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Chocolate Chip Pudding Cookies

Nothing says love like these pillowy Chocolate Chip Pudding Cookies for the cookie lover. This easy recipe is made with vanilla pudding for soft and light cookies.

Two baked chocolate chip cookies on a cookie sheet

For this special Cookies for Kids’ Cancer event (more on that below), I’m sharing my favorite cookie of all time. To me, nothing says love like a homemade chocolate chip cookie. I know some people love crisp cookies but I prefer the soft pillowy types.

These cookies are perfect for that! Pudding cookies create a delightfully soft texture that is hard to resist. Even the dough has a bit of extra silkiness that can make it hard to not sneak a few bites!


Pantry staples:

  • brown sugar
  • white granulated sugar
  • vanilla extract
  • instant vanilla pudding mix
  • all purporse flour
  • baking soda
  • chocolate chips

Grocery list:

  • butter
  • eggs
  • Instead of chocolate chips, you can swap for white chocolate or butterscotch. You can also use sprinkles which can easily be changed to match any holiday!
  • If you like, you can change the flavor of the cookies by changing the pudding used. Just take note that the color of the cookies will change based on the pudding used.
  • For an extra festive look, roll the tops of the cookie dough balls in extra sprinkles
Chocolate chip cookie dough batter

Top tips

  • For room temperature butter and eggs, remove them from the fridge about 2 hours before you plan to begin making the cookies.
  • Only use instant pudding! The reason you only want to use instant pudding in this mix is because it won’t set right if you use the ready to cook pudding variety.
  • Keep the cookies in an air tight container to keep them soft and eat within 2 days for best taste.
  • Line your baking sheet with parchment paper or a silicone liner so you can remove the cookies with ease.

Tips for cooking with kids

Here are some tasks children can help with when making pudding cookies:

  • Measure flour, baking soda, and sugars
  • Pour ingredients into stand mixer or bowl
  • Turn on hand mixer, stand mixer, or help beat mixture with a spoon
  • Scooping cookie dough onto cookie sheet

Older children could also help with:

  • Removing cookies from tray to cool

See here for more tips on cooking with kids!

Scoops of chocolate chip cookie dough on a cookie sheet

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Two baked chocolate chip cookies on a cookie sheet

Chocolate Chip Pudding Cookies

Chocolate Chip Pudding Cookies are soft pillowy cookies filled with chocolate chips for the cookie lover who adores soft and light cookies.
Prep Time: 24 minutes
Cook Time: 36 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Servings: 30 cookies
Calories: 194kcal
Author: Jade Jones


  • 1 cup butter room temperature
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 tsp vanilla
  • 3.5 oz Instant Vanilla Pudding
  • 2 large eggs room temperature
  • 2 1/4 cups all purpose flour
  • 1 tsp baking soda
  • 2 cups chocolate chips semi- sweet


  • Preheat oven to 375 degrees F.
  • Combine the butter, both sugars, vanilla, and instant vanilla pudding together in a large bowl.  Beat until the mixture is smooth and creamy.
  • Mix in eggs and beat until just combined.
  • In a separate bowl, mix the flour and baking soda.  Slowly add the flour mixture into the rest of the dough, beating after each addition.
  • Add the chocolate chips and beat just until chocolate chips are mixed in.
  • Use a medium cookie scoop to drop cookies 2 inches apart on an un-greased cookie sheet.
  • Bake for 9-12 minutes or until lightly browned. 
  • Let sit in pan for 2-3 minutes until the cookies have slightly cooled and set. Then cool on racks.  


For room temperature butter and eggs, remove them from the fridge about 2 hours before you plan to begin making the cookies.


Calories: 194kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 132mg | Potassium: 24mg | Sugar: 17g | Vitamin A: 235IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 0.7mg
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Help us make a difference by donating to Cookies for Kids’ Cancer

This is the third year for our Valentine’s event for Cookies for Kids’ Cancer! We want to make a difference in the fight against pediatric cancer!

Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now.

With less than 4% of the National Cancer Institute’s budget going to all childhood cancer combined, and personally knowing several families whose children have battled cancer and some who have lost their children to cancer, I knew this was an event I wanted to be a part of.

Our goal is to raise at least $3000. Because these three companies: Dixie Crystals, Mediavine and OXO have each pledged to match our donations raised through this campaign up to $3000!

Thanks to many of you, we have reached our goal BUT you can still donate and help us make an even bigger difference!

Donate here


    1. There are a lot of different variables to why your cookies might not have turned out exactly like mine. Sometimes if the dough is more chilled they can come out more compact and domed and that is just fine!

  1. I love how these cookies 🍪 are made and the texture even though a lot of people don’t like them but to the person who made that recipe. You did an amazing job and don’t listen to the negative reviews, comments, etc just know you did an excellent job

  2. 375 is way too high. I put mine in there for ten minutes on that temperature and what a huge mistake. They were burnt. Good thing I didn’t do the full 12 minutes. Changed it to 325 and everything was good.

    1. I’m sorry to hear that you had some problems with these. I do think there are a couple places where this could have gone wrong and I do apologize for any of that which was my part. The size of the cookie scoop will most definitely change how long these need to bake for and the size I usually used for these particular cookies is larger than perhaps most might think. I will indicate exactly which size scoop I use. Also, I have found that ovens can vary greatly! We have moved a lot and every oven has needed some recalibration or for me to adjust things manually because I know that it cooks hot or cold. I’m glad that you were able to adjust things so that your next batch of cookies turned out alright. I made an adjust in the recipe for a more variable time so that hopefully no one else will run into the same issue. Thanks!

  3. 5 stars
    Jade, You are wonderful for creating and sharing this lovely recipe for such a worthy cause!
    Your Mediavine swag should have arrived recently. It’s just a small token of our appreciation for your time and efforts to wipe out pediatric cancer.
    — Susannah at Mediavine

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