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Chocolate Chip Pudding Cookies

March 21, 2012 by Kimberly Danger 34 Comments

chocolate chip pudding cookies
The pudding in the batter makes for a moist, soft chocolate chip cookie – even after a few days!  What’s fun about this recipe is that you can experiment with different flavors of pudding (check out our Oreo Pudding Cookies) and different mix-ins (besides the chocolate chips).  Butterscotch pudding cookies 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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Filed Under: Recipes Tagged With: chocolate, cookies, recipes, desserts, pudding




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Comments

  1. Keisha says

    March 21, 2012 at 6:20 pm

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

    Reply
    • Brooke says

      September 5, 2012 at 9:11 pm

      That sounds so amazing I think I will try that instead. Thanks for sharing!

      Reply
  2. Susie Chadwick says

    March 21, 2012 at 7:59 pm

    yum!

    Reply
  3. Gina says

    March 29, 2012 at 7:44 pm

    LOVE this recipe!!! It makes some of the tastiest chocolate chip cookies!

    Reply
  4. Lindsay says

    April 26, 2012 at 6:40 am

    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?

    Reply
    • Kimberly Danger says

      April 26, 2012 at 8:00 am

      Just use the powder.

      Reply
  5. Elizabeth says

    April 26, 2012 at 2:52 pm

    How many cookies does this recipe yield? I can’t wait to try this!!

    Reply
  6. Danielle says

    April 27, 2012 at 12:08 pm

    How many cookies does this recipe make?

    Reply
  7. Danielle says

    April 28, 2012 at 11:32 am

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

    Reply
  8. Valerie says

    May 9, 2012 at 4:10 pm

    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!

    Reply
    • Kimberly Danger says

      May 9, 2012 at 5:55 pm

      Ooh! Cheesecake pudding sounds delish.

      Reply
  9. Peggy says

    May 14, 2012 at 1:45 pm

    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!

    Reply
  10. HolleyJo says

    May 22, 2012 at 5:45 pm

    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 🙂

    Reply
  11. Laura says

    May 24, 2012 at 1:17 pm

    Do you think I could make these as a bar cookie in a 9×13 if I’m feeling lazy? 🙂

    Reply
    • Kimberly Danger says

      May 28, 2012 at 4:48 pm

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

      Reply
  12. jane parks says

    May 27, 2012 at 9:54 pm

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

    Reply
  13. Sue Scobbie says

    June 6, 2012 at 3:05 pm

    Just made these and they are the best. I used unsalted butter.

    Reply
  14. Tammy says

    July 3, 2012 at 2:56 pm

    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!

    Reply
    • Kimberly Danger says

      July 3, 2012 at 6:44 pm

      Ooh! Sounds yummy. Thanks for sharing your idea!

      Reply
  15. Wendy Kong says

    July 15, 2012 at 1:20 am

    what does “fold in chocolate chips” mean?

    Reply
  16. Sheri says

    July 24, 2012 at 11:09 pm

    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!

    Reply
  17. Jenelle says

    September 5, 2012 at 6:24 pm

    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 🙂

    Reply
  18. sophia says

    September 22, 2012 at 11:52 am

    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

    Reply
    • sophia says

      September 22, 2012 at 11:53 am

      exclude that last message…where are my glasses!!??

      Reply
  19. Kerry Edwards says

    November 15, 2012 at 3:04 pm

    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!

    Reply
  20. KP says

    November 27, 2012 at 1:09 pm

    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!!!!

    Reply
    • Kimberly Danger says

      November 27, 2012 at 4:47 pm

      Wow, that’s a success! Glad you stumbled upon our post. 🙂

      Reply
  21. Kat H says

    January 19, 2013 at 7:44 pm

    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!

    Reply
    • Kimberly Danger says

      January 20, 2013 at 4:43 pm

      Thanks for the tip, Kat! I wasn’t sure if the cook and serve would work.

      Reply
  22. Cassandra Kranz says

    October 20, 2013 at 10:11 pm

    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 (;

    Reply
    • Kimberly Danger says

      October 21, 2013 at 6:22 am

      I bet pumpkin pudding would be super-yummy! Let me know how it goes. 🙂

      Reply

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