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Chocolate Chip Pudding Cookies

These chocolate chip pudding cookies are chewy, moist and stay soft for days. This recipe will quickly become your go-to for amazing chocolate chip cookies.
Prep Time10 minutes
Cook Time12 minutes
Cooling Time10 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate chip pudding cookies
Servings: 15 cookies


  • Large mixing bowl
  • Electric hand mixer or stand mixer with paddle attachment
  • Measuring cup
  • Measuring spoon
  • Baking tray
  • Parchment paper
  • Rubber spatula


  • 1 cup cold butter, cut into cubes
  • 1 cup brown sugar
  • 1 box (3.4 ounces) instant vanilla pudding
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips


  • Preheat your oven to 350 degrees F and line a baking tray with parchment paper. Set the tray aside.
  • In a large bowl, beat the brown sugar and butter together until light and fluffy. Scrap down the sides of the bowl to ensure the butter is well-mixed.
  • Add the powdered pudding mix to the bowl along with the vanilla and eggs. Blend everything together for 3 minutes. You want to really beat the eggs and pudding into the butter well.
  • Add the flour, baking soda, and salt to the bowl and stir everything together slowly. The batter will be thick and smooth.
  • Stir in the semi-sweet chocolate chips by hand.
  • Scoop the cookie dough onto the prepared baking sheet tray making 3 tablespoon-sized cookie dough balls. You can use a measuring spoon or a cookies scoop to make perfectly sized cookies.
  • Bake the cookies for 11- 13 minutes. The edges of the cookies will be slightly brown (very light!) around the edges and the top of the cookies will no longer look wet.
  • Let the cookies cool for 10 minutes on the baking sheet tray before moving them to a cooling rack.


-Make sure to use Instant Pudding which is different from the type of boxed pudding that needs to be cooked. Any brand will work as long as it is labeled as “instant”.
-Keep the cookie dough cold until you are ready to bake. If the dough is too warm, the cookies will spread too much. Cold cookie dough will bake into thick, chewy cookies.