside.
- Reserve 1/4 of milk chocolate chips to top the cookies to make them extra pretty. You can skip this step if you prefer.
- In the bowl of your stand mixer (or in a large bowl with an electric mixer) beat butter, sugar and pudding mix together until light and creamy, about 3 minutes.
- Add eggs and vanilla. Beat together until mixed, 2 minutes.
- Sprinkle in flour, baking soda, baking powder and salt. Mix until combined (until you don’t see flour.
- Add the remaining 1 cup milk chocolate chips and the semi sweet chocolate chips and run the mixer on low (or hand mix) until chocolate chips are incorporated into the dough, about 30 seconds.
- Using a 2 tablespoon scooper, scoop cookies onto a baking sheet (I bake 6 rows of 4 per 13×18 jelly roll pan).
- Top each cookie dough scoop with 4 or 5 chocolate chips (from the reserved ¼ cup) and gently press them in so they don’t fall off.
- Bake for 8-10 minutes, until lightly golden brown around the edges and the top looks matte.
- Remove from the oven and cool on the baking sheet for 5 minutes. The cookies will be puffy, but they will settle down and hug your chocolate chips as they cool.
- Use a spatula to place cookies on a cooling rack to cool completely.
- Serve and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2021
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