Chocolate Chip Pudding Cookies
Chocolate Chip Pudding Cookies are award-winning. Soft, vanilla-flavored cookies loaded with milk chocolate chips. The best cookie recipe!
For over 18 years, these cookies have been a constant in our home. They’ve become part of our family traditions, baked for birthdays, holidays, and just-because days. The joy these cookies bring is undeniable, and I hope they become a beloved tradition in your home too. Incredibly soft and delicious, my Chocolate Chip Pudding Cookies will quickly become the only cookie recipe you’ll ever want to make.
With a delightful texture and rich flavor, these are not just any cookies—they’re award-winning treats that melt in your mouth. They have been my go-to recipe, gifted to me by my sister-in-law, Christine, the year Kale and I got married. They have stood the test of time and become a cherished family favorite, thanks to one secret ingredient: instant vanilla pudding mix. I often bake them for family gatherings, parties, or holiday cookie exchanges, and they’re always the first to go. They also make wonderful gifts! Package a dozen in a festive box with a bow, and you have an easy, homemade gift that everyone will appreciate.
CHOCOLATE CHIP PUDDING COOKIES
The vanilla pudding gives these cookies a velvety texture and keeps them soft, even days after baking. These are everything a cookie should be—soft, chewy, and packed with rich vanilla AND chocolate flavor. They’re easy to make, impossible to resist, and guaranteed to impress anyone who tries them. Whether you bake them for your family, friends, or just yourself (no judgment!), they’ll quickly become a favorite. Trust me—once you try these cookies, there’s no going back. So, what are you waiting for? Gather your ingredients and whip up a batch of these incredible cookies. You won’t regret it—just be prepared for them to disappear fast!
INGREDIENTS
- 1 cup salted butter, softened
- 3/4 cup packed light brown sugar
- 1/4 cup granulated white sugar
- 1 box (3.4 ounces) instant vanilla pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ⅓ cups all-purpose flour
- 1 teaspoon baking soda
- 1 bag (11 ounces) milk chocolate chips (I like to use the Guittard brand of milk chocolate baking chips)
BAKING INSTRUCTIONS
Preheat the oven to 375 degrees F. Line two large baking sheets with parchment paper. Set aside.
In a large bowl, or the bowl of an electric stand-mixer, add the butter, both sugars, pudding mix, eggs and vanilla. Beat on medium speed until creamy and combined.
Gradually add in the flour and baking soda to the mixture. Beating at low speed until just combined. Stir in the chocolate chips.
Drop batter by Tablespoons on the prepared baking sheets. Bake for only 9 to 10 minutes. (They may not seem fully baked, but they are. Do not over bake!)
Remove from the oven and let cookies rest and cool on the cookie sheets. No need to transfer to wire racks. Serve and enjoy!
Recipe yields 32 cookies.
STORING AND FREEZING INSTRUCTIONS
These cookies store beautifully, making them perfect for baking ahead. Keep them in an airtight container at room temperature for up to 5 days. If you’re planning to make a larger batch, they also freeze well! Place the cookies in a single layer on a baking sheet and freeze for 1 hour. Once frozen, transfer them to an airtight container or freezer bag and store for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature or warm them in the microwave for 10 to 15 seconds.
SERVING SUGGESTIONS
These cookies are amazing on their own, but you can elevate them even further by serving them with vanilla ice cream for a delicious dessert. If you’re feeling extra indulgent, sandwich a scoop of ice cream between two cookies for an ice cream sandwich that’s out of this world.
THE SECRET INGREDIENT
The instant vanilla pudding mix is what makes these cookies so irresistible. It not only adds a hint of extra sweetness but also ensures that the cookies remain soft and chewy for days. Even if you’ve had trouble with dry cookies in the past, this recipe will change the game. Thanks to the pudding, every bite is moist and flavorful.
