Is there anything better than warm, gooey cookies fresh from the oven? I don’t think so! Especially when they’re as easy and delicious as these chocolate chip cookies with pudding. Seriously, the pudding is the secret ingredient that takes these cookies to a whole new level of soft and chewy goodness. They’re totally family-friendly and perfect for bake sales, after-school treats, or just a cozy night in.

I remember baking these with my little sister growing up. We’d sneak bites of the dough (oops!) and argue over who got to lick the bowl. Now, I make them with my own kids, and it’s like reliving those sweet memories all over again. These chocolate chip cookies with pudding are more than just a dessert; they’re a little slice of happiness!

Why You’ll Love These Chocolate Chip Cookies with Pudding

They’re seriously **easy** to make – even the kids can help!
The pudding makes them extra **soft** and **chewy**. Forget dry, crumbly cookies!
They’re unbelievably **delicious**. That vanilla pudding just adds a little *something* special, ya know?
Perfect for a **quick** dessert any night of the week. Or, bake ’em for a crowd – everyone loves ’em!

The Secret Ingredient: Pudding

Okay, so the pudding mix isn’t just for flavor, even though it *does* make them taste amazing! It’s the key to that perfect, soft texture. The pudding helps keep the cookies moist and chewy, even days later (if they last that long!). Trust me on this one!

Ingredients for Chocolate Chip Cookies with Pudding

Alright, let’s talk ingredients! Here’s what you’ll need to whip up a batch of these amazing chocolate chip cookies with pudding. Don’t skimp on the good stuff – it makes all the difference!

Grab 1 cup (that’s 2 sticks!) of unsalted butter. Make sure it’s softened, or you’ll have a heck of a time creaming it!
You’ll need 3/4 cup of granulated sugar for that classic sweetness.
Then, 3/4 cup of packed brown sugar for that chewy, molasses-y depth.
Don’t forget 1 (3.4 ounce) package of instant vanilla pudding mix – that’s the magic!
Crack in 2 large eggs.
Splash in 1 teaspoon of vanilla extract – pure vanilla, if you’ve got it!
Measure out 2 1/4 cups of all-purpose flour.
Add 1 teaspoon of baking soda so they puff up just right.
A pinch of 1 teaspoon of salt balances the sweetness perfectly.
And finally, the stars of the show: 2 cups of chocolate chips! I usually go for semi-sweet, but hey, use your faves!

How to Make Chocolate Chip Cookies with Pudding: Step-by-Step

Okay, here’s the fun part! Follow these super easy steps, and you’ll be munching on warm, gooey chocolate chip cookies with pudding in no time. I promise, it’s simpler than it sounds!

Getting Started: Preparing the Dough for Chocolate Chip Cookies with Pudding

First things first, preheat your oven to 375 degrees F (190 degrees C). Then, in a large bowl – I use my stand mixer, but a hand mixer or even a good old wooden spoon works just fine! – cream together the softened butter, granulated sugar, and brown sugar until it’s all smooth and fluffy. Next, beat in that magical vanilla pudding mix, the eggs, and vanilla extract. You want it to be nice and well-combined. Don’t worry if it looks a little…different. It’s supposed to!

Combining Dry and Wet Ingredients for the Best Chocolate Chip Cookies with Pudding

Now, grab another bowl and whisk together the flour, baking soda, and salt. This just makes sure everything’s evenly distributed. Gradually stir the dry ingredients into the wet ingredients, mixing until *just* combined. Don’t overmix! You’ll end up with tough cookies, and nobody wants that. Finally, gently fold in those glorious chocolate chips. I like to save a few to press into the tops of the cookies before baking – makes ’em look extra pretty!

Baking Your Chocolate Chip Cookies with Pudding to Perfection

Drop by rounded tablespoons onto ungreased baking sheets. I use a cookie scoop for evenness, but spoons work great too! Bake for 9-11 minutes, or until the edges are lightly browned. Keep an eye on them – every oven is different! You want them to be set but still a little soft in the center. Let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Or, you know, just eat them warm. I won’t judge!

Tips for Making the Best Chocolate Chip Cookies with Pudding

Want to take your chocolate chip cookies with pudding from good to *amazing*? I’ve got a few tricks up my sleeve! These little tips can make all the difference. Trust me; it’s worth it!

Achieving the Perfect Texture: Chocolate Chip Cookies with Pudding

Okay, so the key to that perfect, soft, and chewy texture? Don’t overbake ’em! Seriously, slightly underbaking is your best friend. They’ll continue to set up as they cool, so pull them out when they still look a *tiny* bit soft in the center. You won’t regret it!

Ingredient Notes and Substitutions for Chocolate Chip Cookies with Pudding

Okay, let’s talk swaps! Wanna mix things up? You totally can! Try different pudding flavors – butterscotch or chocolate would be yummy! As for chocolate chips, milk chocolate or even white chocolate chunks are fantastic. Need gluten-free? Just swap the all-purpose flour for a gluten-free blend. Easy peasy!

Storing Your Delicious Chocolate Chip Cookies with Pudding

Okay, so you’ve got leftover cookies? Wow, you’ve got more willpower than I do! To keep ’em soft and chewy, store ’em in an airtight container. A zip-top bag works great too! They’ll stay fresh for about 3-4 days… if they last that long!

FAQ About Chocolate Chip Cookies with Pudding

Got questions? I’ve got answers! Here are a few things folks often ask about these amazing chocolate chip cookies with pudding. Hope this helps!

Can I use sugar-free pudding mix in these chocolate chip cookies with pudding?

Yep, you totally can! Just keep in mind that it might change the texture *slightly*. Sugar does contribute to the overall moistness and chewiness, but hey, it’s a great way to make ’em a little healthier! Give it a try and see what you think!

How do I keep my chocolate chip cookies with pudding soft?

Ah, the million-dollar question! First, don’t overbake them! Second, store them in an airtight container. I sometimes toss in a slice of bread – sounds weird, I know, but it helps keep them extra soft! Trust me!

Can I freeze the dough for these chocolate chip cookies with pudding?

Absolutely! This is a lifesaver for busy weeknights! Just scoop the dough into balls, pop them on a baking sheet, and freeze ’em solid. Then, transfer them to a freezer bag. When you’re ready to bake, just add a minute or two to the baking time. Voila! Fresh, warm chocolate chip cookies with pudding whenever you want ’em!

Estimated Nutritional Information for Chocolate Chip Cookies with Pudding

Okay, so you’re wondering about the nutritional stuff? I get it! Just a heads-up: I’m not a nutritionist, so these are just estimates. One cookie is roughly around 150 calories, with about 8g of fat, 1g of protein, and 18g of carbs. But hey, they’re cookies! Enjoy ’em!

Rate and Share Your Chocolate Chip Cookies with Pudding!

Loved these cookies? Leave a comment below and let me know! Don’t forget to rate the recipe and share it with your friends on social media. Happy baking!