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Super Soft Chocolate Chip Pudding Cookies

A close-up of four golden brown chocolate chunk pudding cookies stacked slightly on a white plate.
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A recipe for very soft and chewy chocolate chip cookies made with instant pudding mix for superior moisture.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 box (3.4 ounces) instant vanilla pudding mix (do not prepare)
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until just combined.
  4. Add the dry instant pudding mix, flour, baking soda, and salt. Mix on low speed until the dough just comes together. Do not overmix.
  5. Stir in the chocolate chips by hand.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 9 to 11 minutes, or until the edges are set but the centers still look slightly soft.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra chewy cookies, slightly underbake them. They will firm up as they cool.
  • You can substitute the chocolate chips with M&Ms or sprinkles for a different flavor variation.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days to maintain softness.

Nutrition

Find it online: https://sundayflavor.com/pudding-cookies-recipe-super-soft-chewy/