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    Home » Recipes » Party Desserts

    Gooey Chocolate Chip Vanilla Pudding Cookies

    Published: Aug 16, 2021 · Modified: May 9, 2022 by Aleka Shunk · This post may contain affiliate links · Leave a Comment

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    This Chocolate Chip Vanilla Pudding Cookie recipe is the BEST cookie recipe I have in my cookbook! They have a secret ingredient that makes them out of this world. They also have vanilla pudding in them so tell me, how can you go wrong? Best of all, NO CHILLING of the dough is necessary!

    They're finallyyy here!! I have been working on this cookie recipe for over a year now. Soft-baked, chocolatey and thick, these cookies are to die for! Christmas will be here before you know it so you better get those mixers ready!

    I made a batch to bring to work and I had FOUR people come to me throughout the day just to tell me how good they were. I love when people truly enjoy what I cook/bake. It just makes me so happy! So four people going out of their way just to give rave reviews? I was on cloud 9!

    My Pecan Tassies and Greek Almond Cookies are the perfect large batch holiday cookie recipe!

    Baked pudding cookies on baking sheet with one broken in half.
    Just look at that chocolatey gooeyness!

    My overall goal for this recipes was to create the "perfect" chocolate chip cookie recipe...which is kinda funny when you think about it.

    But, IS there such a thing? I mean, there are SO many delicious chocolate chip cookie recipes out there that I don't think it's possible to have the 'best', 'perfect', 'ultimate' cookie recipe.

    With that said, this is MY kind of perfect. With a hint of coffee flavor, you get that mocha taste without being overwhelmed by coffee. These cookies are also super THICK which everyone loves! So if you want thin and crispy, you've come to the wrong place.

    But wait, have you tried my Deep Fried Oreos yet?

    Vanilla chocolate chip pudding cookies on baking tray.
    Adding chocolate chips to the cookie domes before baking will make them is a trick I always do to make them look professional.
    Contents hide
    1 Why These Are "The BEST"
    2 Instruction & Tips
    3 The Pudding Mix
    4 Other Mix-Ins
    5 Storage/Freezer Tips
    6 FAQ's
    6.1 More delicious cookies you may like:
    7 Gooey Chocolate Chip Vanilla Pudding Cookies
    7.1 Ingredients
    7.2 Instructions
    7.3 Recipe Notes
    7.4 Nutrition

    Why These Are "The BEST"

    Yes, I do think these are the best.

    Why?

    Because they are made with a secret ingredient! No, pudding mix is NOT the secret ingredient.

    The SECRET INGREDIENT is INSTANT COFFEE!

    These cookies are ALSO:

    • soft
    • moist
    • chewy
    • flavorful
    • pillowy
    • buttery
    • puffy
    • sweet but not too sweet
    • have a deep molasses flavor from the brown sugar
    • they never get rock hard
    • you do not need to chill/refrigerate your dough!

    These are not your thin, crispy cookie. They are the opposite. Thick and chewy and melt in your mouth delicious.

    And for the record, let me say...I do enjoy BOTH types of cookies but we'll leave thin n' crispy for another day.

    Get that cold glass of milk readyyy...

    Easy soft chocolate chip pudding cookies raw on baking sheet.

    Instruction & Tips

    1. Cream together your butter and sugar with an electric mixer until smooth and creamy. This is important to make sure your dough is airy and fluffy.
    2. Add in the other wet ingredients such as vanilla extract and eggs and mix again. Doing this before adding the dry ingredients helps everything incorporate better.
    3. Add in your dry ingredients such as flour, pudding mix, baking powder, salt and instant coffee leaving your chocolate chips for last. Adding the chips last will keep them from breaking up.
    4. Mix in your chocolate chip on LOW speed until just incorporated. You can use chocolate chips or chop up a chocolate bar into small pieces.
    5. Use a mini ice cream scoop to scoop balls of cookie dough onto a greased baking sheet. An ice cream scooper will help make your cookies consistent in size and uniform.
    6. Bake on the middle rack at 325 degrees F for 11-12 minutes. The middle rack will ensure your cookies don't burn on the bottom.
    7. Move to a cooling rack until cooled. Then scarf down 5-10. These babies will be extra delicate when they come out so make sure they cool down before you tamper with them.

    The Instant Coffee

    I added a little instant coffee because I was going for more of a mocha flavor. If you don't like coffee, don't worry, it's not like a cup of espresso hitting you in the face. It's more subtle making people wonder, "What IS that?" (in a good way).

    Also, in case you didn't know, coffee helps to enhance the flavor of chocolate. This is why it is added to many chocolate cake recipes.

    BUT if you don't want to add it, you can leave it out entirely.

    The Pudding Mix

    All pudding cookies are made with dry instant pudding mix!

    Yes, regular cookie dough with instant pudding powder added straight to the dough! You do NOT need to mix the pudding with milk prior to adding it. Just throw in the powder with your dry ingredients!

    I use Jello's instant vanilla pudding mix (the 3.4 oz box).

    The awesome thing about pudding cookies is that you can add ANY instant pudding to your mix.

    Other instant pudding add-ins:

    • chocolate
    • butterscotch
    • banana
    • cheesecake
    • white chocolate
    • lemon
    Pudding cookies on baking sheet.

