The Ultimate Guide to Irresistibly Soft & Chewy Chocolate Chip Pudding Cookies
Prepare to fall in love with these extraordinary Chocolate Chip Pudding Cookies! Renowned for their incredible softness, delightful chewiness, and rich flavor, they quickly become a household favorite. I’ve often whipped up a large batch, portioned them out, and kept them in the freezer, ready for spontaneous cravings. They are remarkably easy to make, bake to perfection in just about 10 minutes, and honestly, everyone who tries them is instantly smitten!
Why You’ll Adore These Pudding Cookies: The Secret to Unforgettable Texture
Over the years, I’ve literally baked hundreds of cookies, meticulously refining this recipe to perfection. My culinary experiments involved testing various sugars, debating the inclusion of baking powder, and weighing the merits of butter versus shortening. After countless trials, I finally settled on this precise combination, and once I did, my family (and everyone else who tasted them) was completely hooked. The secret to their unparalleled softness and chewy texture lies in one unexpected ingredient: instant pudding mix. It introduces an incredible tenderness and subtle flavor enhancement that elevates these cookies far beyond a standard chocolate chip recipe.
Beyond their amazing taste and texture, the convenience factor is a game-changer. Keeping a supply of frozen cookie dough at hand means you’re always just minutes away from warm, freshly baked cookies. It’s a much safer option for my waistline than having an entire freshly baked batch sitting on the counter, tempting me with every passing glance!
Essential Ingredients and Expert Baking Tips for Your Best Cookies
Crafting the perfect cookie starts with understanding your ingredients and how they interact. Here’s a detailed look at what you’ll need and some crucial tips to ensure your Chocolate Chip Pudding Cookies are a resounding success:
- Unsalted Butter and Shortening: The Perfect Duo. This recipe intentionally combines both unsalted butter and shortening. Butter contributes rich flavor, while shortening helps create an incredibly tender crumb and prevents excessive spreading, resulting in a thicker cookie. If you prefer to replace the shortening, you can substitute an equal amount of unsalted butter, but be aware that your cookies might spread a little more and have a slightly different texture.
- Granulated White Sugar and Light Brown Sugar: Sweetness and Texture. As with many classic cookie recipes, we utilize both granulated white sugar and light brown sugar. Granulated sugar promotes crispness and spread, while packed light brown sugar, with its molasses content, adds moisture, a deeper flavor, and contributes to that desirable chewy texture.
- All-Purpose Flour or Bread Flour: The Chew Factor. While standard chocolate chip cookies typically call for all-purpose flour, if you happen to have bread flour in your pantry, I highly recommend using it! Bread flour has a higher protein content than all-purpose flour, which develops more gluten and results in an even chewier cookie – a fantastic upgrade if you love a good chew.
- Instant Vanilla Pudding Mix: The Magic Ingredient. This is what truly makes these “pudding cookies.” Adding a package of instant vanilla pudding mix to the dough is the secret to their exceptional moistness, tenderness, and unique softness. Make sure it’s instant pudding, not cook-and-serve, as the latter will not yield the same results. The pudding mix also subtly enhances the vanilla flavor without making the cookies taste overtly like pudding.
- Semisweet Chocolate Chips: A Classic Choice. We typically use semisweet chocolate chips for a balanced sweetness that pairs wonderfully with the cookie base. However, don’t hesitate to get creative! Any other chocolate chip variety or flavor can be substituted, such as milk chocolate, dark chocolate, white chocolate, or even flavored chips like butterscotch or mint.
- Eggs: Binders and Leaveners. Eggs are crucial for binding the ingredients together, adding moisture, and contributing to the cookie’s structure and rise. Ensure they are at room temperature for better emulsification with the fats.
- Vanilla Extract: Flavor Enhancer. Pure vanilla extract adds depth and warmth to the overall flavor profile. Don’t skimp on quality vanilla!
- Baking Soda and Baking Powder: For Lift. These leavening agents work together to give the cookies their perfect rise and soft texture. Baking soda reacts with the acidic brown sugar, while baking powder provides an additional lift, ensuring a light and airy yet chewy interior.
