This pudding cookies recipe is one I reach for whenever I want soft, chewy cookies that stay that way for days. The instant pudding mix keeps them tender for days and gives a light vanilla sweetness that pairs perfectly with the gooey chocolate chunks.
Table of Contents
These Cookies Stay Soft For Days
I found this pudding cookie recipe in a small fundraiser cookbook from the village near my home, and it immediately caught my attention. Every time pudding is added to cookies, they are soft and perfectly like how I like to enjoy them.
I love how these cookies stay soft for days. We’ve all had that moment when fresh cookies turn crisp by morning, but the instant pudding mix here changes everything. It locks in the moisture and gives each bite that bakery-style chew without any extra effort. They’re the kind of cookie that makes you feel like you’ve outsmarted the oven.
These cookies remind me of my chocolate chocolate chip cookies or chocolate chip pan cookies. Some of the best recipes truly are the ones passed along through neighbors and tucked into old community cookbooks.
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Key Ingredients and Substitutions
- Butter: Gives the cookies their rich flavor and soft texture. I like to use salted butter, but unsalted works too.
- Brown sugar: Adds moisture and a hint of caramel flavor that keeps the cookies chewy. Light or dark brown sugar both work, depending on how deep you want the flavor.
- Granulated sugar: Helps the cookies spread just the right amount and adds that classic sweetness. It also balances the deeper flavor of the brown sugar.
- Instant pudding mix: The secret ingredient that keeps these cookies soft for days. I use vanilla pudding, but chocolate pudding is great if you want a richer flavor.
- Vanilla extract: Brings warmth and depth to the dough.
- Eggs: Bind everything together and give the cookies structure.
- All-purpose flour: Provides the base and structure for the dough. Be sure to measure it correctly by spooning and leveling so the cookies stay soft, not dense.
- Baking soda: Helps the cookies rise slightly and stay tender. It’s what gives them that perfect soft-baked texture.
- Semi-sweet chocolate chunks: Add rich chocolate flavor in every bite. You can use chocolate chips instead if that’s what you have on hand, they’ll still taste amazing.
How to Make Pudding Cookies
Preparation
Preheat the oven to 375°F and line a baking sheet with parchment paper. Set out the butter to soften if it isn’t already, and measure all ingredients before starting.
Step 1 – Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, brown sugar, granulated sugar, pudding mix, and vanilla extract together on medium speed. Mix for 2–3 minutes, until the mixture looks smooth and creamy. Scrape down the sides of the bowl as needed to make sure everything is well combined.
Step 2 – Add the Eggs
Crack in the eggs one at a time, mixing well after each addition. Continue mixing until the batter is light and uniform in texture. This helps the cookies bake evenly and stay soft.
Step 3 – Combine the Dry Ingredients
In a separate bowl, whisk together the flour and baking soda until evenly mixed. Gradually add this dry mixture to the wet ingredients, mixing on low speed. Stop mixing as soon as the dough comes together and looks thick and soft.
Step 4 – Stir in the Chocolate Chunks
Use a spatula or wooden spoon to fold in the chocolate chunks. Stir just until they’re evenly distributed throughout the dough. The dough should be soft but sturdy enough to hold its shape when scooped.
Step 5 – Scoop the Dough
Use a medium cookie scoop (about 1½ tablespoons) to portion the dough onto the prepared baking sheet. Leave space between each cookie so they have room to spread while baking.
Step 6 – Bake the Cookies
Place the baking sheet in the preheated oven and bake for about 10 minutes. The edges should look lightly golden while the centers remain soft. Avoid overbaking to keep the cookies chewy.
Step 7 – Cool and Serve
Let the cookies rest on the baking sheet for 5 minutes after removing them from the oven (they’ll keep baking slightly from the heat). Then transfer them to a wire rack to cool completely and serve.
Lynette’s Tip
Don’t overbake! Remove the cookies from the oven while the centers still look slightly underdone. They will continue to bake on the hot pan, giving you a soft, chewy melt-in-your-mouth texture once cooled.
More Homemade Cookie Recipes You’ll Enjoy
Pudding Cookies
Ingredients
- 1 Cup butter softened
- 3/4 Cup packed brown sugar
- ¼ Cup granulated sugar
- 4 oz Jello instant pudding
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 ¼ Cup all purpose flour
- 1 teaspoon baking soda
- 12 oz semi sweet chocolate chunks
Instructions
- Preheat your oven to 375˚ F and line a baking sheet.
- In a large mixing bowl, use an electric or stand mixer on medium speed to beat together the butter, both sugars, the pudding mix, and vanilla. Keep mixing until everything looks smooth and creamy. Mixing takes about 2–3 minutes.
- Crack in the eggs one at a time, mixing well after each addition until fully blended.
- In a separate bowl, whisk together the flour and baking soda. Gradually add this dry mixture to your wet ingredients, mixing on low speed until just combined. The dough should be thick and soft. Stir in the chocolate chunks until evenly distributed.
- Use a medium cookie scoop (about 1½ tablespoons) to drop dough onto a parchment-lined baking sheet. Leave a little space between each cookie so they have room to spread.
- Bake in a preheated 375°F oven for about 10 minutes, or until the edges look lightly golden but the centers still appear soft.
- Let the cookies rest on the baking sheet for 5 minutes (they’ll keep baking slightly from the heat), then transfer them to a wire rack to cool completely.
Notes
Variations
- Use Chocolate Pudding: Swap the vanilla pudding for chocolate pudding to give the cookies a deeper, richer flavor.
- Add Nuts: Stir in a handful of chopped pecans or walnuts with the chocolate chunks. The crunch pairs perfectly with the soft, chewy texture.
- Try Chocolate Chunks: Replace the semi-sweet chocolate chunks with chocolate chunks for a richer, more chocolatey flavor.
Nutrition
Recipe FAQs
Yes, you can use any flavor you like. Vanilla gives a classic cookie flavor, but chocolate, butterscotch, or even white chocolate pudding can change things up nicely.
No, just add the dry pudding mix straight from the box. It blends into the dough and helps keep the cookies soft and chewy.
That’s exactly how they should look. The cookies will continue to bake on the hot pan for a few minutes, giving you a soft, chewy center once cooled.
Look for lightly golden edges and soft centers. If the centers still look a little pale, that’s your cue to take them out. They’ll finish setting as they cool.
I think the brown sugar measurement is wrong
Yep! It is is 3/4 Cup brown sugar. I have fixed it. Thank you for letting me know!
I made these yesterday. They are amazing. I will definitely make them again..thanks
So glad you tried them!