Buttery, soft-in-the-middle chocolate chip pudding cookies made with cold butter, brown sugar, and vanilla pudding for extra rich flavor. Studded with gooey chocolate chips and finished with a sprinkle of flaky salt—these are bakery-style good.
These cookies walk a lovely little line between chewy and soft, thanks to a sneaky packet of instant pudding in the dough. The flavor is classic, the texture is primetime, and the sea salt on top? Totally optional, but also… not. They’re perfect for low-fuss weekend baking or, let’s be honest, anytime after 9 p.m. when your brain’s like, “Hey, how about a warm cookie?” Just bake, breathe in that vanilla cloud, and bite into that molten chip magic. Yes, yes, yes.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Chocolate Chip Pudding Cookies
Okay, let’s not overcomplicate this. These cookies are exactly what they sound like: warm, thick, soft chocolate chip cookies made just a bit extra.
- Soft and thick from the inside out: Thanks to cold butter and that nifty pudding mix, they don’t flatten into sad pancakes.
- No waiting for butter to come to room temp: We’re using cold butter straight from the fridge. Yes, you’re allowed to skip the patience.
- Vanilla pudding mix = low-key magic: It gives a rich vanilla base flavor and helps with that tender-chewy texture.
- Sea salt on top? Oh my: Totally optional, yet totally transformative. Just a kiss of crunch and salinity.
- Make-ahead friendly: The dough loves a nap in the fridge if you want to bake ahead for parties or Tuesdays.
- They reheat like a dream: Ten seconds in the microwave = back to warm, gooey bliss.
Ingredient Notes
Just a handful of pantry staples, but here’s where it gets interesting.
- All-purpose flour: Gives the cookies structure without making them too cakey. Level it off with a knife for accuracy.
- Baking soda: Classic lift and spread control. Make sure it’s fresh-ish—no one likes sad cookies.
- Salt: Enhances everything, especially the chocolate. Don’t skip it, even if you’re doing the sea salt finish.
- Cold unsalted butter: This keeps the dough cool so the cookies stay tall and soft. Slice it up before mixing so your mixer doesn’t revolt.
- Light brown sugar: Adds moisture and that classic molasses note. Don’t sub dark brown unless you want a deeper flavor (which… actually might be great).
- Granulated sugar: Balances the brown sugar and helps crisp the edges.
- Instant vanilla pudding mix: The secret MVP. It adds softness, mild sweetness, and that lovely concentrated vanilla vibe.
- Vanilla extract: Enhances the pudding’s flavor. Use the real stuff if you can.
- Eggs + an extra yolk: That extra yolk brings richness and helps achieve that deeply chewy center.
- Semisweet chocolate chips: I like to mix some in and press more on top for photo-worthy pools. Feel free to chop a bar instead for those wild, uneven puddles.
- Flaky sea salt: Optional, but very recommended. It plays beautifully with the sweet and rich bits. Maldon is my favorite.
How To Make This Chocolate Chip Pudding Cookies
Here we go! You’ll just need two bowls, a mixer, and a little bit of upper arm determination for the dough stir at the end.
- Preheat and prep your pans: Set the oven to 350°F and line two baking sheets with parchment. Not wax paper—learned that one the smoky way.
- Whisk the dry stuff: In a medium bowl, combine flour, baking soda, and salt. This way things get evenly distributed before they meet the wet team.
- Cream the butter and sugars: Beat the cold cubed butter with brown and white sugar for 3 to 5 minutes. Aim for light and fluffy. It will look like pale wet sand at first, then magically transform. Patience is key here.
- Add in the pudding mix: Turn your mixer to low and add in that vanilla pudding powder. Let it blend for about a minute until smooth and dreamy-looking.
- Eggs and vanilla next: Mix in eggs, one at a time, then add the yolk and vanilla. Scrape the bowl if needed. It should smell lovely already.
- Fold in the dry ingredients: Add the flour mix and stir by hand until it’s halfway combined. This avoids overmixing and gives you better control.
- Add the chocolate chips: Mix in about 1½ cups of the chips until the dough is uniform and irresistible-looking. Try not to eat all the dough (or do, I get it).
- Scoop and top: Portion into 2-tablespoon balls. Press the remaining chips into the tops of each cookie and, if feeling fancy, sprinkle with flaky sea salt.
- Bake: Pop them in the oven for 8 to 10 minutes. They should look lightly golden at the edges and slightly puffy in the center.
- Cool & try not to devour all: Let them sit on the baking trays a few minutes, then transfer to a wire rack. Or eat one too soon and burn your tongue a little. No judgment.
Storage Options
Got leftovers? Lucky you.
These cookies store fabulously. Once they’re cool, toss them in an airtight container and leave them at room temp for up to 4 days. Although let’s be honest—they probably won’t last more than two in most households.
To bring that fresh-baked glory back, microwave a cookie for about 10–12 seconds. It revives the gooey magic, especially if the chips are still generous on top.
