Chocolate Chip Pudding Cookies Recipe

Chocolate Chip Pudding Cookies Recipe

One of my best friends, Nikki, blogs at Chef-in-Training.  She has some of the most delicious recipes ever, but is very well known for her pudding cookies.  I don’t know how she does it, but she can whip up a new pudding cookie recipe like it is nobody’s business!  I have never tried pudding cookies and thought I should give them a whirl.  I asked Nikki what her favorite flavor was and she said she loves a good chocolate chip pudding cookie!  I headed over to her site and for the recipe and whipped them up that afternoon.  Let me tell you, they were some of the softest chocolate chip cookies I have ever had!  I had to give them away to stop myself from eating them all!  Make them.  You won’t regret it.  You will be a pudding cookie lover before you know it!

Chocolate Chip Pudding Cookie Recipe:

3/4 cup (1 1/2 sticks) butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 (3.4 ounce) package instant vanilla pudding
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
2 1/4 cups all-purpose flour
2 cups chocolate chips

Preheat oven to 350° F.  Combine flour and baking soda and set aside.  In a large bowl, cream together butter, brown sugar, granulated sugar and pudding mix.  Beat in eggs and vanilla.  Add flour mixture until combined.  Fold in chocolate chips.  Roll into 1″ balls and place on a greased baking sheet.  Bake for 8-12 minutes, or until golden brown.

Looking for more delicious cookie recipes?
Here are a few of our favorites:
White Chocolate Chip Oatmeal Cookies
Chewy Oatmeal Raisin Cookies
Tropical Chocolate Chip Cookies
Nutella No Bake Cookies
Peanut Butter Oatmeal Chocolate Chip Cookies



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  1. Nikki @ Chef in Training says

    Your cookies and picture are beautiful! Thanks for the kind words! Really, nothing beats a delicious chocolate chip cookie in my book :) yours look perfect! Love ya girl!

  2. Jewel says

    I made 6 dozen of the Peanut Butter Oatmeal Chocolate Chip Cookies 4th of July Weekend. Only have one dozen left. Had relative in for a visit and they ate at least 2 dozen. I will be making them again.

  3. Regan says

    OK. Here’s the thing. I’m from Australia and when you guys mention ‘pudding’ I picture a vanilla custard or a chocolate custard. Am I about right? Anyway, I’m sure I could get get something similar here, but I really do like to cook everything from scratch. Would this recipe suffice for the pudding component ?

    I’m currently searching for the perfect chocolate chip cookie recipe for my boys and these look just about right (if I can get the pesky pudding thing sorted)

    • JenG says


      I just did a quick google search (not sure what you can and cannot see as I am from the US) Here I would go find a Jello product but not sure if Jello sells in Australia. I did find something that “looks” similar. Cottees Instant Pudding. It sells at Aussie Food Mart and Woolworths. Not positive if it is the same stuff or not but it is worth a try :)

      I found this blog where someone tried it and it seemed to work :)

      Good luck!

    • JenG says


      I did a quick google search and I found this blog that someone asked a similar question. They found a product called Cottees Instant Pudding. I believe it is sold at Aussie Food Mart and Woolworths.. at least it is online. Someone on the blog tried using it and she said it worked. You could always order Jello Instant Vanilla Pudding mix from Amazon too if you wanted to try it. :) Good luck!

  4. Kelsey says

    I just made this recipe the other day. They are fantastic! My family ate half the batch in one day. These cookies are super soft, yet they are firm enough to keep their shape. Thanks for sharing this recipe. This will be my new “go to” recipe for chocolate chip cookies! Better than the Nestle Tollhouse recipe that I usually make.

  5. Laura says

    These are the BEST Chocolate Chip cookies I have ever made!!!! The pudding has to be the key ingredient!! I ran out of vanilla extract so my tsp. of vanilla was a little off. To make it a full tsp I added a little of almond extract. You can taste a hint of it and it really tasted well with the chocolate chips. This is now my go to chocolate chip recipe. They are like little chocolate chip pillows. YUMMY!! I have loved everything I have made from this site so far. Thanks and keep the recipes coming.

  6. Morg says

    Is that rating correct?! I can’t imagine people rating this recipe one star. I made these last week and my family LOVED them. We have a favorite recipe that I’ve used forever and this recipe beat it. Our house now has a new go-to chocolate chip cookie recipe thanks to your website :). They were extremely soft and stayed that way until they were all devoured.

    • MamaH says

      I’ve tried chocolate, personally didn’t care for them, they definitely weren’t the hit that the vanilla and butterscotch were. I’ve also heard that cheesecake pudding is really good.

  7. Nichole says

    There are not enough superlatives to describe how awesome these cookies are. I love love love them. They are soft and gooey (I like to slightly underbake them) and they do not spread the way that many chocolate chip cookies do with a high butter ratio. Thanks for sharing.

  8. silvia says

    Hello, I have a question about the pudding mix. 3.4 oz are about 94 grams. So I used about 2 1/2 packages. I am in Europe by the way. So I was wondering if your pudding mix is just bigger or the measurements are not correct. Can you please check it again. Thank you.

  9. Lora says

    It is always an Epic fail moment when I make cookies… But this recipe was amazing! Best cookies hands down! I have made them several times now and I have used butterscotch chips, white choc chips, dark choc and milk choc. And all taste amazing! Thanks!

  10. Kathryn Porter says

    Try this recipe and let us know what you think:

    1 box white cake mix
    1 small box vanilla pudding
    2 eggs, slightly beaten
    1/2 cup oil
    1/4 cup water
    Semi-sweet chocolate chips to suit your taste

    Mix cake mix and pudding mix together
    Stir in eggs, oil and water until mixed well
    Fold in desired amount of chocolate chips
    Drop by tablespoon on ungreased cookie sheet
    Bake at 375 for 9-10 minutes (adjust as needed according to oven)

    For a lower fat recipe, reverse the amount of oil and water (1/4 cup oil and 1/2 cup water)
    This recipe can be varied by choosing different cake mixes, pudding flavors, and stir-ins. The variations are limitless. My favorite variations are:
    white cake mix – pistachio pudding – pistachio pieces (sprinkle with powdered sugar when done)
    spice cake – vanilla pudding – raisin
    chocolate fudge cake mix – semi sweet chocolate chips
    cherry cake mix – peppermint chips
    white cake mix – white chocolate chips
    yellow cake mix – butterscotch chips – rolled oats

    • Cyd says

      Hi Tammy, we have never made these cookies with sugar free pudding. So I researched it on the internet and it says that where regular pudding is used in baking that sugar free pudding does not work well as a substitute for regular pudding. Hope this helps!

  11. Sharice says

    These cookies are seriously the best chocolate chip cookies I have ever made/eaten. This is my 6th time making them, and they’re perfect every time! Perfect flavor, perfect softness. I’ve tried a few substitutions with this recipe before, but they never turn out as amazing as when I make them exactly as written! You have a winner with this recipe!

  12. Danielle says

    I just made these, I whipped the batter until very light and fluffy. Added 1 cup of cake flour with 1.25 cups of all purpose flour. My only issue I had making these was eating the batter (and not having enough chocolate chips.) I will be taking these to hungry police men after they cool, I’m hoping they are a huge hit. I could use the “brownie” points! **pun intended**

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