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Pudding Choco Chip Cookies

Pudding Choco Chip Cookies

Ultra‑soft, chewy cookies enriched with instant pudding mix and loaded with melty chocolate chips—an easy homemade treat everyone will love.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting time 30 minutes
Total Time 1 hour
Servings: 24 cookies
Course: American
Cuisine: Breakfast, Cookies, Fall Baking Idea, Summer Baking
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 2¼ cups 280 g all‑purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 10 tablespoons 140 g unsalted butter, softened
  • ¾ cup 150 g granulated sugar
  • ¾ cup 165 g light brown sugar, packed
  • 1 box 3.4 oz / 96 g instant pudding mix (vanilla or chocolate)
  • 2 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • 1½ cups 255 g semisweet chocolate chips
  • Optional: flaky sea salt or coarse sugar for sprinkling

Method
 

  1. Preheat oven to 350 °F (175 °C). Line baking sheets.
  2. Whisk flour, baking soda, and salt.
  3. Cream butter and both sugars until fluffy.
  4. Mix in instant pudding mix on low speed.
  5. Add eggs one at a time, then vanilla.
  6. Gradually add dry ingredients; mix until just combined.
  7. Fold in chocolate chips.
  8. Chill dough for 30 minutes.
  9. Scoop dough onto sheets; sprinkle with salt or sugar.
  10. Bake 10–12 minutes until edges are golden. Cool on sheets 5 minutes; transfer to racks.
  11. Nutrition (per cookie, approx.)
  12. Calories: 160
  13. Carbs: 22 g
  14. Protein: 2 g
  15. Fat: 7 g

Notes

Use instant (not cook‑and‑serve) pudding mix for best texture.
Try different pudding flavors: butterscotch, banana, cheesecake.
Freeze dough balls and bake from frozen, adding 2–3 minutes.
Dough can chill up to 24 hours for deeper flavor.