These Vanilla Pudding Chocolate Chip Cookies are delicious, simple, cookie recipe that are soft, chewy and delicious! With a few quick tips and tricks you can make your own bakery style cookies at home. These cookies are tested in my kitchen monthly, and are a passed-down family recipe.
this recipe was updated on 11/14/25 with new photos, updated bake time (lower temp to 350 F and 11-13 min vs. 375 F–this helps bake more evenly and prevent browning).
This recipe is one of the first food and nutrition projects I submitted as a 4-H’er as a child. I remember baking them with my Grandma and having them perfect for show day. Some recipes do not need replacing- this is one of them!
Why you will love Vanilla Pudding Cookies
- simple recipe that is easy to follow
- most ingredients are likely in your pantry
- they will taste like they were from a bakery
Ingredients in Pudding Chocolate Chip Cookies
- 2-1/4 Cups all purpose flour
- 1 tsp baking soda
- 1 cup butter, softened
- 1/4 cup white sugar
- 3/4 cup brown sugar
- 1 tsp vanilla
- 1 pkg vanilla pudding mix instant
- 2 eggs
- 1 12 oz package chocolate chips
How to Make Vanilla Pudding Cookies
More details in full recipe below
- Preheat and Prep
Preheat oven to 375 degrees, prep cookie sheet with spray or parchment paper
- Mix dry ingredients
Mix your dry ingredients together and set aside.
- Wet Ingredients
Cream together the butter and sugars. Then add eggs, vanilla.
- Combine
Slowly pour the dry ingredients into the wet ingredients and mix. Fold in chocolate chips. If you have time, let the batter chill for 30-60 minutes.
- Bake
Bake for 8-10 minutes until cookies are done.
Important Tips and Variations
- Do not skip chilling the dough- the chill brings the amazing texture of the cookies.
- For uniform cookies, use a cookie scoop
- Only use instant pudding
- do not over bake- they should look slightly underdone in the center and light golden around the edges
- Add extra chocolate chips on top before baking for a bakery look
Variations:
- try a different flavor of pudding mixture or sugar free to reduce some calories. I have used sugar free vanilla pudding. Butterscotch or cheesecake pudding may give it an interesting flavor!
- add your own mix-ins such as nuts or chocolate chunks
- brown butter version: brown the butter before mixing for a more toffee flavor to the cookies
- sprinkle flaky salt on top of cookies right after baking
Common FAQs
It will add moisture and makes the cookies extra soft and chewy. It will give them a richer flavor. It also prevents extra spreading because of the cornstarch in the pudding mix.
Instant vanilla pudding. You can use plain “vanilla” or “French Vanilla” pudding mix. I like the french vanilla, but either is fine.
No, I have not tried it and based on a quick search result it doesn’t appear to be recommended.
No, simply pour the mix into the dry ingredients as is.
They do not, but it doesn’t hurt to do it. Feel free to chill for 30-60 minutes for a more improved chewy texture.
Cool completely and store in an airtight container for up to 4 days. Or freeze them in freezer container for up to 2 months.
Absolutely! Make the dough and store in fridge for 1 day. Or, prep the dough, form into balls and freeze on sheet pan. Then transfer to freezer bag. Just pop in oven from frozen, but add 1-2 minutes of bake time.
This usually happens if butter was too soft or melted. To prevent this, chill dough.
I don’t recommend. The chilling prevents spreading, makes the cookies thick and puffy, and provides better flavor because the butter and sugar have time to set in.
Vanilla pudding in chocolate chip cookies help the cookies from spreading too much (cornstarch in the mix) and keep the softer longer. It also adds better flavor and just guarantees a thick bakery-style cookie.
More dessert recipes
If you like chocolate chip cookies, you will love these gooey chocolate chip cookie bars!
Cowboy Cookies with white chocolate and cinnamon
S’more Cookies are perfect for camping trips in the summer or even just using the last of the graham crackers up from camping season!
Kitchen Sink Cookie Bars are my favorite salt and sweet combo!! The pretzels in this recipe are amazing.
Check out all of my dessert recipes- most are simple, sweet and kid friendly!
Comment, rate and follow along!
We love hearing from you! If you try the cookies, or have questions, please drop them in the comments below.
Follow ‘Recipes from French Creek’ on Facebook, Instagram or Pinterest for more recipe inspiration!
I hope you love these simple, Vanilla Pudding Cookies! – Bobbi Jo
Easy Vanilla Pudding Chocolate Chip Cookies
Equipment
- 1 Mixer
- measuring utensils and spatula
- cookie sheet
- medium sized bowl
Ingredients
- 2-1/4 Cups flour
- 1 tsp baking soda
- 1 cup butter, softened or shortening
- 1/4 cup white sugar
- 3/4 cup brown sugar
- 1 tsp vanilla
- 1 pkg vanilla pudding mix instant. I like French vanilla but either works.
- 1/2 tsp salt
- 2 eggs
- 1 12 oz package chocolate chips 2 cups
Instructions
- Preheat oven to 350 F. Whisk flour and baking soda together in bowl.2-1/4 Cups flour, 1 tsp baking soda
- Cream together softened butter, sugars and vanilla. Then add the vanilla pudding and eggs.1 cup butter, softened, 1/4 cup white sugar, 3/4 cup brown sugar , 1 tsp vanilla, 1 pkg vanilla pudding mix, 2 eggs
- Add the flour and soda mixture to the wet ingredients. (Batter will be stiff). Then hand mix in the chocolate chips.2-1/4 Cups flour, 1 tsp baking soda, 1 12 oz package chocolate chips
- Chill dough for 30-60 minutes for an extra chewy texture (optional)
- Roll 2 tbsp size balls of dough on greased cookie sheets. Or use a cookie scoop. Bake at 350 F for 11-13 minutes.
Notes
Nutrition
Be sure to follow ‘Recipes from French Creek’ on Facebook, Pinterest and Instagram!
I am an Amazon Associate and may earn commission from links clicked.
These turned out so good!!
These came out great! The only thing I had to adjust was the bake time. Mine took 15 minutes to bake through. But that’s usually how my oven is so no fault at all to the recipe. I typically have to add 3-5 minutes to anything I cook/bake.
So glad you liked them!!
Can you do a half cup of butter instead? Salt was missing from the recipe. Is it a half a teaspoon?
Hi there! Yes it is 1/2 tsp. thank you for pointing that out. I have added it.
Butter plays a big role in the texture of the cookie. It will result in a very different result if reduced. I have not tried it with less than that.
The perfect chocolate chip cookie!!
These have become a family favorite. Soft but stay in shape well, not too flat.