These Soft & Chewy Pudding Cookies – 3 Ways are the ultimate treat for anyone who loves tender, flavorful cookies with a delightful texture. By adding instant pudding mix to the dough, I create a cookie that stays moist, chewy, and packed with flavor long after baking. Whether I’m going for classic chocolate chip, double chocolate, or funfetti, these cookies always disappear fast from the cookie jar.
Why You’ll Love This Recipe
I love how easy and versatile this recipe is. The pudding mix transforms basic cookie dough into something extra soft and rich, and I can customize the mix-ins to fit any occasion. Whether I want something classic or colorful, these cookies hit the mark every time. Plus, with just one base dough and three fun variations, I can please a crowd without baking separate batches.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Base Cookie Dough Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 (3.4 oz) box instant pudding mix (vanilla, chocolate, or flavor of choice)
2 large eggs
1 teaspoon vanilla extract
2 cups mix-ins (chocolate chips, nuts, M&Ms, etc.)
1. Classic Chocolate Chip Pudding Cookies
Use vanilla pudding mix.
Stir in 2 cups semi-sweet chocolate chips.
Bake at 350°F (175°C) for 9–11 minutes until edges are golden.
2. Double Chocolate Pudding Cookies
Use chocolate pudding mix.
Stir in 1 cup semi-sweet chocolate chips + 1 cup white chocolate chips.
Bake at 350°F (175°C) for 9–11 minutes.
3. Funfetti Pudding Cookies
Use vanilla pudding mix.
Stir in 1 cup white chocolate chips + 1/2 cup rainbow sprinkles.
Bake at 350°F (175°C) for 9–11 minutes.
Directions
I start by whisking together the flour, baking soda, and salt in a medium bowl and set it aside.
In a large mixing bowl, I beat the softened butter with both sugars until the mixture is light and creamy.
Then I mix in the pudding mix, eggs, and vanilla extract until everything is smooth and well combined.
I gradually add the dry ingredients into the wet mixture, stirring just until the dough forms.
Next, I fold in my chosen mix-ins depending on the variation I’m making.
I scoop out tablespoon-sized portions of dough and place them on a parchment-lined baking sheet.
I bake the cookies at 350°F (175°C) for 9 to 11 minutes, just until the edges are set and the centers still look soft.
After baking, I let them cool on the baking sheet for 2 minutes before transferring them to a wire rack.
Servings and timing
Servings: 30 cookies
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Calories: Approximately 160 kcal per cookie
Variations
Classic Chocolate Chip: I stick with vanilla pudding and load in semi-sweet chocolate chips for a timeless favorite.
Double Chocolate: I use chocolate pudding and mix both semi-sweet and white chocolate chips for a rich, chocolatey bite.
Funfetti: I add rainbow sprinkles and white chocolate chips to vanilla pudding dough for a fun, festive twist—perfect for birthdays or celebrations.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. To keep them soft longer, I add a slice of bread to the container. If I want to enjoy a warm cookie later, I pop one in the microwave for about 10 seconds. I also freeze the baked cookies (or even the dough balls) for up to 3 months—just bake straight from frozen, adding 1–2 extra minutes to the bake time.
Related Recipes:
- Chocolate Chip Pudding Cookies
- No Bake Chocolate Pudding Pie
- Best Bread Pudding with Vanilla Sauce Recipe
FAQs
What does pudding mix do in cookies?
The pudding mix adds moisture, softness, and a rich flavor to the cookies. It keeps them chewy and helps them stay fresh longer.
Can I use sugar-free pudding mix?
Yes, I can use sugar-free pudding mix, but the texture may vary slightly. I always make sure to use the instant kind, not cook-and-serve.
Can I freeze the cookie dough?
Absolutely. I scoop the dough into balls and freeze them on a baking sheet. Once frozen, I transfer them to a freezer bag. When I’m ready to bake, I just add a minute or two to the bake time.
Can I make these gluten-free?
Yes, I substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. The texture turns out great with this adjustment.
Do I have to chill the dough before baking?
No chilling is necessary for this recipe. The dough is sturdy enough to bake right away, which I love when I want quick cookies.
Conclusion
These soft & chewy pudding cookies are my go-to when I want a no-fuss cookie that always impresses. With just one simple dough and endless flavor combinations, I can make a batch to suit any mood or occasion. Whether I’m baking for a party or just to satisfy a craving, these cookies always hit the sweet spot.
📖 Recipe:
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Soft & Chewy Pudding Cookies – 3 Ways
- Total Time: 25 minutes
- Yield: 30 cookies
- Diet: Vegetarian
Description
These soft & chewy pudding cookies use instant pudding mix to create ultra-moist, flavorful cookies that stay tender for days. With one easy dough and three delicious variations—classic chocolate chip, double chocolate, and funfetti—this recipe is a versatile crowd-pleaser.
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 (3.4 oz) box instant pudding mix (vanilla, chocolate, or flavor of choice)
2 large eggs
1 teaspoon vanilla extract
2 cups mix-ins (chocolate chips, nuts, M&Ms, etc.)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until light and creamy.
- Add the instant pudding mix, eggs, and vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
- Fold in your chosen mix-ins (e.g., chocolate chips, sprinkles).
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets.
- Bake for 9–11 minutes, or until edges are set and centers look slightly soft.
- Let cookies cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Notes
Classic Chocolate Chip: Use vanilla pudding and 2 cups semi-sweet chocolate chips.
Double Chocolate: Use chocolate pudding with 1 cup semi-sweet and 1 cup white chocolate chips.
Funfetti: Use vanilla pudding, 1 cup white chocolate chips, and 1/2 cup rainbow sprinkles.
Store cookies in an airtight container with a slice of bread to maintain softness.
Dough or baked cookies can be frozen for up to 3 months.
No need to chill the dough before baking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
