Chocolate Chip Pudding Cookies

This soft and chewy Chocolate Chip Pudding Cookies recipe is my new favorite, go-to cookie treat. You’ll love how easy it is to make, everyone else will love how amazing they taste! And the secret ingredients makes these chocolate chip cookies soft for days!

Love chewy cookies? Try our favorite Lemon Oreo Cookies packed with lemon pudding mix, crushed lemon oreos and white chocolate chips! Or give our chocolate chunk cookies a try for a tasty chocolate treat.

Baking sheet stacked with chocolate chip cookies.

Why this Recipe Works

I must confess something. I didn’t think I would like these Chocolate Chip Pudding Cookies when I first came tried them.

My kids were asking for chocolate chip cookies, and I felt like experimenting with a new recipe.

But I took a chance with this pudding cookie recipe and it turned out very good!

  • They are soft and moist with a hint of vanilla.
  • Stay moist for DAYS.
  • Perfect for dunking or eating warm out of the oven!

Give our pistachio pudding cookies a try next. Colorful and delicious, and loaded with white chocolate chips!

The Secret Ingredients

Ingredients needed to make chocolate chip cookies with pudding mix.

The basic chocolate chip cookie ingredients to start with…in addition to a few key ingredients are all you need for today’s cookie recipe.

Vanilla Pudding Mix. Be sure to buy the INSTANT pudding mix, not the cook & serve.

The secret ingredient to these cookies is the vanilla bean paste.

Vanilla bean paste is thicker than vanilla extract and gives these cookies a rich vanilla flavor. It also has tiny specks of vanilla bean, which adds to the cookie’s flavor and look.

If you can’t find the vanilla bean paste (<—on Amazon!), you can use fresh vanilla beans or vanilla extract as a last resort.

Don’t worry about not ever using vanilla bean paste again….I use it often in my recipes. Like in these vanilla bean cupcakes and these Vanilla Bean Fudge.

Easy Instructions

Step by step photos showing how to make chocolate chip cookies with pudding mix.

Tips and Tricks

  • Make sure you cream the butter and sugars well, removing any air pockets. This ensures even baking!
  • Use instant pudding mix, not the cook and serve pudding.
  • Slightly under-bake the cookies as they will continue to cook as they cool.
  • Add extra chocolate chips to the tops of the cookies before baking for an extra chocolate flavor.
  • Add a pinch of coarse sea salt to the tops of the cookies if you love a sweet and salty chocolate flavor!
  • Freeze Cookies. Use my tips on how to freeze cookie dough for later.
Plate of chocolate chip cookies with some on red linen.


Cookies are one of those recipes where you can use substitutions to personalize the cookie and give the flavor a spin! Try these different substitutions to make these pudding cookies your own!

  • Instant pudding flavor: This recipe calls for vanilla pudding flavor but you can switch that out for another flavor. Butterscotch, white chocolate, or chocolate pudding would all give these cookies a unique and yummy twist!
  • Mix ins: Instead of using semi-sweet chocolate chips, you could try peanut butter chips, white chocolate chips, or butterscotch chips, whichever you enjoy the most!
  • Extracts: Swap out the vanilla and use lemon pudding mix, with lemon extract and white chocolate chips. So fresh and delicious!

You can also add pudding mix to your favorite Rice Krispie Treats recipe for a fun twist!

How to Store Chocolate Chip Pudding Cookies

These cookies stay fresh and moist for about a week in an airtight container at room temperature.

I like to make a big batch and freeze half of the pudding cookie dough to bake at a later time.

You can also freeze the cooked and cooled cookies. Just slide them into a ziploc freezer bag or airtight container. Thaw at room temperature overnight and enjoy!

Chocolate chip pudding cookies on parchment paper lined cookie sheet.

More Pudding Mix Recipes

Yield: 36 cookies

Chocolate Chip Pudding Cookies

Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes

This soft and chewy Chocolate Chip Pudding Cookies recipe is my new favorite, go-to cookie treat. You'll love how easy it is to make, everyone else will love how amazing they taste!


  • 1 cup unsalted butter, softened
  • ¾ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 box (3.4 ounce) vanilla instant pudding mix
  • 2 large eggs
  • 1 teaspoon vanilla bean paste
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 cups semi-sweet chocolate morsels


  1. In a large mixing bowl, beat butter and sugars until creamy. Bead in pudding mix, eggs and vanilla paste. Slowly add flour, baking soda and salt. Fold in the chocolate chips.
  2. Drop by tablespoon onto a parchment paper lined baking sheet. Bake in a 350 degree oven for 12-14 minutes. Remove and cool.


  • See blog post for more recipe tips and tricks.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 149Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 85mgCarbohydrates: 18gFiber: 1gSugar: 10gProtein: 2g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Chocolate Chip Pudding Cookies stay soft and chewy with this easy recipe!

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on October 11, 2021

Comments & Reviews

  1. Sorry but I have never seen almond paste, probably because I never had to look. Ha Ha. What can I use instead?

    1. These use vanilla bean paste, not almond. If you don’t have vanilla bean paste, you can use a vanilla bean…or skip it and just use vanilla extract. You won’t have that rich vanilla flavor, but they’ll still taste amazing.

  2. This is the recipe I have been using since 1980! It was advertised on TV with the tag line “My Mom makes the best chocolate chip cookies!” It was printed inside the Jello pudding box.

  3. Aimee, you have become my favorite food blogger. I am just about ready to make these wonderful sounding cookies. I would like to know though – why instant and not cooking pudding? Awaiting your reply. Thank you, Glenda

    1. Hi Glenda,
      TO be honest, I never buy the cook and serve pudding mix. I just know that the Instant works perfect 🙂

  4. I neeeeed to start making some pudding cookies. After trying Dorothy’s almond joy version, I’m obsessed! These look so soft and perfectly chewy. Yummy!!

  5. I think we all have favorite chocolate chip cookie recipes. These sound like a good contender, though!

  6. I am so glad you tried the pudding cookies. They are so yummy and delicious!!! Pudding is one of my favorite add in to cookies now! I could go for a glass of milk and that bowl full of cookies right about now:-)

  7. I love pudding cookies. I have so many versions in my brain. These look SO good.

  8. funny that 3 dozen cookies went like hotcakes for you…that’s funny b/c most of the time I try to halve recipes b/c I want variety, not 3 or 4 dozen of one thing. Pudding cookies are so good and I’ve always eyed Maria’s, too!

    1. Haha, with 4 kids in the house and all their friends a batch of cookies just never lasts around here! I probably bake cookies 3 times a week!

  9. I’ve heard such great things about pudding cookies and I’ve never tried them! These are such great photos Aimee!!

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