These Super Soft Chocolate Chip Cookies are the ultimate year-round comfort treat, with a soft, chewy, melt-in-your-mouth center thanks to the key ingredient, vanilla-flavored instant pudding mix! Loaded with chocolate chips and topped with flaky sea salt, these cookies are perfection!
Why You’ll Love This Recipe
- Simple ingredients. Most of the ingredients for this chocolate chip cookie recipe, except for the instant pudding mix, are pantry staples you likely already have in your kitchen!
- Incredible texture and taste. The texture of these super-soft chocolate chip cookies features a soft, pillowy, melt-in-your-mouth center thanks to the instant pudding mix! Add to that the chocolate chips and flaky sea salt topping, and you and your guests will be in cookie heaven!
- Easy to make. No overcomplicated steps here! This cookie recipe comes together quickly, and the best part? No chilling is required for the cookie dough! You can even make the cookie dough, then freeze it (as cookie dough balls), so you can make as many as you want, whenever you want!
- Perfect for any occasion. This classic cookie recipe is perfect for birthday celebrations, anniversaries, holidays, or whenever! Any reason to make this is a good one!
Table of Contents
Ingredients Needed
The ingredients shown in the image below are used to make these incredibly soft chocolate chip pudding cookies. Items noted in the bulleted list are key ingredients that need more explanation.
- All-Purpose Flour. My preferred flour to use is always King Arthur, no question.
- Vanilla Flavored Instant Pudding Mix. The star ingredient in this super soft chocolate chip cookie recipe. You will use the powder mix for this recipe—don’t make the pudding. If you don’t have vanilla instant pudding mix, a homemade version is shown below. Make sure the box says “Instant Pudding and Pie Filling,” not “Cook and Serve Pudding and Pie Filling.”
- Unsalted Butter. When I first shared this recipe, I used vegetable shortening, which works fine, but I prefer butter.
- Vanilla Extract. I also recommend trying vanilla paste! It’s a more concentrated flavor, and you can see the vanilla beans in the cookie dough.
- Semi-Sweet Chocolate Chips. You can also use milk chocolate chips or semi-sweet chocolate bars chopped into small pieces. The Ghirardelli brand is one of my favorites, which is what I used here, but use what you have on hand!
- Sea Salt Flakes. An optional ingredient you can top the chocolate chip cookies with right before you bake them! Not to be confused with table salt. If you’re looking for a good brand to try, Malden makes really good sea salt flakes.
For quantities and instructions, please see the recipe card below.
How to Make the Recipe
Below is a brief overview of how to make these easy chocolate chip cookies with pudding mix. For the full printable recipe, which can be made using US customary or metric measurements using the toggle switch, visit the recipe card below.
Step 1. Whisk the flour, vanilla instant pudding mix, and baking soda together in a separate bowl.
Step 2. Beat the butter and sugars together on medium-high speed until well combined.
Step 3. Add in the eggs and vanilla extract. Scrape down the sides of the bowl as needed.
Step 4. Add the whisked dry mixture to the bowl and mix on low speed until the dough has formed.
Step 5. Stir in the chocolate chips with a spatula.
Step 6. Scoop the dough onto the parchment paper-lined baking sheet. Make sure to space the cookie dough balls out about 1 1/2 inches apart.
Step 7. Bake for 8-10 minutes at 375ºF. The cookies should be a nice light golden brown with a slightly crispy outside.
Step 8. Remove from the oven and allow to cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
Storage and Freezing Instructions
For storing, keep the chocolate chip pudding cookies stored at room temperature in an airtight container for up to 5 days. To keep them extra soft, add a slice of bread to the container.
For freezing, scoop the chocolate chip cookie dough onto a parchment- or wax-paper-lined baking sheet, spacing the dough close together. Freeze until the cookie dough balls are solid, then place them in a freezer-safe bag or container. When ready to bake, no thawing is needed. Place the cookies on a parchment paper-lined baking sheet and bake as instructed, and if needed, add an additional minute of baking time.
Vanilla Instant Pudding Substitute
If vanilla instant pudding is hard to come by in your area, you can use this easy substitute for this chocolate chip pudding cookie recipe. It’s a homemade version of instant vanilla pudding and can be stored in an airtight container in the refrigerator.
Ingredients
- 3/4 cup Nonfat Dry Milk
- 1 cup Granulated Sugar
- 1/8 teaspoon Nutmeg
- 1/4 teaspoon Salt
- 3/4 cup Cornstarch
- 2 teaspoons Vanilla Powder
Instructions
- Whisk all ingredients together in a medium-sized mixing bowl and store in an airtight container.
- Use 1/2 cup (96 grams) of this homemade instant pudding mix for this chocolate chip pudding cookie recipe.
This vanilla instant pudding substitute recipe makes approximately 2 1/2-3 cups. The chocolate chip cookie recipe calls for one packet of instant vanilla pudding mix, which weighs 96 grams (1/2 cup).
Helpful Tips
- Make sure you buy the pudding mix that says, “Instant Pudding and Pie Filling,” not “Cook and Serve Pudding and Pie Filling.
- To keep the chocolate chip cookies super soft, keep them stored in an airtight container with a slice of bread. The cookies will absorb all the moisture from the bread, leaving them nice and soft. My husband taught me that little tip almost 20 years ago!