- Salt: Balances Sweetness. A small amount of salt is essential to balance the sweetness and enhance all the other flavors in the cookie.
More Helpful Baking Tips for Ultimate Cookie Success
Beyond the core ingredients, these additional pointers will help you achieve baking perfection:
- Endless Chip and Flavor Combinations: Don’t limit yourself to just semisweet chocolate chips. I’ve successfully experimented with mint chips for a festive twist, creamy white chocolate chips, rich peanut butter chips, and even robust chocolate chunks. Each variation brings its own delightful character to these versatile pudding cookies. Consider adding chopped nuts, toffee bits, or shredded coconut for even more texture and flavor.
- Create a Chocolate Version: For the ultimate chocolate lover, you can easily transform these into double chocolate pudding cookies. Simply substitute some of the all-purpose flour with unsweetened cocoa powder. For guidance on ratios, you can refer to my chocolate peanut butter cookies recipe, where I detail how to achieve a rich chocolate base. Typically, replacing about 1/4 to 1/2 cup of flour with cocoa powder works beautifully.
- Yield Flexibility: This recipe is incredibly adaptable to your needs. When using a standard ice cream scoop (about 1.5-2 tablespoons), you can expect to yield approximately 31 jumbo cookies. If you prefer smaller, regular-sized cookies, using a smaller cookie scoop (around 1 tablespoon) will give you between 48 and 60 cookies, depending on the exact size you make. This makes the recipe perfect for everything from large gatherings to small, everyday treats.
- Understanding “Softened Butter”: A Crucial Detail. This is perhaps one of the most important yet commonly misunderstood baking terms. “Softened butter” does not mean melted or even very soft butter. It means butter that has been removed from the refrigerator and allowed to sit at room temperature for about 30 minutes to an hour. It should be pliable enough that your finger leaves an indentation when pressed, but still hold its shape. This slightly chilled yet softened state is crucial for creaming with sugar, as it allows for proper air incorporation, which creates a lighter, fluffier cookie dough and ultimately, a better-textured cookie.
How to Make Irresistible Chocolate Chip Pudding Cookies: Step-by-Step
Follow these detailed steps to bake your perfect batch of soft and chewy pudding cookies:
- Preheat and Prepare: Start by preheating your oven to 350 degrees F (175 degrees C). This ensures the oven is at the correct temperature for even baking from the moment your cookies go in. Line your baking sheets with parchment paper or silicone baking mats; this prevents sticking and ensures even heat distribution.
- Cream the Fats and Sugars: In a large mixer bowl, ideally outfitted with a paddle attachment, combine the softened butter, shortening, light brown sugar, and granulated sugar. Begin beating on low speed until the ingredients are just bound together, then increase the speed to medium-high. Beat for 2-3 minutes until the mixture is light, smooth, and fluffy. This step is crucial for incorporating air, which contributes to the cookies’ final texture.
- Add Wet Ingredients: Mix in the vanilla extract until fully incorporated. Then, add one large egg at a time, beating well after each addition until thoroughly combined and fluffy. Adding eggs one at a time helps to create a stable emulsion with the fats, preventing the dough from separating.
- Combine Dry Ingredients: In a separate large bowl, stir or whisk together the all-purpose flour (or bread flour), baking soda, baking powder, salt, and the instant vanilla pudding mix. Whisking ensures these dry ingredients are evenly distributed throughout the flour mixture.
- Gradually Mix Dry into Wet: With the mixer on low speed, gradually add the dry ingredient mixture into the wet sugar mixture. Mix only until just combined and no streaks of flour remain. Overmixing at this stage can develop too much gluten, resulting in tougher cookies.
- Fold in Chocolate Chips: Remove the bowl from the mixer and use a wooden spoon or sturdy rubber spatula to gently fold in the chocolate chips. Be careful not to overmix, as this can break the chocolate chips and alter the dough’s texture.
For Regular Sized Cookies: (Yields 48-60 cookies)
- Scoop and Space: Drop the cookie dough by rounded teaspoonfuls (or using a small cookie scoop) onto your parchment-lined baking sheets, ensuring they are spaced about 2 inches apart to allow for spreading.
