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Ultimate Soft Chocolate Chip Pudding Cookies

A stack of four thick, soft chocolate chip pudding cookies piled on a white plate near a window.
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You need these chocolate chip pudding cookies for the softest, chewiest texture. The secret ingredient, instant pudding mix, keeps these bakery-style cookies moist for days.

Ingredients

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  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 box (3.4 ounces) instant vanilla pudding mix (do not prepare)
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
  3. Beat in the egg and vanilla extract until just combined.
  4. Add the dry instant pudding mix, flour, baking soda, and salt to the wet ingredients. Mix on low speed until the dough just comes together. Do not overmix.
  5. Stir in the chocolate chips by hand.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 9 to 11 minutes, or until the edges are set but the centers still look slightly soft. These cookies stay soft longer if you slightly underbake them.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Using instant pudding mix is the key to achieving that signature soft and gooey cookie texture. Do not substitute with cook-and-serve pudding.
  • For extra chewy cookies, chill the dough for 30 minutes before scooping and baking.
  • Store cooled cookies in an airtight container at room temperature to keep them moist.

Nutrition

Find it online: https://rosatasty.com/pudding-cookies-stay-soft-for-days/