Chocolate Chip Pudding Cookies
These chocolate chip cookies are soft, chewy, and packed with flavor thanks to instant pudding mix. Easy to make and perfect for everyday baking, they stay moist longer and are a hit with both kids and adults alike.
Equipment
- 1 Stand mixer with paddle attachment
- 1 Medium mixing bowl
- 1 Measuring Cups Set
- 1 Measuring Spoons Set
- 1 Medium cookie scoop
- 1 Baking sheet
- 1 Parchment paper or silicone baking mat
- 1 cooling rack
Ingredients
- 1 cup salted butter softened
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1½ teaspoons vanilla extract
- 2 large eggs
- 2⅓ cups all-purpose flour
- 1 3.4-ounce package instant vanilla pudding mix
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1½ cups semi-sweet chocolate chips optional mix of milk or white
Instructions
- Preheat and Prepare Baking Sheet: Begin by preheating your oven to 350°F (175°C) to ensure even baking. Line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking, promotes uniform cooking, and makes cleanup easier. Set the prepared baking sheet aside while you prepare the dough.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, add 1 cup of softened salted butter, ¾ cup light brown sugar, and ¼ cup granulated sugar. Beat on medium speed for 1–2 minutes until the mixture becomes light, fluffy, and creamy. Properly creamed butter and sugar help create the soft, tender texture that makes these cookies irresistible.
- Add Vanilla and Eggs: Mix in 1½ teaspoons of vanilla extract to enhance the flavor. Add 2 large eggs one at a time, beating each thoroughly before adding the next. Scrape down the sides of the bowl as needed to ensure all ingredients are evenly incorporated. This step ensures a smooth, homogenous cookie batter.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together 2⅓ cups all-purpose flour, 1 (3.4-ounce) package of instant vanilla pudding mix (dry only), 1 teaspoon baking powder, 1 teaspoon baking soda, and ¼ teaspoon kosher salt. Whisking ensures that leavening agents and flavors are evenly distributed, helping the cookies rise uniformly and maintain a soft texture.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the creamed butter and sugar. Mix on low speed until all ingredients are just combined. Avoid overmixing to prevent tough cookies. The dough should be thick, soft, and slightly sticky, ready to hold chocolate chips evenly throughout.
- Fold in Chocolate Chips: Gently fold in 1½ cups of semi-sweet chocolate chips using a spatula or spoon. You can also use a combination of milk or white chocolate if desired. Folding prevents overmixing while ensuring that each cookie will be filled with melty chocolate in every bite.
- Portion Cookie Dough: Use a medium cookie scoop or spoon to form dough balls of about 2 tablespoons each. Place them on the prepared baking sheet with about 2 inches of space between each ball to allow for spreading. Uniform sizing ensures even baking and consistent soft centers.
- Bake Cookies: Place the baking sheet in the preheated oven and bake for 8–10 minutes. The edges should be lightly golden while the centers remain slightly underbaked. This helps achieve the signature soft, chewy texture. Baking times may vary slightly depending on your oven, so check carefully on the first batch.
- Cool Slightly on Pan: Allow cookies to rest on the baking sheet for 2–5 minutes. This helps them set without overbaking and makes transferring them easier. The edges will firm while the centers stay soft and gooey.
- Transfer to Cooling Rack: Carefully move cookies to a cooling rack using a spatula. Cooling on a rack allows air to circulate, keeping the bottoms from becoming soggy while maintaining their chewy texture.
- Serve and Enjoy: Serve warm with a cold glass of milk, coffee, or hot chocolate. These cookies are perfect for a quick snack, dessert, or sharing with friends and family. Their soft, chocolate-filled centers make them irresistible.
- Storage and Make-Ahead Tips: Store cooled cookies in an airtight container at room temperature for up to three days. Freeze baked cookies or cookie dough balls for up to three months. To bake from frozen dough, let the balls sit at room temperature while the oven preheats and add 1–2 minutes to the original baking time. Proper storage preserves the soft, chewy texture.
Notes
- Always use softened butter for the creaming step to ensure the dough becomes light and fluffy.
- Use instant pudding mix only—do not prepare it with milk. This keeps the cookies moist without altering the dough consistency.
- You can substitute other pudding flavors such as chocolate or butterscotch for a fun variation.
- For evenly sized cookies, use a cookie scoop; this ensures uniform baking and consistent texture.
- Slightly underbake the cookies in the center—they will continue to set as they cool, giving you a soft, chewy result.
