Instant pudding mix is the gift that keeps on giving! It is so versatile and is a key ingredient in many delicious desserts. We love the addition of pudding in this Strawberry Cheesecake Salad or my Layered Pistachio Dessert. It’s also a vital ingredient in Stabilized Whipped Cream!
Chocolate Chip Pudding Cookies
Everybody loves a delicious, soft, chocolate chip cookie and these chocolate chip pudding cookies are the ones to make! The secret to the softness in this cookie recipe is the pudding mix! It magically results in the softest, chewiest, irresistible chocolate chip cookies. Using instant pudding powder in cookie dough keeps your cookies soft for days! Choose your favorite pudding flavor to create the world’s softest chocolate chip cookies. Your friends and family will LOVE these cookies and request them for everything gathering. Heaven to me is warm homemade cookies right out of the oven! It’s my love language to my family and friends. If you’re looking to show your love through cookies then make these Cream Cheese Snickerdoodles, my easy No Bake Cookies, or our favorite Butter Pecan Cookies
Ingredients You’ll Need
Classic pantry staple ingredients are all that you need to make these yummy cookies. The only ingredient out of the ordinary is the instant vanilla pudding mix so make sure to grab a box while you’re at the store. Check out the recipe card at the bottom of the post for exact measurements.
Salted Butter: This adds richness and a creamy texture. Light Brown Sugar: I love how brown sugar brings a caramel-like flavor and moisture. Granulated Sugar: Provides sweetness to the cookies. Instant Vanilla Pudding Mix: I know it sounds odd, but trust me on this one because it results in the softest cookies! Eggs: I always use large eggs when baking because they add moisture and structure. Vanilla Extract: Adds a sweet flavor to the cookies. As you can see in the recipe, I added a bit more than most recipes, and I love the results! All-Purpose Flour: Gives structure and a soft texture. Baking Soda: Helps the cookies rise and become tender. Salt: This balances sweetness and enhances flavor. I used salted butter, so I didn’t add a lot of extra salt. Milk Chocolate Chips: Melts to create gooey pockets of sweetness.
Let’s Make Chocolate Chip Cookies With Vanilla Pudding
This chocolate chip pudding cookie recipe is easy to make and are always a hit! Everyone always asks me for the recipe because they are irresistibly soft and the secret ingredient of pudding mix always blows their mind. This recipe is a keeper!
No Chilling Necessary: This chocolate chip cookie recipe is so fast and easy. It doesn’t require any chilling so you can enjoy the cookies in no time at all! It is however ok to chill leftover dough. Chilling the dough results in a puffier cookie. Instant Pudding Powder: Don’t skip this ingredient, it is the secret to these soft and chewy cookies! The ingredients in the pudding mix act as a preservative to prolong the softness of the cookie. Be sure to use instant pudding powder, not cook and serve. Roll the Dough: I have found that rolling the dough for this recipe creates a perfectly shaped cookie. Chocolate Chips: The beauty of this recipe is that you can choose the chocolate chips you would like to add. I prefer milk chocolate chips, but you can use semi-sweet, white, or a combination of all three!
On the Counter: Store baked cookies in an airtight container on the counter for up to 5-7 days. The ingredients in the pudding mix act like a “preservative” to keep them softer for longer. To Refrigerate Cookie Dough: If you know you will be baking these cookies within the next few days then you can just refrigerate the dough. Store it in an airtight container and it will last 3 to 4 days in the refrigerator. Allow the dough to sit on the counter to soften a bit before scooping. To Freeze Cookie Dough: If you are not quite ready to bake your cookie dough then place the dough in an airtight container and freeze for up to 3 months in the freezer. To save time, roll the dough into balls and then place them on a baking sheet lined with parchment paper. Freeze for about an hour, then layer the cookie dough balls in an airtight container with parchment paper between each layer.
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