GET CREATIVE AND CUSTOMIZE
While the classic version is incredible, you can get creative with this recipe. Swap out the milk chocolate chips for semi-sweet chips for a richer flavor. Or, for something festive, mix in holiday-themed chocolate chips or M&Ms. Add chopped walnuts or pecans for an extra crunch. Want to experiment further? Try using butterscotch pudding instead of vanilla or mix white chocolate chips with dried cranberries for a winter twist. The base dough is versatile enough to handle a variety of add-ins, so you can make it your own.
PRO TIPS FOR SUCCESS
– Soften the Butter: Make sure the butter is fully softened before you start. This ensures it blends smoothly with the sugars and pudding mix, giving the cookies their perfect texture.
– Measure Flour Correctly: Too much flour can make the cookies dense. Fluff the flour before scooping and level it off with a knife for accurate measurement.
– Don’t Over Bake: The key to soft cookies is pulling them out of the oven before they look fully done. They’ll continue to set as they cool on the baking sheets.
KALE’S FAVORITE COOKIE
Kale is obsessed with these cookies and it’s easy to see why. They have everything: soft centers, chewy edges, and gooey chocolate in every bite. Every time I bake these, they disappear within a day.
If I need help around the house or want Kale to run errands, all I have to say is, “I’ll make your favorite cookies,” and he’s out the door in no time. Ha Ha!
ENJOY THIS RECIPE? HERE ARE A FEW MORE CRAVE WORTHY COOKIES!
S’mores Cookies – Soft, chewy cookies that are filled with gooey marshmallows, rich chocolate, and graham cracker crumbs. Classic S’more, minus the mess!
Oreo Cheesecake Cookies – A dessert within a cookie within another cookie! Can it get any better than that? This is one of my personal favorites to bake.
Mint Chocolate Chip Cookies – A heavenly combination of peppermint flavor and rich chocolate come together. A warm, gooey center and slightly crisp edges.
Lemon Pudding Cookies – Filled with lemon flavor and white chocolate chips. The pudding mix makes these cookies extra soft and delicious.
[adthrive-in-post-video-player video-id=”Deo8usOP” upload-date=”2018-10-10T00:08:31.000Z” name=”Chocolate Chip Pudding Cookies” description=”Mouthwatering and deliciously soft Chocolate Chip Pudding Cookies! “]
Chocolate Chip Pudding Cookies
Ingredients
- 1 cup salted butter softened
- 3/4 cup packed light brown sugar
- 1/4 cup granulated white sugar
- 1 box (3.4 ounces) instant vanilla pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ⅓ cups all-purpose flour
- 1 teaspoon baking soda
- 1 bag (11 ounces) milk chocolate chips (I like to use the milk chocolate Guittard baking chips)
Instructions
- Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper. Set aside.
- In a large bowl, or stand-mixer, add the butter, both sugars, pudding mix, eggs and vanilla. Beat on medium speed until creamy and combined.
- Gradually add in the flour and baking soda to the mixture. Beating on low speed until just combined. Stir in the chocolate chips.
- Drop batter by Tablespoons on the prepared baking sheets. Bake for only 9 to 10 minutes. (They may not seem fully baked, but they are. Do not over bake!)
- Remove from oven and let cookies rest and cool on the cookie sheets. No need to transfer to wire racks. Serve and enjoy!
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Great picture. Just love your new blog look! This cookie is going to be the next one I make.
Is this recipe made using gas or electric oven? Sometimes that changes how long to cook them for.
Thank you!!
Thank you! Happy holidays and new year
THe recipe states 2 1/3 Cups Flour. Is it 2 1/4 or 2 1/3?
I use 2 1/3 cups flour in these cookies 🙂
I made these last night at 9pm in a “I need chocolate now” kind of mood. These are amazing. Super moist and thick. They do not spread out as the bake. Will be making these again.
Best Cookies Ever!
Made these last week and they were so good!! Will make again but will like to try white chocolate chips and cran-raisins.
I made these the last time you posted them and are my go to chocolate chip cookies. Love all your recipes
Can these also be made as a bar cookie?