    Other Mix-Ins

    If you wish, you can tweak this recipe to your liking by adding other ingredients like:

    • walnuts (my favorite), pistachios, pecans
    • oats
    • raisins
    • coconut
    • M&M's
    • white chocolate chips
    • peanut butter chips
    • sprinkles (for kids!)

    Storage/Freezer Tips

    Storing: Pudding cookies will last about 3-4 days stored in an airtight container at room temperature and 4-7 days in the fridge.

    Freezing Raw: If you want to freeze your cookies, I recommend doing so while the dough is RAW. Scoop them into balls and lay on a baking sheet. Flash freeze them (until they harden) then toss them in a baggie so they don't stick to one another. OR you can roll into a cookie log and freeze in plastic wrap. Then cut your log or pop a ball onto a baking sheet and bake.

    Freezing Baked: If you made an excess amount of cookies, wait for them to cool completely then, then flash freeze them on a baking sheet before adding them together. This will keep them from sticking.

    FAQ's

    What chocolate chips do you recommend?

    Nestle semi-sweet balance the sweetness well but you could use milk or dark chocolate too.

    Do I make the pudding before adding it into the batter?

    No! Just add the DRY mix in.

    Can I use coconut or almond flour instead?

    I have not tried but keep in mind the conversions. You will need a lot less coconut flour.

    Can I use regular granulated sugar instead of brown?

    Yes if white sugar is all you have but I highly recommend trying them with brown sugar. It makes a difference in flavor AND keeps them moist longer.

    Do I need to press my cookies down before baking them?

    No you do not need to.

    More delicious cookies you may like:

    Chocolate Cake Mix Cookies

    The Best Kourabiedes Snowball Cookies

    Easy Pecan Tassie Cookies Cups

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    Mocha chocolate chip pudding cookies baked on a baking sheet.

    Gooey Chocolate Chip Vanilla Pudding Cookies

    This Gooey Chocolate Chip Vanilla Pudding Cookie recipe is the BEST cookie recipe I have in my cookbook! They contain my two all-time FAVORITE ingredients...Coffee and chocolate!! They also have vanilla pudding in them so tell me, how can you go wrong? Best of all, NO CHILLING of the dough is necessary!
    5 from 7 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 11 minutes
    Total Time: 21 minutes
    Servings: 12 Cookies
    Calories: 458kcal
    Author: Aleka Shunk

    Ingredients

    • 1 ¼ Stick Unsalted Butter (10 Tbsp.) ((if using salted, omit the salt below))
    • ½ Cup Dark Brown Sugar ((light or white can be substituted))
    • 1 ½ tsp. Vanilla Extract
    • 1 Large Egg
    • ¾ Tsp. Instant Coffee Powder ((or espresso powder) *Optional)
    • ¼ Cup Vanilla Instant Pudding Mix
    • 1 ½ Tsp. Baking Powder
    • ½ Tsp. Salt
    • 1 Cup Flour
    • 1 Cup Chocolate Chips

    Instructions

    • Preheat oven to 325°F. (yes 325!)
    • In a mixer (using the paddle attachment if you have) cream together your butter and sugar on high until pale and fluffy. (about a minute or two.)
    • Add your egg, vanilla extract, and instant coffee. Mix on medium speed until fully combined.
    • In another bowl, add all of your dry ingredients. Turn your mixer on the lowest speed and add your dry into your wet scraping down the sides of the bowl at least once. Make sure you do NOT over mix!
    • Stop mixer once the ingredients are mixed together. Lastly, add your chocolate chips and mix very briefly until they are dispersed throughout the dough.
    • Scoop about 2 oz. of dough onto a nonstick baking sheet. No need to press them down.
    • Bake on the MIDDLE rack for 12 minutes. Do not over-bake! They may not look done but they are! Allow to cool before transferring so they do not fall apart. Store in a sealed bag or container for 3-5 days or in the freezer for 3-5 months.

    Recipe Notes

    Other Mix-Ins
    If you wish, you can tweak this recipe to your liking by adding other ingredients like:
    • walnuts (my favorite), pistachios, pecans
    • oats
    • raisins
    • coconut
    • M&M's
    • white chocolate chips
    • peanut butter chips
    • sprinkles (for kids!)
    Storage/Freezer Tips
    Storing: Pudding cookies will last about 3-4 days stored in an airtight container at room temperature and 4-7 days in the fridge.
    Freezing Raw: If you want to freeze your cookies, I recommend doing so while the dough is RAW. Scoop them into balls and lay on a baking sheet. Flash freeze them (until they harden) then toss them in a baggie so they don't stick to one another. OR you can roll into a cookie log and freeze in plastic wrap. Then cut your log or pop a ball onto a baking sheet and bake.
    Freezing Baked: If you made an excess amount of cookies, wait for them to cool completely then, then flash freeze them on a baking sheet before adding them together. This will keep them from sticking.

    Nutrition

    Calories: 458kcal | Carbohydrates: 54g | Protein: 5.5g | Fat: 24.7g | Saturated Fat: 15.8g | Cholesterol: 78mg | Sodium: 477mg | Potassium: 287mg | Fiber: 1.5g | Sugar: 35.2g | Calcium: 100mg | Iron: 2mg
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