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
Ingredients
- 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
Instructions
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In a medium bowl sift together flour, baking soda and salt. Set aside.
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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.
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Chill the dough for at least 30 minutes (or up to 3 days). You can skip this step if you want.
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Preheat oven to 175C/350F degrees. Line pans with parchment paper.
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If the cookie dough is hard to handle, leave it on the counter for a few minutes.
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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.
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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.
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Store cookies in an airtight container for up to 3 days. Cookies can also be frozen for up to a month.
Freedom says
Thank you. I just made these and they are delicious.
Shiran says
Thank you for letting me know! Glad you like it! 🙂
Susan says
I, too, use vanilla pudding. And, if they last long enough for it to be an issue, the vanilla pudding helps to keep them softer, longer. Great recipe and love the pictures!
Shiran says
Thanks Susan! The pudding does make the cookies extremely soft! It’s magic 🙂
Jeannette Rogers says
When putting in the pudding mix do you mix the pudding like it says on the box first or just put the pudding mix in as is
Shiran says
You need to use the powder, just as is 🙂
Jenn says
I’ve used butterscotch pudding in this recipe too it’s fantastic.
rene says
After I made these cookies for the third time it’s about time i write to you and says who amazing they are! The pudding makes them moist and soft. Excellent recipe and amazing pictures
Shiran says
Thank you Rene!
Kloe's Kitchen says
Pudding and cookies? I love it!
Amanda says
Do you know if it has to be instant pudding or can it be the cook and serve type?
Shiran says
Hi Amanda! For this recipe it’s better if you don’t use cook & serve pudding. Instant pudding will give you the best result. These cookies are amazing so I suggest sticking to the recipe 🙂
Christy says
These cookies are unbelievable. Probably the best chocolate chip cookie I’ve ever had.. my friends were fighting over the last one so I had to make them a new batch!
Pat says
ok In all the recipes I see about adding instant puddings to cookie mix, pleae tell me do you mix the instant using their instructions once mixed do you add them to the cookie mix or do you just add without mixing it? Pat
Shiran says
Hi Pat! All you need to do is add the pudding powder straight from to box to the cookie mix. You don’t need to prepare an actual pudding. Does that answer your question? If you need more help, please let me know 🙂
Nicole says
I am making these today. I have seen this a lot lately and I want to see the difference between this method and the traditional method. You have a new food blogger friend in me!
Shiran says
Thanks Nicole! I love these cookies so much! They are the best. You have to try them and let me know what you think! 🙂
Sarah says
First time making these, and I just wanted to make sure…is it hard to get the actual chocolate chips to stick in the batter? The batter is not incorporating the chips. Help!
Shiran says
Hi Sarah! Do you mean while baking or while mixing? There shouldn’t be any problem with the chocolate chips not sticking to the batter. Once the batter is ready, you need to fold the chocolate chips into the batter using a spatula or wooden spoon. They will be incorporated well with the batter. Does it answer your question?
Joanna says
These cookies are amazing! This is now my go to recipe for cookies. My husband took some into work and everyone requests them for potluck day.
Shiran says
Thank you so much Joanna! This is one of my favorite cookie recipes! I’m glad that you and your husband enjoyed them 🙂
STELLA says
CAN YOU USE SUGAR FREE PUDDINGL
Shiran says
Hi Stella, I don’t recommend using the sugar-free instant pudding. It doesn’t have the same consistency like the regular one, and the cookies won’t turn out as tender and soft as they should be.
Elizabeth says
Wonderful cookies! How long can you keep the cookie dough before baking the cookies? We like the cookies warm so we only want to bake what we are going to eat right then.
Shiran says
Thank you Elizabeth! You can make the dough, cover it with plastic wrap, and keep it in the fridge for up to 3 days. You can also freeze it for about 2 months, then thaw it for a few hours in the fridge. Another options is to freeze balls of cookie dough, then bake it straight from the freezer. Baking time will take slightly longer in that case.
Amanda says
Found your recipe via Pinterest! (Yay!) These taste Ahhh-maz-ing! However, I followed this recipe exactly and my cookies came out flat as a pancake! I’m so confused! I let the batter chill overnight after my first batch went terribly wrong and they were flat. But same result. It’s so sad! Ha. Just wondering what could possibly be the reason!
Shiran says
Hi Amanda! I’m sorry to hear your cookies turned out flat, but at least they were delicious! The pudding mix should make them super thick, even without refrigerating. Maybe your oven temperature is off, did you preheat it? Or your baking soda may have expired. Next time you try it, when you shape the cookie dough balls, make them tall and not wide or flat, which should also help.
Tash says
Hey Amanda, when you melted the butter did you wait for it to cool to room temp before whisking in sugar and egg? I did that once with a wholemeal choc chip cookie that asked for melted butter. I didn’t wait for it to cool, instead just dumped sugars in and mixed. It sprsead so much when baking, in some places it was just choc chip and no cookie! So maybe try waiting for your melted butter to cool if you didn’t do that the first time =)
Julie says
Same thing happened to me. I’m guessing bc I skipped the parchment paper step. I’m going to try again this evening after a run to the store
Amanda says
Thanks so much for the response! Baking soda definitely not expired. And not sure about the oven. I did preheat but maybe something is off. That could be an issue. Ah-not even sure how to check that. I am going to give them another go!
