Chocolate Chip Cookies with Vanilla Pudding

These cookies stay soft and gooey for so long! A classic chocolate chip cookie recipe that makes a huge batch and stays fresh for days!

Course Dessert, Dessert/Snack
Cuisine American
Keyword chocolate chip cookies with vanilla pudding
Prep Time 15 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings 7 dozen


  • 4 1/2 cups flour
  • 2 tsp. baking soda
  • 2 cups butter or margarine softened
  • 1 1/2 cups packed brown sugar
  • 1/2 cup white sugar
  • 2 3.4 oz. packs Instant vanilla pudding mix
  • 4 eggs
  • 3 cups chocolate chips


  1. Preheat oven to 375 degrees. Mix together the flour and baking soda and set aside

  2. Cream butter and both sugars together. Beat in the pudding mix until blended.

  3. Add the eggs one at a time, mixing well after each addition. Blend in the flour mixture gradually just until combined. Stir in the chocolate chips.

  4. Drop by rounded spoonfuls onto ungreased cookie sheets.
  5. Bake for about 8-10 minutes or until edges are golden brown.

Recipe Notes

Tips: I always try to leave enough time so that after I make my cookie dough, I can refrigerate it for an hour or so before I bake the cookies. This helps the cookies stay more round and fluffy and they won't spread out as much as a room temperature dough will. It's not a necessary step, but can make a difference.

I take the cookies out at about 8 minutes. Sometimes they don't look completely done, but just let them sit on the pan for a couple minutes and they'll finish cooking a bit and firm up. They are so ooey gooey this way!