Soft Chocolate Chip Cookie Recipe With Pudding Mix (Ultra Soft for Days)

If your ideal chocolate chip cookie is thick, plush, and stays soft long after bake day, this one’s for you. The secret move? Instant pudding mix in the dough. It’s not “pudding-flavored cookies,” it’s “why are these still bakery-soft on day three?” energy.

These cookies bake up golden on the edges, tender in the center, and loaded with chocolate. No weird ingredients, no complicated steps—just a smart little upgrade that makes a big difference.

Why You’ll Love This

Instant pudding mix helps lock in moisture, so you get ultra-soft chocolate chip cookies that stay that way for days, with a chewy, melt-in-your-mouth texture and a thick, bakery-style look.

Ingredients

2 1/4 cups (270g) all-purpose flour
1 (3.4 oz / 96g) box instant vanilla pudding mix (just the dry mix)
1 tsp baking soda
1/2 tsp salt
3/4 cup (170g) unsalted butter, softened
3/4 cup (150g) packed light brown sugar
1/4 cup (50g) granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
2 cups (340g) semi-sweet chocolate chips
Optional: flaky sea salt for finishing

How to Make It

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper (or use a silicone baking mat).
In a medium bowl, whisk together the flour, instant pudding mix, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter with the brown sugar and granulated sugar until light and fluffy, about 2 minutes. (A hand mixer makes this easy, but you can do it by hand with some determination.)
Beat in the eggs one at a time, then mix in the vanilla extract until smooth.
Add the dry ingredients to the wet ingredients and mix just until no flour streaks remain. Don’t overmix—soft cookies love a gentle approach.
Fold in the chocolate chips. If you like that “chocolate in every bite” vibe, save a small handful to press onto the tops before baking.
Scoop dough into 2-tablespoon portions (a cookie scoop is perfect) and place them 2–3 inches apart on the baking sheet.
Bake for 9–11 minutes, until the edges are set and lightly golden but the centers still look slightly underdone. That’s the softness sweet spot.
Cool on the baking sheet for 5–10 minutes (they finish setting up here), then transfer to a wire rack. Sprinkle with flaky sea salt if you want that bakery-level finish.

Tips for the Best Results

Use instant pudding mix, not cook-and-serve. Instant is what gives the dough that soft, tender texture.
Measure flour correctly. Spoon flour into the measuring cup and level it off—packing it in can make cookies dry.
Don’t overbake. Pull them when the centers look a little soft. They’ll set as they cool, and you’ll keep that ultra-soft middle.
Room-temp eggs help. They mix in more smoothly, which means a more even dough.
For extra thickness, chill the dough 30–60 minutes. Not required, but great if your kitchen is warm or you want taller cookies.
Press a few chips on top. It’s a tiny step that makes them look like a legit bakery cookie.

Variations

Chocolate pudding mix: Swap vanilla instant pudding for chocolate instant pudding for a deeper cocoa vibe.
Chocolate chunks: Replace some chips with chopped chocolate for puddly pockets and a more “gourmet” texture.
Mini chips: Use mini chocolate chips for maximum chocolate distribution in every bite.
Nutty add-in: Add 1/2 cup chopped walnuts or pecans if you love crunch with your soft cookie.
Holiday twist: Mix in 1/2 cup crushed pretzels or toffee bits for sweet-salty, cozy-season energy.

Storage & Reheating

Store cooled cookies in an airtight container at room temperature for up to 4–5 days (they stay soft thanks to the pudding mix). For that fresh-from-the-oven feel, warm a cookie in the microwave for 8–12 seconds. You can also freeze baked cookies for up to 2 months; thaw at room temp, then give them a quick warm-up if you like.

FAQ

Do these cookies taste like pudding?

Not really. The pudding mix mostly boosts softness and chew. Vanilla pudding mix gives a subtle, cozy sweetness that reads more like “bakery cookie” than “pudding.”

Can I use sugar-free instant pudding mix?

Yes, you can. The texture should still be soft, though the flavor and sweetness can change slightly. If you notice the dough feels a bit drier, add 1–2 teaspoons of milk to bring it together.

Why did my cookies spread too much?

Usually it’s butter that’s too warm or dough that wasn’t chilled in a hot kitchen. Next time, chill the dough 30–60 minutes, make sure your baking sheet is cool between batches, and double-check that you used baking soda (not baking powder).

Can I freeze the cookie dough?

Absolutely. Scoop the dough into balls, freeze on a tray until firm, then store in a freezer bag for up to 2 months. Bake from frozen at 350°F (175°C) and add about 1–2 minutes to the bake time.

How do I keep them ultra soft for days?

Cool completely, then store airtight. If your cookies ever start to firm up, add a slice of bread to the container for a day (it helps maintain moisture). Also, don’t overbake—slightly underdone centers are the whole trick.