Shiran says
Baking is all about science and accuracy so sometimes it’s hard to know what exactly went wrong. Just to make sure – you mixed the ingredients by hand and didn’t use a mixer, right? Because incorporating too much air into the batter can also cause the cookies to spread. Anyway, give them another go, they’re worth it 🙂 Also, read this article on flattened cookies.
B. says
I read on another receive that creaming your butter and sugar with a mixer helps create air pockets and will help with them being flat! I can’t give an account that it will work as I’m making them for the first time today. Hope it does I hate flat cookies lol
Al.G says
I haven’t made this recipe yet, but when I do, I want to make a bunch, I like to treat the folks at work. If I double the recipe, do I also add another box of pudding mix? Or will 2 boxes make the cookies too soft?
Shiran says
If you double the recipe, you’ll need to double all the ingredients including the pudding mix. Enjoy 🙂
Susan says
I would like to make these cookies but I’m in the UK and we don’t seem to have vanilla pudding. Is it a cake mix or something like Angel Delight?
Shiran says
Hi Susan, I’m not familiar with Angel Delight, but from what I’ve read, it seems like this is the equivalent to instant pudding mix, so you can try that (or read what other people say, there are many threads about this subject). It’s not a cake mix, but a powder that is usually combined with liquid to create a pudding/mousse-like dessert (though in this recipe you only need to use the powder).
Susan says
Hi Shiran
Thanks for getting back to me. It sounds like Angel Delight will do the job. I’ll have a go and see how they turn out. You’ve got some yummy sounding recipes on your blog so I’ll be coming back for more! ☺
Shiran says
Thank you Susan 🙂 I’d love to hear how it turns out with Angel Delight.
Laura says
I LOVE this recipe and use it for every kind of occasion. However, I’m wondering how you would suggest taking this and turning it in to a peanut butter cookie? I want it soft and moist and thick like these turn out!
Shiran says
Hi Laura! Peanut butter cookies tend to have a different texture which is more heavy and crumbly than chocolate chip cookies. I suggest to try a different recipe for peanut butter cookies. This is my favorite classic one – it tastes amazing but it isn’t as soft as these chocolate chip cookies because there’s no pudding mix in there.
Shiran says
Hi Maddy, I’m so sorry to hear that. I know how frustrating it can be! This is a pretty basic cookie recipe with a common temperature of 350F, so I’m not sure what went wrong. Do you bake often using that oven? The temperature can be off/too high in some ovens. How long did you bake the cookies for? Did you use all the ingredients in the recipe without changing anything? Did you try to refrigerate the cookies first? It really helps in baking thicker cookies!
Brittany says
Hello! Thanks for sharing this recipe. I made it years ago and went looking for it. Question: how do you think adding food coloring to the batter? I’m thinking about making them for a gender reveal party.
Shiran says
Hi Brittany! You can try it with small portion of dough to see if you like the result. Once dough is ready, add a little color with a toothpick and mix gently. Add more color if you want, a little bit at a time, until you reach the desired color. The color may look be a bit different after baking.
jwgmom says
Will this work if If I add dried cherries?
Shiran says
Yes, definitely!
Jen says
Can I use oil or peanut butter instead of butter?
Shiran says
Hi Jen, I haven’t tried it with oil, so I’m not sure what the result would be. Replacing the butter with peanut butter would make the cookies dry and crumbly, so I don’t recommend it.
Jess B. says
The hunt for the best chocolate chip cookie recipe is over! I’ve baked these cookies more times than I can count and they are so dang delicious that I HAD to find this post again so I could comment. If anyone has a problem with this recipe it’s because the butter was too warm when added to the sugars. This recipe is so easy and turns out amazing EVERYTIME! Thanks for sharing!
Shiran says
Thank you so much Jess! I’m so glad you like it 🙂
Angel says
Just made these today. They are Amazing! Might try and make them with m&m’s also
Shiran says
Thank you Angel! 🙂
Bayan says
Hi shiran
I just found your blog today and I am so excited to do the recipe ,and thanks God its by grams 🙂
but I have a stupid question “instant vanilla pudding mix” this is something new on me and I google it but i want make sure if it is that powdery thing sold in cartoon packet?>>>> “My English awful :)”
Shiran says
Hi Bayan 🙂 Yes, it’s powder, and sold in a carton.
Ashley says
These are amazing! I’ve made them probably five times in the past three mon ths! Everyone loves them! The only time I’ve had an issue was when I accidentally hit the cancel button on my oven instead of set and they say for 10 minutes at probably 200 degrees and they were flat and burnt onthe bottom oddly! But the next batch, with the correct temperature, was perfection! I had been using a recipe with cream cheese that was delicious too but these are sweeter and fluffier(perfection)!
