The Ultimate Guide to Soft, Chewy, and Freezable Chocolate Chip Pudding Cookies
There’s something truly magical about a warm, freshly baked chocolate chip cookie. But what if we told you there’s a way to make them even better – softer, chewier, and infused with an extra layer of flavor? Enter the beloved Chocolate Chip Pudding Cookie. This recipe isn’t just a crowd-plepleaser; it’s a game-changer. I’ve personally made countless batches of these delightful cookies, perfecting them over time, and they never fail to impress. They’re incredibly easy to whip up, bake in just about 10 minutes, and have a unique texture that makes them irresistible. Plus, they’re fantastic for freezing, allowing you to enjoy a homemade treat whenever the craving strikes without all the effort. Get ready to discover your new favorite cookie!
Why These Chocolate Chip Pudding Cookies Are an Absolute Must-Try
Over the years, I’ve literally made hundreds of cookies using this very recipe as my base. My kitchen has been a testing ground for countless variations: experimenting with different types of sugars, playing around with baking powder ratios (omitting it, then reintroducing it), and comparing butter versus shortening. After all that delicious research, I finally settled on this particular combination, and my family (and everyone else who tries them) has been completely hooked ever since. What sets these pudding cookies apart is their exceptional softness and chewiness, a texture that conventional chocolate chip cookies often struggle to achieve. The instant pudding mix is the secret ingredient that locks in moisture, resulting in a cookie that stays wonderfully tender for days.
Beyond their incredible taste and texture, the convenience factor of this chocolate chip pudding cookie recipe is unparalleled. Keeping a stash of frozen cookie dough on hand is incredibly convenient for spontaneous baking. Imagine having freshly baked cookies in under 15 minutes, any time you want! It’s less “dangerous” for your waistline than baking up an entire batch at once, allowing you to enjoy just a few at a time without overindulging. This makes them perfect for busy weeknights, unexpected guests, or simply satisfying that sudden sweet tooth.
Essential Ingredients and Expert Baking Tips for Perfect Pudding Cookies
Crafting the perfect chocolate chip pudding cookie begins with understanding the role of each ingredient and a few smart baking techniques. These cookies are designed to be soft, chewy, and flavorful, and each component contributes to that desired outcome. Let’s delve into the details that will ensure your cookies are nothing short of spectacular.
- Unsalted Butter and Shortening: The Fat Foundation
This recipe strategically uses both unsalted butter and shortening. Butter provides rich flavor, while shortening contributes to a tender crumb and helps prevent cookies from spreading too much, ensuring a desirable thickness. If you prefer to replace the shortening, you can substitute an equal amount of unsalted butter, but be aware that the texture might be slightly different – potentially a bit flatter or crispier at the edges. Always use unsalted butter to control the overall salt content in your cookies. - Granulated White Sugar and Light Brown Sugar: Sweetness and Moisture
Like many classic cookie recipes, we combine both granulated white sugar and light brown sugar. Granulated sugar provides crispness and helps with spreading, while brown sugar adds depth of flavor (thanks to its molasses content) and contributes significantly to the cookies’ chewiness and moisture. Make sure to pack your brown sugar firmly when measuring. - All-Purpose Flour: The Structural Base
While a standard chocolate chip cookie typically uses all-purpose flour, an interesting tip for these pudding cookies is that if you happen to have bread flour in your pantry, you can use that instead! Bread flour has a higher protein content, which can result in an even chewier cookie, adding another layer to their already fantastic texture. Whichever flour you choose, ensure it’s measured correctly – too much flour can lead to dry, crumbly cookies. - Instant Vanilla Pudding Mix: The Secret to Superior Texture
This is the ingredient that truly makes these “pudding cookies” special. Adding a package of instant vanilla pudding mix to the dough is the secret weapon for achieving their incredible softness and chewiness. The pudding mix helps to bind moisture, preventing the cookies from drying out and giving them a velvety, tender crumb that lasts longer. Don’t use cook-and-serve pudding; instant is key! - Semisweet Chocolate Chips: The Classic Choice (with room for creativity!)
While we typically opt for semisweet chocolate chips for that perfect balance of sweetness and rich chocolate flavor, this is an area where you can unleash your creativity. Feel free to substitute any other chocolate chip variety or flavor you love. Dark chocolate chips will give a more intense chocolate experience, milk chocolate chips will make them sweeter, and white chocolate chips can add a creamy contrast.
