Pudding Cookies are soft and chewy with this delicious recipe! You’ll love that these Boyfriend Cookies are packed with ALL THE FLAVOR!
If you love adding pudding to recipes, be sure to try these Lemon Pudding Cookies. Packed with lemon Oreos and white chocolate chips they have the perfect texture! Then give our pistachio pudding cookies a try next!
Table of Contents
Why You’ll Love Pudding Cookies (AKA Boyfriend Cookies)
Have you ever heard of Boyfriend Cookies?
Apparently the story goes…if you don’t have a boyfriend, you’ll get one by baking these cookies. If you HAVE a boyfriend, you’ll keep him by making these cookies.
You may remember these Chocolate Chip Pudding Cookies from many years ago? These pudding cookies are similar!
Here’s why you’ll love this recipe:
- They stay soft and sweet for DAYS and DAYS. I’m talking up to a week of chewy, delicious cookies—if you can stop yourself from eating them all right away.
- There are endless possibilities when it comes to add-ins. Whatever you like, whatever odds and ends you have in the pantry—you can make this recipe your own!
- The recipe is quick and easy. No complicated steps orhard-to-find ingredients here.
- You’ll find a boyfriend after making these cookies. (Just kidding! But you’ll definitely make some new friends if you bake up a batch for a neighborhood potluck.)
Important Ingredient Notes
- Unsalted butter – Using unsalted butter gives you more control over the flavor of these boyfriend cookies.
- Light brown sugar – Brown sugar helps give cookies that soft, chewy texture we all love.
- Instant vanilla pudding mix – Using vanilla pudding creates a classic flavor that pairs with just about any mix-in.
- Mix-ins – So many options here! Use milk chocolate chips, semi-sweet chocolate chips, white chocolate chips, peanut butter chips, mini M&M baking candies, mini Reese’s baking candies, or a combination!
How to Make Pudding Cookies
Prepare: Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
Make the Dough:
- In a mixing bowl, beat the softened butter with the sugars until well-blended, then beat in the vanilla extract and eggs.
- Mix in the flour, pudding mix, baking soda, baking powder, and salt.
- Fold in the mix-ins.
Bake: Drop scoops of the dough onto the prepared baking sheet and bake for 10-12 minutes. Let the cookies cool on the pan for a few minutes, then cool completely on a wire rack.
Recipe FAQs
Store these pudding cookies in an airtight container at room temperature for up to 7 days.
Yes, you can freeze the baked and cooled cookies. Just place them in a ziploc freezer bag or airtight container. Thaw at room temperature overnight before enjoying.
Try adding roughly chopped Oreos, chopped nuts, dried fruit, or even a sprinkle of sea salt on top for a salty-sweet combo. Add sprinkles for color, or chopped candy bars for a decadent treat!
More Easy Dessert Recipes
- Oatmeal Raisin Cheesecake Bars
- Brookie Cookies
- Chocolate Eclair Cake
- Best Peanut Butter Cookies
- Apple Hand Pies
- Chocolate Chip Cheesecake Bars
- Butter Cookies
Best Cookie Recipes
See all Cookies recipes
Pudding Cookies
Ingredients
- 1 cup unsalted butter softened
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 ¼ cup all-purpose flour
- 1 package 3.4 oz instant vanilla pudding mix
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Mix ins
- 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
- ½ cup white chocolate chips
- ½ cup peanut butter chips
- ½ cup mini M&M baking candies
- ½ cup mini Reese’s baking candies
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
- In a mixing bowl, beat softened butter with sugars until well blended. Add vanilla extract and eggs, beat until combined.
- Add flour, pudding mix, baking soda, baking powder, and salt. Mix until well blended.
- Fold in mix-ins.
- Drop by cookie scoop onto baking sheet and bake for 10-12 minutes. Let cool on pan for a few minutes, then cool completely on wire rack.
- Store in airtight container for up to a week. ENJOY
Notes
- Make sure when you’re out shopping you purchase INSTANT pudding mix. DO NOT buy the cook and serve or you will get different results.
- You can also freeze the cooked and cooled cookies. Just slide into a ziploc freezer bag or airtight container. Thaw at room temperature overnight. ENJOY.
- Use a cookie dough scoop to portion the dough onto the baking sheet. This helps keep all the cookies roughly the same size and shape, which means they’ll all finish baking at the same time.
- Let the cookies cool on the pan for a few minutes. During this time, they’re not actually cooling—they’re continuing to bake from the residual heat on the pans! This helps them set, but remain soft and chewy.
- Soften the butter before you start. This makes it much easier for the butter to incorporate into the other ingredients, and it also keeps it from sticking to your beaters!
- See blog post or more recipe tips and tricks.
People love the ones I make with banana pudding and butterscotch chips.
That’s a delicious combo!
I used pistachio pudding, and butterscotch chips…in the oven now. Looks good!
OOOHH my gosh!! These cookies are amazing! I’ll be eating this whole tray of cookies!!
I’ve never met a pudding cookie I didn’t like, but these I LOVE!
These are Ahhhmazing!! Can’t eat just one. lol
My kids beg me to make these so I always have them help me in the kitchen! They are a hit!
These are some good looking cookies! My kids always love to make these! Yum!