- Bake to Golden Perfection: Bake in your preheated oven for 8-11 minutes. Cookies are done when the edges are very light golden brown and the centers are still slightly soft and puffy. Avoid overbaking if you want to maintain their signature softness and chewiness.
- Cooling Process: Remove the baking sheets from the oven. Allow the cookies to cool on the baking sheets for 5 minutes. This crucial step allows them to set up and firm, preventing them from breaking when you transfer them. After 5 minutes, carefully move them to wire racks to cool completely.
For Jumbo Cookies (Approximately 4″ cookies): (Yields 30-32 jumbo cookies)
- Scoop Large Portions: Use an ice cream scoop (about 1.5-2 tablespoons) to measure out generous portions of dough.
- Shape Gently: Lightly roll each dough ball in your hands to smooth, then gently flatten with your fingers slightly. This helps them bake more evenly.
- Space Them Out: Place the flattened dough balls about 2 inches apart onto parchment-lined baking sheets. Remember, these are larger and will spread more.
- Extended Baking Time: Bake in a preheated oven for 11-13 minutes. Look for very light golden-brown edges and centers that appear set but still look soft.
- Cooling for Jumbo: Remove from the oven and allow these larger cookies to cool on the baking sheets for 7-8 minutes. The extended cooling time on the sheet is vital for their larger size to set properly before transferring to wire racks to cool completely.
The Art of Freezing Cookie Dough for Future Indulgence
Having a stash of frozen cookie dough is a true game-changer for spontaneous dessert cravings or unexpected guests. Here’s how to perfectly freeze your Chocolate Chip Pudding Cookie dough:
- Prepare the Dough: Follow the recipe instructions to prepare the cookie dough as directed.
- Portion and Flash Freeze: Measure out the cookies using your preferred scoop size (regular or jumbo) and place the unbaked cookie dough discs onto a wax paper-lined cookie sheet. Arrange the cookies as close together as possible without them touching each other. Place the entire filled cookie sheet into the freezer and “flash freeze” for 2-3 hours. This critical step allows each individual cookie dough portion to freeze solid on its own.
- Transfer to Storage: Once the cookie dough portions are completely frozen individually, remove them from the cookie sheets and transfer them to a freezer-safe, airtight bag or container. Label with the date and baking instructions. Flash freezing prevents the dough from sticking together in one big blob, allowing you to easily grab just a few cookies at a time. Frozen dough can be stored for up to 3 months.
To Bake Frozen Cookie Dough:
Enjoying freshly baked cookies from frozen dough is incredibly simple:
- Preheat: Preheat your oven to 350 F (175 C).
- Bake Directly from Frozen: Place the frozen cookie dough discs directly onto a parchment-lined cookie sheet. Bake for 11-14 minutes. Keep an eye on them; frozen cookies generally require a few extra minutes compared to fresh dough. Look for those lightly golden edges.
- Optional Thawing: Alternatively, you can allow the cookies to thaw on the baking sheet for about 20-30 minutes at room temperature before baking. If you choose to thaw them, bake them according to the original recipe instructions for fresh dough (8-11 minutes for regular, 11-13 minutes for jumbo).
A fair warning: these cookies are absolutely divine when enjoyed warm, with the chocolate chips still gooey and melted. However, resisting the urge to lift them from the baking sheet too early is paramount, as they will be fragile and prone to breaking apart. Allow them to cool enough on the baking sheet so they can hold their shape before you dive into that melty, soft, and utterly satisfying goodness. You’re welcome!
Frequently Asked Questions About Chocolate Chip Pudding Cookies
- Q: What does instant pudding do for cookies?
- A: Instant pudding mix adds an incredible amount of moisture, making the cookies incredibly soft, tender, and chewy. It also helps them stay fresh longer and subtly enhances the flavor profile, often adding a creamy note without making the cookies taste distinctly like pudding.
- Q: Can I use cooked pudding mix instead of instant?