Galina says
I made this together with my kids and they loved it. the preparation was easy and the result was yummy!
Elizabeth says
These are delicious the pudding makes them nice and soft for a while after they cool.
Miri says
These are the best chocolate chip cookies I’ve ever had. Thank you for all your delicious recipes!
Amanda Blaine says
can I use mini-m&m’s instead of choc chips??
Shiran says
Sure, you can use 3/4 cup M&M’s.
Misty says
Hi! So I tried the recipe last night and I know cooking isn’t my strong area but I don’t know what I did wrong. They batter was all crumbly, like too crumbly to where it didn’t stay in a ball. I used the measured amount a of everything so I’m not sure what I did wrong. Going to try again but of course I am out of pudding mix so I’ll have to wait.
Shiran says
It can happen when measuring with cups instead of grams, because it’s less accurate. Next time, if the dough is too crumbly, you can add some milk.
Sapir says
Hi! Which chocolate chip do you use? milk / dark? mini or large one? what brings the best outcome? 🙂
Shiran says
I use dark/bittersweet chocolate chips. Mini or milk chocolate would work if you prefer it.
Leah says
Is the butter used salted or unsalted? Can’t wait to try them!
Shiran says
Hi Leah. It’s always unsalted butter.
Ashley says
What do you recommend if I do not have a sifter?
Shiran says
You can just whisk/mix the ingredients by hand.
Elaine Bareck says
So the flour, baking soda and salt do not need to be sifted together? How do you “sift” ? Do you need a sifter or is there a simple technique you can do using a mesh strainer? Also how long should you allow the melted butter to cool before using it? I think this is what I did wrong in the past resulting in thin flat cookies. Please let me know your thoughts. Thanks!
Janice says
Just made these and they are delicious and chewy! Great recipe, thanks! Will definitely be making again.
katie says
just making these! is it normal for the batter to be very dry- mine is crumbly.
Shiran says
It shouldn’t be very dry. Next time use a bit less flour until the dough sticks together.
Briklyn Kunzle says
Hello! Thank you for the wonderful recipe. They are very soft! One question….the cookies are a tad on the ‘grainy’ side, presumably from the pudding mix. Is this how they’re supposed to taste?
Shiran says
They shouldn’t be grainy. Do you mean dry? If you feel like the dough is too dry, use less flour next time.
Michelle says
This is our goto cookie recipe. Never had an issue with it. We do cook them a bit longer though because of our altitude.
esty says
so when i planned on making this recipe it was with the intention to get rid of some of the vanilla puddings i had. when i started pulling ingredients off the shelf i realized i only had choc puddings!! i decided to use the choc pudding instead and they came out so awesome i think i might have to make a double batch bec they wont last very long!!! so yum!!! thank you shiran!!
Laura says
I’ve made cookies with pudding before but lost the recipe. A search sent me here and glad it did. The tip to chill the dough was worth it. I will never make chocolate chips cookies any other way ever again!
B says
Delicious! Will be using this one again for sure!
Liz says
I did a search for a chocolate chip cookie recipe that included vanilla pudding. My aunt always made them this way, but I never got her recipe. So, I’m so glad I found this one. I’m wondering though if anyone had an issue with the dough. My dough was very crumbly. There was no way I could have dropped them by rounded teaspoons or with an ice cream scoop. I had to use my hands to get the dough to stick together. The recipe calls for 2.8 ounces of the pudding, and my box was 3.9 ounces. I had first measured out the exact amount, but then I didn’t know what I would do with remaining ounce of pudding so I added it all. Baking is a science, so this may have been why the dough was crumbly. However…..the cookies are DELICIOUS!
Shiran says
Hi Liz. Yes, it would definitely affect the result. These cookies can be a bit crumbly and thick, but if the dough is too crumbly I always add a little bit of milk or water.
Liz says
Thank you Shiran. I’ll do that next time. Thank you again for the recipe.
Nancy says
My cookie dough also turned out quite crumbly. How much milk would you recommend adding.
Shiran says
Use a little bit at a time until you get a nice soft dough that’s not crumbly and easy to work with.
Molly says
We don’t have any chocolate chips–will this work just as sugar cookies?
Shiran says
Yes, but you can add whatever you want instead – white/milk/dark chocolate (cut from chocolate bars), nuts, etc.
Stef says
The BEST chocolate chip cookie recipe EVER. So easy and incredibly delicious. I get compliments every time I make them for friends, though I don’t usually make them for friends since my family and I can eat the entire batch ourselves. 😂 They are the best straight of the oven!
Bill says
Hi , I made these 3 times before and they came out just PERFECT . But this time I must have done something wrong as they came out spread out and flat like a piece of Paper any suggestions as to what went wrong , Another note when I made these the other 3 times they came out perfect thanks for the recipe
Stephanie @ Pretty.Simple.Sweet. says
Hi Bill, I’m not sure what happened. Perhaps your baking soda is expired? It will lose potency over time. Also, perhaps the melted butter was too melted/too hot? Thank you for your kind words about the recipe.