Not with this exact recipe, but if you make these adjustments you can make this as a cookie bar:
2 cup salted butter, softened
1 cup brown sugar
1 cup granulated white sugar
1 box (3.4 ounces) instant vanilla pudding mix
2 large eggs
2 teaspoon vanilla extract
2 ⅓ cups all-purpose flour
1 teaspoon baking soda
2 Teaspoon baking powder
1 bag (11 ounces) milk chocolate chips (I like to use the milk chocolate Guittard baking chips)
Use a greased 9×13 baking dish
Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper, leaving some overhang for easy removal.
In a large bowl with an electric mixer, cream the butter, brown sugar, and granulated sugar together until well combined.
Add eggs and the vanilla; beat until combined.
Add in flour, pudding powder, baking powder, baking soda, and salt. Continue to mix until well blended.
Add the chocolate chips and combine again. (Batter will be thick.)
Using a spatula, transfer batter to the prepared dish and spread it out evenly.
Bake for 30 minutes until a toothpick inserted in the center comes out almost clean.
Remove from the oven and allow to cook completely before separating from the parchment paper. Cut into bars and enjoy!
I accidentally scrolled and thought your recipe was the cookie recipe. Its been awhile since ive made these and i was thinking ‘wow i dont remember this much butter……so i went with it. These are delicious!!! I used mini morsels – amazing.
I have made these lots of times and each time they turned out great!! I won 2nd place in a baking contest with these cookies! They are SO easy to make and are absolutely amazing!!
will be trying them next weekend for our annual cookie bake….can’t wait !!
OK, variation I just tried and has won everyone in the household: Use chocolate fudge pudding instead of the vanilla. I was out of the milk chocolate chips and used semi-sweet instead. Also added a dash of salt. Perfection for anyone in a gotta-have-alot-of-chocolate-now state. Next I’m trying a french vanilla pudding with dark chocolate chips thinking the sweetness of the french vanilla will nicely balance the slight bitterness of the dark chocolate. We’ll see!
If you’re wanting some variation try making this recipe with Banana Cream Pudding and milk chocolate chips. It is seriously to die for! SOO yummy!!!
Banana pudding and caramel CHIPS & semi sweet. Game OVER!
Making the original now can my oven hurry!!!!
Combos I’ve made:
I prefer semi sweet chips and M&M’s
Reese pieces and peanut butter chips
Semi sweet only.
I make a quadruple batch at Christmas, but use 5 bags of semi sweet chips. The extra chips make it decadent!
My Mother and I make these often. I add white chocolate and they are amazing. I also try it with chocolate instant pudding mix and they are equally delicious!
I made these but i used the nestle tollhouse chocolate chunks instead of chips. They came out wonderful!
Hmmmm I have coconut pudding in the cupboard. I could try making ‘Mounds’ cookies using dark chocolate chips. I am feeling inspired!
That sounds like an amazing idea!! YUM!
I have butterscotch pudding…I wonder? Butterscotch chocolate chip? What do you think?
I would try it! I love Butterscotch! ♥
I love these cookies, the first time I made the, I didn’t have any baking soda so I used 4 tsp of baking powder instead. They spread well while still being thick and moist. I found my variation makes the cookies better next day instead of day of. My husband and everyone at his work loves them so much they have become slightly addicted. I get requests for them all the time.
What is the equivlilant of instant pudding mix in Britain please.
Lily, Bird’s Custard powder would be the closest substitute I can think of. You could try measuring 3.4 ounces of it using a scale.
Can you add nuts to the recipe?
Definitely adding walnuts!
Do you use dark brown sugar or light?
I use light
I have had a recipe like this for about 10 yrs. It used the semi-sweet chips but they make an excellent M&M cookie with the M&M Chocolate Mini Baking Bits.
Followed recipe to a T. Delicious. While I was baking the batches Hubby was standing by the cookies that were cooling with a gallon of milk.
These are perfection and are my new favorite chocolate chip cookie recipe. The recipe made 36 cookies for me. Will post a write up over at my blog next month. Thank you SO MUCH for the recipe!
The pudding chocolate chip cookies were excellent. Pudding kept them moist. Awesome. Try some, you’ll like them.
Please disregard my yielding comment. I had read a different recipe before this and confused it.
