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Pudding chocolate chip cookies

Pudding chocolate chip cookies - thick and chewy cookies with a secret ingredient.
Prep Time10 mins
Cook Time11 mins
Total Time21 mins
Course: Dessert
Cuisine: American
Keyword: cookies
Servings: 24 cookies
Calories: 141kcal
Author: Anna


  • 3/4 cup unsalted butter soft
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 2 cups all-purpose flour
  • 3.5 oz package vanilla pudding use French Vanilla for stronger vanilla flavor
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 cup semi-sweet chocolate chips


  • Preheat oven to 350 degrees F.
  • Line a baking sheet with a parchment paper or a silicone baking mat.
  • In a large mixing bowl, whisk together the dry ingredients (flour, pudding mix, soda and salt).
  • In another large mixing bowl, beat butter for 30 seconds.
  • Add both sugars and beat until light and fluffy, about 2 minutes.
  • Add vanilla and egg and mix in well.
  • Add the dry ingredients and mix until incorporated.
  • Stir in the chocolate chips.
  • If baking later: Scoop 1 and 1/2 tablespoon size cookie dough mounds onto a parchment paper lined sheet and freeze. Place frozen cookie dough balls into a ziploc bag and store for up to 3 months. You can also refrigerate the cookie dough balls for up to 24 hours to make the cookies even thicker.
  • If baking right away: Scoop 1 and 1/2 tablespoon size cookie dough mounds onto the prepared sheet and bake for 11 minutes. Cool the cookies on the sheet for 3 to 5 minutes, then transfer onto a cooling sheet to cool completely.
  • Store in an air-tight container for up to 5 days.


Calories: 141kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 103mg | Potassium: 24mg | Sugar: 12g | Vitamin A: 185IU | Calcium: 10mg | Iron: 0.6mg