For the upcoming bake sale, I also made these soft chocolate chip cookies decorated with some swirl chips. Since starting this blog, I’ve tried out many recipes and collected quite a few favorites. I’ve also outgrown a lot of my old favorite recipes with each new experience.

However, I was making these soft chocolate chip cookies even before I started this blog and it’s still my favorite recipe for soft chocolate chip cookies.  So when I was thinking about what to bake for the bake sale, I immediately though of sharing these cookies. These cookies stay soft forever.

This is the first bake sale I’ve ever baked for and I was really surprised how long it took me to bake everything. I was up late, tired, and stressed about them turning out right. But when I finished packaging everything for the bake sale, I was really happy with how everything turned out.

Recipe: Soft Chocolate Chip Cookies


  • 4 3/4 cups flour
  • 2 teaspoons baking soda
  • 2 cups butter, softened
  • 1 1/2 cups packed brown sugar
  • 1/2 cup white sugar
  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 4 cups semisweet chocolate chips


  1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
  2. In a large bowl, cream together the butter, brown sugar, and white sugar. (I usually soften butter in microwave first.)
  3. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla.
  4. Blend in the flour mixture.
  5. Stir in the semi-sweet chocolate chips, trying to spread evenly through cookie dough.
  6. Make balls of cookie dough, about 1 inch in diameter.
  7. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Slightly adapted from this recipe found on All Recipes.



50 Responses to “Soft Chocolate Chip Cookies”

  1. Lauren at Keep It Sweet — May 14, 2011 at 4:04 am

    These cookies look great! I think it is terrific that so many bloggers are participating in this bake sale! Unfortunately I wasn’t able to this year:-(

    • Kirbie replied: — May 15th, 2011 @ 7:54 am

      Aw, too bad. I’m sure there will be others for you to participate in. I was really surprised by how many bloggers volunteered their time and efforts.

  2. Alice — May 14, 2011 at 9:59 am

    The packaging is so cute! Must have taken a while to do it. :)

    • Kirbie replied: — May 15th, 2011 @ 7:53 am

      It did..I was surprised how long it took me to do 30 and I kept thinking how long it will take me to do wedding favors or name tags, etc.

  3. Rodzilla — May 14, 2011 at 7:11 pm

    Hey Kirbie,

    I’m moving out to San Diego the 23rd and was upset about missing this bake sale so I sent my roommate in my place. He picked up a bag of your cookies (among many other things) and loved them. He wanted me to relay the message.

    • Kirbie replied: — May 15th, 2011 @ 7:52 am

      Thanks for taking the time to leave me a comment! I’ve been so curious as to who bought my stuff and if they enjoyed them!

  4. Ann Gison — May 17, 2011 at 7:50 am

    Chocolates looks sooo yummy! I could just have a lot of those in one sitting.

  5. Danielle Canerday — June 19, 2012 at 4:47 pm

    So, I am sure these cookies are amazing, but I am just a failure at baking :(

    I am a great cook but I can’t seem to get baking down. I followed the recipe to a T and they just aren’t right, flat out not right. Ok flavor, Ok consitancy, but they look pretty.

    I am not sure what I am doing wrong…

    • Kirbie replied: — June 20th, 2012 @ 8:36 am

      Normally it’s really hard to say what someone is doing wrong without actually being present there to watch them. But can you maybe give me more details so i can try to guess what went wrong? What exactly was wrong with the cookies? The taste, the texture?

  6. Danielle Canerday — June 20, 2012 at 11:24 am

    Well, they are rock hard today.. Yesterday they almost tasted like a biscuit, not very sweet and the texture was off. The texture of the dough looked just about perfect. I measured everything perfectly. My first batch I rolled and baked- they didn’t flatten at all, they just look like balls of chocolate biscuit. My second batch I did everything the same except I flattened them, they seemed to work out a little better. And they took forever and a day to get golden.. Almost 20minutes. Maybe I’m just not cut out for baking :(

    • Kirbie replied: — June 20th, 2012 @ 1:14 pm

      I’m sorry to hear that. The cookies should flatten out. I wonder how is your baking soda? Maybe it needs to be replaced? I’ve never had the cookies be hard…Hmm, I wish I could watch you making them so i know what is going wrong.

