Chocolate Chip Pudding Cookies

chocolate chip pudding cookies
The in the batter makes for a moist, soft chip cookie – even after a few days!  What’s fun about this recipe is that you can experiment with different flavors of (check out our Oreo Pudding Cookies) and different mix-ins (besides the chocolate chips).  Butterscotch pudding taste great with pecans or walnuts.  Or, try chocolate pudding for a really rich taste.  Pin It!

Chocolate Chip Pudding Cookies

2 1/4 C. all-purpose flour
1 tsp. baking soda
1 C. margarine or butter, softened
3/4 C. brown sugar
1/4 C. white sugar
1 3.4-oz. package instant vanilla pudding
1 tsp. vanilla extract
2 eggs, room temperature
2 C. chocolate chips

In mixing bowl, cream together sugars, butter, vanilla extract, and vanilla pudding mix. Beat until creamy. Add eggs. Add dry ingredients and stir until well-combined. Fold in chocolate chips. Bake at 375 degrees for 8-10 minutes.

Note:  I started with this recipe on Allrecipes.com but switched up the pudding flavors and left out the walnuts.

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Comments

  1. Keisha says

    I’ve made these using Cheesecake Pudding & White Chocolate Chips, they instantly became my absolute favorite cookie!! The whole family loved them! 🙂

  2. Lindsay says

    Sounds great! Are you suppose to mix up the pudding with the milk and then add it to the cookie mixture? Or just add the pudding powder?

  3. Danielle says

    Made these this morning and only one word to describe….Amazing! So easy too! I got approx 3 doz smaller sized cookies.

  4. Valerie says

    Amazing! I did try the cheesecake pudding and used a cup of butterrscotch chips and a cup of the white chocolate chips and they almost didn’t make it in the oven because the batter was so good!

  5. Peggy says

    These are our new favorite cookies! Simply, the best chocolate chip cookie I’ve ever made. Maybe it was my little helper (DS, age 22 months) or perhaps its just the best chocolate chip cookie recipe we’ve tried. Thank you for solving my quest for the best chocolate chip cookie .. onto my next Mommy mission!

  6. HolleyJo says

    Oh my gosh! This has been my family’s go-to chocolate chip cookie recipe for years! My dad has been making these since before I was born – and I’ve never ever seen the recipe online! How cool 🙂

    • Kimberly Danger says

      I’ve never done it that way, Laura – but it’s worth a try. If you do, let me know how they turn out!

  7. jane parks says

    Wonderful recipe!! Thank you soo much! I don’t know if this matters, but do I use salted or unsalted margarine/butter?

  8. Tammy says

    I used baking powder instead of baking soda, omitted the vanilla extract and used chocolate pudding mix and these made awesome brownies! I also baked them in muffin tins so every brownie had that little burnt edge ! Yumm!

  9. Sheri says

    Just made into cookie bars in a 9×13 pan, bake at 350. Turned out great! Will be fixing again soon! Thanks for the great recipe!

  10. Jenelle says

    I made these a few months ago and my family and I couldn’t stop eating them. I prefer using milk chocolate chips, but when I make them again (which will be soon) I think I’ll try white chocolate chips with cheesecake pudding mix. I love these because they stay soft and taste better than regular chocolate chip cookies. Thanks for sharing this recipe 🙂

  11. sophia says

    it says in this recipe to add eggs…but in your ingredients it doesnt list any eggs or how many…help?? wanting to make these, they look soo good

  12. says

    These are SO good. This is my go to recipe – I have tried others but these always work out the best. Today, in honor of the upcoming holidays, we made cookies with chocolate pudding and mint chocolate chips. YUM!

  13. KP says

    These are the best cookies I have ever baked!!!! People love these so much they are buying them from me! Thank you a million times over!!!!

  14. Kat H says

    I only had cook and serve vanilla pudding mix in my pantry and didn’t want to run out to the store (again), so I tried it. Worked perfectly fine, so don’t feel pressured to only use in the instant kind!

  15. says

    This is my first go-to cookie recipe. I always halve the fat: 1/2 c. butter and 1/2 c. shortening. The end result is the softest cookie in the world. I love the endless possibilities with these cookies! Red velvet pudding with dark chocolate chips, pistachio pudding with white chocolate chips & macadamia nuts, or my favorite chocolate with chocolate.

    Everyone always raves about them & I give them the link. Thank you so much for this!

    Next time I’m trying pumpkin pudding! Wish me luck (;

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