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Chocolate Chip Pudding Cookies

Chocolate chip pudding cookies bake up soft and chewy, with lightly golden edges and semisweet chocolate chips in every bite. Instant vanilla pudding mix keeps the cookies tender, and each sheet bakes in 10 to 12 minutes.
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Prep Time 20 minutes
Cook Time 24 minutes
Cooling 5 minutes
Total Time 49 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 2 eggs large, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups semisweet chocolate chips

Equipment

  • 2 large baking sheets

Method
 

  1. Heat the oven to 350°F.
  2. Line two large baking sheets with parchment paper.
  3. Whisk the flour, baking soda, and salt together in a medium bowl.
  4. Beat the butter, brown sugar, granulated sugar, and pudding mix until creamy, about 2 minutes.
  5. Beat in the eggs and vanilla until combined.
  6. Mix in the flour mixture just until no dry streaks remain.
  7. Stir in the chocolate chips.
  8. Scoop the dough into 2-tablespoon portions onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake one sheet at a time for 10 to 12 minutes, until the edges are lightly golden and the centers still look slightly soft.
  10. Cool the cookies on the baking sheet for 5 minutes.
  11. Transfer the cookies to a wire rack to cool completely.

Notes

For tender cookies, stop mixing as soon as no dry streaks remain. Store airtight at room temperature for up to 5 days or refrigerate for up to 1 week; freeze for up to 3 months. A 1:1 gluten-free all-purpose flour blend can be used, though the texture may vary.