Soft and Chewy Chocolate Chip Pudding Cookies

I like to make a big batch of Chocolate Chip Pudding Cookies and keep portions of the dough in the freezer so I can bake a few fresh cookies whenever I want. They’re quick to mix, bake in about ten minutes, and are reliably soft and chewy—perfect for packing in lunches, sharing with friends, or enjoying with a glass of milk.

Why these cookies work so well

These cookies became a go-to after testing many variations. The addition of instant vanilla pudding mix gives the dough extra moisture and a tender crumb, while the combination of butter and shortening helps produce a soft center with slightly crisp edges. Using both granulated and light brown sugars balances sweetness and chewiness. You can make regular or jumbo cookies from the same dough depending on how large you scoop them.

Ingredients and baking notes

This recipe uses both unsalted butter and shortening; you can substitute all butter if you prefer a pure butter flavor.
Use both granulated white sugar and packed light brown sugar for the best texture and flavor.
All-purpose flour is the standard here, though some bakers use bread flour for a chewier result.
The defining ingredient is a 3.4 ounce package of instant vanilla pudding mix, which adds moisture and softness.
Semisweet chocolate chips are suggested, but you can use any chip variety you like.

Helpful baking tips

Cookie mix-ins: chocolate chips, white chips, peanut butter chips, mint chips, or chunks all work. Mix to your taste.
To make a chocolate version, replace a portion of the flour with unsweetened cocoa powder.
Yield: about 48–60 regular cookies or roughly 30–32 jumbo (4″) cookies, depending on scoop size.
Softened butter means the butter should be barely softened—removed from the fridge about 30 minutes before mixing so it’s easier to cream but not greasy or melted.

How to make Chocolate Chip Pudding Cookies

Preheat the oven to 350°F (175°C).
In a stand mixer fitted with the paddle attachment, beat ½ cup unsalted butter, ½ cup shortening, ¾ cup granulated sugar, and ¾ cup packed light brown sugar on low until combined, then increase speed to medium-high and beat until smooth and fluffy.
Add 1 teaspoon vanilla extract and beat briefly, then add one large egg and beat until combined. Add the second egg and beat until light and fluffy.
In a separate bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, ⅛ teaspoon baking powder, ½ teaspoon salt, and the 3.4 ounce instant vanilla pudding mix.
With the mixer on low, gradually add the dry ingredients to the wet ingredients until just blended. Stir in 12 ounces semisweet chocolate chips with a wooden spoon or spatula.

For regular sized cookies

Makes about 48–60 cookies.

Drop teaspoonfuls of dough about 2 inches apart on parchment-lined baking sheets.
Bake for 8–11 minutes, until the cookies turn a very light golden brown around the edges.
Remove from oven and let cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.

For jumbo cookies (4″ cookies)

Makes about 30–32 jumbo cookies.

Use an ice cream scoop to portion dough. Roll each scoop into a ball and gently flatten with your fingers.
Place about 2 inches apart on parchment-lined baking sheets.
Bake for 11–13 minutes, until lightly golden at the edges.
Let the cookies cool on the baking sheets for 7–8 minutes before moving them to wire racks to finish cooling.

Freezing the cookie dough

Prepare the dough as directed above.
Measure out portions of dough and place the unbaked cookie discs on a wax-paper–lined baking sheet, keeping them close but not touching.
Flash freeze the tray for 2–3 hours so each piece freezes individually and won’t stick together later.
Transfer the frozen dough pieces into a freezer-safe bag or container and label with the date.

Baking from frozen

When ready to bake, preheat the oven to 350°F (175°C).
Place frozen cookie portions on a parchment-lined baking sheet and bake 11–14 minutes, or until lightly golden at the edges.
If you prefer, allow the frozen dough to thaw briefly on the sheet and then bake according to the original timing for fresh dough.

Tip: These cookies are irresistible warm from the oven. Let them sit on the baking sheet just long enough to set so they don’t fall apart when you pick them up. Once they’ve cooled a few minutes, transfer to a wire rack to finish cooling and enjoy the melty chocolate at its best.

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 ounces semisweet chocolate chips

Things you’ll need

Stand mixer (or a sturdy bowl and a hand mixer)
Cookie scoop or spoon
Wooden spoon or rubber spatula
Parchment paper and wire cooling racks

Before you begin

Try different chips and mix-ins: white chocolate, mint, peanut butter, or chocolate chunks all make tasty variations.
Softened butter should be slightly softened but not melted—about 30 minutes at room temperature is usually sufficient.
Yields vary by scoop size: expect approximately 48–60 regular cookies or about 30–32 jumbo cookies.

Nutrition (approximate per cookie)

This post originally appeared on May 20, 2011. The recipe has been re-tested and updated with new photos and tips.