Chocolate Chip Pudding Cookies
Buttery, soft-in-the-middle chocolate chip pudding cookies made with cold butter, brown sugar, and instant vanilla pudding for extra rich flavor. Studded with gooey chocolate chips and finished with a sprinkle of flaky salt. These bakery-style cookies are everything you want—thick, tender, and irresistibly chocolatey.
24
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!).
Notes
Store cooled cookies in an airtight container at room temperature up to 4 days. Microwave 10–12 seconds to revive that gooey texture. To freeze, scoop dough into balls, freeze until firm, then store in a zip-top bag—bake straight from frozen with an extra minute or two. Mix-ins and pudding flavors are flexible; see Variations above.
Nutrition
Calories: 180kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 95mg | Potassium: 45mg | Fiber: 1g | Sugar: 18g | Vitamin A: 170IU | Calcium: 25mg | Iron: 0.6mg