These cookies are absolutely mouth watering amazing!!! Wow! I had to walk away from the batch so I would stop eating them. Lol will definitely be my go to super moist chocolate chip recipe from now on! Thanks.
Do you roll these up in balls and then place them on sheet?
Not only do these look delicious, I have made this recipe for years and know that they are delicious. I’ve never found a better recipe for chocolate chip cookies. They really are no fail if you have a hard time getting cookies to come out good like me!
Can you use sugar free instant pudding instead? Has anyone tried it?
Yes I’ve used sugar-free pudding as well as sugar-free chocolate chips FANTASTIC
Thank you for the recipe!
From Colombia
Hello,
Wondering if you use salted or unsalted butter.
I use salted butter 🙂
Thank you, I made them using unsalted butter and they tasted a little flat, so I figured I’d check. Thanks so much
These are my new favorite cookie. I heart CC cookies and I never make them at home because my oven cooks too hot and I hate flat over cooked cookies. I decided to try these because the pics were to die for. They turned out perfect! So perfect I’ve made them 3 times in 2weeks. They stay soft and keep their shape. I followed the recipe exactly. Thanks for sharing!
Just made these cookies, the best ever. I didn’t have vanilla pudding so I used lemon pudding turned out fine.
Super awesome! Made these today, March 2/2017. so glad I found them by accident. LOVE happy accidents!
Made these today for my stepdaughters wedding. I can make any kind of cookie except for chocolate chip. My never turned out right. I figured I would give this a try. They are wonderful! My husband is very happy because I can make chocolate chip cookies now. Thank you!
Holly, I made these cookies yesterday and they are great! What attracted me to your recipe was the photo and the pudding. I was not disappointed. The cookies came out exactly like your photo and they are so yummy! They are fluffy looking and tender, which is what I look for in a chocolate chip cookie. I also appreciate that you write just a little bit about your cookie, describing why it is special. You are honest :o) THANK YOU FOR MY NEWEST, FAVORITE CHOCOLATE CHIP COOKIE RECIPE!
Great recipe. I’ve been making cookies using a recipe very similar for the last 15+ years. My kids and I have fun coming up with different variations. We have used mixed berry compound butter with cheesecake pudding and white chocolate chips for a berru cheesecake cookie.. Add a 1/2 cup peanut butter and peanut butter chips for a great peanut butter cookie. Vanilla chips and green tea with pistachio pudding is a great combo. Chocolate pudding, dark chocolate chips and dried and marchino cherries are a great combo for black forest cookies. It really is one of those recipes you can totally play with.
One of the easiest recipes I’ve made and very delicious. No wire cooling racks needed, no spatula either. I will definitely be making them again.
Question… do you pack the flour in the measuring cup or spoon it in loosly?
I never pack my flour or spoon in flour. I do the scoop and sweep method. I scoop the measuring cup into the flour and sweep off the excess to level. Hope that helps!
For anyone that is on the edge about trying these, literally just do it. These are the best cookies I have ever made in my entire life, and everyone I know loves them. I make these for every event: my family, my in-laws, and my friends devour them and beg for me.
DO IT DO IT DO IT.
Cookbook??? Where can I get it?
Hi Debbie! I am still working on it. I will announce it when it is ready! 🙂
I made these with butterscotch pudding and butterscotch chips. The store only had the cook and serve kind not the instant. I tried it anyway and it worked fine. Maybe not quite as puffy but still delicious. Thought I would post in case anyone only had cook and serve in the cupboard. Go ahead and use it. It works fine.
That’s great to know! Thanks Dani 🙂
Can I freeze the cookies?? If so-for how long??
Yes, after you bake the cookies let them cool completely. Then freeze in a large ziplock freezer bag for up to 1 to 2 months.
Oh so wonderful…melt in your mouth cookies!!! will be making again and again…this recipe is a keeper!!! Easy to make and grandkids will love them : )
Thanks Jacqueline!
My husband is an instructor in the navy, and we make this recipe for every student that goes through his classroom. these cookies are so well-loved and have delighted hundreds of sailors over the last few years. Thank you for the most delicious cookie recipe on the internet!
