Chocolate Chip Cookies with Vanilla Pudding

4.84 from 6 votes

Chocolate Chip Pudding Mix Cookies are easy bakery quality cookies, freezer friendly and quick. Makes 40-50 cookies.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 185kcal

1½ cups salted butter room temperature
1 cup white granulated sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla extract
2 teaspoons salt
2 teaspoons baking soda
1 3.4 oz package instant french vanilla pudding mix (instant vanilla, white chocolate, and cheesecake pudding may be used)
4 to 4¼ cups all purpose flour
2 cups semi sweet chocolate chips

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat.
In a stand mixer with the paddle attachment combine 1½ cups salted butter, 1 cup white granulated sugar, and 1 cup brown sugar and beat until mixture is light and fluffy, approximately 3 minutes, scraping the sides of the bowl occasionally.
Add in 2 eggs and 2 teaspoons vanilla extract and mix on medium speed until fluffy, about 1 minute.
Add 2 teaspoons salt, 2 teaspoons baking soda, and 1 3.4 oz package instant french vanilla pudding mix . Mix well.
Add 4 to 4¼ cups all purpose flour a cup at a time and mix on low speed until combined.
The cookie dough should be the texture of soft playdough and pull away from the sides of the bowl. It should not be stiff or crumbly.
Stir in 2 cups semi sweet chocolate chips last.
Using a 1½ inch scoop (1.5 Tablespoon), drop 12-13 cookies onto prepared baking sheets.
Bake for 8-10 minutes, do not over bake. The bottoms/edges of the cookies should be barely golden brown and tops beginning to crack.
Time may depend on number of pans in oven and racks being used. I recommend rotating pans halfway through baking time if baking two pans at a time.
Let cool 5-10 minutes before transferring to a cooling rack to cool completely. The bottoms of the cookies should be golden brown and tops will be barely golden brown. Enjoy!

Makes 40-50 cookies using a 1.5 inch scoop. Store cookies in an airtight container at room temperature for up to 3 days.

Make recipe for dough as directed.
Scoop onto cookie sheet lined with parchment paper or baking mat close together but so edges are not touching.
Freeze 4 hours or overnight, then place into a freezer safe bag to use later.
To bake thawed: Place cookie dough balls in refrigerator overnight and then onto prepared cookie sheet. Preheat the oven to 350 F and bake as directed in recipe.
To bake while frozen: Preheat oven to 350 F. Place frozen cookie dough balls Bake for 14-16 minutes or until edges are barely golden brown and the tops are barely beginning to crack. At 14 minutes check every minute until done.