30-Minute Soft Pudding Mix Chocolate Chip Cookies
Ultra-soft chocolate chip cookies enriched with instant vanilla pudding mix for an incredibly tender, chewy texture that stays moist for days. The pudding mix adds richness and helps create cookies with crisp edges and perfectly soft centers. Perfect for potlucks, bake sales, or when you want bakery-style cookies at home. The simple addition of pudding mix transforms ordinary chocolate chip cookies into something special that both kids and adults will love.
Ingredients
- 1 cup unsalted butter, at room temperature
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 package vanilla instant pudding mix, 3.4 ozchocolate instant pudding mix1:1dietary
creates double chocolate version
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flourgluten-free flour blend1:1dietarygluten-free
for gluten-free version
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chipswhite chocolate chips1:1preference
creates vanilla-white chocolate combo
Instructions
- 1
Preheat oven to 350 degrees F and line baking sheet with parchment paper or silicone mat
- 2
Beat butter and sugars until creamy using mixer
- 3
Add pudding mix, eggs, and vanilla extract to butter mixture
- 4
Whisk flour, baking soda, and salt in medium bowl
- 5
Add dry ingredients to wet ingredients and mix until just combined
- 6
Stir in chocolate chips
- 7
Drop dough by rounded tablespoons onto prepared baking sheet
- 8
Bake for 10-12 minutes until slightly golden and set around edges with soft centers
- 9
Remove from oven and optionally sprinkle with flaky sea salt
- 10
Cool on baking sheet for few minutes then transfer to cooling rack
Tips
Use room temperature butter for best creaming with sugars and optimal cookie texture.
Don't overbake - cookies should look slightly underdone in centers when removed from oven.
Let cookies cool on baking sheet before transferring to prevent breaking while still warm.
Good to Know
Store in airtight container at room temperature for up to 1 week.
Dough can be refrigerated up to 3 days or frozen up to 3 months.
Best served slightly warm or at room temperature.
Common Mistakes
Use room temperature butter to avoid lumpy cookie dough.
Don't overbake to avoid dry, hard cookies.
Substitutions
Gluten-Free Swaps
for gluten-free version
General Alternatives
creates double chocolate version
FAQ
Can I use sugar-free pudding mix?
Yes, sugar-free instant pudding mix works well and will reduce overall sweetness. The texture may be slightly different but still delicious.
What if my cookies spread too much?
Chill the dough for 30 minutes before baking, or make sure butter wasn't too warm when mixing the dough.
How long do these cookies keep?
Store in airtight container at room temperature for up to 1 week, or freeze baked cookies for up to 3 months.