That is so awesome to hear that you make these cookies for your students 🙂 That is really amazing. Thank you for letting me know and for your kind comment!
your cookies look delicious …can not wait try this recipe!
i LOVE THE TEXTURE OF THIS COOKIE. iT’S HARD TO GET BUTTER COOKIES TO BE SO HIGH AND LIGHT, MINE OFTEN TURN OUT LIKE THIN PANCAKES UNLESS i ADD EXTRA FLOUR. i CHILLED THE DOUGH, AND THE COOKIES CAME OUT SO LIGHT AND CHEWY, AND NEARLY AS HIGH IN THE CENTER AS THE DIAMETER.
rEASON i KNOCKED OFF ONE STAR IS FOR MY TASTE THEY ARE A BIT TOO SWEET. i THINK WITH A VERY DARK CHOCOLATE CHIP IT MIGHT BALANCE THE SWEETNESS, OR IF USING MILK CHOCOLATE CHIPS i WILL DECREASE THE SUGAR IN THE RECIPE BY 1/4 CUP NEXT TIME.
SORRY FOR “SHOUTING”, FOR SOME REASON NO MATTER HOW i DO THE CAPS LOCK IT COMES OUT IN ALL CAPS.
I lost my original recipe years ago so glad I found it again! These are hands down the best chocolate chip cookies I have ever had and I get many compliments and requests for the recipe! Thank you
Didnt feel like digging out my recipe SO I tried this one. Turned out great. I used the chocolate pudding which is my husband’s favorite. Have also made with butterscotch. As someone who pours bags of chocolate chips into canisters…I used 2 cups (12 ounces). Cookies are very moist but retain their shape so they make nice presentation. Definitely 5 star !!! But can’t get 5th star to highlight.
LIterally the best cookie recipe! I sincerely get disappointed if someone makes chocolate chip cookies without using the pudding! YOu will not be disappointed!
do you use raising flour or regular flour without baking powder?
I use all-purpose flour and baking soda in this recipe.
I dI didn’t have chocolate chips Soso I used M&Ms and they turned out super good
Made a batch of these using white chocolate pudding mix and they came out terrific! Will definitely make this recipe again. 🙂
Can you make and freeze these cookies?
Hi Sue! Yes these freeze well. Bake and cool completely then store in a freezer safe ziplock bag for up to one month. 🙂
I make these, but only use nucoa margarine instead of butter. Amazing
This was my grandma’s RECIPE! I recently made it with Cheesecake pudding mix and chocolate CHUNKS. So GOOD!
Do u use salted butter?
Yes, I only use salted butter with all of my recipes 🙂
Finally i found a homemade chocolate chip cookie with the texture i am looking for, soft yet chewy with some body to them. Whi knew a box of pudding mix could make such a simple big difference in the “girth” of a cookie! Thank you for the recipe.
I made these cookies! I Made double batch and used pistachio pudding, butter SCOTCH and CHOC. Chips and added little salt and they’re perfect!thank you for the recipe i believe it’s the best cookie dough recipe ever!
Hi, these cookies look delicious. How should they be stored?
I store them tightly covered at room temperature for up to 4 days. 🙂
Hi Chrissy, I updated the recipe with the 2 1/3 cups flour. That is the measurement of flour I use all the time with great results 🙂
Do you need to sift flour
No, I never do. 🙂
When my husband comes home from the grocery store, and I see a box of vanilla pudding on the counter, I know that he is hinting that I better make these cookies again…..they are his favorite!! I use what ever kind of morsals I have in the cupboard.
My best friend Kathy Makes these all the time the best chocalate chipe cookies ever. They go fast
I have made these twice in the last two weeks followed the recipe exactly and they came out great. They came out super moist. I will be making another batch soon for the holiday season. Thank you for sharing. I look forward to all your recipes.
Should light or dark brown sugar be used?
light brown sugar
Will this recipe work for m&m cookies too?
