Without consciously realizing it, I’ve been on a small quest throughout life to find the perfect chocolate chip cookie. In case you have been to, I think I’m finally willing to say: mission accomplished. Wow, it took me 23 years. The secret? Using instant vanilla pudding mix!
The Secret to the Softest Chocolate Chip Cookies Ever
Makes 36 cookies
2 and 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 package instant vanilla pudding
3/4 cup brown sugar
1/4 cup sugar
2 teaspoons vanilla extract
2 eggs
2 cups milk chocolate chips
Preheat oven to 350 degrees. In a large bowl, beat butter, brown sugar, sugar, and pudding mix until creamy. Add vanilla and eggs and combine throughout. In a separate bowl, combine flour, baking soda, and salt.
Slowly incorporate dry ingredients into creamed mixture. Fold chocolate chips into dough.
Form tablespoon balls and arrange baking sheet.
Bake for 9-11 minutes or until slightly brown.
They stay soft for days! Although that will hardly matter because if you’re like me, they’re probably already gone.
David came into the kitchen this morning and said, “you’re eating cookies for breakfast?” I quickly defended, “No, I’m just taking bites out of them for a picture.” Because apparently taking bites out of something isn’t eating it. Right?
Special thanks to my friend Tyler’s mom who trusted me with this secret.
- 2 and ¼ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, softened
- 1 package instant vanilla pudding
- ¾ cup brown sugar
- ¼ cup sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 2 cups milk chocolate chips
- Preheat oven to 350 degrees.
- In a large bowl, beat butter, brown sugar, sugar, and pudding mix until creamy.
- Add vanilla and eggs and combine throughout.
- In a separate bowl, combine flour, baking soda, and salt.
- Slowly incorporate dry ingredients into creamed mixture. Fold chocolate chips into dough.
- Form tablespoon balls and arrange baking sheet.
- Bake for 9-11 minutes or until slightly golden.
{ 21 comments… read them below or add one }
Hi!
I’ve been using this recipe for months and it’s always fantastic.
Today I changed it up and used chocolate pudding in place of the vanilla and subbed in 1/4 a cup of cocoa powder for 1/4 a cup of flour. I also used white chocolate chips instead of regular chocolate chips. They are fantastic.
Thanks for such an awesome recipe!
Those are great tips, thank you!
Hello!!! And ok I am not a pro baker and I don’t really know if the recipe calls for the pudding to be made according to the box and then add to the cookie recipe? Or do I just add the dry pudding mix to the recipe?
Thank you!!!
Just add the dry pudding. Congrats on becoming a baker! :)
Easiest, best soft cookie recipe I have ever made. Thank you for the secret!! Found you on Pinterest.
I’ve been using this recipe for about 6 years now & it is by far the best cookie recipe I have come across. I like to use butterscotch pudding though. It gives them great flavor as well as coloring. I like to use 2 boxes. However, you can also adjust the sugar accordingly if you like. Also, sometimes when I want them a little thinner, I add more butter. They still turn out extremely soft with slightly crunchy edges.
Good tip. Thanks!
I have been making these cookies for years. If you want to mix it up a bit you can also do chocolate pudding with white chocolate chips. My toddler loves theses mixed up cookies and they always go fast at parties!
Great idea!
I originally found this tip on a package of M&M’s mini’s for baking when I was 16. That was almost 20 years ago. It said to simply substitute a package of vanilla instant pudding for 1/2 c. granulated sugar. I do this for every cookie receipe I make. I also bake the cookies a few minutes less then recommended. Perfect every time. I tell people my secret and they never believe me.
How funny! But, it’s so true.
Ive been searching for the best chocolate chip cookie and this is it!!
Note: the instructions don’t tell you when to add the white sugar. I of course figured it out, but thought you might want to know.
Thanks! Fixed it :)
xo
rach
Quick question…are you using the larger or smaller box of instant pudding? Thanks…can’t wait to try these!
3.4 ounce ones.
xo
rach
cut the recipe in half and made them tonight!
mom’s review: these are the best chocolate chip cookies i have ever had.
Whoa. that’s big news. she has been around a cookie or two in her day.
i consumed the bulk of them in raw form. just a tasty.
much love friend. <3
That’s fantastic news. Thanks king.
much love back
rach
Delicious! Made them with light butter – turned out a little chewy, wouldn’t recommend it. When you make them small it’s not enough of a calorie impact to compromise. Next batch will be as-is – can’t wait!
Thanks for all the great tips. Hope it doesn’t disappoint.
love,
Rach
Please bring these to the 330.
I can’t wait!