  7. Danielle Canerday — June 20, 2012 at 2:05 pm

    I’m not going to give up, I will try them again and let you know after I change out my baking soda. My grandma keeps saying I shouldn’t melt my butter, and that everything needs to be room temperature…

    • Kirbie replied: — June 21st, 2012 @ 8:25 am

      I soften the butter in the microwave but I don’t melt it completely. Softening it just helps it mix in better for this recipe, but yes definitely don’t completely have a liquid melted butter. Good luck!

  8. Jessica — June 23, 2012 at 12:05 pm

    Would the recipe work the same if I used Chocolate pudding instead of Vanilla?

    • Kirbie replied: — June 23rd, 2012 @ 11:30 pm

      It won’t be exactly the same. It’ll taste more like a chocolate cookie rather than a chocolate chip cookie and the dough will be much darker. You definitely would taste the chocolate from the chocolate pudding. I’ve done it before and I don’t love it as much because it’s not as chocolatey as a real chocolate cookie, so it’s just somewhere stuck in the middle in terms of flavors.

  9. Heather — June 28, 2012 at 5:40 pm

    Is it nessecary to sift? If so what is the easiest way?

    • Kirbie replied: — June 28th, 2012 @ 10:13 pm

      The flour itself does not need to be sifted, but you do need to sift/mix it together with the baking soda. I usually just put the two into a bowl and mix a few times with a wire whisk.

  10. Ivette — July 21, 2012 at 10:46 am

    For the vanilla pudding mix, did you mean 2 3.4oz packages or for the total of the mix to be 3.4 oz??

    • Kirbie replied: — July 21st, 2012 @ 11:14 am

      It’s supposed to be 2 packages that are each 3.4 oz. hope this helps!

  11. Claire — August 10, 2012 at 6:35 am

    Hey! This recipe looks really interesting! I have never found a chocolate chip one that always works for me. How many dozen will this make?

    • Kirbie replied: — August 10th, 2012 @ 8:55 am

      It makes about four dozen. Hope you like it!

  12. Amy — August 11, 2012 at 8:51 pm

    Omg, these are amazing! I love baking, but can’t master a decent cookie. Until now. Perfection. And I’m difficult to please. Thank you so much for the recipe;)

    • Kirbie replied: — August 13th, 2012 @ 8:56 am

      Oh that’s wonderful to hear!

  13. Emma — August 28, 2012 at 10:35 pm

    I live in Italy and I can’t find instant vanilla pudding. What could I use? COuld I replace it with some pudding recipe from scratch? I’d really like to try this recipe out!! Thanks. Emma

    • Kirbie replied: — August 29th, 2012 @ 9:02 am

      Hi Emma, unfortunately from scratch pudding recipes won’t work because the instant vanilla pudding mix is actually a dry powdered ingredient. I’m not sure how else to help you out because I don’t know what you can use instead. Maybe someone else reading this post can advise you.

  14. Emma — August 29, 2012 at 10:02 am

    Thanks a lot. I think I found something here: The only problems is that it calls for dry milk powder, which is hard to find as well… LOL… Anyway, I’ll figure something out!! Thanks again! :D

    • Kirbie replied: — August 29th, 2012 @ 10:35 am

      Oh interesting! yes this might work, though that’s too bad dry milk powder is hard to find. They sell it on the King Arthur website but i don’t know if they ship to Italy.

  15. Mary — September 3, 2012 at 11:59 am

    First batch in the oven right now and I am finding it hard to keep my fingers out of the uncooked dough! I am expecting amazingness!!!

  16. Carey — September 3, 2012 at 4:20 pm

    I make these wonderful cookies every week for a little diner I own… I can’t seem to keep the cookie jar full!
    I went to make my weekly batch today and realized I was out of pudding mix…ugh! I didn’t know if I should go ahead or not. So… I did and they were equally as wonderful! I still followed the recipe minus the mix and they are seriously delicious!

    • Kirbie replied: — September 4th, 2012 @ 8:28 am

      Glad to know it works even without the pudding mix, though do they stay soft without the mix?

