These super moist and incredibly delicious chocolate chip pudding cookies are easy to prepare and can be made with either vanilla or chocolate pudding mix.
When it comes to the best chocolate chip cookie, everyone has an opinion. Some people are on team moist and gooey, and others are on team crisp and chunky. And even among these two factions, the teams are subdivided even more. Nuts or no nuts? Semi-sweet chips or dark chocolate?
The delicious cookie recipe I am sharing with you today guarantees the most moist cookies you’ve ever had. And the secret ingredient is probably sitting in your pantry, right now. So let’s get to these amazing pudding mix cookies!
What does pudding mix do to cakes and cookies?
Many years ago I learned a tip to making box cake mixes super moist: add a packet of instant pudding to the cake batter. This was no secret by any means and pretty soon all the big cake mix companies started advertising that their new cake mixes already had pudding inside, no need to add more!
Whether it’s true or not, instant pudding mix is a quick and easy way to add extra flavor and moisture to your cakes, and now, cookies! And for this recipe for chocolate chip pudding cookies, you can use any flavor of pudding.
I tried both vanilla and chocolate pudding. Just be sure you use INSTANT pudding mix and not cook and serve variety. The ingredients in each is different and it’s the cornstarch in instant pudding mix that is so vital in this recipe.
What to add to your pudding cookies
Once you decide which pudding mix to add, the next big decision is what else do you like in your cookies. For me, I added chocolate chips to my vanilla pudding cookies because I’m an avid chocolate chip cookie lover.
For the chocolate pudding cookies, I decided to mix in chopped walnuts along with my chocolate chips. Add nuts or not, the choice is yours. The type of chocolate chips depends on your own personal taste: semi-sweet, bitter sweet, milk chocolate or even dark chocolate. Your choice.
Other fun things you can add to your pudding cookies include M&Ms, peanut butter pieces, dried cranberries, chopped pecans and even white chocolate chips. Feel free to customize them however you like.
Now if you want MORE chocolatey flavor in your already super moist chocolate chip cookie, then go ahead and mix in chocolate pudding mix to the batter. Yes, I sacrificed myself and made BOTH versions to taste test for you.
Can you freeze pudding cookies?
These super moist cookies don’t really last long in my house because they get inhaled within a day or two! But just in case you made a lot or don’t have a house full of cookie monsters, these pudding cookies should last about 5-7 days in a sealed container.
You can also store baked and cooled pudding cookies in refrigerator or freeze them. The raw cookie dough can also be frozen and baked at a later date. You can freeze balls of cookie and then bake them right from the freezer. Just add a few more minutes in baking time.
- 1 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 3 1/2 oz box of vanilla or chocolate instant pudding mix
- 2 large eggs
- 1 TBS vanilla extract
- 2 1/4 cup all purpose flour
- 1 tsp baking soda
- 1/8 tsp salt
- 2 cup semi-sweet chocolate chips
- 1 cup chopped walnuts (optional)
- Preheat oven to 350ºF.
- Using a stand mixer, whisk butter and sugars until creamed and light yellow in color.
- Mix in instant pudding mix until well blended.
- Stir in eggs and vanilla extract.
- In a separate bowl, whisk together flour, baking soda and salt.
- In batches, mix dry ingredients into wet until fully incorporated.
- Using a scraper, fold in chocolate chips and walnuts (if using).
- Drop cookies by rounded spoonfuls onto ungreased baking sheet or line a baking sheet with parchment paper for easy removal.
- Bake for 10-12 minutes, or until golden brown.
- Let cookies rest in the baking sheet for one minute, then using a spatula place onto a cooling rack to cool completely.
You can use any flavor of instant pudding mix that you like.
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Serving Size:1 cookie
Amount Per Serving: Calories: 216 Total Fat: 13g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 29mg Sodium: 74mg Carbohydrates: 23g Net Carbohydrates: 0g Fiber: 1g Sugar: 13g Sugar Alcohols: 0g Protein: 3g