Wanna freeze them? Absolutely. There are two ways to do it. You can freeze the baked cookies (great for sneaky dessert stashes), or even better, freeze the raw cookie dough balls. Just scoop them, arrange on a tray to freeze solid, then toss into a zip-top bag. Bake from frozen, adding a minute or two to the bake time. No thawing, no fuss, and yes, still very excellent.
Variations and Substitutions
The base dough here is a real chameleon—just sweet and soft enough to handle some riffing.
- Chocolate chip swap: Try chunks, mini chips, bittersweet, or even chopped chocolate bars. For something different, white chocolate and macadamia is a strong duo here too.
- Change the pudding flavor: Want a nutty twist? Use butterscotch or even banana cream pudding mix. That’s a fun one, especially with dark chocolate chips.
- Mix in extras: A handful of chopped pecans, walnuts, or even crushed pretzels can create fun texture and surprise bites.
- Make them jumbo: Use a quarter cup scoop and bake a few minutes longer for bakery-level monsters. Sprinkle extra salt for dramatic flair.
- Stuff them: Feeling chaotic? Press half a caramel square or a little peanut butter into the center of each dough ball. Bake as usual, and prepare to wow.
What to Serve with Chocolate Chip Pudding Cookies
Cookies might be the main event here, but they play well with others too.
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A big cold glass of milk. I know, I know, this is the most obvious pairing, but wow. A warm cookie paired with an icy milk chaser? Iconic. You know what’s also fun? Adding vanilla or cinnamon to the milk. Just saying.
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For a cookie buffet or dessert board situation, pair these with something unexpected like a croissant-cookie hybrid. The textures play off each other like smooth jazz and crispy vinyl.
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Got a cozy soup night happening? Think sweet after savory and end things with a cookie or two following something like a hearty ham and lentil soup. Comfort food harmony at its finest.
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Ice cream sandwich alert: slap one of these cookies around a scoop of vanilla, or go wild with peanut butter ice cream. Actually, this situation right here would be perfect.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use homemade pudding mix instead of instant?
So here’s the thing—not really. This recipe depends on the structure and texture of instant pudding mix, which has ingredients like modified cornstarch that you just can’t totally recreate from scratch. Homemade pudding usually has eggs and dairy, which would throw off the dough big time. Stick with store-bought instant mix for best results.
Why use cold butter instead of softened?
We’re using cold butter because it slows down how quickly the dough spreads in the oven. That means thicker cookies with soft, chewy insides and crisp edges. Softened butter would give you flatter cookies, which isn’t necessarily bad, just different. Plus, cold butter lets you be impulsive and bake immediately—no butter-softening delay!
Can I refrigerate the dough overnight?
Absolutely. In fact, chilling the dough overnight can deepen the flavor and improve texture. Just cover the bowl tightly or portion the dough into balls first for easy baking later. When you’re ready to bake, you can bring them to room temp for 10–15 minutes or bake straight from the fridge with an extra minute or two added.
How do I keep the cookies soft after baking?
First, don’t overbake them—pull them out when they still look soft in the center. Then, once cool, store them in an airtight container with a slice of bread in there. The cookies absorb some of that moisture and stay soft and dreamy. Replace the bread slice every couple of days if your cookies last that long (no judgment if they don’t).
Chocolate Chip Pudding Cookies
Ingredients
Dry Ingredients
- 2 1/4 cups (280 g) all-purpose flour leveled
- 1 tsp baking soda
- 1/2 tsp (2.5 g) fine salt
Wet Ingredients
- 1 cup (226 g) unsalted butter cold, cut into cubes
- 3/4 cup (150 g) light brown sugar packed
- 1/2 cup (100 g) granulated sugar
- 1 package (96 g) instant vanilla pudding mix 3.4 oz (96g), dry powder only
- 2 large eggs cold
- 1 egg yolk cold
- 2 tsp (10 ml) pure vanilla extract
Chocolate & Topping
- 2 cups (340 g) semisweet chocolate chips divided, or chopped chocolate bar
- flaky sea salt for sprinkling, optional but recommended
Equipment
- Stand Mixer or Hand Mixer
- Mixing bowls
- Baking Sheets
- Parchment paper
- Measuring cups and spoons
- Wire rack
- Cookie Scoop
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt until well combined. Set aside.
- In a large bowl or stand mixer, beat cold butter, brown sugar, and granulated sugar on medium-high until light and fluffy, about 3 to 5 minutes. It will look grainy at first, but keep going.
- On low speed, add pudding mix and beat for about 1 minute until well incorporated.
- Add eggs one at a time, then yolk and vanilla extract, mixing after each addition until just combined. Scrape the bowl as needed.
- Add dry ingredients and stir by hand or on low until just combined and a few streaks of flour remain.
- Fold in 1 1/2 cups chocolate chips (reserve the rest for topping). Stir until the dough looks uniform.
- Using a 2-tablespoon scoop, portion dough into balls and arrange at least 2 inches apart on the prepared baking sheets.
- Press remaining chips onto tops of dough balls and sprinkle sea salt on each, if using.
- Bake for 8–10 minutes, until just golden at the edges and slightly puffy in the center.
- Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to finish cooling (or enjoy warm!).
