Chocolate Chip Pudding Cookies

The best chocolate chip pudding cookies you’ve ever had! THIS. IS. IT! My checklist for the perfect chocolate chip cookies includes soft, chewy, crispy edged, chocolate-y, golden and gooey. This recipe checks every box!
 
Some cookies are too thin and greasy while others are too fluffy and cake-like. I believe these are the happy middle. Soft and chewy. The pudding makes them super soft and flavorful.
 
 
A photo of a chocolate chip pudding cookie covered in chocolate chips.
 
 
      
My love affair with these cookies was fast and sweet. We met. Fell in love. And our relationship has been bliss ever since. It is the go-to chocolate chip cookies recipe in our family.

I still love our NY Times BEST cookie recipe because it has a little bit more of the buttery, traditional taste to it, but these are just so squishy soft I can’t decide…

You better make both recipes and have a family vote! Or better yet, make both and take them to some friends and neighbors. I don’t know anyone who wouldn’t love getting a plate a fresh baked cookies!

A photo of a sheet pan full of baked chocolate chip pudding cookies.

 

How to Make Chocolate Chip Pudding Cookies

These cookies are made just like all other cookies – wet ingredients, dry ingredients, chocolate chips, scoop, bake, EAT!

  1. Combine all the wet ingredients (butter, eggs, vanilla and almond extract) and sugars until well combined.
  2. In a separate bowl, combine the dry ingredients (flour, salt, baking soda, and pudding mix).
    • Pro tip: You add the dry pudding mix packet. You don’t actually make the pudding.
  3. Slowly add the dry ingredients to the wet ingredients until thoroughly combined, then add the chocolate chips and stir slowly.
  4. Scoop the cookie dough onto a greased cookie sheet. We like to use silpats for baking these cookies.
    • Pro tip: We like to add a few extra chocolate chips on top of the dough balls right before baking. It makes them look so pretty!
  5. Bake at 35o degrees Fahrenheit for 8-10 minutes.

You want the cookies to be golden on top! I like to wait just a few minutes and eat one while it’s still warm and gooey delicious!

 

A photo of a chocolate chip pudding cookies covered in chocolate chips.

 

Can You Use Cook and Serve Pudding?

The cook and serve style pudding won’t work for this recipe. You want the the instant pudding mix.

Why Are My Chocolate Chip Cookies Crispy?

It’s a delicate balance getting that perfectly golden, round and soft cookie. If your cookies are overly crispy, there are few possible culprits:

  • Too much sugar was added
  • The cookies were overbaked
  • Dark cookie sheet was used

 

A photo of a sheet pan full of balls of chocolate chip pudding cookies dough.

 

Why Do Chocolate Chip Cookies Spread?

There are a few reasons that can cause chocolate chip cookies to spread or to go flat…

  • The butter was too soft or melted
  • Your flour was under measured
  • The cookie sheet was too hot when you placed the dough on the pan
 
A photo of a wooden plate full of chocolate chip pudding cookies.
 
 

Can Cookie Dough Be Frozen?

You can freeze cookie dough in bulk, or in individual balls. We like to freeze in individual balls so that it’s easy to pull out a few and bake whenever we have that chocolate chip pudding cookies craving!

  • Bulk – Put dough in an airtight container and freeze. To bake, thaw dough and drop by spoon fulls on cookie sheet and bake.
  • Individual balls – Drop cookie dough into balls on a cookie sheet and freeze. When completely frozen, transfer to a freezer bag. Remove as many cookies as desired and thaw before baking, or bake from frozen.

This recipe makes A LOT of cookies, so freezing the dough is a great option.

 

A photo of a sheet pan full of balls of chocolate chip pudding cookies dough.

 

Can Chocolate Chip Pudding Cookies Be Stored At Room Temperature?

Pudding cookies are made with the pudding powder, and no milk so it is safe to store them at room temperature. Chocolate Chip Pudding Cookies will keep for 3-4 days at room temperature in an airtight container.

 

A photo of a chocolate chip pudding cookie covered in chocolate chips.

 

Can You Freeze Chocolate Chip Pudding Cookies?

You can also freeze the baked cookies. Allow the cookies to cool completely, and then store them in an airtight container. They will be good for up to 3 months. When you are ready to eat them, pull them out of the freezer and allow them to come to room temperature. You can also zap them in the microwave for like 20 seconds.

 

A photo of a stack of chocolate chip pudding cookies showing the crosssection of the cookies.