Advanced Baking Tips for Unforgettable Results
Taking your chocolate chip pudding cookies from good to absolutely phenomenal involves a few key techniques and considerations. These tips will help you achieve consistent, bakery-quality results every time you bake:
- Embrace Variety with Your Mix-ins: Don’t limit yourself to just semisweet chocolate chips! I’ve experimented extensively and found these cookies are incredibly versatile. Try mint chips for a refreshing twist, white chocolate chips for a creamy sweetness, peanut butter chips for a nutty kick, or even chocolate chunks for pockets of intense, melty chocolate. You can even combine different types of chips for a multi-faceted flavor profile.
- Transform Them into Chocolate Wonders: For the ultimate chocolate lover, you can easily adapt this recipe to create a rich chocolate version. Simply substitute a portion of the all-purpose flour with cocoa powder. This technique is similar to how I make my chocolate peanut butter cookies, resulting in a deeper, more indulgent flavor. Start by replacing about ¼ cup of flour with unsweetened cocoa powder, and adjust to your desired chocolate intensity.
- Understanding Yield and Scoop Sizes: The final yield of your cookies will depend entirely on the size of your cookie scoop. This recipe is quite generous, making approximately 30-32 jumbo cookies when using a standard ice cream scoop (about 3-4 tablespoons of dough per cookie). If you prefer regular-sized cookies, a smaller cookie scoop (about 1.5-2 tablespoons) will yield between 48-60 cookies. Consistent scoop size is important for even baking.
- The Art of “Softened Butter”: This is a common point of confusion for many bakers! When a recipe calls for “softened butter,” it does not mean melted or even very soft butter. Instead, softened butter refers to butter that has been removed from the refrigerator and allowed to sit at room temperature for about 30 minutes to an hour. It should be pliable enough to leave a slight indentation when pressed gently with your finger, but still hold its shape. Butter that is too soft or melted will lead to flat, greasy cookies, as it won’t be able to properly incorporate air during the creaming process.
Step-by-Step Guide: How to Make Irresistible Chocolate Chip Pudding Cookies
Making these decadent chocolate chip pudding cookies is a straightforward process, but following these steps carefully will ensure a perfect batch every time. Let’s get baking!
- Prepare Your Workspace: Begin by preheating your oven to 350 degrees F (175 degrees C). Line your baking sheets with parchment paper; this prevents sticking and ensures easy cleanup.
- Creaming the Fats and Sugars: In the bowl of a stand mixer, fitted with a paddle attachment, combine the softened unsalted butter, shortening, packed light brown sugar, and granulated white sugar. Start beating on low speed until the ingredients are just combined and no dry spots remain. Then increase the speed to medium-high and beat until the mixture is smooth, light, and fluffy. This creaming process is crucial for incorporating air, which contributes to the cookies’ light texture. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
- Adding the Wet Ingredients: With the mixer still running on medium speed, add the vanilla extract and beat until fully incorporated. Then, add one large egg, beating until it is completely combined into the butter and sugar mixture. The mixture might look slightly curdled at this point, which is normal.
- The Second Egg & Fluffiness: Add the second large egg to the mixer bowl and beat on medium-high speed until the mixture is light, fluffy, and well emulsified. Continue scraping the sides and bottom of the bowl to ensure no unmixed pockets remain.
- Combining Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and the instant vanilla pudding mix. Whisking them together before adding to the wet ingredients ensures that the leavening agents and pudding mix are evenly distributed throughout the dough.
- Incorporating Dry into Wet: Reduce the mixer speed to low. Gradually add the dry ingredient mixture to the wet ingredients, mixing only until just combined. Be careful not to overmix the dough, as overmixing can develop the gluten in the flour too much, leading to tough cookies. As soon as you no longer see streaks of dry flour, stop the mixer.
- Folding in Chocolate Chips: Remove the bowl from the mixer. Use a sturdy wooden spoon or a robust rubber spatula to gently fold in the chocolate chips. Distribute them evenly throughout the dough. You want every bite to have that perfect amount of melty chocolate!
Baking Instructions: Regular Sized Cookies
If you’re aiming for a classic cookie size, this method will yield approximately 48-60 cookies, perfect for sharing or stocking up.
- Scooping and Spacing: Using a teaspoon or a small cookie scoop (about 1.5 tablespoons), drop rounded spoonfuls of dough onto your parchment-lined baking sheets, ensuring they are spaced about 2 inches apart to allow for spreading.