Yes, you can add M&M’s to this recipe 🙂
The COOKIES came out great! I added walnuts. Thank you so much!
From someone whose cookies always go flat, these not only tasted but looked delicious, too! I will definitely make again. (I had the same problem with caps lock, sorry!)
Been making this recipe for years. I have also used chocolate pudding with Chocolate chips or peanutbutter chips.
These are the only cookies I make now. They are so moist and chewy and never disappoint. Everyone loves them!
I only have UNSALTED BUTTER, SO SHOULD I ADD A FEW DASHES OF SALT ???
Yes, maybe just a 1/4 teaspoon or so
OMG!! These are the best homemade chocolate chip cookies I have ever made!!! Definitely going to Make these my go to cookies.
Just made these with chocolate pudding and white confetti chips…so yummy!!!
Hi this looks great! So you don’t have salt in your recipe? Most chocolate chip cookie recipes have saLt. Are these more sweet without the salt and with the pudding mix?
Nope, no salt. The butter I use is always salted butter, that’s the only salt in the recipe. These are sweet cookies for sure! They are the best!
These are hands down the best cookies ever. Made them for my boyfriend because I had an extra box of vanilla pudding mix i was trying to get rid of. They are perfect- the flavor and texture is better than any traditional recipe I’ve tried. So easy to make, not a lot of dirty dishes and crazy good! My new go to cookie recipe- will definitely be experimenting with more variations of these!
Hello these are my ABSOLUTE favorite cookies and when i make them for people they’re a hit. I want to make them for my wedding for the dessert table and I’m wondering if they can be frozen. Thank you.
Yes, after they have been baked and completely cooled, you can freeze them in an airtight container or freezer bag for up to 2 months. 🙂
I swear I’ve made these cookies before and everybody loved them. But now I’m looking at the recipe that’s on this page and it is not chocolate chip putting cookies It IS white chocolate chip cookies with Oreos crushed in them. What happened to the chocolate chip cookie recipe?
I’m sorry there was an error in the recipe card. It is fixed now 🙂
Love the recipe out of vanilla instant pudding this morning can I use chocolate instant pudding please Thank you
Hi Cindy! Yes you can use instant chocolate pudding in these cookies. 🙂 They will have more of a chocolate flavor but still amazing!
The best chocolate chip cookie recipe.
Absolutely DELICIOUS I did them with Chocolate fudge pudding and mixed chips… You are correct, when you say bribing the hubby with these absolutely work’s wonder’s. Great recipe. Have even done butter SCOTCH, with Butter Scotch CHIPS for a customer. Loved them!!
We absolutely love these cookies. I do so many variations and its so easy to change it up! Tonights version cookies and cream and also made a batch with chopped reeses pb cups! Family loves these have to always make 2 batches!!!
my whole family loves these cookies!! we’ve even double/tripled the batch and froze the raw cookie balls to bake later, works great!
one question, do you think this recipe would work with adding crushed peppermint candy canes?
Hi Amanda! So happy you enjoy these cookies as much as we do. 🙂 Yes you could definitely add crushed candy canes to the dough! If you do that, I would use half the amount of chocolate chips, and add a half cup crushed candy canes. Mix them in the dough like you would the chocolate chips. Baking time won’t change. Hope this helps!
husband has informed me that I’m not allowed to make ch chip cookies any other way. this recipe is mandatory and its delicious . thank you
hows the best way to store them
I just leave them in a ziplock bag on the counter 🙂
I liked this recipe but personally i left my cookies in for 13 minutes and they were just the way my family likes them. Thanks for sharing!
why doesn’t every chocolate chip cookie recipe include pudding?! the best cookies ever! I also tried this recipe with chocolate pudding, they were not as perfect as those made with vanilla pudding.
I will never again use a packaged cookie mix after using this recipe.
thanks!!
Very good
hands down the *best* chocolate chip cookie recipe I have ever made. I’m so excited to add this to my favorites to bake over and over again.
best cookies ever!!
Everyone loves this cookie! My BFF Kathy made these one day for a gathering and were gone in seconds. This is the only one we make and we always make 2 batches. Love them!
