These chocolate chip pudding cookies are a decadent mixture of soft and chewy chocolatey goodness. Pudding is a secret ingredient that adds moisture and flavor to the cookie batter. This recipe will quickly become your new go-to for chocolate chip cookies!
If you're a fan of chewy chocolate chip cookies, you'll love this recipe. It's the recipe that I always use when making a batch of chocolate chip cookies.
Why you'll love this recipe
This recipe has a special ingredient—pudding—which I think makes a subtle yet wonderful difference in the texture and taste of the cookie.
I should note that these are soft and chewy cookies. If you like a crispy cookie you will want to look elsewhere!
Heather's helpful hints
Chocolate chip cookies freeze best if you portion out the dough beforehand. Shape the cookie dough into balls as you would if you were preparing to bake them. Place them on a cookie sheet and freeze for 1-2 hours. Once frozen, the little balls of dough get sealed up inside a plastic freezer bag. When you're ready to bake them, just grab a couple out of the freezer and pop them in the oven!
Related cookie recipes
Don't stop with these chocolate chip pudding cookies! Check out some more of our popular My Sweet Precision cookies recipes.
Chocolate Chip Pudding Cookies
- 19 x 13-inch half-sheet baking pan
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup butter softened
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- 1 package nstant vanilla pudding mix 3.4 ounce
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts optional
- Preheat oven to 350 degrees Fahrenheit. Sift together the flour and baking soda, set aside.
- In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts.
- Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Did you make this recipe?! First, let me say THANK YOU for giving it a try!
Please leave us a rating and feedback in the comments section at the bottom of this post. I always love to hear your thoughts and ideas on what went well — and didn't — with a recipe!