How to Make Pudding Cookies

Learn how to make pudding cookies of just about any variety! No refrigeration, easy mixing up and soft, chewy cookies.

Today I’m teaching you a basic cookie recipe that you can use to make just about any flavor of cookie you’d like. It’s kind of like our cake mix pancakes or cake mix cookies. The possibilities when you use store-bought “hacks” are endless!

These cookies can be traditional chocolate chip cookies by using a vanilla pudding mix, or they can be jazzed up to be so much more with cheesecake, pistachio or chocolate flavors. Let’s jump into how to make pudding cookies!

❤️ Why you’ll love this recipe:

• One bowl for mixing.
• Instant pudding keeps the cookies soft and thick.
• Endless flavor possibilities!
• Lightly browned edges with perfectly chewy centers.
• All ready in under 30 minutes.

🍪 How to Make Pudding Cookies

• Preheat the oven to 350º Fahrenheit. Prepare baking sheets by lining them with silicone baking mats.
• In a medium size bowl, cream together the butter and sugars using a hand mixer, until the sugar is completely mixed into the butter.
• Add the eggs and vanilla. Mix again, scraping the sides of the bowl as needed.

• Add the flour, instant pudding mix and baking soda. Mix well just until combined.
• Fold in the chocolate chips (or any other additions you’d like).
• Scoop the dough using a 1 1/4″ cookie scoop onto the prepared sheets. Press extra chocolate chips into the top for a pretty look.

• Bake for 12-14 minutes or until the cookies are just slightly browned on the edges. The longer you bake them, the crispier they will be. I take them out of the oven when they are still slightly underbaked in the center so that they are soft.

The cookies will be very soft when they come out of the oven so let them sit on the pans and cool for about 3 minutes before moving them to a wire rack to cool completely.

⭐️ Pudding Cookie Recipe Variations

Which flavor would you choose?

• Butterscotch pudding with butterscotch chips.
• Cheesecake pudding with white chocolate chips and sprinkles.
• Pistachio pudding with chopped pistachios and white chocolate chips.
• Chocolate fudge pudding with a tablespoon of espresso powder and chocolate chips.
• Banana cream pudding with chopped golden Oreos.
• Coconut cream pudding with added coconut and pecans.
• White chocolate pudding with chopped Oreos.
• French vanilla pudding with sprinkles.

🍪 How to Store Cookies

These cookies are best stored in an airtight container for up to 3 days at room temperature. Then place them in the freezer. I prefer to double wrap them in the freezer to prevent any drying out.

When you are ready to defrost them, allow them to come to room temperature before opening the container. This will help keep them fresh.

Pudding Cookies

4.67 from 6 votes

Learn how to make pudding cookies of just about any variety! No refrigeration, easy mixing up and soft, chewy cookies.

Servings 24

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

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Ingredients

 

• 1 cup salted butter (room temperature)
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour (293 grams)
• 3.4 ounces instant pudding mix (any flavor)
• 1 teaspoon baking soda (6 grams)
• 2 cups semi-sweet chocolate chips

Instructions

 

• Preheat the oven to 350º Fahrenheit. Prepare baking sheets by lining them with silicone baking mats.
• In a medium size bowl, cream together the butter and sugars using a hand mixer, until the sugar is completely mixed into the butter.
• Add the eggs and vanilla. Mix again, scraping the sides of the bowl as needed.
• Add the flour, instant pudding mix and baking soda. Mix well just until combined.
• Fold in the chocolate chips (or any other additions you'd like).
• Scoop the dough using a 1 1/4" cookie scoop onto the prepared sheets. Press extra chocolate chips into the top for a pretty look.
• Bake for 12-14 minutes or until the cookies are just slightly browned on the edges. The longer you bake them, the crispier they will be. I take them out of the oven when they are still slightly underbaked in the center so that they are soft.
• Allow the cookies to cool on the pan for 3 minutes, then transfer them to a wire rack to cool completely.
• Store in an airtight container at room temperature for up to 3 days, then freeze any leftovers.

Notes

This recipe is a common recipe found in many old cookbooks. I got this from my grandma’s cookbook from the Bristolville Church of the Brethren (Year 1977).

The calories shown are based on the recipe making 24 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 253kcal | Carbohydrates: 29g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 143mg | Potassium: 115mg | Fiber: 2g | Sugar: 14g | Vitamin A: 266IU | Calcium: 22mg | Iron: 2mg

Author Julie Clark

Course Dessert

Cuisine American

Calories 253

Keyword bake sale, comfort food, easy cookie recipes

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