Oh, friend, let me tell you about these cookies! If you’ve been searching for that magical combination of melt-in-your-mouth softness and a delightfully chewy bite, then you’ve landed in the right spot. These are not just any chocolate chip cookies; these are my **Soft and Chewy Chocolate Chip Pudding Cookies**, and they are a total game-changer!

I remember the first time I heard about putting instant pudding mix in cookies. I was skeptical, I’ll admit! But a friend insisted, and well, I’m so glad I listened. From that first bite, I was hooked. It’s like a little secret ingredient that turns an already good cookie into something utterly divine. They’ve become a non-negotiable at every potluck and family gathering, and the recipe card is now stained with butter and chocolate, just how a favorite should be.

The real magic of these **Soft and Chewy Chocolate Chip Pudding Cookies** lies in that little box of instant pudding. It gives them an incredible moistness and an unbelievably soft, chewy texture that just lasts and lasts. Trust me, you’re going to want to add this one to your permanent rotation!

Why You’ll Love These Soft and Chewy Chocolate Chip Pudding Cookies

Honestly, what’s not to love? These cookies are just pure joy, from mixing the dough to that first warm, gooey bite. They’re seriously simple to whip up, even if you’re a beginner baker, and they come together super fast. Plus, they’re perfect for pretty much any occasion – a quiet night in, a big party, or just because you need a little something sweet. Here’s why I just know you’ll fall head over heels for them:

They are unbelievably **soft and chewy**, thanks to our secret ingredient.
They’re a breeze to make, with minimal fuss and simple steps.
You can easily customize them with your favorite chocolate chips or mix-ins.
They stay fresh and delicious for days, if they even last that long!

The Secret to Soft and Chewy Chocolate Chip Pudding Cookies

Okay, so the big reveal isn’t really a secret anymore because I’m telling you! It’s the instant pudding mix. That little box of dry powder works wonders, adding an amazing amount of moisture and tenderness to the dough. It locks in that perfect soft and chewy texture, making these cookies stand out from all the rest. It’s truly magical!

Essential Ingredients for Soft and Chewy Chocolate Chip Pudding Cookies

Alright, let’s talk ingredients! One of the best parts about these cookies is that you probably have most of these things in your pantry already. No fancy, hard-to-find stuff here, just good old reliable basics that come together to make something truly spectacular. Here’s what you’ll need to make these amazing **Soft and Chewy Chocolate Chip Pudding Cookies**:

1 cup (2 sticks) unsalted butter, softened: Make sure it’s nice and soft, but not melted! Leave it out on the counter for a bit before you start.
3/4 cup granulated sugar: Just your regular white sugar.
3/4 cup packed light brown sugar: This adds that wonderful chewiness and a little extra depth of flavor. Make sure you pack it down in the measuring cup!
2 large eggs: Room temperature is best here, it helps them combine better with the butter and sugar.
1 teaspoon vanilla extract: Don’t skimp on the good stuff here; it really makes a difference.
1 (3.4 ounce) package instant vanilla pudding mix (dry): This is our superstar ingredient! Remember, it has to be the *instant* kind, and it stays dry – don’t prepare it!
2 1/4 cups all-purpose flour: Standard flour works perfectly.
1 teaspoon baking soda: For that perfect lift and spread.
1/2 teaspoon salt: Balances out all the sweetness and really brings out the chocolate flavor.
2 cups chocolate chips (milk, semi-sweet, or dark): Your choice! I love a mix, but go with your favorite.

Ingredient Notes for Your Soft and Chewy Chocolate Chip Pudding Cookies

Okay, a few quick tips on these ingredients to make sure your cookies turn out absolutely perfect! First, that pudding mix: seriously, only use the dry instant kind. Don’t go making a bowl of pudding first, we just need the powder! As for chocolate chips, use good quality ones; trust me, it pays off in taste. And if you’re feeling adventurous, you can totally swap out the vanilla pudding for a different flavor, like chocolate or butterscotch. That’s a fun way to change things up!

How to Make Soft and Chewy Chocolate Chip Pudding Cookies

Alright, let’s get to the fun part: making these incredible cookies! Don’t worry, it’s super straightforward, and I’ll walk you through every step. You’ll have warm, gooey cookies in your hands before you know it!

First things first, preheat that oven! Get it nice and hot to 375°F (190°C). While it’s heating up, line a couple of baking sheets with parchment paper. This is my secret to no-stick, easy-cleanup cookies. Trust me, you’ll thank me later!
Cream the butter and sugars. In a big bowl, toss in your softened butter, granulated sugar, and brown sugar. Beat them together with an electric mixer (or a strong arm and a whisk!) until the mixture is light and fluffy. This usually takes a good 2-3 minutes. It’s important for that airy texture!
Add the wet ingredients. Beat in those eggs, one at a time, making sure each one is fully incorporated before adding the next. Then, stir in the vanilla extract. Oh, that smell is just divine already!
Mix in the pudding. Now for our star ingredient! Add the dry instant pudding mix to your wet ingredients. Mix it until everything is well combined and you don’t see any dry pudding powder patches.
Whisk the dry ingredients. In a separate, medium-sized bowl, whisk together your flour, baking soda, and salt. Whisking ensures everything is evenly distributed.
Combine wet and dry. Gradually add the dry ingredients to the wet ingredients. Mix on low speed, or by hand, until *just* combined. This is crucial: **do not overmix!** As soon as you don’t see streaks of flour, stop. Overmixing can make your cookies tough, and we want them soft and chewy!
Fold in the chocolate chips. Now for the best part! Grab a spatula and gently fold in all those chocolate chips. Make sure they’re evenly distributed throughout the dough.
Scoop and bake! Drop rounded tablespoons of dough onto your prepared baking sheets. Give them a little space, about 2 inches apart, because they will spread a bit.
Bake to perfection. Pop them in the preheated oven for 9-11 minutes. You’re looking for edges that are lightly golden, but the centers should still look soft and a little underdone. That’s the secret to their chewiness after cooling!
Cool ’em down. Once they’re out of the oven, let them hang out on the baking sheets for a few minutes. They’re super delicate when hot. After a few minutes, carefully transfer them to a wire rack to cool completely. Or, you know, eat one (or two!) warm. No judgment here!

