Pudding Cookies in 3 Different Ways

Posted on

Dessert

Pudding cookies are a delightful twist on the traditional cookie recipe, offering a soft, chewy texture that stays moist for days. The secret lies in adding instant pudding mix to the dough, which enhances both flavor and consistency. Unlike classic cookies that can dry out quickly, pudding cookies maintain their tender bite long after they’re baked, making them perfect for gifting, parties, and everyday snacking.

In this guide, we’ll explore three irresistible variations that you can make from scratch:

  • Chocolate Chip Pudding Cookies – a buttery, golden classic loaded with melty chocolate chips.

  • Chocolate Pudding Cookies – rich, deep, and indulgent with triple layers of chocolate flavor.

  • Strawberry Pudding Cookies – sweet, fruity, and paired beautifully with creamy white chocolate chips.

Each recipe is simple to follow, requires basic pantry ingredients, and produces bakery-worthy results right from your own kitchen.

Why You’ll Love This Recipe

  1. Soft and Chewy Every Time – The pudding mix locks in moisture, giving each cookie a pillowy texture.

  2. Three Recipes in One – Make all three for variety or choose one to suit your mood.

  3. Flavor Versatility – Switch pudding flavors and mix-ins to create endless variations.

  4. Beginner Friendly – Straightforward steps with no complicated techniques required.

  5. Perfect for Any Occasion – Great for holiday cookie platters, bake sales, or just a cozy weekend treat.

Ingredients

Chocolate Chip Pudding Cookies

  • 1 cup unsalted butter, room temperature

  • ½ cup brown sugar

  • ½ cup granulated sugar

  • 2 eggs, room temperature

  • 1 teaspoon vanilla extract

  • 2½ cups all-purpose flour

  • 3.4 ounces instant vanilla pudding mix

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1½ cups semi-sweet chocolate chips

Chocolate Pudding Cookies

  • 2⅓ cups all-purpose flour

  • 3 tablespoons unsweetened Dutch cocoa powder

  • 1¼ teaspoons baking soda

  • 1 cup salted sweet cream butter, softened at room temperature

  • ¾ cup light brown sugar, tightly packed

  • ⅓ cup granulated sugar

  • 2 large eggs, room temperature

  • 2¼ teaspoons pure vanilla extract

  • 3.9 ounces instant chocolate pudding mix

  • 3 cups semi-sweet chocolate chips

Strawberry Pudding Cookies

  • 1 cup unsalted butter, room temperature

  • 1 cup granulated sugar

  • 3 tablespoons strawberry-flavored instant jello gelatin powder

  • 2 large eggs, room temperature

  • 1 teaspoon strawberry extract (Lorann brand recommended)

  • Red gel food coloring, optional if your extract is clear

  • ½ teaspoon vanilla extract

  • 2½ cups all-purpose flour

  • 3.4 ounces cheesecake flavored instant pudding mix

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 12 ounces white chocolate chips, divided

Preparation – Step-by-Step

Chocolate Chip Pudding Cookies

  1. Preheat the Oven – Set oven to 350°F (175°C). Prepare baking sheets with parchment paper for easy cleanup.

  2. Cream the Butter and Sugars – In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy. This step is key for a tender crumb.

  3. Incorporate Eggs and Vanilla – Beat in eggs one at a time, then add vanilla extract. Mix until smooth.

  4. Mix the Dry Ingredients – In another bowl, whisk together flour, pudding mix, baking powder, baking soda, and salt.

  5. Combine Wet and Dry – Gradually mix the dry ingredients into the wet mixture until just combined. Avoid overmixing.

  6. Add the Chocolate Chips – Fold in the chocolate chips so they’re evenly distributed.

  7. Scoop and Bake – Drop tablespoon-sized portions of dough onto baking sheets, spacing them about 2 inches apart.

  8. Bake Until Golden – Bake for 9–11 minutes or until the edges are lightly golden and the centers are set.

  9. Cool Before Serving – Let cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack.

Chocolate Pudding Cookies

  1. Prepare Baking Sheets – Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

  2. Mix Dry Ingredients – In a medium bowl, whisk together flour, cocoa powder, and baking soda.

  3. Cream the Butter and Sugars – In a large mixing bowl, beat butter, brown sugar, and granulated sugar until smooth and creamy.

