Chocolate Chip Pudding Cookies

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A close-up of several chocolate chip cookies stacked and overlapping on a white surface.

Vanilla pudding mix is the secret to this soft chocolate chip recipe. With crisp edges, gooey centers, and a texture that keeps them coming back for more, these chocolate chip pudding cookies will disappear fast!

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Prep Time: 10

Cook Time: 10

Servings: Cookies

Author: Michelle

Ingredients

1 cup salted butter, softened but not melty
3/4 cup dark brown sugar, firmly packed
1/2 cup white sugar
2 large eggs
1 teaspoon vanilla extract
1 box (3.4 oz) instant vanilla pudding mix
2 1/3 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon coarse Kosher salt
12 oz semisweet chocolate chips

Instructions

Preheat the oven to 375℉, and line 3 cookie sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and the sugar on medium speed for 3 minutes, until light, fluffy, and pale in color.
Turn the mixer down to low, and add the eggs one at a time, along with the vanilla extract.
Add the flour, pudding mix, salt, and baking soda. Mix until mostly combined, but streaks of flour are still showing. Then stir in the chocolate chips.
Scoop cookie dough into mounds 1 1/2 tablespoons in size, onto the cookie sheets, spaced 2 inches apart.
Next, using two fingers or the back of a tablespoon, lightly indent the center of the cookie dough. This will allow the cookies to spread evenly and cook evenly.
Bake at 375℉ for 8-10 minutes until the cookies are puffed and just starting to brown around the edges.
Remove the cookies from the oven and immediately use the lid of a jar or a large round cookie cutter to mold the cookie edges into a circle. Do this while the cookies are still hot. This will give your cookies crisp edges and a soft and fudgy center.
Repeat the baking and shaping process until all the cookie dough is baked.
Allow the cookies to cool on the pan until set enough to pick up. Store in an airtight container for 4 days.

Notes

Important Tip: use instant pudding mix not the cook and serve variety. Add the mix to the dry ingredients.

Make ahead: cookie dough can be made ahead and scooped two days in advance before baking. I recommend making the indent in the cookie dough before chilling.

Freezing cookie dough: baked cookies can be frozen for up to 3 months in an airtight freezer bag. Raw pudding cookie dough can be frozen for up to 1 month before baking. Indent the cookies before freezing. Before baking, thaw the cookie dough at room temperature for more evenly baked cookies.

Cuisine American, Desserts

Course Cookies, Dessert, Sweet Treats, Sweets

Nutrition