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Best Chocolate Chip Pudding Cookies: Super Soft and Chewy

Close-up of three soft, golden-brown pudding cookies topped with melted chocolate chunks and powdered sugar.
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Make the best chocolate chip pudding cookies that stay super soft and chewy for days. This easy recipe uses instant pudding mix for a moist, bakery-style texture.

Ingredients

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  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 box (3.4 oz) instant vanilla pudding mix
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Add the dry instant pudding mix to the wet ingredients and mix until just combined.
  5. In a separate bowl, whisk together the flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  7. Fold in the chocolate chips.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 9 to 11 minutes, or until the edges are lightly golden but the centers still look slightly underdone for maximum chewiness.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra gooey centers, slightly underbake the cookies by about one minute.
  • Store cooled cookies in an airtight container to keep them soft.
  • You can substitute the instant vanilla pudding mix with chocolate or butterscotch pudding mix for different flavors.

Nutrition

Find it online: https://dishicious.com/best-chocolate-chip-pudding-cookies-soft/