Chocolate Chip Pudding Cookies are ultra-soft and sweet, with pudding mix for extra flavor. Add chocolate chips and toffee bits for the reliable straightforward cookie!
author’s note
Cookie Hack: Just Add Pudding!
Baking is a big passion of mine, and over the years, I’ve shared hundreds of baked treats. While It is satisfying to baking from scratch, I also like using boxed mixes for ease and fun flavor twists.
Think brownie mix in Brownie Cookies, frozen whipped topping in Brownie Oreo Ice Cream Bars, or cake mix in Bundt Cakes—sometimes a shortcut makes for a really great treat!
Today, I’m using pudding mix. It gives cookies a soft, chewy texture and a unique sweetness.
Ingredients
| Ingredient | My Pro Tip / Swap Option |
|---|---|
| Butter | I use all butter most times for flavor. But if your cookies are flattening, try replacing 2 Tbsp butter with shortening (some bakers swear by this tweak). |
| Brown & Granulated Sugar | Slightly more brown sugar than white gives chew and moisture. Don’t over-measure; use a spoon & level. |
| Instant Pudding Mix (dry) | Use only dry, unprepared instant pudding (3.4 oz box). Don’t use sugar-free versions—they tend to dry out the cookies. |
| Flour | If your batch is too soft or spreads, increase the flour by 1–2 Tbsp. If too dry, reduce flour slightly. Use all-purpose flour. |
| Chocolate Chips & Toffee Bits | Mix semisweet, milk, or even white chocolate chips. For more chew, add nuts or oats (but don’t exceed ~2 cups of mix-ins). |
| Leaveners & Salt | Don’t skimp on salt—it balances the sweetness beautifully. |
How To Make Chocolate Chip Pudding Cookies
- Butter & Sugars: Beat softened butter with brown and white sugar until smooth.
- Add Wet Ingredients: Mix in the dry pudding mix, eggs, and vanilla.
- Dry Ingredients: mix in flour, baking soda and powder, and salt until just combined.
- Add Mix-Ins: Fold in chocolate chips and toffee bits.
- Scoop & Bake: Chill dough if needed, then bake at 350°F until edges are lightly golden and centers look soft.
Storage
- Room Temperature: Store cooled cookies in an airtight container for up to a week.
- Freezing Dough: Freeze dough balls on a tray, then store in an airtight container for up to 3 months. Bake from frozen, adding 1-3 minutes to baking time.
More Cookie Recipes:
Desserts
Maple Cookies Recipe
Desserts
Cake Batter CookiesVariations
Switch Up Chocolate Chip Pudding Cookies
Change up the flavor with different pudding mixes and add-ins:
- Cookies & Cream: Cookies & cream pudding + crushed Oreos® or chopped Hershey’s® bars.
- Pistachio: Pistachio pudding + pistachios or white chocolate chips.
- Lemon: Lemon pudding + white chocolate chips and lemon zest.
- Banana: Banana cream pudding + chopped walnuts or pecans.
