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Not only is this the best pudding cookies recipe, but it’s also the best chocolate chip cookie recipe…and one of the only ones I ever want to make!
Have you ever just wanted the BEST basic recipe for something? A recipe that you can print out and have and never use another recipe ever again? You guys, THIS IS IT.
You may recognize these pudding cookies, because it’s the same recipe I used for the Fireworks Pudding Cookies and Santa’s Favorite Cookies. I decided it was high time that I posted the BASIC recipe combination so that you could (1) have it for keeps and (2) understand the true wonder of pudding cookies.
If you’ve never had a pudding cookie then you need to STOP WHAT YOU ARE DOING and go make this recipe. Pudding cookies are soft and chewy, gooey and full of flavor, and they stay soft for days. Really, they’re the BEST cookie you’ll ever eat.
Let’s break down the recipe, so you’ll know why they’re so good.
- Pudding cookies have pudding mix inside them. You use a small (3.4 ounce) box of INSTANT pudding in the cookie batter. Don’t make the pudding, just throw the powder in when you’re making the dough. The pudding mix keeps them soft while it adds a ton of flavor.
- I use ONLY brown sugar in these cookies. I like brown sugar cookies best because brown sugar has a more caramelized flavor and it also helps keep the cookies soft. My favorite blondie recipe is also purely made of brown sugar – there is a theme there.
- You MUST refrigerate the cookie dough for a thick and puffy cookie. I know, waiting an hour to bake them sucks, but it’s worth the wait. See how they’re like little pillows of heaven? You get that because you refrigerate them.
Now, let’s talk about why pudding cookies are so ingenious: you can make them ANY FLAVOR YOU LIKE.
That’s right, my friends: change up the flavors in this cookie to suit your mood. I used vanilla pudding and chocolate chips for a more basic chocolate chip cookie recipe, but you can use ANY pudding flavor and mix-in you like. For example:
- Lemon pudding mix and white chocolate chips.
- Coconut pudding mix and Almond Joy Candy Bars.
- Vanilla pudding mix and .
- Banana pudding mix and chocolate chips.
- Pistachio pudding mix and chopped pistachios with white chocolate.
- Butterscotch pudding mix and cashews.
ANYTHING GOES. Make your own favorite cookie flavor or check out all my favorite pudding cookie recipes!
Pudding cookie recipes are the best because they’re easy, flavorful, and stay soft for days!
These really are the BEST cookies. You really never need another cookie recipe ever again.
Are you on youtube? I’ve been trying to build up my channel and make more videos. I’d love for you to subscribe to my channel! I’m trying to share new videos each week. Sometimes it’s a recipe, sometimes it’ll be a fun one, like thePopTart challengeI did with Jordan. I even made a video of how I make these cookies. Give it a watch and then subscribe!
4.49 from 98 votes
This is the BEST Pudding Cookies recipe! It’s an easy cookie recipe, the only one you’ll ever need! The cookies are soft and chewy for days! Use your favorite flavor pudding mix and your favorite mix-ins to create your favorite cookie recipe.
Yield 24 cookies
Serving Size 1 cookie
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Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup brown sugar packed
- 1 teaspoon vanilla extract
- 1 egg
- 1 3.4 ounce box Instant Vanilla Pudding Mix or any flavor
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups all purpose flour
- 1 1/2 cups chocolate chips or any candy/chips
Instructions
Note: This dough requires chilling.
Cream butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix in egg and vanilla until smooth. Add pudding mix, baking soda, and salt. Mix until combined. Mix in flour, then stir chocolate chips or other mix-ins.
Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered with parchment or a silpat baking mat. There’s no need to space them out, you’re going to chill them. Cover and chill for at least 1 hour.
Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place chilled cookie dough balls 2” apart on cookie sheet. Bake 9-11 minutes or until the edges just start to turn brown. Cool 5 minutes on cookie sheet before transferring to a rack to cool completely. Store in an airtight container for up to 4 days or freeze for up to one month.
Recipe Video
Recipe Nutrition
Serving: 1cookie | Calories: 143kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 60mg | Potassium: 18mg | Sugar: 13g | Vitamin A: 155IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 0.5mg
Nutritional information not guaranteed to be accurate
Author Dorothy Kern
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Last Updated on April 5, 2021
