Chocolate Chip Pudding Cookies are soft, chewy and baked to perfection with gooey chocolate chips and pudding mix. They are quick to make and fully of melty chocolate and butterscotch.
Have you ever made chocolate chip cookies with pudding mix? If not, you need to. They are divine! The pudding mix adds a decadent sweet softness to the cookies that takes them to the next level.
My Butterscotch Pudding Cookies are equally as amazing. I used an instant butterscotch pudding mix for that recipe. In this recipe, I use an instant butterscotch pudding mix as well. And no, you don’t make the pudding – just use the actual powder in the box.
These may be the best pudding cookies yet! I’m biased, of course, but everyone who has tried them has loved them, too.
Why You’ll Love Chocolate Chip Pudding Cookies
- Soft, chewy and sweet
- Makes a big batch of about 38 cookies
- Bakes in 12 minutes
- Chocolate cookies with a bunch of extras for the most amazing flavor
- Easy to customize ingredients to suit your tastes
- Kids love them
- Butter – I use unsalted butter since salt is already included in the recipe.
- Brown sugar
- Vanilla extract
- Molasses – Use unsulphured molasses. It’s also known as regular molasses and is best for baking.
- All-purpose flour
- Baking soda
- Butterscotch instant pudding mix
- Ground cloves
- Semi-sweet chocolate chips
- Butterscotch chips
- Coarse sea salt or sea salt flakes
How to Make Chocolate Chip Pudding Cookies
Step One: In a large bowl, cream together butter and sugars with an electric mixer. Beat in the eggs, vanilla, and molasses.
Step Two: In a medium bowl, combine the flour, baking soda, pudding mix, and spices.
Step Three: Stir the dry ingredients into the wet with a wooden spoon or spatula. Fold in the chips.
Step Four: Chill dough in the fridge for at least one hour.
Step Five: Preheat oven to 350F and line baking sheets with parchment paper.
Step Six: Drop rounded (1 ½ tablespoons) scoops of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. Sprinkle sea salt over tops.
Step Seven: Bake for 11 to 13 minutes, until just starting to brown on edges. Cool on the baking sheet for 5 minutes, then move to cooling rack.
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What to Serve with Chocolate Chip Pudding Cookies
Variations and Substitutions
- Try coconut sugar in place of the white sugar. Coconut sugar has a nice toasty flavor and is slightly lower on the glycemic index.
- Change out the spices if there are others you prefer. You can also omit them altogether.
- Try instant vanilla pudding mix or instant chocolate pudding mix instead of butterscotch pudding mix.
- No molasses? You can omit it.
- Add peanut butter chips or salted caramel chips in place of the butterscotch chips. You can also leave out the butterscotch chips entirely if you like.
- Baking time may vary depending on how large or small your cookie scoop is. A 1 ½ teaspoon scoop baked perfectly for me at 12 minutes. A 1 tablespoon scoop took 9 minutes. A large cookie dough ball (like a 2 tablespoon scoop) would take more than 12 minutes.
- Oven temperatures can vary so it’s important to keep an eye on your cookies as they bake.
- Cookies are ready to remove from the oven when the bottoms are brown, but they are still soft on top.
- Allow the cookies to rest on the hot baking sheet for 5 minutes to finish the baking process. They will be easier to transfer to the cooling rack, too.
Best Way to Store Chocolate Chip Cookies with Pudding
Store these pudding cookies in an airtight container at room temperature for up to 3 days.
Can I Freeze?
Yes, you can freeze these cookies in a freezer safe container or freezer bag for up to 3 months.
Why Add Instant Pudding Mix to Cookie Dough?
Adding dry instant pudding mix to cookies adds extra flavor and also helps to keep the cookies soft and moist. If you like soft cookies, try adding some instant pudding mix on your next batch!
Please note that you are adding the instant pudding mix powder straight from the box. You are NOT making the actual pudding.
- Brownie Mix Cookies
- Soft and Chewy Chocolate Chip Cookies
- Peanut Butter and Oatmeal Chocolate Chip Cookies
- Cool Whip Cookies
- Rice Krispie Cookies
- Coffee Crisp Cookies
- Fiddle Diddles
- Cowboy Cookies
- Homemade Fig Newtons
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Chocolate Chip Pudding Cookies
- 1 cup butter softened
- ½ cup sugar
- ½ cup brown sugar packed
- 1 tsp vanilla extract
- 1 tbsp molasses
- 2 eggs
- 2 cups all-purpose flour
- ¾ tsp baking soda
- 1 packet butterscotch instant pudding mix 3.4oz package
- 2 tsp cinnamon
- ½ tsp ground cloves
- ½ tsp salt
- ¾ cup semi-sweet chocolate chips
- ½ cup butterscotch chips
- coarse sea salt or sea salt flakes for topping
- In a large bowl, cream together butter and sugars with an electric mixer. Beat in the eggs, vanilla, and molasses.
- In a medium bowl, combine the flour, baking soda, pudding mix, and spices.
- Stir the dry ingredients into the wet with a wooden spoon or spatula. Fold in the chips.
- Chill dough in the fridge for at least one hour.
- Preheat oven to 350F and line baking sheets with parchment paper.
- Drop rounded (1 ½ tablespoons) scoops of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. Sprinkle sea salt over tops.
- Bake for 11 to 13 minutes, until just starting to brown on edges. Cool on the baking sheet for 5 minutes, then move to cooling rack.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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