Chocolate Chip Pudding Cookies

The original pudding chocolate chip cookie recipe, pizza factory copycat
Have you ever had the pizza factory chocolate chip cookies copycat recipe? It’s the original chocolate chip pudding cookies recipe and to this day it’s still one of our favorites.
The original pudding chocolate chip cookie recipe, pizza factory copycat
These. Are. Delicious. 

I just wanted to make that clear. Did you get the message?


The original pudding chocolate chip cookie recipe, pizza factory copycat


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…


The original pudding chocolate chip cookie recipe, pizza factory copycat


I love that these cookies are soft, crispy edged, chocolate-y pieces of goodness. 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.


My sweet friend, Missy introduced her sister and my dear friend Krysta to these who then introduced me. We met. Fell in love. And now this cookie has been adopted into my family. I do believe it will soon be adopted into yours.


Can Chocolate Chip Pudding Cookies Be Stored At Room Temperature?

Pudding cookies are made with the pudding powder, and no milk.

Chocolate Chip Pudding Cookies will keep for 3-4 days at room temperature.


Can Cookie Dough Be Frozen?

You can freeze cookie dough in bulk, or in individual balls.

To freeze in bulk, put dough in an airtight container and freeze.

To bake, thaw dough and drop by spoon fulls on cookie sheet and bake.

Or, you can 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.




Chocolate Chip Pudding Cookies

Yield: 75-100 cookies

PIzza Factory Chocolate Chip Pudding Cookies

PIzza Factory Chocolate Chip Pudding Cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


  • 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
  • 3 Cups chocolate chips (preferably milk chocolate)
  • 1 Large Box (5.1) French Vanilla Pudding


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

Nutrition Information:



Serving Size:


Amount Per Serving:Calories: 115 Saturated Fat: 0g Cholesterol: 17.1mg Sodium: 0mg Carbohydrates: 15.5g Fiber: 0.4g Sugar: 10.1g Protein: 1.3g

The NY Times rated this the BEST chocolate chip cookie recipe ever!

NY Times BEST Chocolate Chip Cookie Recipe

My favorite cookie recipe! Chocolate Reese's Pieces Cookies

Chocolate Reese’s Pieces Cookies

 Pizza Factory Chocolate Chip Cookies

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Carrian Cheney

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

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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


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

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

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