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The Ultimate Soft & Chewy Chocolate Chip Pudding Cookies

Close-up of soft, golden pudding cookies stacked on a white plate, loaded with chocolate chunks.
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Make the best chocolate chip cookies that stay incredibly soft and chewy using instant pudding mix. This recipe delivers bakery-style texture easily.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 (3.4 ounce) box instant vanilla pudding mix
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until just combined.
  4. Add the dry instant vanilla pudding mix to the wet ingredients and mix on low speed until incorporated.
  5. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Stir in the chocolate chips by hand.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 9 to 11 minutes, or until the edges are set but the centers still look slightly soft.
  10. Let the cookies cool on the baking sheets for 5 minutes before moving them to a wire rack to cool completely.

Notes

  • Using instant pudding mix is the secret to achieving these melt in your mouth cookies texture.
  • For extra gooey chocolate chip cookies, slightly underbake them.
  • You can substitute the chocolate chips with holiday sprinkle mix for vanilla pudding cookies.

Nutrition

Find it online: https://mdlatdmm.com/pudding-cookies-ultimate-soft-chewy-recipe/