Soft Chocolate Chip Cookie Recipe with Pudding

These Soft Chocolate Chip Cookies with Pudding will make your favorite cookie seem ordinary. With their irresistibly chewy texture, delightful flavor, and foolproof method, everyone will be asking for this recipe!

Looking for more addicting cookie recipes? Try my Chocolate Caramel Cookies or my Espresso Brownie Cookies.

Jump to:

• Top Tip
• Variations
• Substitutions
• Storage
• Ingredients
• Instructions
• FAQ
• Soft Chocolate Chip Cookie Recipe with Pudding

Top Tip

Elevate the cookies by by incorporating chocolate chunks into the mix.

Variations

• Double Chocolate: Add cocoa powder to the dough for a double chocolate experience.
• Butterscotch Chips: Elevate the flavor, adding an extra delicious dimension to the cookies.
• Nutty Delight: Mix in chopped nuts such as walnuts, pecans, or almonds for added crunch and flavor.
• Mint Chocolate Chip: Add mint extract to the dough and use mint chocolate chips for a refreshing twist.
• White Chocolate Macadamia: Replace the chocolate chips with white chocolate chips and add chopped macadamia nuts for a decadent treat.
• Oatmeal Raisin: Substitute half of the chocolate chips with raisins and add rolled oats to the dough for a classic oatmeal raisin flavor.
• Peanut Butter Swirl: Swirl peanut butter into the dough before baking for a rich and creamy addition.
• Toffee Crunch: Fold in crushed toffee bits or chopped Heath bars for a delightful toffee flavor and crunchy texture.
• S'mores: Mix in crushed graham crackers, mini marshmallows, and chocolate chunks for a campfire-inspired treat.
• Coconut Bliss: Add shredded coconut to the dough for a tropical twist.
• Caramel Drizzle: Drizzle caramel sauce over the baked cookies for a sweet and gooey finish.

Substitutions

• Salt: If you don't have course salt, feel free to use regular salt.
• Pudding Mix: If you don't have pudding mix, you can substitute it with an equal custard powder for a similar texture.
• Butter: Instead of butter, you can use an equal amount of margarine or shortening for a dairy-free option.
• Flour: Substitute all-purpose flour with whole wheat flour or a gluten-free flour blend for dietary preferences. (I have not tried this yet, but others have said this worked.)
• Chocolate Chips: Feel free to use any type of chocolate chips you prefer, such as milk chocolate, dark chocolate, or semi-sweet chocolate chips. You can also chop up a chocolate bar into chunks for a homemade touch.
• Vanilla Extract: If you're out of vanilla extract, you can use almond extract or maple extract for a different flavor profile.
• Egg: If you're vegan or allergic to eggs, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or a commercial egg replacer according to package instructions.
• Nuts: If you're allergic to nuts or prefer not to use them, simply omit them from the recipe or substitute with seeds like sunflower seeds or pumpkin seeds for added crunch.

Storage

• Room Temperature: Place the cookies in an airtight container or resealable plastic bag at room temperature for up to 3-4 days. Ensure they are completely cooled before storing to prevent moisture buildup.
• Freezer: If you want to store the cookies for longer periods, you can freeze them. Place the cookies in a single layer on a baking sheet and freeze until firm, then transfer them to a freezer-safe container or bag. They can be stored in the freezer for up to 2-3 months.
• Thawing: When ready to enjoy, place the frozen cookie dough on a cookie sheet and bake for 3-4 minutes longer than written.
• Layering: If stacking cookies in a container, place a sheet of parchment paper between layers to prevent them from sticking together.

Ingredients

• unsalted butter
• brown sugar
• granulated sugar
• large eggs
• vanilla extract
• instant vanilla pudding
• all purpose flour
• baking soda
• course sea salt
• chocolate chips

Instructions

Preheat oven 350F, grease cookie sheets with oil or use parchment paper or a baking mat. In a large bowl or a stand-mixer, add butter, sugars, and mix until light and fluffy. Add eggs, vanilla extract mix, then add vanilla pudding, set aside.

In another bowl, add flour, baking soda, salt and mix until well combined.

Stir in the dry ingredients (flour mixture) into the wet ingredients and mix.

Using ⅛ cup or a large cookie scoop, place dough on cookie sheets and bake in the middle racks for 13-15 minutes.

Place cookies on a cookie sheet to completely cool and enjoy with a cup your favorite cold glass milk.

FAQ

I've discovered a new favorite chocolate chip cookie recipe, featuring a secret ingredient: instant vanilla pudding mix. Many bakeries use this trick to achieve a soft and chewy texture. I hope you enjoy it as much as I do!