- A: No, it’s crucial to use instant pudding mix. Cook-and-serve pudding mixes require heat to set and have different ingredients that will not work the same way in cookie dough. Using cooked pudding will result in a very different, likely undesirable, texture.
- Q: Can I substitute butter for all the shortening?
- A: Yes, you can substitute an equal amount of unsalted butter for the shortening. However, be aware that shortening typically results in a thicker, softer cookie that spreads less, while all butter might make your cookies spread a bit more and become slightly crispier at the edges.
- Q: How do I store these cookies?
- A: Once completely cooled, store your baked Chocolate Chip Pudding Cookies in an airtight container at room temperature for up to 3-5 days. For longer storage, you can freeze baked cookies for up to 2-3 months. Thaw at room temperature or warm briefly in the microwave for a fresh-baked feel.
- Q: Can I use different flavors of instant pudding?
- A: Absolutely! While vanilla is classic, feel free to experiment with other instant pudding flavors like chocolate, butterscotch, or even cheesecake for a unique twist. Each will impart a different subtle flavor to your cookies.
More Irresistible Cookie Recipes to Try
If you loved these Chocolate Chip Pudding Cookies, be sure to explore some of my other delightful cookie creations:
- Frosted Sugar Cookie Bars
- Chocolate Chip M&M Cookies
- My favorite Chocolate Chip Cookies
- Snickerdoodles
- Strawberry Lemonade Cookies
- Chocolate Chip Cookie Skillet
- Doubletree Chocolate Chip Cookies
- Carrot Cake Sandwich Cookies
Chocolate Chip Pudding Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- ½ cup unsalted butter softened
- ½ cup shortening butter flavored or regular
- ¾ cup granulated white sugar
- ¾ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ⅛ teaspoon baking powder
- ½ teaspoon salt
- 3.4 ounce instant vanilla pudding mix
- 12 ounce semisweet chocolate chips
Things You’ll Need
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Stand mixer
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Cookie scoop
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Wooden spoon
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Wire cooling racks
Before You Begin
- I’ve used chocolate chips, mint chips, white chocolate chips, peanut butter chips, and chocolate chunks, among others.
- You can substitute some of the flour with cocoa to make a chocolate version just like I did with my chocolate peanut butter cookies.
- This recipe makes 31 jumbo cookies using an ice cream scoop or 48-60 regular sized cookies, depending on the size of your cookie scoop.
- Softened butter does not mean the butter should be soft. Softened butter is butter that has been removed from the fridge and allowed to sit at room temperature for about 30 minutes. Enough to take the chill off.
Instructions
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Preheat oven to 350 degrees F (175 degrees C).
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In a mixer bowl outfitted with paddle attachment, beat together the butter, shortening, brown sugar, and granulated sugar on low until bound together, then on medium-high until smooth and fluffy. Add vanilla, continue beating, then add one egg. Beat until combined, then add the other egg and beat until fluffy.
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In a large bowl, stir or whisk together flour, baking soda, baking powder, salt, and pudding mix. Turn mixer to low and gradually mix the dry ingredients into the sugar mixture until well blended.
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Use a spoon or sturdy rubber spatula to stir in chocolate chips.
For regular sized cookies:
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Drop by teaspoonfuls 2 inches apart onto parchment lined baking sheets. Bake in a preheated oven for 8-11 minutes, until light golden brown. Remove from oven; allow cookies to cool 5 minutes on baking sheets before removing them to wire racks to cool completely. Makes 48-60 cookies.
For jumbo cookies (4″ cookies):
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Use an ice cream scoop to measure out dough. Roll dough ball in hands and flatten gently with fingers. Place 2 inches apart onto parchment lined baking sheets. Bake in a preheated oven for 11-13 minutes, until light golden brown. Remove from oven; allow cookies to cool 7-8 minutes on baking sheets before removing them to wire racks to cool completely. Makes 31 jumbo cookies.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on May 20, 2011. We’ve updated this post after re-testing (and eating!) this recipe and adding new photos and tips to provide the most comprehensive guide to your new favorite chocolate chip pudding cookies.