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Square side shot of chocolate chip pudding cookies on a table with milk
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5 from 1 vote

Chocolate Chip Pudding Cookies

The most perfect soft, thick and chewy Chocolate Chip Pudding Cookies are a family favorite dessert!
Course Cookies, Dessert
Cuisine American
Keyword chocolate chip cookies with vanilla pudding, chocolate chip pudding cookies
Prep Time 10 minutes
Cook Time 9 minutes
Chilling Time 30 minutes
Total Time 49 minutes
Servings 36 cookies
Calories 178kcal
Author Blair Lonergan



  • In a large bowl with an electric mixer, cream together butter, shortening, 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.
    Process shot showing how to make chocolate chip cookies with vanilla pudding mix
  • Preheat oven to 375°F.
  • Drop by rounded tablespoonfuls onto cookie sheets that are lined with parchment or silicone mats. Top each cookie with extra chocolate chips, if desired.
    Chocolate chip pudding cookies on a baking sheet before oven
  • Bake the cookies until the edges are set and beginning to brown, but the centers are still soft and puffy, about 9-11 minutes. The cookies will continue to firm up as they cool, so be sure that you don’t overbake them or they’ll be tough and crunchy.
    Platter of chocolate chip pudding cookies with a glass of milk


  • Do not prepare the pudding according to the package directions. Just add the dry pudding mix directly to the cookie dough.
  • Don’t over-mix the dough once you add the dry ingredients (which can result in tough, dry cookies).
  • Line the Baking Sheets. Spraying the baking sheets with cooking spray or greasing with butter or lard creates a slippery surface that causes cookies to spread. Instead, line the baking sheets with parchment paper or a silicone mat for “grip,” so that the cookies stay thick and chewy.
  • Shape into Large Round Balls. Placing a rounded ball of dough onto the baking sheet yields a taller, thicker, softer, and chewier cookie.
  • Don’t Over-Bake. Pull the cookies out of the oven as soon as the outside edges are set and lightly browned. The inside centers should still be puffy and soft. While they might look under-baked, the cookies will firm up as they cool, maintaining that great soft and chewy texture that we all love! Baking them for too long yields a crispy cookie.
  • Serve the cookies warm or at room temperature with a cold glass of milk on the side for dipping.


Serving: 1cookie | Calories: 178kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 16mg | Sodium: 122mg | Potassium: 73mg | Fiber: 1g | Sugar: 14g | Vitamin A: 97IU | Calcium: 13mg | Iron: 1mg