I still remember the first time I stumbled upon the magic of pudding in my cookie dough. It was a rainy Saturday afternoon—perfect for baking—and I’d promised my daughter a special treat. I grabbed a box of instant vanilla pudding mix from the pantry, thinking I’d try something new, and tossed it into my favorite chocolate chip cookie recipe. As the cookies baked, the whole house filled with a warm, comforting aroma that felt like a hug. When I pulled them out, they were thick, soft, and impossibly chewy—nothing like the crisp-edged cookies I was used to.

Since that day, Pudding Choco Chip Cookies have become my go-to for every occasion. From bake sales to afternoon pick-me-ups, these cookies never disappoint. The secret ingredient gives them a tender crumb and a hint of vanilla sweetness, while the chocolate chips add that familiar melty goodness we all crave. Whether you’re an experienced baker or just looking for an easy homemade cookie recipe, you’re going to fall in love with how simple—and delicious—these are.

Why You’ll Love This Recipe

Ultra‑soft texture. The instant pudding mix keeps these cookies tender and pillowy, even a day later.
Rich flavor twist. A touch of vanilla or chocolate pudding elevates the classic chocolate chip cookie.
Quick and fuss‑free. No special equipment—just mix, scoop, and bake.
Perfect for any season. Swap pudding flavors for a fall baking idea (pumpkin spice!) or a springtime twist (lemon!).
Crowd‑pleaser. Kids, friends, and coworkers will gobble them up—every. single. time.

Ingredients You’ll Need

Gather these pantry staples and a box of instant pudding, and you’re ready to bake:

2¼ cups (280 g) all‑purpose flour
Tip: Spoon and level for accurate measuring.
1 teaspoon baking soda
½ teaspoon fine sea salt
10 tablespoons (140 g) unsalted butter, softened
Variation: Salted butter works—just reduce salt to ¼ teaspoon.
¾ cup (150 g) granulated sugar
¾ cup (165 g) light brown sugar, packed
Tip: Brown sugar adds depth and chewiness.
1 box (3.4 oz / 96 g) instant pudding mix (vanilla or chocolate)
Variation: Try butterscotch, banana cream, or even cheesecake flavors.
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1½ cups (255 g) semisweet chocolate chips
Substitution: Dark chocolate or white chocolate chips are delicious, too.
Optional: flaky sea salt or coarse sugar for sprinkling

How to Make Pudding Choco Chip Cookies

Preheat & prep.
Preheat oven to 350 °F (175 °C). Line two baking sheets with parchment paper or silicone mats.
Whisk dry ingredients.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Cream butter and sugars.
In a large bowl or stand mixer, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy—about 2–3 minutes.
Add pudding mix.
Sprinkle the instant pudding mix into the butter‑sugar mixture and mix on low until just combined.
Incorporate eggs and vanilla.
Add eggs one at a time, mixing well after each. Stir in vanilla extract until the batter is smooth.
Combine wet and dry.
Reduce mixer speed to low. Gradually add the flour mixture, mixing just until no streaks of flour remain.
Fold in chocolate chips.
With a spatula, gently fold in the chocolate chips, ensuring an even distribution without overworking the dough.
Chill the dough.
Cover the bowl and refrigerate for at least 30 minutes. Chilling firms the dough, prevents excessive spread, and enhances flavor.
Portion and bake.
Scoop rounded tablespoons (or use a medium cookie scoop) onto prepared sheets, spacing cookies about 2 inches apart. Sprinkle with flaky sea salt or coarse sugar, if desired.
Bake & cool.
Bake one sheet at a time for 10–12 minutes, rotating halfway through. Cookies should be golden at the edges but still soft in the center. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Expert Tips

Pudding mix magic: Don’t skip the pudding mix—it’s the key to that dreamy softness.
Flavor swaps: Mix and match pudding flavors to suit the season or your mood.
Freeze‑and‑bake: Scoop dough balls onto a tray, freeze until firm, then transfer to a freezer bag. Bake from frozen, adding 2–3 minutes.
Make‑ahead dough: Dough can chill up to 24 hours. Longer resting deepens flavor and improves texture.
Serving suggestion: Warm cookies in the microwave for 10 seconds and serve with a cold glass of milk for the ultimate nostalgia trip.

Common Mistakes to Avoid

Skipping the chill: Warm dough spreads too thin, leaving you with crispy disks instead of thick, chewy cookies.
Overmixing: Once you add flour, mix only until just combined—overmixing develops gluten and yields tougher cookies.
Wrong pudding type: Make sure to use instant (not cook-and-serve) pudding mix for best results.
Crowding the pan: Give each cookie enough room to expand—crowded sheets lead to uneven baking and merged cookies.

Final Thoughts

These Pudding Choco Chip Cookies have become my family’s favorite twist on a classic treat. They’re the kind of cookie you’ll find disappearing faster than you can count, leaving you planning your next batch before the first is gone. Whether you’re looking for an easy homemade cookie recipe, a fun fall baking idea, or just a way to brighten a rainy afternoon, these cookies deliver every time. Give them a try—you might just discover your new signature bake!