  17. Carey — September 11, 2012 at 6:14 pm

    Hi Kirbie,
    They absolutely were still soft… the batter was sticky and harder to work with but no stress if you’re out of pudding mix:)
    Thanks for posting thee best cookie recipe EVER!


    • Kirbie replied: — September 12th, 2012 @ 8:50 am

      I am going to have to try this no pudding mix version next time. thanks!

  18. Katie — November 18, 2012 at 11:17 am

    Do you leave the pudding mix as dry or make actual pudding?

    • Kirbie replied: — November 18th, 2012 @ 5:45 pm

      You leave it dry. You’re only using the dry mix, not actually make pudding with it. Hope you enjoy!

  19. Joe Wilson — January 26, 2013 at 5:51 pm

    Have you replacing the vanilla pudding with chocolate pudding?

    • Kirbie replied: — January 27th, 2013 @ 11:56 pm

      Yes, it will turn the cookies a much darker color and you can taste the chocolate pudding. It still tastes good but I prefer the vanilla.

  20. Judy — February 21, 2013 at 12:40 am

    Want to make these. But dont want them to taste like pudding.but want a soft!!!cookie thanks.

    • Kirbie replied: — February 21st, 2013 @ 9:14 am

      The cookies come out soft but they dont taste like pudding. You only add in the pudding mix dry. It’s like how a lot of the cake mix companies now add pudding mix to their batter as well.

  21. Michelle — March 30, 2013 at 12:48 pm

    I want to make these cookies but dont have instant. I have cook and serve pudding. Will that work?

    • Kirbie replied: — March 31st, 2013 @ 7:15 am

      Sorry, I am not familiar with cook and serve pudding, so I’m not sure.

  22. Kara — March 30, 2013 at 11:02 pm

    I found these on Pintrest around Christmas and have made them for every family gathering since; we have 36 immediate family members (+ 1 more on the way) living in a 5 mile radius, and we get together often. This makes a lot of cookies and they are amazing. They are the #1 requested dessert. Thank you so much for sharing!!!

    • Kirbie replied: — March 31st, 2013 @ 7:07 am

      I always get rave reviews when I bake these for friends and family. So glad yours enjoyed too. And wow, so many family members nearby!!

  23. Kara — March 30, 2013 at 11:03 pm

    I have also been asked to try chocolate pudding with peanut butter chips. I’ll let you know how they turn out :)

    • Kirbie replied: — March 31st, 2013 @ 7:08 am

      Mmm, sounds like a delicious combination!

  24. colleen — May 23, 2013 at 6:13 pm

    Hi! I made these tonight! They are wonderful!!! I did have to add more baking time. Instead of 10 to 12 minutes, I had to do 17 minutes. Maybe because its a gas oven. I used only 2 bags (2 cups) of chocolate chips. Worked out well. The cookies do have a strong hint of vanilla…so I call them “soft chocolate and vanilla cookies”. Thanks for sharing the recipe. I will for sure make them again.

    • Kirbie replied: — May 24th, 2013 @ 8:21 am

      Glad they turned out well!

  25. Hillary — October 9, 2013 at 8:02 am

    I made these today… the cookies hardly spread at all. Also they are in desperate need of some salt. It tasted too floury because there was no salt in it to accentuate the other flavors. They taste good, and I’ll make them again, but I’ll add salt next time. I’m not sure how much these cookies were meant to spread. They look like biscuits.

    • Kirbie replied: — October 9th, 2013 @ 8:51 am

      The cookies should have no problems spreading…Have you checked your baking soda? Also maybe try making your dough balls bigger, maybe more around 1 1/2 inch in diameter.

  26. SJ — November 11, 2013 at 6:31 am

    I made these yesterday and they turned out amazing! I halved the recipe because I didn’t need as many as I assumed you did based on the amounts of ingredients. I also ended up using butterscotch pudding because it was all I had and they still came out delicious! Love how soft they are. Thanks for sharing a wonderful recipe. This might be my new go-to cookie recipe!

    • Kirbie replied: — November 11th, 2013 @ 10:47 am

      Mmm, butterscotch pudding sounds like it would make these even better

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