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Chocolate Chip Pudding Cookies: Soft, Moist, and Chewy Recipe

A stack of three rich, dark chocolate pudding cookies featuring gooey, melted chocolate chips.
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Make the best soft and chewy chocolate chip cookies using instant pudding mix. This easy recipe delivers bakery-style cookies that stay moist for days.

Ingredients

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  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until combined.
  4. Add the dry instant vanilla pudding mix to the wet ingredients and mix well.
  5. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Do not overmix.
  6. Fold in the chocolate chips.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 9 to 11 minutes, or until the edges are set but the centers are still slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Using instant pudding mix is the secret ingredient that guarantees a soft and chewy cookie texture.
  • For extra gooey centers, slightly underbake the cookies. They will firm up as they cool.
  • You can substitute the chocolate chips with white chocolate chips or chopped nuts for variation.
  • This recipe makes freezer friendly cookies; freeze the dough balls before baking for quick treats later.

Nutrition

Find it online: https://alchemychef.com/best-pudding-cookies-soft-moist-chewy-recipe/