Below, I show you how to whip up a batch of chocolate chip pudding cookies using vanilla pudding mix, but don’t feel limited. Perhaps you’re in the mood for peanut butter chips with butterscotch pudding, toasted almonds with pistachio pudding, or white chocolate chips with chocolate pudding. Have fun with the combinations! For more easy cookie recipes, try my Cake Mix Cookies recipe, easy No Bake Cookies, and Cookie in a Mug recipe next!
What You Need To Make This Recipe
Unsalted butter & salt — starting with unsalted butter is Baking 101! This gives you the greatest control, allowing you to add salt to taste. Light brown sugar & granulated sugar — these two sweeteners act differently, so you’ll need both. Brown sugar contributes to a chewy center and granulated sugar makes a crisp edge. Make sure the brown sugar is soft and lump-free. Eggs — allow them to come to room temperature to make them easier to incorporate into the dough without overmixing. Vanilla extract — for that classic warm, aromatic cookie vibe. Feel free to use an equal amount of vanilla paste instead. Instant vanilla pudding mix — “instant” is the operative word here; don’t accidentally grab a box of the Cook n’ Serve variety! Any brand will work. Semisweet chocolate chips — as much as I love the classic combo of semi-sweeet chocolate in these cookies, feel free to swap in dark, milk, or white chocolate chips.
How To Make Pudding Cookies
- Preheat the oven to 350°F. Line large baking sheets with parchment paper. In a large mixing bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugars, and vanilla together on medium speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time until well incorporated and fluffy.
- Add the dry pudding mix. Beat on low speed until combined. Scrape down the bowl.
- Add the remaining dry ingredients. Beat on low speed until combined. Scrape down the bowl.
- Add the chocolate chips and stir in by hand until evenly distributed.
- Using a 2-tablespoon scoop, scoop the cookie dough.
- Place the dough balls on the lined baking sheet 2 inches apart. Bake one cookie sheet at a time for 10-12 minutes or until the edges are lightly golden but the tops are still a little shiny. Let cool for a few minutes on the pan, then transfer to a wire rack and cool completely. Store the cookies in an airtight container for up to 1 week.
Pro Tips For Making This Recipe
Make them even. The cookies come out more uniform when rolled into balls and pressed slightly into disks. Get creative! Feel free to use other flavors of instant pudding! Vanilla pudding cookies are great for making chocolate chip cookies, but chocolate, lemon, and pistachio are all delicious options. You can also play with different mix-ins to match the flavor you’re after. Add nuts, sprinkles, citrus zest, dried fruit, crushed pretzels, or cereal… the options are endless! Add pizzazz. Save a few chocolate chips (or whatever mix-in you’re using) to stud the tops of your cookies before baking for a more professional, bakery-style look.
If you’ve tried this Pudding Cookies recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
