How to Make Chocolate Chip Pudding Cookies

The secret ingredient in this recipe gives these chocolate chip pudding cookies a pillowy texture.

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We found a really tasty twist on a classic cookie, and it’s all thanks to one ingredient: a box of instant pudding mix. When this special ingredient is added to the batter, the result is Chocolate Chip Pudding Cookies. They have a thicker and softer texture than regular chocolate chip cookies.

Which brand of chocolate chips should you use? Our experts have thoughts!

Why Use Pudding Mix?

Boxed instant pudding mix is made primarily of sugar and cornstarch, plus preservatives and flavorings. Sugar in the mix gives a little boost of sweetness to cookies, but the cornstarch does something that’s really interesting. Cornstarch creates a thicker cookie, preventing the spread that often happens with regular cookies. It also creates a very soft, tender and cake-like texture.

Use your next box of instant pudding mix to make this vintage frozen dessert!

How to Make Chocolate Chip Cookies with Pudding

ingredients on a table for chocolate chip cookiesNancy Mock for Taste of Home

Inspired by the recipe for Two Chip Chocolate Chippers, this recipe incorporates melted butter and an extra egg yolk to balance the soft, thick cookies with a touch of chewiness. The cookie dough needs some time in the fridge: at least four hours or overnight. This recipe makes about 40 cookies.


  • 1 cup (2 sticks) unsalted butter, melted
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 box (3.4 ounces) vanilla instant pudding mix
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips

Tools You’ll Need


Step 1: Combine the first ingredients

clear bowl with wooden spoon and ingredients for making cookiesNancy Mock for Taste of Home

Pour the melted butter, brown sugar and granulated sugar into a large mixing bowl, and stir them together until the sugar is dissolved. Stir in the eggs, egg yolk and vanilla extract until they’re mixed in.

Step 2: Add the dry ingredients

raw chocolate chip cookie dough in a clear bowl with a wooden spoonNancy Mock for Taste of Home

In a separate bowl stir together the flour, pudding mix, baking soda and salt. Add this mixture to the butter-sugar mixture and stir them together to make a soft, moist cookie batter. Stir in the chocolate chips. Cover the bowl and refrigerate the dough for at least four hours or overnight.

Step 3: Bake the cookies

raw chocolate chip cookie dough balls on a baking sheetNancy Mock for Taste of Home

Preheat the oven to 350°F and line a large cookie sheet with parchment paper. Use a 1-1/2 tablespoon-sized cookie scoop to scoop the dough, and place them about 2 inches apart on the cookie sheet. Bake the cookies for 13-14 minutes, until they’re set at the edges and lightly browned on top. Transfer the cookies to a cooling rack to cool completely.

Store the cooled cookies in an airtight container for up to five days.

Tips for Making Chocolate Chip Pudding Cookies

close up of hands breaking apart a chocolate chip cookie to show the inside texture and melting chocolateNancy Mock for Taste of Home

Should you use instant or cook-and-serve pudding?

This recipe calls for instant pudding mix, but the same-sized box of cook-and-serve pudding mix will also work. Don’t make these cookies with prepared pudding though—that won’t work at all!

Should you chill this cookie dough before baking?

The dough for Chocolate Chip Pudding Cookies is extremely soft after mixing. If baked immediately the cookies won’t hold their shape, as the butter will all run out when they hit the heat. For the best results, refrigerate the cookie dough for at least four hours before baking.

Make These Cookies Your Own

Try other flavors of pudding mixes in your chocolate chip cookies! The flavors and color added by the pudding mix will be on the mild side, but you can always give these a boost with flavored extracts and food coloring—like using pistachio pudding mix with a few drops of almond extract and a little green food coloring. The mix-ins can also be changed up: try white chocolate or milk chocolate chips, chopped nuts or colorful sprinkles in your cookies.

Next Up: Try out this recipe for Banana Pudding Cookies!

Nancy Mock
Discovering restaurants, tasting bakery treats, finding inspiration in new flavors and regional specialties—no wonder Nancy loves being a Taste of Home Community Cook and a food and travel writer. She and her family live in Vermont and enjoy all things food, as well as the beautiful outdoors, game nights, Avengers movies and plenty of maple syrup. Find Nancy’s writing and recipes at her website: Hungry Enough To Eat Six.