Hey y’all! If you're searching for the ultimate treat that’s irresistibly moist, perfectly chewy, and packed with melty chocolate chips, look no further than these Chocolate Chip Pudding Cookies (Moist & Chewy). With a secret ingredient that guarantees a soft bite every time, these cookies are ideal for potlucks, lunchboxes, holidays, or just treating yourself. Ready to wow your friends and family? Let’s get cooking!
Why You’ll Love This Chocolate Chip Pudding Cookies (Moist & Chewy) Recipe
- Ultra-moist and chewy thanks to the instant pudding mix.
- Easy to prep and bake—no chilling required!
- Loaded with gooey chocolate chips in every bite.
- Perfect for make-ahead treats and freeze beautifully.
- Guaranteed crowd-pleaser for all ages and occasions.
Chocolate Chip Pudding Cookies (Moist & Chewy) Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 1 (3.4 oz) box instant vanilla pudding mix
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups semisweet chocolate chips
- Optional: 1 cup chopped walnuts or pecans
How to Make Chocolate Chip Pudding Cookies (Moist & Chewy)
Step 1: Prep the Oven & Equipment
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 3: Cream Butter & Sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2 minutes).
Step 4: Add Pudding Mix, Eggs & Vanilla
Beat in the instant vanilla pudding mix, followed by the eggs (one at a time), and vanilla extract until well combined.
Step 5: Mix in Dry Ingredients
Gradually add the flour mixture to the wet ingredients, mixing just until incorporated. Don’t overmix!
Step 6: Stir in Chocolate Chips
Fold in the chocolate chips (and nuts, if using) with a spatula.
Step 7: Scoop & Bake
Scoop 1.5-tablespoon mounds of dough onto the prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the centers look just set.
Step 8: Cool
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes for Chocolate Chip Pudding Cookies (Moist & Chewy)
- Use a kitchen scale for the most accurate flour measurement.
- Don’t overbake! Cookies may look slightly underdone when you take them out—they’ll firm up as they cool.
- Try using brown butter for extra depth of flavor.
Variations for Chocolate Chip Pudding Cookies (Moist & Chewy)
- Double Chocolate: Use chocolate pudding mix and add ½ cup cocoa powder to the flour.
- Peanut Butter: Swap ½ cup butter for creamy peanut butter and use peanut butter chips.
- Salted Caramel: Add ½ cup caramel bits and sprinkle the cookies with sea salt before baking.
Required Equipment for Chocolate Chip Pudding Cookies (Moist & Chewy)
- Mixing bowls (medium & large)
- Hand mixer or stand mixer
- Spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
- Cookie scoop (optional, but helpful!)
Storage Instructions for Chocolate Chip Pudding Cookies (Moist & Chewy)
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 2 months—just thaw at room temperature when ready to enjoy.
Serving Suggestions & Pairings for Chocolate Chip Pudding Cookies (Moist & Chewy)
- Enjoy with a tall glass of cold milk or your favorite plant-based alternative.
- Serve alongside vanilla ice cream for an indulgent dessert.
- Pair with hot coffee or cocoa for a cozy treat.
Pro Tips for Chocolate Chip Pudding Cookies (Moist & Chewy)
- Chill the dough for 30 minutes if you want a thicker, puffier cookie.
- Reserve a few chocolate chips to press on top of each cookie before baking for a bakery-style look.
- Learn about cookie baking techniques to perfect your results every time.
FAQ: Chocolate Chip Pudding Cookies (Moist & Chewy)
- Can I use sugar-free pudding mix?
- Yes, but the texture may be slightly different. Regular instant pudding gives the best results.
- Can I freeze the dough?
- Absolutely! Scoop dough onto a tray and freeze. Once solid, transfer to a zip-top bag and bake from frozen, adding 1-2 extra minutes.
- Why do you use pudding mix in cookies?
- Pudding mix adds moisture and structure, resulting in ultra-soft, chewy cookies that stay fresh longer.
For more information about instant pudding mixes and their uses, check out this ingredient guide.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 (3.4 oz) package instant vanilla pudding mix
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
Instructions
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1Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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2In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
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3In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
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4Beat in the instant vanilla pudding mix, then add eggs and vanilla extract, mixing until well combined.
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5Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Stir in the chocolate chips.
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6Drop rounded tablespoons of dough onto prepared baking sheets. Bake for 10-12 minutes, or until edges are lightly golden. Cool on wire racks.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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