This vanilla pudding chocolate chip cookie recipe has been a favorite in my family for years! The addition of vanilla pudding mix makes these cookies super soft and chewy in the middle. They’re loaded with chocolate chips and don’t require a mixer to make.
If you like chewy, soft cookies, then these cookies are for you. They’re super moist and bursting with vanilla flavor and chocolate chips! They are also slightly puffy, giving them a unique texture that I just love — I call them little vanilla clouds. Heavenly little clouds. And I mean, just look at them.
Why add vanilla pudding mix to cookies?
If you ever searched for a soft cookie recipe online, you probably encountered one that contains cornstarch, which makes cookies extra soft. Adding even as little as a teaspoon can make all the difference. Too much and it will affect the taste by making the cookies bitter. Cornstarch is the hidden ingredient in the vanilla pudding mix, which really brings the softness of these cookies to a whole new level. It also adds a delicious vanilla flavor that isn’t overly powerful!
How to make vanilla pudding chocolate chip cookies
As I said, making this recipe is very simple. You don’t even need a mixer!
- Combine the dry ingredients, including flour, baking soda and salt.
- Melt the butter in the microwave.
- Whisk the melted butter with both sugars. Then combine with the egg and vanilla.
- Add the dry ingredients and mix together until the dough comes together.
- Mix in chocolate chips.
- I highly recommend chilling this cookie dough for at least 30 minutes before baking to help prevent the cookies from spreading.
- Bake rounded balls of cookie dough on a parchment-lined sheet pan for 8-10 minutes.
- Cool before eating.
Tips for making perfect vanilla pudding chocolate chip cookies
- Don’t over mix your cookie dough. As soon as the flour mixture is mixed, stop. Otherwise you will end up with tough cookies.
- I recommend chilling the cookie dough in the refrigerator for at least 30 minutes (or even up to three days if you want to make these ahead of time). If you don’t have the time, you can skip this step. While the batter is in the fridge chillin’ (literally), the flour absorbs the liquids, eventually resulting in a thicker cookie that won’t spread out while baking.
- After you let your cookies chill, if they are too tough to handle, just leave them in room temperature for a few minutes before you start to scoop them onto your cookie sheet. You can use a medium ice cream scoop or just a tablespoon.
- I always bake my cookies for less time than what other recipes suggest because I like them slightly under baked (another secret for soft cookie centers). From my experience the most you should bake a cookie is 8-10 minutes and that’s it! (Unless, of course, if you make bigger cookies). They will appear as though they aren’t fully baked and that is ok. You will notice that by this point, the edges will have started to get a brown color.
- Once out of the oven, leave cookies to cool for 10 minutes and then move them to a wire rack. If you touch them while they are fresh out of the oven, they will break.
More of my favorite chocolate chip cookie recipes:
- Soft, Chewy, Thick Chocolate Chip Cookies: Moist, chewy, and delicious.
- White Chip Chocolate Cookies: Rich, chocolatey cookies combined with melty white chocolate chips.
- Oreo Stuffed Chocolate Chip Cookies: Soft chocolate chip cookies with a secret ingredient – an entire Oreo!
- Red Velvet Chocolate Chip Cookies: With a hint of cocoa powder, these delicious cookies not only taste amazing, but they look gorgeous.
- Small Batch Chocolate Chip Cookies: For those late night cookie cravings.
Vanilla Pudding Chocolate Chip Cookies
- 1 ¾ cups (250g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, melted
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar
- ½ cup (80g) instant vanilla pudding mix
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (180g) chocolate chips or chocolate chunks
In a medium bowl sift together flour, baking soda and salt. Set aside.
Place the melted butter in a large bowl and whisk in granulated sugar, brown sugar and pudding mix. Whisk in the egg and vanilla extract. Add flour mixture and mix just until combined. Do not over mix. Fold in chocolate chips.
Chill the dough for at least 30 minutes (or up to 3 days). You can skip this step if you want.
Preheat oven to 175C/350F degrees. Line pans with parchment paper.
If the cookie dough is hard to handle, leave it on the counter for a few minutes.
Drop rounded balls of dough onto prepared baking sheet using heaping tablespoons or a medium (about 1.5-tablespoons) ice cream scoop, leaving about 2-3 inches (5-8 cm) between each cookie.
Bake for about 8-10 minutes, until cookies just begin to brown at the edges. Cookies will appear undone but will continue to bake on the warm baking sheet. Leave to cool for 10 minutes, then transfer to a wire rack to cool completely.
Store cookies in an airtight container for up to 3 days. Cookies can also be frozen for up to a month.