Everyone loves these cookies, even people who like crispy cookies!
Best recipe ever! I grew up with my mom making these, except we use chocolate pudding instead of vanilla and top them with brown butter icing! I could never wait for the icing to dry before scarfing them down! I promise you, you’ll never want another kind of cookie again! But be warned, they are highly addictive.
Made these twice… first time following recipe exactly. they were yummy, but my plan was to deviate immediately, lol!
I substituted butterscotch baking morsels for half the chocolate chips (I am very guilty of increasing the chip amount), added pecans and called it a day. these were beyond delicious! thank you for a great base recipe!
AMAZINGLY good!! I split the recipe in half. Will be MAKING this agin.
Really good recipe. I just finished making this and it’s very tasty. I’m glad I happened to come across this recipe as its now my go to recipe.
These are my go to cookies! They’re amazing! I use banana pudding instead of vanilla, and everyone loves them!
Made this recipe countless times and I’ve settled on preferring using white chocolate pudding mix and 60% cacao (bittersweet) ghiardelli chocolate chips (only about 1/2 bag). Turns out great every time. 🙂
Can you make the dough ahead of time and refrigerate it? if so how long?
Yes you can, up to 24 hours in advance. 🙂 Make sure to cover it tightly and store it in the fridge.
I was wondering, if you have ever made this chocolate chip recipe using chocolate pudding, instead of vanilla pudding and doing Chocolate chocolate chip cookies
I have tried it and loved it! So delicious!!
I tried it with the vanilla and now trying it with the chocolate pudding mix to die for. thank you
These cookies are amazing. Can’t stop eating them, they are so delicious!
Help!!! I absolutely love this recipe, but why does mine keep going flat? I have tried different methods…putting them in the fridge for 10 mins, rolling them into balls, freezing them add 1/8 tsp of baking powder.. nothing is working. I love these!
Hi Stephanie!
I am wondering if it’s the amount of flour you’re using. I notice when I use less flour they are flatter. When I use more they are puffier. Try adding an 1/8 to 1/4 cup more flour than you have been using. Let me know if this helps!
Never fails! Some chocolate chip cookies fall flat as soon as they are taken from the oven. I don’t have that problem with this recipe. Good flavor. Soft, chewy.
Thank you for this great recipe! 🙂 I was wondering if I can put left over cookie mixture in the fridge and cook the rest a couple days from now? Or is this a cook all at once? Thank you.
Sorry all in caps. Cant get them off!
Hi Shana, yes you can store the cookie dough in the fridge for up to 3 days in an airtight container!
Can you freeze these cookies? Making them for Christmas trays. How long before Christmas can I make these cookies?
Hi Gwen! These cookies freeze really well. Bake and cool to room temperature. Place the cooled down cookies in a single layer on a baking sheet and freeze for 1 hour. Then transfer the cookies to a freezer safe bag or container. Freeze up to 3 months. Thaw at room temperature or in the microwave for 10 seconds or so. 🙂
These are the best cookies I have made in a long time. Soft, chewy and they don’t dry out. My only problem is that I have to make them twice a week. My husband and I love them. I am deleting all of my other choc chip recipe. Thanks!
Has anyone tried replacing the eggs with applesauce? By far my favorite recipe but eggs are getting so expensive!
I use Bob’s Red Mill Egg Replacer and have really good success with that! Never tried with applesauce though.
Have you tried this recipe with a gluten free flour? I made this recipe and it was amazing. My mother in law is very allergic to gluten, but I opt usually to use GF flour. Just wondering if this would turn out the same using almond flour?
Hi Soli, I have not tried them with gluten free flour so I can’t say. If you try it, please let me know if it turned out!
This is my favorite recipe!! I have made it with all kinds of puddings and chips, my faves being French vanilla with chocolate chips, butterscotch with butterscotch chips, and lemon with white chocolate chips. We are egg- and dairy-free, so I use Country Crock Plant Butter Sticks to replace the butter and Bob’s Red Mill Egg Replacer for the eggs. It still turns out perfectly every time!