You know those chocolate chip cookies that haunt your dreams? The ones that stay impossibly soft for days, with just the right chew and pockets of melty chocolate? That’s exactly what you get with these chocolate chip pudding cookies. I stumbled onto the magic of pudding mix in cookies when my neighbor brought over a batch years ago – one bite and I was hooked. The secret’s in that little box of instant vanilla pudding. It gives these cookies an almost bakery-style texture while keeping them moist longer than any other recipe I’ve tried. Trust me, once you taste that perfect balance of vanilla-kissed dough and rich chocolate, you’ll never go back to ordinary chocolate chip cookies again.

Why You’ll Love These Chocolate Chip Pudding Cookies

These cookies are a game-changer, and here’s why:

They stay soft and chewy for days, thanks to the pudding mix.
The vanilla pudding adds a subtle, irresistible extra layer of flavor.
They’re super easy to make—no fancy techniques or equipment needed.

Trust me, once you try these, you’ll wonder how you ever baked without pudding mix!

Ingredients for Chocolate Chip Pudding Cookies

Here’s everything you’ll need to make these dreamy cookies. I’m super particular about my ingredients because little details make all the difference:

1 cup (2 sticks) butter, softened – Not melted! Leave it out for about 30 minutes until you can press your finger in and leave a slight dent.
3/4 cup packed brown sugar – Pack it down firmly in your measuring cup – no loose sugar here!
1/4 cup white sugar – Just enough to balance the brown sugar’s richness.
1 (3.4 oz) package instant vanilla pudding mix – Must be instant (not cook-and-serve) and the 3.4 oz size – I’ve tried others and this one works perfectly.
2 large eggs – Room temperature eggs incorporate better into the dough.
1 tsp pure vanilla extract – The good stuff makes a difference here.
2 1/4 cups all-purpose flour – Spoon and level it – don’t scoop directly from the bag or you’ll pack in too much.
1 tsp baking soda – Make sure yours is fresh for best rise.
1/4 tsp salt – Just enough to enhance all the flavors.
2 cups chocolate chips – I use semi-sweet, but milk or dark work great too!

See? Nothing fancy – just quality ingredients measured carefully. Now let’s make some magic!

How to Make Chocolate Chip Pudding Cookies

Okay, let’s get baking! These cookies come together so easily, but I’ve got some key tips to make sure they turn out perfect every single time. Follow these steps and you’ll be biting into cookie heaven before you know it!

Step 1: Cream Butter and Sugars

First things first – preheat your oven to 375°F (190°C). This gives your oven time to reach the perfect temperature while you make the dough.

Now, grab a large bowl and let’s cream that butter and sugar. I use my stand mixer with the paddle attachment, but a hand mixer works great too. Beat the softened butter with both sugars for a good 2-3 minutes until it’s light and fluffy. You’ll know it

Tips for Perfect Chocolate Chip Pudding Cookies

After making these cookies more times than I can count, here are my foolproof tips for absolute perfection:

Room temp ingredients are non-negotiable – Cold butter or eggs won’t incorporate properly and can lead to dense cookies.
Watch those edges! Pull them out when golden brown at the edges but still slightly soft in the center – they’ll firm up as they cool.
Don’t skip the cooling time – Those 2 minutes on the baking sheet let them set without overcooking.
Use a cookie scoop – It gives you evenly sized cookies that bake at the same rate.

Follow these, and you’ll have bakery-worthy cookies every time!

Ingredient Substitutions and Notes

Want to mix things up? Here are my favorite swaps that still give amazing results:

Chocolate chips: Try dark chocolate chunks or even white chocolate chips for a fun twist! My kids love when I do half semi-sweet, half peanut butter chips.
Flour: For gluten-free, use your favorite 1:1 substitute blend – I’ve had great luck with Bob’s Red Mill.
Pudding mix: Must be instant (seriously, cook-and-serve won’t work!), but feel free to experiment with flavors – butterscotch or cheesecake pudding make delicious variations!

Just remember – the instant pudding mix is the magic ingredient that can’t be skipped!

Storing and Reheating Chocolate Chip Pudding Cookies

Here’s how to keep your cookies tasting fresh-baked for days (if they last that long!): Store cooled cookies in an airtight container at room temperature for up to 5 days – the pudding mix helps them stay crazy soft. For longer storage, freeze the dough balls raw (they bake straight from frozen, just add 1-2 minutes) or freeze baked cookies for up to 3 months. Need that just-baked warmth? Pop a cookie in the microwave for 10 seconds and boom – melty chocolate perfection!

Nutritional Information

Just a quick note – these numbers are rough estimates since ingredients vary by brand. A single cookie comes in around 120 calories, but let’s be real… you’re never eating just one of these beauties!

Frequently Asked Questions

Can I use sugar-free pudding mix?
Absolutely! Sugar-free instant pudding mix works just fine in this recipe. The texture stays wonderfully soft, though the cookies might be slightly less sweet. I’d suggest tasting the dough before baking – you might want to add an extra tablespoon of brown sugar if you prefer sweeter cookies.

Why are my cookies flat?
Flat cookies usually mean your butter was too soft or melted. The dough should be slightly firm when scooped. If this happens, try chilling the dough for 30 minutes before baking next time. Also, make sure your baking soda is fresh – old baking soda won’t give the proper lift.

Can I make these without a mixer?
You bet! I’ve made these by hand plenty of times when my mixer was packed away. Just use a sturdy wooden spoon and some elbow grease to cream the butter and sugars really well. It takes about 5 minutes of vigorous mixing, but the results are just as delicious.

How do I get thicker cookies?
For thicker, bakery-style cookies, try these tricks: Use slightly less butter (about 3/4 cup instead of 1 full cup), chill the dough for at least an hour before baking, and roll the dough balls taller rather than wider. The pudding mix helps them stay thick and chewy!

Share Your Chocolate Chip Pudding Cookies

I’d love to hear how your cookies turned out! Snap a photo and tag me – there’s nothing I enjoy more than seeing your baking successes. Happy cookie making!