  4. Add Eggs and Vanilla – Beat in eggs one at a time, followed by vanilla extract.

  5. Incorporate Pudding Mix – Mix in the chocolate pudding powder until fully combined.

  6. Combine Wet and Dry – Gradually blend the dry mixture into the wet mixture until a thick dough forms.

  7. Fold in Chocolate Chips – Stir in the chocolate chips, distributing evenly throughout the dough.

  8. Bake – Scoop dough onto prepared sheets and bake for 10–12 minutes. The centers should remain slightly soft.

  9. Cool and Serve – Allow to cool on baking sheets for 2–3 minutes before moving to a cooling rack.

Strawberry Pudding Cookies

  1. Preheat the Oven – Heat oven to 350°F (175°C) and line baking sheets with parchment paper.

  2. Cream Butter, Sugar, and Gelatin – Beat butter, granulated sugar, and strawberry gelatin powder until light and fluffy.

  3. Add Eggs and Extracts – Beat in eggs, strawberry extract, food coloring if desired, and vanilla extract.

  4. Mix Dry Ingredients – In another bowl, whisk together flour, cheesecake pudding mix, baking powder, baking soda, and salt.

  5. Combine Wet and Dry – Gradually add the dry ingredients into the wet mixture until just combined.

  6. Add White Chocolate Chips – Fold in 10 ounces of the white chocolate chips, reserving some for garnish.

  7. Scoop Dough – Drop rounded tablespoons of dough onto baking sheets.

  8. Bake to Perfection – Bake for 9–11 minutes or until the cookies are just set.

  9. Add Finishing Touches – Press remaining white chocolate chips into the warm cookies for a polished look.

  10. Cool Before Serving – Transfer to a cooling rack after resting for 2 minutes.

Variations

  • Lemon Twist – Use lemon pudding mix and lemon zest for a fresh citrus cookie.

  • Mint Chocolate – Add mint extract and mint chips to the chocolate version for a refreshing flavor.

  • Peanut Butter Lovers – Swap half the butter in the chocolate chip version for creamy peanut butter.

  • Holiday Specials – Add crushed candy canes to chocolate cookies for Christmas or pastel sprinkles to strawberry cookies for spring.

Cookie Note

Pudding cookies maintain their softness far longer than traditional cookies thanks to the pudding mix’s moisture-retaining properties. Store them in an airtight container at room temperature for up to 5 days, or freeze them for up to 2 months without losing quality.

Serving Suggestions

  • Enjoy warm with a cold glass of milk.

  • Arrange on a platter with other cookie varieties for a party display.

  • Crumble over ice cream for a cookie sundae.

  • Wrap individually in cellophane bags for homemade gifts.

Tips

  • Use room temperature ingredients for the best texture.

  • Do not overbake – remove cookies when edges are just set to keep them soft.

  • If you want thicker cookies, chill the dough for 30 minutes before baking.

  • Measure flour accurately by spooning into a cup and leveling off; too much flour will make cookies dry.

Prep Time

  • Chocolate Chip: 15 minutes

  • Chocolate: 15 minutes

  • Strawberry: 15 minutes

Cooking Time

  • 9–12 minutes per batch

Total Time

  • About 30 minutes per flavor

Nutritional Information (per cookie, approx.)

  • Calories: 190–220

  • Protein: 2–3g

  • Sodium: 90–120mg

FAQs

Q: Can I use sugar-free pudding mix?
Yes, but the cookies may be slightly less sweet and the texture may vary.

Q: Can I freeze the dough?
Absolutely. Scoop dough into balls, freeze on a tray, then store in freezer-safe bags. Bake from frozen, adding 1–2 minutes.

Q: Can I substitute margarine for butter?
You can, but butter will give better flavor and texture.

Q: How do I keep cookies fresh for longer?
Store in an airtight container with a slice of bread to maintain moisture.