 

How Do You Soften Cookies?

It is pretty frustrating when you spend time making the perfect chocolate chip pudding cookies and then when you go to eat them a few hours later, they have become dry and hard. It is quite easy to soften them. Place your cookies in an airtight container with a slice of bread. They will soften right up in no time without altering the taste.

 

A photo of a chocolate chip pudding cookie covered in chocolate chips.

 

There are few things better in life then freshly baked, warm chocolate chip pudding cookies. Right? They are just heaven! Dip them in a glass of cold milk and life is SO GOOD!

 

More COOKIE RECIPES You’re Going to Love:

 

Chocolate Chip Pudding Cookies

The original pudding chocolate chip cookie recipe, pizza factory copycat ohsweetbasil.com
Print Recipe Pin Recipe Rate this Recipe
0 from 0 votes

Pizza Factory Chocolate Chip Pudding Cookies

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: 100 Best Cookies Recipes on the Planet
Keyword: chocolate chip, Cookies, copycat, dessert, pudding cookies
Servings: 75 -100 cookies
Calories: 115kcal
Author: Sweet Basil

Ingredients

  • 2 Cups Butter 4 sticks
  • 4 Eggs
  • 1 ½ Cups Granulated Sugar
  • 2 Cups Brown Sugar
  • 1 teaspoon Vanilla
  • ½ teaspoon Almond Extract
  • 5-5 ½ Cups Flour
  • 2 teaspoon Salt
  • 2 teaspoon Baking Soda
  • 1 Large Box 5.1 French Vanilla Pudding
  • 3 Cups Chocolate Chips

Instructions

  • Combine butter, eggs, sugars, vanilla, and almond extract in large bowl until evenly mixed.
  • In a separate bowl combine flour, salt, baking soda, and vanilla pudding.
  • Slowly add the dry ingredients into the large bowl of wet ingredients.
  • Once ingredients are combined slowly mix in chocolate chips.
  • Place on greased cooking sheet.
  • Bake at 375 for 8-10 minutes.

Nutrition

Serving: 1g | Calories: 115kcal | Carbohydrates: 15.5g | Protein: 1.3g | Cholesterol: 17.1mg | Fiber: 0.4g | Sugar: 10.1g
Tried this recipe?Mention @OhSweetBasil or tag #OhSweetBasil!

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

Leave a Reply

Your email address will not be published. Required fields are marked *

26 comments on “Chocolate Chip Pudding Cookies”

  1. do you use an electric mixer to combine the butter, eggs, sugars, vanilla and almound extract?

  2. I would like to make this recipe but I believe I am having difficulties understanding if 5-51/2 means 5 cups and 51/2 cup of flour. I would really appreciate the clarification.

    • Hi Roudia, it’s 5 cups to 5 and 1/2 cups as sometimes people measure flour different so if 5 is too soft a dough we are saying you can add up to 1/2 cup more of the four but no more than that. 🙂

  3. Recipe states a large box of pudding which is 5.1 ounces. One of the questions asks what size pudding mix and it states 3.4 ounces. Which should I be using?

    • Hi Pam, sorry about that, it’s 5.1. For a bit we had halved the recipe, but I just didn’t think it turned out as perfect and I’m a bit of a cookie snob so they have to be perfect. 🙂

  4. Is it best to use the butter cold from the fridge, melted, or room temp?

  5. Please for your Australian fans, what size/weight would a french vanilla pudding box be?
    I am looking forward to baking this…

  6. Please what kind of pudding instant or cook or dose it not matter

  7. On the Choc Chip Pudding cookies. I take it that the pudding is instant pudding. Or is it cook pudding?

  8. I could not wait to make these and mine taste fine but look terrible!! I always use a silpat mat and even so, they did not bake evenly. And I always use a cookie scoop and usually have thick cookies, but these spread all over and were thin and greasy. I have gone over and over the recipe and can’t figure out where I went wrong.

  9. ohmyGOODNESS!!! These cookies look sooo soft and gooey and chewyyyyy

  10. I AM TRYING THIS RECIPE TONIGHT

  11. I love how soft pudding cookies are. This recipe looks so tasty!

  12. These cookies are right up my alley! YUMMY!

  13. I just added this web-site to my feed reader,

  14. I simply want to say I am just new to blogs and honestly enjoyed this blog site. Very likely I’m likely to bookmark your blog . You definitely have great well written articles. Cheers for sharing your blog site.

  15. can't wait to make these!!!