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These puffy chocolate chip cookies come out thick and soft due to a package of instant pudding mix in the dough! One of my new favorite recipes for chocolate chip cookies.

Chocolate Chip Pudding Cookies

  • Author: Erin Browne
  • Total Time: 18 mins
  • Yield: 5-6 dozen 1x


  • 2.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cups light brown sugar
  • 1/4 cup white granulated sugar
  • 1 3.4oz box instant pudding mix, vanilla or cheesecake flavor
  • 1 tsp vanilla bean paste (can use extract)
  • 2 eggs
  • 12 oz (1 bag) semi-sweet chocolate chips


  1. Pre-heat oven to 350F. In a bowl, stir together flour, baking soda, salt, and set aside.
  2. In a large mixing bowl using a stand or hand mixer, beat the butter, brown and white sugars, vanilla, and pudding mix until smooth.
  3. Beat in the eggs one at a time, mixing well after each one.
  4. Add the flour mixture in 2-3 additions, mixing on low speed until just combined.
  5. Gently fold in the chocolate chips, scrape down the sides of the bowl, and cover the bowl with plastic wrap. Chill for a minimum of 2 hours or overnight.
  6. Once dough has chilled, place tablespoon-sized balls (or a heaping small cookie scoop) on ungreased cookie sheet and bake until just starting to turn golden, 8-10 minutes.
  7. Let cookies cool on the sheet for a couple of minutes and then transfer to a cooling rack. Allow cookie sheet to completely cool (or use a new sheet) before baking the next batch.
  • Prep Time: 10 mins
  • Cook Time: 8 mins
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