The secret ingredient? Instant pudding mix — it makes these cookies extra tender and keeps them soft for days. You get that classic chocolate chip cookie flavor, but with a melt-in-your-mouth texture that’s next-level.
🍫 Chocolate Chip Pudding Cookies Recipe
Makes: About 2 dozen cookies
Prep Time: 15 minutes
Bake Time: 10–12 minutes
Ingredients
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2 ¼ cups all-purpose flour
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1 tsp baking soda
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½ tsp salt
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1 cup (2 sticks) unsalted butter, softened
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¾ cup brown sugar, packed
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¼ cup granulated sugar
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1 (3.4 oz) package instant vanilla pudding mix (not prepared — just the dry mix)
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2 large eggs
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1 tsp vanilla extract
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2 cups semisweet chocolate chips (or chunks)
👩🍳 Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Mix dry ingredients:
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In a medium bowl, whisk together flour, baking soda, and salt.
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Cream butter and sugars:
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In a large bowl, beat butter, brown sugar, and granulated sugar until creamy and fluffy.
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Add pudding mix, eggs, and vanilla:
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Beat in the dry pudding mix until blended.
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Add eggs one at a time, then vanilla.
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Combine:
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Gradually mix in the dry ingredients until just combined.
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Stir in chocolate chips.
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Scoop and bake:
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Drop tablespoonfuls of dough onto the prepared baking sheet.
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Bake for 10–12 minutes, until edges are lightly golden (centers may look soft — that’s perfect).
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Cool on a wire rack — they’ll firm up as they rest, staying soft and chewy inside.
🍪 Variations
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Swap vanilla pudding for chocolate for double chocolate chip cookies.
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Add 1 cup chopped nuts (pecans or walnuts) for crunch.
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Mix in butterscotch chips or M&Ms for a fun twist.
✨ Pro Tip
Store cookies in an airtight container with a slice of bread — it helps keep them soft for up to a week.
Would you like me to generate an image of these cookies — golden brown, studded with gooey chocolate chips, and perfectly soft in the center?
