I finally nailed Chocolate Chip Pudding Cookies that are gooey inside and satisfyingly crunchy outside, so keep scrolling.

Jump to Recipe

I can’t stop making these because I’m obsessed with how Chocolate Chip Pudding Cookies stay gooey inside while the edges crackle. I love that this Chocolate Chip Cookies With Instant Pudding trick makes every bite melt into chocolate pockets and chewy dough.

I crave them when I’m distracted at work or pretending I’m just grabbing one for the kids. I adore the contrast between soft center and crisp edge.

Butter and instant vanilla pudding mix are the only two things that explain why they’re so wildly addictive. But mostly I just want more.

No shame. I’ll eat them daily honestly.

Ingredients

Print Recipe (No Advertisments)

Butter brings rich creaminess and helps cookies spread and stay soft, it’s homey.
Granulated sugar gives crisp edges and a subtle snap, basically sweet structure.
Brown sugar adds chew, moisture, and that cozy caramel hint you’ll love.
Instant vanilla pudding mix makes cookies extra tender and keeps them soft longer.
Eggs bind everything together and add lift, plus they make texture pillowy.
Vanilla extract boosts overall flavor, it’s that familiar warm note you want.
Flour gives the cookie body and chew, so they don’t fall apart.
Baking soda helps them spread and brown; it’s the subtle lift agent.
Salt balances sweetness and sharpens chocolate notes, basically a tiny hero.
Semisweet chocolate chips bring melty pockets of bittersweet chocolate in every bite.
Plus chopped nuts add crunch and a toasty contrast, optional but fun.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1 cup packed light brown sugar

1 (3.4 oz) package instant vanilla pudding mix

2 large eggs

2 teaspoons vanilla extract

2 1/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups semisweet chocolate chips (about 12 oz)

Optional: 1 cup chopped nuts (walnuts or pecans)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 375°F and line baking sheets with parchment paper or silicone mats.

2. In a large bowl cream together 1 cup softened unsalted butter, 1 cup granulated sugar and 1 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes.

3. Beat in 1 (
3.4 oz) package instant vanilla pudding mix, then add 2 large eggs one at a time, mixing after each, and stir in 2 teaspoons vanilla extract.

4. In a separate bowl whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking soda and 1/2 teaspoon salt, then slowly add to the wet ingredients until just combined. Don’t overmix or the cookies get tough.

5. Fold in 2 cups semisweet chocolate chips and if using, 1 cup chopped nuts (walnuts or pecans). Scrape the sides, make sure chips are evenly distributed.

6. For thicker, chewier cookies chill the dough for at least 30 minutes to 1 hour. You can also bake right away if you’re impatient, they’ll just spread a bit more.

7. Scoop dough by heaping tablespoon or 2-tablespoonfuls onto prepared sheets, leaving about 2 inches between cookies. Press an extra few chips on top of each mound for looks.

8. Bake 9 to 11 minutes until edges are set and golden but centers still look slightly soft. For super gooey centers err on the lower end of time.

9. Let cookies cool on the baking sheet 5 minutes so they set up, then transfer to a wire rack to finish cooling. They taste amazing warm, but if you want crispier edges let them cool completely.

Equipment Needed

1. Baking sheets (2) lined with parchment paper or silicone mats
2. Large mixing bowl and a medium bowl for dry ingredients
3. Electric mixer or a sturdy hand mixer (or strong arm for beating)
4. Whisk for the flour, soda and salt
5. Rubber spatula for scraping the sides and folding chips in
6. Measuring cups and spoons (dry and liquid)
7. Cookie scoop or tablespoon for portioning dough
8. Wire cooling rack to finish the cookies
9. Oven mitts and a timer to keep things from burning

FAQ

Q: What does the instant pudding mix do in these cookies?

A: It keeps the cookies extra soft and tender by adding moisture and a bit of starch. It also gives them a slightly richer flavor. Use the vanilla kind called for for best results.

Q: Can I make the dough ahead or freeze it?

A: Yep. The dough can be chilled in the fridge for up to 48 hours. You can also scoop balls and freeze them on a tray, then transfer to a bag for up to 3 months. Bake from frozen, just add a minute or two to the bake time.

Q: How do I get chewier cookies instead of crisp ones?

A: Use all brown sugar or chill the dough longer and bake at the lower end of the time range. Don’t overbake, pull them when edges are set but centers still look soft. They’ll firm up as they cool.

Q: Can I swap the semisweet chips for something else?

A: Sure. Milk, dark, or white chocolate chips work fine. You can also mix in chunks of chocolate or dried fruit. If you swap to a very sweet option, you might want a bit less granulated sugar, but it’s not required.