- Bake to Golden Perfection: Place the baking sheets in your preheated oven and bake for 8-11 minutes. The exact time will vary based on your oven and cookie size, so keep an eye on them. The cookies are ready when the edges are lightly golden brown and the centers still look slightly soft. They will continue to set as they cool.
- Cooling for Structure: Once baked, remove the baking sheets from the oven. Allow the cookies to cool on the baking sheets for 5 minutes. This crucial step allows them to firm up slightly before being moved. After 5 minutes, carefully transfer the cookies to wire racks to cool completely. This ensures even cooling and prevents the bottoms from becoming soggy.
Baking Instructions: Jumbo Sized Cookies (4″ cookies)
For those who love a substantial, bakery-style cookie, follow these steps. This method yields approximately 30-32 jumbo cookies, each a generous treat.
- Measuring Jumbo Dough: Use a large ice cream scoop (about 3-4 tablespoons capacity) to measure out generous portions of cookie dough.
- Shape and Flatten: Gently roll each scooped dough ball in your hands to smooth it out, then slightly flatten it with your fingers. This helps with even baking and ensures a nice, thick cookie.
- Spacing for Jumbo Spreading: Place the flattened dough balls onto parchment-lined baking sheets, again ensuring they are spaced at least 2 inches apart. Jumbo cookies will spread more, so adequate spacing is vital.
- Bake Time for Large Cookies: Bake in the preheated oven for 11-13 minutes. Look for lightly golden brown edges and a center that still looks slightly undercooked – this is the key to their super soft interior.
- Extended Cooling: Due to their larger size, jumbo cookies need a bit more time to set. Remove them from the oven and let them cool on the baking sheets for 7-8 minutes before carefully transferring them to wire racks to cool completely. Resist the urge to move them too soon!
Maximize Convenience: How to Freeze Cookie Dough for Later
One of the best features of this chocolate chip pudding cookie recipe is how well the dough freezes. Freezing cookie dough is a fantastic time-saver, allowing you to have homemade cookies ready to bake at a moment’s notice. It’s perfect for meal prepping your desserts or having fresh cookies on demand.
- Prepare the Cookie Dough: Follow the recipe instructions precisely to prepare the cookie dough up to the point of adding chocolate chips. Make sure your dough is well-mixed and ready for scooping.
- Portion and Arrange: Using your preferred cookie scoop size (either regular or jumbo), measure out individual portions of unbaked cookie dough. Place these dough discs onto a wax paper-lined cookie sheet. Arrange them as close together as possible without them touching, as they won’t spread at this stage.
- The “Flash Freeze” Method: Carefully place the filled cookie sheet into the freezer and “flash freeze” the cookie dough balls for 2-3 hours. Flash freezing is essential because it allows each individual cookie dough portion to freeze solid independently. This crucial step prevents them from sticking together in one big, unusable blob when you later transfer them to a freezer bag.
- Long-Term Storage: Once the cookie dough balls are completely frozen solid, remove them from the cookie sheets. Transfer the individual frozen cookie dough portions into a heavy-duty freezer bag or an airtight container. Label the bag with the date and baking instructions. The dough can be stored in the freezer for up to 3 months.
Effortless Baking: From Freezer to Freshly Baked Cookies
Baking these chocolate chip pudding cookies from frozen dough is incredibly simple and yields results just as delicious as baking fresh dough. Here’s how to do it:
- Preheat Your Oven: When you’re ready to bake, preheat your oven to 350 F (175 C). There’s no need to thaw the dough beforehand unless you prefer to.
- Baking Frozen Dough: Place the frozen cookie dough balls directly onto a parchment-lined baking sheet. Because they are frozen, they will require a slightly longer baking time than fresh dough. Bake for approximately 11-14 minutes, or until the edges are lightly golden and the centers are just set. Keep an eye on them, as oven temperatures can vary.
- Optional Thawing: If you prefer, you can allow the cookies to thaw on the baking sheet for about 20-30 minutes at room temperature before baking. If you choose this method, bake them according to the original recipe instructions for fresh dough (8-11 minutes for regular, 11-13 minutes for jumbo).
A fair warning for all cookie lovers: you will be tempted to devour these cookies while they are still piping hot and the chocolate is wonderfully melty. And honestly, who can blame you? However, lifting them too early from the baking sheet will likely cause them to break apart, as their structure is still delicate. For the best experience, allow them to cool enough on the baking sheet (5-8 minutes, depending on size) so they firm up and stay together before you dive into that warm, gooey goodness. Trust me, the brief wait is absolutely worth it for a perfect, intact, and utterly delicious pudding cookie. You’re welcome.
