Extra Soft Chocolate Chip Cookies with Pudding Mix

These Super Soft Chocolate Chip Cookies are a year-round comfort treat with a soft, chewy, melt-in-your-mouth center, thanks to a key ingredient: vanilla instant pudding mix! Packed with chocolate chips and finished with flaky sea salt, these cookies are simply perfect!

Why This Recipe Works

• Simple ingredients. Most of what goes into this chocolate chip cookie recipe, aside from the instant pudding mix, is pantry staples you probably already have in your kitchen!
• Great texture and taste. These super-soft chocolate chip cookies have a soft, pillowy, melt-in-your-mouth center, thanks to the instant pudding mix. Add the chocolate chips and flaky sea salt topping, and you and your guests will be in cookie heaven!
• Easy to make. There are no complicated steps here! This cookie recipe comes together quickly, and the best part? The dough doesn’t need chilling! You can also make the dough and freeze it as balls, so you can bake as many as you want, whenever you want!
• Right for any occasion. This classic cookie is a great pick for birthdays, anniversaries, holidays, or any day at all. Any reason to bake them is a good one!

What You Will Need

The ingredients in the photo below go into these incredibly soft chocolate chip pudding cookies. The items in the bulleted list are the key ones that need more explanation.

• All-Purpose Flour. I always reach for King Arthur. No question!
• Vanilla Flavored Instant Pudding Mix. The star ingredient in this super soft chocolate chip cookie recipe. Use the powder mix for this recipe; don’t make the pudding. If you can’t find vanilla instant pudding mix, a homemade version is shown below. Make sure the box says “Instant Pudding and Pie Filling,” not “Cook and Serve Pudding and Pie Filling.”
• Unsalted Butter. When I first shared this recipe, I used vegetable shortening, which works fine, but I prefer butter.
• Vanilla Extract. I also recommend trying vanilla paste! It has a more concentrated flavor, and you can see the vanilla bean specks in the cookie dough.
• Semi-Sweet Chocolate Chips. You can also use milk chocolate chips or semi-sweet chocolate bars chopped into small pieces. Ghirardelli is one of my favorites, which is what I used here, but use what you have on hand!
• Sea Salt Flakes. This one is optional, and you can sprinkle it on the cookies right before baking. Don’t confuse it with table salt. If you’re looking for a good brand, Malden makes really good sea salt flakes.

For amounts and step-by-step directions, see the recipe card below.

How to Make This Recipe

Here is a brief overview of how to make these easy chocolate chip cookies with pudding mix. For the full printable recipe, in US customary or metric measurements (use the toggle switch), see the recipe card below.

Step 1. In a separate bowl, whisk together the flour, vanilla instant pudding mix, and baking soda.

Step 2. Beat the butter and sugars together on medium-high speed until well combined.

Step 3. Add the eggs and vanilla extract. Scrape down the sides of the bowl as needed.

Step 4. Add the whisked dry mixture to the bowl and mix on low speed until the dough comes together.

Step 5. Fold in the chocolate chips with a spatula.

Step 6. Scoop the dough onto the parchment-lined baking sheet. Space the dough balls about 1 1/2 inches apart.

Step 7. Bake for 8-10 minutes at 375ºF. The cookies should be a nice light golden brown with a slightly crisp outside.

Step 8. Take them out of the oven and let them cool on the baking sheet for 5 minutes, then move them to a cooling rack to cool completely.

Storage and Freezing Tips

For storing, keep the chocolate chip pudding cookies at room temperature in an airtight container for up to 5 days. To keep them extra soft, add a slice of bread to the container.

For freezing, scoop the cookie dough onto a baking sheet lined with parchment or wax paper, leaving the dough balls close together. Freeze until solid, then transfer them to a freezer-safe bag or container. When you’re ready to bake, there’s no need to thaw. Place the cookies on a parchment-lined baking sheet and bake as directed, adding an extra minute of baking time if needed.

Vanilla Instant Pudding Substitute

If vanilla instant pudding is hard to find where you live, you can use this easy substitute in this chocolate chip pudding cookie recipe. It’s a homemade version of instant vanilla pudding and keeps well in an airtight container in the refrigerator.

Ingredients

• 3/4 cup nonfat dry milk
• 1 cup granulated sugar
• 1/8 teaspoon nutmeg
• 1/4 teaspoon salt
• 3/4 cup cornstarch
• 2 teaspoons vanilla powder

Directions

1. Whisk all the ingredients together in a medium mixing bowl, then store them in an airtight container.
2. Use 1/2 cup (96 grams) of this homemade instant pudding mix in this chocolate chip pudding cookie recipe.

This vanilla instant pudding substitute makes about 2 1/2-3 cups. The chocolate chip cookie recipe calls for one packet of instant vanilla pudding mix, which weighs 96 grams (1/2 cup).

Helpful Tips

• Be sure to buy pudding mix labeled “Instant Pudding and Pie Filling,” not “Cook and Serve Pudding and Pie Filling.”
• To keep these chocolate chip cookies super soft, store them in an airtight container with a slice of bread. The cookies absorb moisture from the bread and stay nice and soft. My husband taught me that trick almost 20 years ago!
• I strongly suggest using a spatula to move the cookies from the baking sheet to the cooling rack, since they’ll be very soft!
• If you can’t find vanilla-flavored instant pudding mix where you live, use the substitute I share in this recipe post, or leave it out entirely. The instant pudding mix is there to add moisture and flavor.

Frequently Asked Questions

What is the purpose of including instant vanilla pudding in this chocolate chip cookie recipe?

It boosts the moisture and flavor of the cookies, and boy, does it ever!

Do I have to chill the cookie dough?

Nope! Just mix and bake! You can chill the dough if you plan to bake it a day or two later. Keep the bowl tightly covered with plastic wrap, or transfer the dough to an airtight container.

What size cookie scoop did you use?

I used a 1 1/2 tablespoon cookie scoop.

How long will these cookies keep at room temperature?

Stored at room temperature in an airtight container (with a slice of bread), the cookies keep for up to 5 days.

How long should I let the cookies cool after baking?

I recommend letting the cookies cool for 5 minutes on the baking sheet before moving them to a wire rack to cool completely. And a strongly recommended tip: use a spatula to transfer them, since they’ll be very soft!

If you try this Super Soft Chocolate Chip Cookies Recipe or any other recipe on my site, please leave a star rating and tell me what you thought in the comments below. Thanks for stopping by!