Q: What about the nuts, do they change baking time?

A: Adding up to 1 cup of chopped walnuts or pecans won’t change the bake time much. Just fold them in at the end and watch the first batch closely, since extra mix-ins can brown faster.

Q: How long will the cookies stay fresh and how should I store them?

A: Store cooled cookies in an airtight container at room temp for up to 4 days. For longer keep, freeze baked cookies for up to 2 months, or freeze the dough as mentioned earlier.

Best Chocolate Chip Pudding Cookies Recipe Substitutions and Variations

Butter (1 cup): swap with 1 cup coconut oil, melted, for a slightly coconutty flavor and chewier texture. Or use 1 cup stick margarine if you need dairy free, but cookies may spread a little more.
Instant vanilla pudding mix (3.4 oz): use 3.4 oz instant chocolate pudding mix for richer chocolate flavor, or make a quick homemade mix by whisking 2 tbsp cornstarch, 2 tbsp sugar and 1 tsp vanilla into the wet ingredients.
Eggs (2 large): replace each egg with 1 tbsp ground flaxseed + 3 tbsp water (mix and let sit 5 minutes) for an eggless option, or use 1/4 cup unsweetened applesauce per egg for softer, cakier cookies.
All purpose flour (2 1/4 cups): substitute a 1:1 gluten free baking blend cup for cup to make them gluten free, or use 100% whole wheat pastry flour for a nuttier, slightly denser bite.

Pro Tips

1) Chill the dough if you want thick, chewy cookies. Even 30 minutes helps but overnight is even better, just let it warm on the counter 10 minutes before scooping so it scoops easier. If you skip chilling expect them to spread more.

2) Don’t pack the flour, fluff it first then spoon into the cup and level it off. Too much flour makes tough cookies, too little makes them flat. Also, mix the dry in just until it disappears, overmixing = rubbery cookies.

3) Press extra chips on top before baking so they look bakery nice. If you want gooey centers bake at the lower end of the time and let them cool on the sheet for 5 to 7 minutes before moving, they finish setting there and stay soft.

4) If you use nuts, toast them quickly in a skillet or oven first for better flavor, and chop them not too fine so you get little bites. And one more thing, use real butter and bring it fully to room temp for proper creaming, cold butter wont cream well and melted butter gives flat cookies.

Best Chocolate Chip Pudding Cookies Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I finally nailed Chocolate Chip Pudding Cookies that are gooey inside and satisfyingly crunchy outside, so keep scrolling.

Servings

servings

Calories

268

kcal

Equipment: 1. Baking sheets (2) lined with parchment paper or silicone mats
2. Large mixing bowl and a medium bowl for dry ingredients
3. Electric mixer or a sturdy hand mixer (or strong arm for beating)
4. Whisk for the flour, soda and salt
5. Rubber spatula for scraping the sides and folding chips in
6. Measuring cups and spoons (dry and liquid)
7. Cookie scoop or tablespoon for portioning dough
8. Wire cooling rack to finish the cookies
9. Oven mitts and a timer to keep things from burning

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 (3.4 oz) package instant vanilla pudding mix
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips (about 12 oz)
Optional: 1 cup chopped nuts (walnuts or pecans)

Directions

Preheat oven to 375°F and line baking sheets with parchment paper or silicone mats.
In a large bowl cream together 1 cup softened unsalted butter, 1 cup granulated sugar and 1 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes.
Beat in 1 (
4 oz) package instant vanilla pudding mix, then add 2 large eggs one at a time, mixing after each, and stir in 2 teaspoons vanilla extract.
In a separate bowl whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking soda and 1/2 teaspoon salt, then slowly add to the wet ingredients until just combined. Don't overmix or the cookies get tough.
Fold in 2 cups semisweet chocolate chips and if using, 1 cup chopped nuts (walnuts or pecans). Scrape the sides, make sure chips are evenly distributed.
For thicker, chewier cookies chill the dough for at least 30 minutes to 1 hour. You can also bake right away if you're impatient, they'll just spread a bit more.
Scoop dough by heaping tablespoon or 2-tablespoonfuls onto prepared sheets, leaving about 2 inches between cookies. Press an extra few chips on top of each mound for looks.
Bake 9 to 11 minutes until edges are set and golden but centers still look slightly soft. For super gooey centers err on the lower end of time.
Let cookies cool on the baking sheet 5 minutes so they set up, then transfer to a wire rack to finish cooling. They taste amazing warm, but if you want crispier edges let them cool completely.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.