One of my all-time favorite cookies is this pudding cookie variation. They have the flavor of a traditional chocolate chip cookie, but their consistency is softer and they have more moisture in them. Because of this, they have an indescribably tantalizing flavor.
A few months ago, one of my friends created this pudding cookie recipe for a church function, and I was so delighted when she shared it with me since I knew I would love to make it. Since then, I’ve made them quite a few times, and each time I do, they turn out even better!
They are made extremely soft by the pudding, which also makes them absolutely tempting. I want the outside of my cookies to have a bit of a crunch, but the inside should be mushy. They have the ideal consistency, and may be described as “melting in your mouth.” They are, without a doubt, the very greatest there has ever been.


Salted butter; I used 2 sticks – softened t room temp.

3/4 Cup.Of light brown sugar.

1/4 Cup.Of granulated sugar.

1.5 Tsp.Of vanilla extract.

2 large eggs.

2 1/3 Cups.Of all-purpose flour.

Instant vanilla pudding mix; I used 1 Pkg.

1 Tsp.Of baking powder.

1 Tsp.Of baking soda.

1/4 Tsp.Of salt.

3/4 Cup.Of semi-sweet chocolate chips.

3/4 Cup.Of white chocolate chips.


1st Step

Bring the temperature in the oven up to 350 degrees. Prepare a baking sheet by lining it with parchment paper.

2nd Step

In a large mixing bowl, cream together the butter and sugars using a hand mixer. Mix for approximately one to two minutes, until it is silky smooth and airy. Vanilla extract and eggs should be beaten one at a time.

3rd Step

Combine flour, pudding mix, baking soda, baking powder, and salt in a separate dish. The dry components are then gradually mixed into the liquid ones. After that, combine the chocolate chips by stirring.

4th Step

To evenly distribute the dough around the baking sheet, use a cookie dough scoop with a medium-sized scooping capacity.

5th Step

Bake for eight to ten minutes, or until the edges are just beginning to turn a golden color. The center must seem slightly undercooked.

6th Step

Allow to rest on pan for two to five minutes, and then transfer to a cooling rack. Have fun with it while drinking a frosty glass of milk!


When I want to store cookie dough in the freezer, I first roll it into balls, then freeze them until they are firm, and then store them in a bag in the freezer. In most cases, I start baking with frozen ingredients! I place the cookie dough balls on a baking sheet coated with parchment paper or a Silpat and allow them to rest at room temperature while the oven preheats. After that, I increase the cooking time by one to two minutes.


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