Discover More Irresistible Cookie Recipes
If you’ve fallen in love with these chocolate chip pudding cookies and are looking for more delicious baking adventures, explore these other fantastic cookie recipes from my kitchen. Each one offers a unique flavor and texture profile, guaranteed to satisfy your sweet tooth and impress your friends and family:
- Frosted Sugar Cookie Bars: Easier than traditional cut-out cookies, these bars are soft, sweet, and topped with a delightful frosting.
- Chocolate Chip M&M Cookies: A colorful and fun twist on the classic, perfect for any celebration.
- My Favorite Chocolate Chip Cookies: If you want to compare and contrast, this is my go-to recipe for a classic, large, and incredibly soft chocolate chip cookie.
- Snickerdoodles: Cinnamon-sugar perfection in a soft, tangy, and chewy cookie. A timeless favorite!
- Strawberry Lemonade Cookies: A refreshing and vibrant cookie, bursting with fruity and tart flavors.
- Chocolate Chip Cookie Skillet: For when you want a giant, warm, gooey cookie to share (or not!).
- Doubletree Chocolate Chip Cookies: Recreate the famous hotel cookie experience right in your own home with this copycat recipe.
- Carrot Cake Sandwich Cookies: A delightful fusion of classic carrot cake flavors in a convenient sandwich cookie format, complete with cream cheese frosting.
Chocolate Chip Pudding Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- ½ cup unsalted butter softened
- ½ cup shortening butter flavored or regular
- ¾ cup granulated white sugar
- ¾ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ⅛ teaspoon baking powder
- ½ teaspoon salt
- 3.4 ounce instant vanilla pudding mix
- 12 ounce semisweet chocolate chips
Things You’ll Need
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Stand mixer
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Cookie scoop
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Wooden spoon
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Wire cooling racks
Before You Begin
- These chocolate chip pudding cookies are incredibly versatile! Feel free to swap out semisweet chocolate chips for mint chips, white chocolate chips, peanut butter chips, or even chocolate chunks for different flavor experiences.
- To create a rich chocolate version, substitute a portion of the all-purpose flour with cocoa powder. For instance, try replacing ¼ cup of flour with unsweetened cocoa powder, similar to my chocolate peanut butter cookies.
- The recipe yields approximately 30-32 jumbo cookies when using an ice cream scoop, or 48-60 regular-sized cookies if you opt for a smaller cookie scoop. Adjusting the scoop size will affect your total cookie count.
- Remember, “softened butter” means the butter has been out of the fridge for about 30 minutes and is pliable, not melted or overly soft. It should still hold its shape when pressed, which is essential for proper creaming and cookie texture.
Instructions
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Preheat your oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
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In a stand mixer bowl with a paddle attachment, cream together the softened butter, shortening, light brown sugar, and granulated white sugar on low speed until just combined. Increase speed to medium-high and beat until the mixture is light, smooth, and fluffy. Add the vanilla extract and beat until incorporated. Add one large egg, beating until fully combined, then add the second egg and beat until the mixture is light and fluffy again. Scrape down the sides of the bowl as needed.
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In a separate large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and instant vanilla pudding mix. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing only until just combined and no dry streaks of flour remain. Avoid overmixing.
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Remove the bowl from the mixer. Use a sturdy wooden spoon or rubber spatula to gently stir in the chocolate chips until evenly distributed throughout the dough.
For regular sized cookies:
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Using a teaspoon or small cookie scoop, drop rounded spoonfuls of dough 2 inches apart onto parchment-lined baking sheets. Bake in the preheated oven for 8-11 minutes, until the edges are lightly golden brown and the centers are still slightly soft. Remove from oven; allow cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. This recipe yields 48-60 regular sized cookies.
For jumbo cookies (4″ cookies):
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Use a large ice cream scoop to measure out dough. Gently roll the dough ball in your hands and flatten it slightly with your fingers. Place the flattened dough balls 2 inches apart onto parchment-lined baking sheets. Bake in the preheated oven for 11-13 minutes, until the edges are very light golden brown and the centers appear just set. Remove from oven; allow cookies to cool for 7-8 minutes on the baking sheets before carefully transferring them to wire racks to cool completely. This method yields approximately 30-32 jumbo cookies.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post for Chocolate Chip Pudding Cookies originally appeared here on May 20, 2011. It has been significantly updated after thorough re-testing (and delightful eating!), incorporating fresh photos, enhanced tips, and expanded content to bring you the most comprehensive guide to these amazing cookies.