Chocolate Chip Pudding Cookies

Ok, so these cookies may not be exactly what you’re picturing.  Or maybe they are, I dunno.  But hear me out.

Here, I used my base chocolate chip cookie recipe as a start, made some minor modifications, but then added pudding mix into the recipe.  Pudding mix is made to harden when it comes into contact with liquids – in this case the butter and eggs in the recipe.

The final result is something where the taste doesn’t change much, but the texture does.  While the outside of the cookies still bakes in the usual way, these cookies are super moist on the inside.

If you like your cookies gooey and melty, try this recipe!


  • 2 1/4 c flour
  • 1 t baking soda
  • 1 t salt
  • 1 packet (3.4 oz) vanilla instant pudding mix
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 1 cup butter, softened to room temperature
  • 2 eggs
  • 4 t vanilla
  • 1 bag (12 oz.), semi-sweet chocolate chips
  • ½ cup butterscotch chips
  • 1/3 cup Heath® bar chips
  • Sea salt for sprinkling


Mix your dry ingredients – flour, baking soda, salt, pudding mix, brown sugar and regular sugar into a bowl and whisk until everything is well combined.

Now, we’re going to keep this super simple.  Just add all the wet ingredients – butter, eggs and vanilla and beat until everything is smooth and well combined.

Finally, pour in your chips.  You can remove any of the ones listed, or add more or less of one, or add other kinds of chips if you’d like.  This is just the way I like them.IMG_5527

Line your baking sheets with parchment paper and put ping-pong ball sized balls of dough on the sheets, 6 to a sheet.  Bake at 350 for about 8-10 minutes, or until they start to get golden brown on the edges and bottoms.IMG_5528

Remove the cookie sheet from the oven, let the cookies rest on the sheet for a minute or two and then move them to a wire rack to cool completely.IMG_5530

Makes about 4 dozen soft on the inside, crisp on the outside delicious cookies!IMG_5540

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