Tips for Perfect Soft and Chewy Chocolate Chip Pudding Cookies

Want to guarantee cookie perfection every single time? I’ve got a few extra nuggets of wisdom for you! First, remember that “do not overmix” rule? It’s key for tenderness. Also, don’t skip the parchment paper; it makes life so much easier. And when they come out of the oven, even if they look a little puffy or underbaked, trust the process! They’ll firm up beautifully as they cool, giving you that ultimate soft and chewy texture.

Storing Your Soft and Chewy Chocolate Chip Pudding Cookies

So, you’ve somehow managed to have a few cookies left over? Amazing self-control! To keep these beauties fresh and perfectly soft, just store them in an airtight container at room temperature. They’ll stay wonderfully chewy for about 3-4 days. If you want to warm them up a bit, a few seconds in the microwave does wonders! And a little pro tip: you can make the dough ahead of time and pop it in the fridge for up to two days. Just let it come to room temperature a bit before baking.

Frequently Asked Questions About Soft and Chewy Chocolate Chip Pudding Cookies

Got questions about these amazing **Soft and Chewy Chocolate Chip Pudding Cookies**? You’re not alone! Here are some of the common ones I get asked all the time:

Q1. Can I use sugar-free pudding mix in this recipe?
You absolutely can! I’ve tried it, and they still turn out wonderfully soft and chewy. Just keep in mind that the flavor might be a little different, but the texture benefits from the pudding mix will still be there. It’s a great option if you’re looking to cut down on sugar a bit!

Q2. Why are my pudding cookies flat?
Oh, that’s a common one! Flat cookies usually happen for a few reasons. It could be your butter was too warm (remember, soft, not melted!), or you might have overmixed the dough after adding the flour. Also, make sure your baking soda isn’t expired – that little leavening agent is crucial for a good rise!

Q3. Can I freeze Soft and Chewy Chocolate Chip Pudding Cookies?
Yes, you totally can! These **Soft and Chewy Chocolate Chip Pudding Pudding Cookies** freeze beautifully. You can either freeze the baked cookies (once they’re completely cooled, of course!) in an airtight container or freezer bag for up to 3 months. Or, even better, freeze the cookie dough balls on a baking sheet, then transfer them to a freezer bag. When you’re ready for a fresh batch, just bake from frozen, adding a couple more minutes to the bake time!

Q4. Do I have to use vanilla pudding?
Nope, you don’t! While vanilla is my go-to because it lets the chocolate chips shine, you can totally experiment. Chocolate pudding mix will give you a double chocolate cookie, and I’ve even heard of folks using butterscotch or cheesecake pudding for a fun twist!

Estimated Nutritional Information for Soft and Chewy Chocolate Chip Pudding Cookies

I know some of you like to keep an eye on the numbers, so here’s a general idea of the nutritional breakdown for these lovely cookies. Please remember, though, that these values are just estimates! They can totally vary depending on the specific brands of ingredients you use, the size you make your cookies, and even how many chocolate chips you sneak in. It’s just a guide, not a hard and fast rule!

Share Your Soft and Chewy Chocolate Chip Pudding Cookies Experience

Alright, you’ve made them, you’ve tasted them, and now I want to hear all about it! Did you love how soft and chewy they are? What kind of chocolate chips did you use? Please, please, please leave a comment below and let me know how your **Soft and Chewy Chocolate Chip Pudding Cookies** turned out! And if you snap a picture, share it on social media and tag me – I absolutely love seeing your creations!

Soft and Chewy Chocolate Chip Pudding Cookies: 1 Divine Bite!

Author: ferecipe.com
Total Time: 25 minutes
Yield: 3 dozen cookies 1x
Diet: Vegetarian

Print Recipe

Description

These Soft and Chewy Chocolate Chip Pudding Cookies are incredibly moist and delicious, thanks to the instant pudding mix. They are easy to make and perfect for any occasion.

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 (3.4 ounce) package instant vanilla pudding mix (dry)
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips (milk, semi-sweet, or dark)

Instructions

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Add the dry instant pudding mix to the wet ingredients and mix until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the chocolate chips.
Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
Bake for 9-11 minutes, or until the edges are lightly golden and the centers are still soft.
Remove from oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

Do not use prepared pudding; only the dry mix.
For best results, use good quality chocolate chips.
Cookies will be very soft when they come out of the oven but will firm up as they cool.
Store leftover cookies in an airtight container at room temperature for up to 3-4 days.
Dough can be made ahead and refrigerated for up to 2 days.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 18g
Sodium: 120mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: chocolate chip cookies, pudding cookies, chewy cookies, soft cookies, dessert, baking