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Chocolate Chip Pudding Cookies

Chocolate chip pudding cookies with a thick, soft center—instant vanilla pudding mix keeps them chewy while they bake up lightly golden at the edges. Easy drop-cookie method makes a batch of 24 loaded with semi-sweet chocolate chips.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 260

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
Cookie dough
  • 1 cup unsalted butter, softened
  • 0.75 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 350F and line baking sheets with parchment for easy release and even browning.
Make the dough
  1. Beat the softened unsalted butter, brown sugar, granulated sugar, and instant vanilla pudding mix until fluffy for a thick, chewy base.
  2. Beat in the eggs and vanilla extract until the mixture looks smooth and cohesive.
  3. Mix in the all-purpose flour, baking soda, and salt, then fold in the semi-sweet chocolate chips until just combined.
Bake
  1. Scoop 2-tablespoon balls onto the sheets, spacing them apart so each cookie can spread without merging.
  2. Bake for 9-11 minutes at 350F until the edges are lightly golden while the centers still look soft.
Cool
  1. Cool for 5 minutes on the sheet, then serve warm or transfer to a rack to finish cooling.

Notes

Pro tip: Spoon dough into even 2-tablespoon portions for consistent bake time, and don’t overbake—the centers should look slightly underdone so they set into chewy cookies. Store airtight at room temperature up to 3 days (or refrigerate up to 5 days). Freeze baked cookies up to 2 months; thaw at room temperature. For a lighter swap, use reduced-fat vanilla pudding mix if you want a slightly softer, less rich texture.