Kirbie's Cravings

Soft Chocolate Chip Cookies

Chocolate chip pudding cookies are tender and soft and stay that way for days after you make them. The dough is made with instant pudding mix, which gives the cookies a wonderfully soft texture. If you love soft chocolate chip cookies you have to try this recipe.

photo of a plate of Soft Chocolate Chip Cookies

One of my favorite cookies to make is chocolate chip pudding cookies. They have a really soft texture from vanilla pudding mix that is in the dough.

They are great for gifting because they keep their soft texture for days. I make them all year round and often give away batches to our neighbors, friends, and family.

I have a lot of chocolate chip cookie recipes, but I’ve been making this version for a long time. Long before I started blogging and trying out so many different recipes. I always come back to them because they’re easy, delicious, and keep so well.

Pudding Cookies

For these cookies, dry vanilla pudding mix is added to the dough. The ingredients in the mix give the cookies flavor, but it’s the cornstarch in the mix that gives them a really soft texture. Other soft cookies sometimes harden after a day or so, but with these pudding cookies, they stay soft for a really long time.

photo of cookies packaged in bags

Ingredients

  • All-purpose flour
  • Baking soda
  • Softened unsalted butter
  • Brown sugar
  • White sugar
  • Instant vanilla pudding mix
  • Eggs
  • Vanilla extract
  • Semisweet chocolate chips

Recipe Steps

Sift the flour and baking soda in a medium bowl. In a separate bowl, cream the butter, brown sugar, and white sugar until light and fluffy. Beat in the dry pudding mix and then stir in the eggs and vanilla.

Add the flour to the butter mixture and, once blended, stir in the chocolate chips.

Make 1-inch cookie balls and place them on a baking sheet. Bake the cookies for 10 to 12 minutes at 350°F or until the edges are golden brown.

Store the cookies in an airtight container at room temperature.

photo of a stack of cookies

Soft Chocolate Chip Cookies

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Dessert
Cuisine: American
These soft chocolate cookies are one of my favorites.

Ingredients

  • 4 3/4 cups all purpose flour
  • 2 tsp baking soda
  • 2 cups unsalted butter softened
  • 1 1/2 cups packed brown sugar
  • 1/2 cup white sugar
  • 2 (3.4-oz) packages instant vanilla pudding mix
  • 4 eggs
  • 2 tsp vanilla extract
  • 4 cups semisweet chocolate chips

Instructions

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

Notes

Slightly adapted from this recipe found on All Recipes.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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50 comments on “Soft Chocolate Chip Cookies”

  1. 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!

  2. 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.

    • 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.

  3. 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.

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

  5. 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!!!

    • 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!!

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

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