- I highly recommend using a spatula to transfer the cookies from the baking sheet to the cooling rack because they will be very soft!
- If you don’t have vanilla-flavored instant pudding mix where you live, you can use the substitute I provide in this recipe post or leave it out entirely. The purpose of the instant pudding mix in this recipe is to boost moisture and flavor.
Recipe FAQs
It’s used to boost the moisture and the flavor of the cookies, and boy, does it ever!
Nope! Just make and bake! You can chill it, though, if you’re planning to make them a day or two later. Just keep the bowl tightly covered with plastic wrap or place the dough in an airtight container.
I used a 1 1/2 tablespoon cookie scoop.
At room temperature, in an airtight container (with a slice of bread), the cookies will keep for up to 5 days.
I recommend letting the cookies cool for 5 minutes on the baking sheet before transferring them to a wire cooling rack to finish cooling completely. And a highly recommended tip—use a spatula to transfer them because they will be very soft!
If you tried this Super Soft Chocolate Chip Cookies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know what you thought in the 📝 comments below. Thanks for visiting!
Super Soft Chocolate Chip Pudding Cookies
Equipment
- Hand Mixer or Stand Mixer
Ingredients
- 2 1/4 cup All-Purpose Flour
- 1 tsp Baking Soda
- 3.4 oz Vanilla Flavored Instant Pudding , just the powder, don't make the pudding
- 1 cup Unsalted Butter, room temperature
- 1/4 cup Granulated Sugar
- 3/4 cup Light Brown Sugar, lightly packed
- 2 Large Eggs, room temperature
- 1 tsp Vanilla Extract
- 12 oz Semi-Sweet Chocolate Chips
- Sea Salt Flakes, optional, for sprinkling over cookies
Instructions
- Adjust the oven rack to the middle rack (or the one just above it) and preheat the oven to 375ºF. Line 2 cookie sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and vanilla instant pudding. Set aside.2 1/4 cup All-Purpose Flour, 1 tsp Baking Soda, 3.4 oz Vanilla Flavored Instant Pudding
- Using your hand mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter, granulated sugar, and light brown sugar together on medium-high speed until fully incorporated.1 cup Unsalted Butter, 1/4 cup Granulated Sugar, 3/4 cup Light Brown Sugar
- Add in the eggs and vanilla extract until completely blended. Scrape down the sides of the bowl as needed.2 Large Eggs, 1 tsp Vanilla Extract
- Reduce the mixer speed to low, then gradually add in your whisked dry mixture until well blended. Stir in the chocolate chips with a spatula.12 oz Semi-Sweet Chocolate Chips
- Using a spoon or cookie scoop, drop the cookie dough onto the parchment-lined cookie sheets, spacing them approximately 1 1/2 inches apart. For reference, I used a 1 1/2 tablespoon-size cookie scoop. If you're planning to freeze the cookies, you can place them close together on the parchment- or wax-paper-lined baking sheet. When done, place the scooped cookies into the freezer and freeze until solid. Then place into a freezer bag until ready to bake! No need to thaw them, but you may need to add 1 minute to the baking time.
- Sprinkle a little sea salt flakes over each cookie (optional), then bake for 8-10 minutes at 375ºF, until lightly browned around the bottom edges. For reference, mine were done at 9 minutes. They will be a little puffy when they come out of the oven, but they will go down once they cool.Sea Salt Flakes
- Remove from the oven, then allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
- Keep them stored in an airtight container for up to a week. To keep the cookies soft, add a slice of bread to the container.
Notes
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
This are the bomb! The flavor and texture remind me of Entemenn’s chocolate chip cookies – but better!
So glad you enjoyed them Deanna, thanks!
Would it be possible to use a cookie cutter after / before baking?
Hmm…I never tried using one with this recipe. I’ve always just used a cookie scoop or spoons. Using it after could possibly work just to get them relatively the same size.
Amazing, soft and tender choc chip cookies!
These were absolutely delicious! I loved the vanilla pudding mixture and sea salt addition!! Thank you so much for sharing your recipe! Will definitely make these again for the fam!
I’m so glad you and your family loved them, Megan! Thank you for making them and for sharing them on Instagram!
So yummy!!! Made these while my ankle was sprained and realized I didn’t have eggs so I used yogurt instead and I left the pudding mix out because we didn’t have that either. They still turned out so soft and chewy! Just what I have been looking for in a chocolate chip cookie recipe. It’s a keeper. 🙂
Thank you so much for making this recipe, Sarah! Love the substitutions you tried as well!❤️ Hope your ankle heals quickly!
How much yogurt did you use?
Hi. What weight is of vanilla puding ?
Hi! It should be the 3.5 oz package size. It’s the typical size you’d find in most grocery stores.
Can I use butter???
Hi Rita! I’ve not made them with butter, but absolutely you can substiute the shortening for butter. It would be an equal substitution (1 cup butter = 1 cup shortening) and will more than likely spread out more.
ooof… these look so good! Problem with making cookies is that they are gone lickety-split. One I like to do is to use bread flour instead of all-purpose. It gives them a bit of a fluff in the cookie.
Thanks, Ben! Yeah, tell me about it—these are just about gone in our house. I really like the idea of using bread flour instead of all-purpose flour! I’ll have to try that next time. Is it an equal exchange in the amount you use?