Chocolate Chip Instant Pudding Cookies

Adding instant pudding mix to the cookie dough creates a tender, moist texture that stays soft for days.

These cookies bake up thick, chewy, and full of flavor, making them a fun and easy way to even change flavors using a variety of ingredients to create endless variations using the same simple base recipe.

If you are a cookie jar cookie lover, do try my family’s Everything Cookies, Chocolate Chip Shortbread recipe, Peanut Butter Cookie Recipe, and oatmeal cookies!

Why You Will Love Instant Pudding Chocolate Chip Cookies

• Extra soft and chewy texture that stays fresh longer
• Easy twist on classic chocolate chip cookies
• Endless flavor combinations with different pudding mixes
• Simple pantry ingredients
• Perfect for bake sales, holidays, or everyday treats
• Fun recipe to customize for any season or occasion

Pudding Variations

• Any instant pudding mix can be used to change the flavor profile of these cookies:
• Vanilla (classic or French vanilla)
• Chocolate
• Cheesecake
• Butterscotch
• White chocolate
• Banana cream
• Pistachio

Tips to Create Perfect Pudding Cookies

• Use instant pudding mix only. Cook-and-serve pudding will not work the same way. Instant pudding is what gives the cookies their soft, tender texture
•  Do not overmix the dough. Once the flour is added, mix just until combined. Overmixing can make the cookies dense instead of soft and chewy.
• Soften the butter, don’t melt it. Softened butter creams properly with the sugars and pudding mix, helping the cookies hold their shape while staying fluffy.
• Chill the dough if it’s sticky. If your dough feels too soft, refrigerate it for 20–30 minutes to prevent excessive spreading during baking.
• Slightly underbake for the best texture. The centers should look just set. Cookies will continue to firm up as they cool, keeping them extra soft.
• Use brown sugar for moisture. Brown sugar adds moisture and works with the pudding mix to create a chewy, bakery-style cookie.
• Swap pudding flavors without changing measurements. Any instant pudding flavor can be substituted without adjusting the rest of the recipe.
• Mix chips and add-ins gently. Fold in chocolate chips and extras by hand to avoid overworking the dough.
•  Let cookies rest on the baking sheet. Allow cookies to cool for a few minutes before transferring to a rack so they finish setting without drying out.
• Store properly to keep them soft. Store cookies in an airtight container. Adding a slice of bread to the container helps maintain softness for days.

Cookie Variations for Chocolate Chip Pudding Cookies

• Chocolate Lovers: Use chocolate pudding mix and add white or dark chocolate chunks
• Nutty Crunch: Add chopped walnuts, pecans, or almonds
• Holiday Style: Mix in festive sprinkles or colored chocolate candies
• Peanut Butter Twist: Add 1/2 cup of peanut butter and use vanilla or chocolate pudding
• Fruity Fun: Fold in dried cherries, cranberries, or strawberries
• Caramel Delight: Add caramel bits or drizzle baked cookies with caramel sauce

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Best Chocolate Chips Instant Pudding Cookies

These rich, buttery, chocolate chip cookies have a secret ingredient: instant pudding to keep them soft.

Use any flavor of instant pudding and mix and match the recipe with mix-ins.

With our tips and tricks and step-by-step instructions, our one recipe will make thin and crispy or thick and chewy chocolate chips.

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American

Yield: 30

Author: Claudia Lamascolo

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Chocolate Chip Pudding Cookies

A soft chocolate chip cookie made with instant pudding in the mix. The texture is more cake-like and delicious. Not a crunchy cookie.

Prep time: 5 MinCook time: 12 MinTotal time: 17 Min

Ingredients

• 4 1/2 cups AP flour sifted
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup granulated sugar
• 2 small packages of instant vanilla pudding or another flavor you prefer
• 4 eggs
• 2 teaspoons vanilla extract or almond extract
• 4 cups chocolate chips, any flavor
• Optional: 1/2 cup chopped nuts of any kind

Instructions

1. Directions
2. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
3. Whisk the sifted flour and baking soda together in a medium bowl, and set aside.
4. In a clean bowl using an electric beater, cream the butter, both sugars until light, around 3 minutes.
5. Add in instant pudding mix until blended.
6. Stir in eggs and extract.
7. Add the flour mixture to the butter mixture until it’s evenly blended.
8. Fold in chocolate chips ( and nuts if using).
9. Using a spoon or cookie scoop, place the cookies by rounded spoonfuls onto ungreased cookie sheets.
10. Bake until the edges are golden, around 10 to 12 minutes.
11. Cool for a few minutes before removing from the baking sheet and transferring to a wire rack.
12. Cookies can be frozen up to 4 months in a sealed container.

Notes

Cookie Variations for Chocolate Chip Pudding Cookies

• Chocolate Lovers: Use chocolate pudding mix and add white or dark chocolate chunks
• Nutty Crunch: Add chopped walnuts, pecans, or almonds
• Holiday Style: Mix in festive sprinkles or colored chocolate candies
• Peanut Butter Twist: Add 1/2 cup of peanut butter and use vanilla or chocolate pudding
• Fruity Fun: Fold in dried cherries, cranberries, or strawberries
• Caramel Delight: Add caramel bits or drizzle baked cookies with caramel sauce

Tips to Create Perfect Pudding Cookies

• Use instant pudding mix only. Cook-and-serve pudding will not work the same way. Instant pudding is what gives the cookies their soft, tender texture
•  Do not overmix the dough. Once the flour is added, mix just until combined. Overmixing can make the cookies dense instead of soft and chewy.
• Soften the butter, don’t melt it. Softened butter creams properly with the sugars and pudding mix, helping the cookies hold their shape while staying fluffy.
• Chill the dough if it’s sticky. If your dough feels too soft, refrigerate it for 20–30 minutes to prevent excessive spreading during baking.
• Slightly underbake for the best texture. The centers should look just set. Cookies will continue to firm up as they cool, keeping them extra soft.
• Use brown sugar for moisture. Brown sugar adds moisture and works with the pudding mix to create a chewy, bakery-style cookie.
• Swap pudding flavors without changing measurements. Any instant pudding flavor can be substituted without adjusting the rest of the recipe.
• Mix chips and add-ins gently. Fold in chocolate chips and extras by hand to avoid overworking the dough.
•  Let cookies rest on the baking sheet. Allow cookies to cool for a few minutes before transferring to a rack so they finish setting without drying out.
• Store properly to keep them soft. Store cookies in an airtight container. Adding a slice of bread to the container helps maintain softness for days.

Pudding Variations

• Any instant pudding mix can be used to change the flavor profile of these cookies:
• Vanilla (classic or French vanilla)
• Chocolate
• Cheesecake
• Butterscotch
• White chocolate
• Banana cream
• Pistachio

Nutrition Facts

Sodium (milligrams)

183 mg

Cholesterol (grams)

54 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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More Recipes To Try:

Banana Chocolate Chip Biscotti

Chocolate Spice Cookies

Old Fashioned Buttermilk Cookies

Shortbread Chocolate Chip Cookies

Cowboy Cookies

Updated in 2025 from 2013.