The most perfect soft, thick and chewy Chocolate Chip Pudding Cookies are a family favorite dessert!
Perfectly soft, thick and chewy Chocolate Chip Pudding Cookies are a family favorite dessert! Whip up a batch for your next afternoon snack, get your kids in the kitchen with you, or bring a tray to your next picnic or potluck. Nobody can resist these easy homemade cookies!
There’s a secret ingredient in the mix! Yep, that’s right — you make these fluffy chocolate chip cookies with vanilla pudding! File this one away, because they are truly the best cookies…and the only chocolate chip cookie recipe that you will ever need.
What are Amish Chocolate Chip Cookies with Pudding?
With the kids home from school for a few weeks, we’ve been doing more baking (and snacking) than usual. Since a classic chocolate chip cookie is one of my family’s favorite treats, we’ve kept the cookie jar full with these instant pudding cookies.
I originally came across a similar recipe in an old Amish cookbook many years ago. I have since tweaked the original Chocolate Chip Pudding Cookie recipe to suit my kids’ preferences, and I’m confident that we’ve landed on the ultimate homemade cookie. They taste a lot like a classic buttery chocolate chip cookie, but that secret ingredient (a box of instant vanilla pudding mix) gives them a light, fluffy, thick, and chewy texture that’s absolutely irresistible.
How to make Chocolate Chip Pudding Cookies:
The easy homemade cookies come together with just a few pantry staples and about 10 minutes of prep. Just make sure that you allow some time to chill the dough if you want ultra-thick cookies!
Ingredients:
- Salted butter
- Brown sugar
- Granulated sugar
- Small box of vanilla instant pudding and pie filling mix
- Vanilla extract
- Eggs
- All-purpose flour
- Baking soda
- Salt
- Chocolate chips
Step 1: Prepare the Cookie Dough
Make a classic cookie dough by creaming together the butter and sugars. Gradually add the remaining ingredients (except for the chocolate chips).
Step 2: Stir in the Chocolate Chips
Fold the chocolate chips into the dough.
Step 3: Chill the Dough
Cover the dough and place it in the refrigerator for 30 minutes – 1 hour. Then drop the dough by rounded tablespoons onto cookie sheets.
Step 4: Bake the Cookies
Bake the cookies in a 350 degree F oven for 8-10 minutes, or just until they’re lightly browned on the edges.
Preparation and Storage Tips:
- This cookie dough does not need to be chilled before baking; however, putting it in the refrigerator for at least 30 minutes (or up to 1 hour) before baking prevents the cookies from spreading and yields puffier, thicker cookies.
- Store the cookies in an airtight container at room temperature. They will last on the counter for about 3 days.
- To extend the life of your cookies, wrap them tightly and freeze them for up to 3 months. You can also freeze the cookie dough before baking. This dough freezes best if you portion it into dough balls before freezing. Arrange the dough balls on baking sheets, freeze, and then wrap tightly in an airtight container or Ziploc bag. When ready to bake, just pull a couple of frozen dough balls from the oven and bake in a 350 degree F oven. You’ll need to add about 1-2 more minutes to the baking time since you’re starting with frozen dough.
Cook’s Tips and Recipe Variations:
- We use milk chocolate chips because that’s what my boys prefer. You can substitute with any variety of chocolate chips — bittersweet, semi-sweet or white chocolate chips will all work!
- Make Triple Chocolate Chip Pudding Cookies by using a variety of chocolate chips. You’ll need a total of about 11.5 ounces (or about 1 1/3 cups).
- To keep the cookies chewy and moist, remove the cookies from the oven when they’re just slightly browned (but still look a bit soft in the middle). They will firm up as they cool, but they will remain soft and chewy. Finally, it’s important that you don’t over-mix the dough once you add the dry ingredients (which can result in tough, dry cookies).
- Serve the cookies warm or at room temperature with a cold glass of milk on the side for dipping.
More easy cookie recipes that you might enjoy:
- Great Grandma’s Oatmeal Chocolate Chip Cookies
- Cranberry White Chocolate Chip Cookies
- Oatmeal Raisin Cookies
- 3-Ingredient Scottish Shortbread Cookies
- Old-Fashioned Chewy Molasses Cookies
Chocolate Chip Pudding Cookies
The most perfect soft, thick and chewy Chocolate Chip Pudding Cookies are a family favorite dessert!
Ingredients
- 1 cup (2 sticks) salted butter, softened
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 1 small box (3.4 ounces) vanilla instant pudding and pie filling mix
- 1 teaspoon vanilla extract
- 2 eggs
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 (11.5 ounce) package chocolate chips
Instructions
-
Preheat oven to 350 degrees F.
-
In a large bowl with an electric mixer, cream together butter, brown sugar and granulated sugar. Add the pudding mix, vanilla extract and eggs. Beat well. Gradually add the flour, baking soda and salt, beating at low speed just until blended (careful not to over-mix). Gently fold in the chocolate chips. Cover and chill the dough for about 30 minutes.
-
Drop by rounded tablespoonfuls onto cookie sheets that are lined with parchment or silicone mats. Bake for 8-10 minutes, or until lightly browned on the edges.
Recipe Notes
- We use milk chocolate chips because that’s what my boys prefer. You can substitute with any variety of chocolate chips — bittersweet, semi-sweet or white chocolate chips will all work!
- Make Triple Chocolate Chip Pudding Cookies by using a variety of chocolate chips. Include milk chocolate chips, white chocolate chips and semi-sweet chocolate chips for a variety of flavors. You’ll need a total of about 11.5 ounces (or about 1 1/3 cups).
- To keep the cookies chewy and moist, remove the cookies from the oven when they’re just slightly browned (but still look a bit soft in the middle). They will firm up as they cool, but they will remain soft and chewy. Finally, it’s important that you don’t over-mix the dough once you add the dry ingredients (which can result in tough, dry cookies).
- Serve the cookies warm or at room temperature with a cold glass of milk on the side for dipping.
Love the idea of vanilla pudding aroma…. I have to bake the chocolate chip cookies to taste, it looks divine.
Blair, these look great, but curious do the cookies have sort of an artificial taste from the pudding? I ask because I made a cake from King Arthur Flour, and the cake was good but it did have that chemical type taste. I know you say these are awesome, and I would love to try, but am curious if that flavor comes through–you know what I mean? Thank you.
Hey, Teresa! That’s a good question! Personally, I don’t notice an artificial taste in the cookies. If you’re sensitive to that, though, it might be more prominent to your palate? If you want a really great chocolate chip cookie recipe that doesn’t use pudding, these are awesome (just swap out the white chocolate chips and cranberries for your favorite milk or semi-sweet chocolate chips): https://www.theseasonedmom.com/christmas-cookies/
Hope that helps, and enjoy!