I remember growing up my sisters and I always helped my mom with baking in the kitchen.  We did cookies, cakes, brownies, and pies all home made.  We used to argue over who got to lick the dough or batter from the beaters on the hand mixer.  Seriously to this day I have never had a Twinkie or a Hostess Cake because my mom was such an excellent baker.  I think chocolate chip cookies were the first baked good my mom taught me how to make.  Since then I have been obsessed with perfecting such a simple and delicious cookie.

My husband’s friend from growing up gave me his mom’s little secret to making a perfectly chewy chocolate chip cookie, it’s vanilla instant pudding mix.  I immediately went home and googled ‘chocolate chip pudding cookies’ to find a recipe.  The cornstarch in the pudding is what makes the cookies so soft!  This recipe has become extremely popular among my friends, family, and co-workers and I am so excited to share it along with a few of my tips and tricks with you!

Chocolate Chip Pudding Cookies
Prep time
Cook time
Total time
Perfectly chewy chocolate chip cookie.
Serves: 30
  • 2¼ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1 cup (two sticks) softened unsalted butter
  • ¾ cups packed brown sugar
  • ¼ cup white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 3 cups milk chocolate chips
  1. Let butter sit out and soften for several hours. I also take the eggs out at the same time so they can be at room temperature.
  2. Sift together flour, baking soda, salt, and pudding mix in a small bowl.
  3. Beat butter, brown sugar, and white sugar in a large mixing bowl until creamy. Beat in one egg at a time and then the vanilla extract.
  4. *Before I add the flour mixture I add about one cup of chocolate chips so there is less mixing the dough at the end.
  5. Gradually beat in the flour mixture (I break it into thirds). Beat or stir in the remaining two cups of chocolate chips.
  6. *Refrigerate the dough for at least 12-48 hours. Remove the dough from the refrigerator about 10 minutes before forming the dough balls.
  7. Preheat oven to 350 degrees. As the oven is preheating drop a rounded tablespoon of dough onto a non-greased baking sheet. *I flatten the dough out slightly, so it's not a perfect ball shape. This helps keep the form of the cookie.
  8. Bake for 9-12 minutes depending on your oven. You want to pull the cookies out when they look slightly undercooked. Leave them on the baking sheet for an additional 3-5 minutes then transfer to a cooling rack.

Here are my two key ingredients:  the pudding mix helps make the cookies soft and I love the taste of using milk chocolate chips instead of semi-sweet, well because I LOVE chocolate.


Preparing these chocolate chip cookies takes a lot of planning because I like to soften the butter by letting it sit out for several hours and I bring the eggs to room temperature.  If you don’t have time to let the butter sit out, microwave the sticks for a 20-30 seconds.  Let them cool a bit before beating with the sugars.


I like to sift all the dry ingredients together.  If you don’t have a sifter you could always mix with a whisk or fork.

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Beat the butter and sugars until creamy.  Then add the eggs one at a time and then the vanilla extract.

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I mix in one cup of chocolate chips before I add the dry ingredients.  I read somewhere that you don’t want to over beat cookie dough, so this helps with that.  Then gradually add in the  flour mixture.  I add about one third at a time.

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Once all the wet and dry ingredients have been combined beat or stir in the remaining two cups of chocolate chips.  Then I try very hard not to eat any/all of the dough and I cover and let if refrigerate for at least 12 hours.


When ready to bake I  preheat the oven to 350 degrees and take the dough out of the fridge.  Let it sit for about 10 minutes before rolling 1 heaping tablespoon of dough into a ball.  I slightly flatten it out (it’s supposed to help with the formation of the cookie) and place the dough ball on a non-greased baking sheet.

I received these MEGA baking sheets as a wedding gift.  I can bake about 15-18 cookies on one sheet, which helps cut time when I’m making a double batch (which is almost every time).


Bake at 350 degrees for about 9-12 minutes depending on your oven.  Just be sure to pull the cookies out when they look slightly undercooked.  They will continue to cook when you leave them on the baking sheet for 3-5 minutes.  Then transfer the cookies to a wire cooling rack.  Enjoy and I dare you to only eat one!

Chocolate Chip Pudding Cookies

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