Best Chocolate Chip Pudding Cookies Recipe with Video
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!
Ingredients
- 1 cup unsalted butter
- 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
Instructions
- 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 13x18 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!
Video
Notes
Store at room temperature in a sealed container.
If you make bigger cookies than 1 tablespoon, you will need to adjust your cooking time to be a little longer, and lower the temperature if your cookies are getting dark too quickly
If you make smaller cookies than 1-2 Tablespoons, your cookies will bake in a shorter amount of time. Just keep an eye on them to make sure they don’t burn.
These are amazing when made into ice cream sandwiches. Just grab 2 cookies and add vanilla ice cream between the two. Top with chocolate syrup or your favorite toppings!
I recommend this cookie scoop it’s slightly bigger than 1 tablespoon (holds 4 teaspoons)
Tip for making cookies perfectly round: When cookies first come out of the oven, place a biscuit cutter or round-shaped cookie cutter (slightly larger than your cookie), and move your cutter in a circular motion. This will make your cookies perfectly round!
Nutrition
Serving: 1 | Calories: 129cal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 99mg | Sugar: 11g | Fiber: 1g | Calcium: 16mg | Iron: 1mg