Pudding cookies are the ultimate treat, blending chewy centers with crisp edges for a texture that’s pure perfection. Infused with creamy pudding mix, each bite delivers a rich, velvety flavor that’s impossible to resist. Ready in just 30 minutes, these cookies are a quick yet indulgent way to satisfy your sweet tooth. Perfect for sharing or savoring solo, they’re a guaranteed crowd-pleaser.
With a buttery richness and a hint of vanilla, these cookies are a nostalgic delight with a modern twist. The pudding mix ensures they stay soft and moist, while the golden edges add a satisfying crunch. Whether you’re baking for a party or a cozy night in, these cookies are a simple, foolproof recipe that delivers big on flavor and comfort.
Ingredients for Pudding Cookies
- 1 cup (226 g) unsalted butter, softened (room temperature preferred)
- 1 cup (200 g) dark brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature preferred
- ½ teaspoon vanilla extract
- 2 ¾ cups (360 g) + 2 Tablespoons all-purpose flour
- 1 packet (3.4 oz / 96 g) Instant vanilla pudding mix (or preferred flavor)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (170 g) semisweet chocolate chips
- 1 cup (170 g) milk chocolate chips
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and line cookie sheets with parchment paper.
- In a large bowl (or stand mixer), beat butter and sugars together until well-combined.
- Stir in dry pudding mix and beat until fully incorporated.
- Add vanilla extract and eggs, stirring well to combine.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, stirring until completely combined.
- Fold in chocolate chips until evenly distributed.
- Scoop dough into approximately 2 Tablespoon-sized balls and gently roll into smooth rounds.
- Place dough balls on the prepared baking sheet, spacing them at least 2 inches apart.
- Bake for 10-12 minutes. The centers will still seem soft, but they will firm up as they cool.
- Allow cookies to cool completely on the baking sheet before removing and enjoying.
Storage and Reheating Tips
Store your Pudding Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes for that fresh-baked taste.
Recipe Variations to Try
Switch up the flavor by using different pudding mixes like chocolate, butterscotch, or even lemon. You can also experiment with mix-ins—try white chocolate chips, peanut butter chips, or even chopped nuts. For a festive twist, add a handful of sprinkles or M&M’s to the dough before baking.
Time-Saving Tips for Busy Bakers
To save time, prepare the cookie dough in advance and refrigerate it in a covered bowl for up to 2 days. When ready to bake, scoop and bake as usual. Alternatively, portion the dough into balls and freeze them on a baking sheet. Once frozen, transfer to a bag and bake directly from the freezer, adding 1-2 extra minutes to the baking time.
Equipment Guidance for Perfect Cookies
For evenly baked cookies, use a silicone baking mat or parchment paper to line your baking sheets. A cookie scoop ensures uniform dough portions, while a stand mixer or hand mixer makes creaming the butter and sugars a breeze. Don’t forget a wire cooling rack to let your cookies cool evenly without becoming soggy.
Common Questions Answered
Can I use salted butter?
Yes, but reduce the added salt to ½ teaspoon.
Why are my cookies so soft?
This is normal—they’ll firm up as they cool.
Can I skip the pudding mix?
The pudding mix adds moisture and flavor, so it’s best not to omit it. If you’re out, try adding an extra egg yolk for a similar effect.
Pudding Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 2 large eggs room temperature preferred
- ½ teaspoon vanilla extract
- 2 ¾ cups all-purpose flour + 2 Tablespoons
- 1 3.4 oz packet Instant vanilla pudding mix (or preferred flavor)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup milk chocolate chips
Instructions
- Preheat oven to 350F (175C) and line cookie sheets with parchment paper.
- Place butter and sugars in a large bowl (or in the bowl of a stand mixer and use an electric mixer to beat butter and sugars together until well-combined.
- Stir in dry pudding mix and beat well.
- Add vanilla extract and eggs, stir well to combine.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually stir dry ingredients into wet ingredients until completely combined.
- Stir in chocolate chips.
- Scoop cookie dough into approximately 2 Tablespoon-sized balls and gently roll between your palms to form a round ball. Place cookie dough on prepared baking sheet, spacing cookies at least 2” apart.
- Bake at 350F (175C) for 10-12 minutes (the centers will still seem very soft, this is fine, they will continue to cook and firm up as they cool).
- Allow cookies to cool completely on baking sheet before removing and enjoying.