Conclusion

These Pudding Cookies in 3 Different Ways are the perfect example of how a simple ingredient tweak can completely transform a recipe. Soft, flavorful, and endlessly customizable, they bring variety and charm to any dessert table. Whether you stick to the classics or branch out into fruity and decadent chocolate variations, you’ll have a batch of cookies that everyone will rave about. And because they stay fresh longer than traditional cookies, they’re ideal for both home snacking and gift-giving.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pudding Cookies in 3 Different Ways

  • Author: Laura
  • Total Time: 30 minutes
Print Recipe

Ingredients

Scale

Chocolate Chip Pudding Cookies

  • 1 cup unsalted butter, room temperature

  • ½ cup brown sugar

  • ½ cup granulated sugar

  • 2 eggs, room temperature

  • 1 teaspoon vanilla extract

  • 2½ cups all-purpose flour

  • 3.4 ounces instant vanilla pudding mix

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1½ cups semi-sweet chocolate chips

Chocolate Pudding Cookies

  • 2⅓ cups all-purpose flour

  • 3 tablespoons unsweetened Dutch cocoa powder

  • 1¼ teaspoons baking soda

  • 1 cup salted sweet cream butter, softened at room temperature

  • ¾ cup light brown sugar, tightly packed

  • ⅓ cup granulated sugar

  • 2 large eggs, room temperature

  • 2¼ teaspoons pure vanilla extract

  • 3.9 ounces instant chocolate pudding mix

  • 3 cups semi-sweet chocolate chips

Strawberry Pudding Cookies

  • 1 cup unsalted butter, room temperature

  • 1 cup granulated sugar

  • 3 tablespoons strawberry-flavored instant jello gelatin powder

  • 2 large eggs, room temperature

  • 1 teaspoon strawberry extract (Lorann brand recommended)

  • Red gel food coloring, optional if your extract is clear

  • ½ teaspoon vanilla extract

  • 2½ cups all-purpose flour

  • 3.4 ounces cheesecake flavored instant pudding mix

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 12 ounces white chocolate chips, divided

Instructions

Chocolate Chip Pudding Cookies

  1. Preheat the Oven – Set oven to 350°F (175°C). Prepare baking sheets with parchment paper for easy cleanup.

  2. Cream the Butter and Sugars – In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy. This step is key for a tender crumb.

  3. Incorporate Eggs and Vanilla – Beat in eggs one at a time, then add vanilla extract. Mix until smooth.

  4. Mix the Dry Ingredients – In another bowl, whisk together flour, pudding mix, baking powder, baking soda, and salt.

  5. Combine Wet and Dry – Gradually mix the dry ingredients into the wet mixture until just combined. Avoid overmixing.

  6. Add the Chocolate Chips – Fold in the chocolate chips so they’re evenly distributed.

  7. Scoop and Bake – Drop tablespoon-sized portions of dough onto baking sheets, spacing them about 2 inches apart.

  8. Bake Until Golden – Bake for 9–11 minutes or until the edges are lightly golden and the centers are set.

  9. Cool Before Serving – Let cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack.

Chocolate Pudding Cookies

  1. Prepare Baking Sheets – Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

  2. Mix Dry Ingredients – In a medium bowl, whisk together flour, cocoa powder, and baking soda.

  3. Cream the Butter and Sugars – In a large mixing bowl, beat butter, brown sugar, and granulated sugar until smooth and creamy.

  4. Add Eggs and Vanilla – Beat in eggs one at a time, followed by vanilla extract.

  5. Incorporate Pudding Mix – Mix in the chocolate pudding powder until fully combined.

  6. Combine Wet and Dry – Gradually blend the dry mixture into the wet mixture until a thick dough forms.

  7. Fold in Chocolate Chips – Stir in the chocolate chips, distributing evenly throughout the dough.

  8. Bake – Scoop dough onto prepared sheets and bake for 10–12 minutes. The centers should remain slightly soft.

  9. Cool and Serve – Allow to cool on baking sheets for 2–3 minutes before moving to a cooling rack.

Strawberry Pudding Cookies

  1. Preheat the Oven – Heat oven to 350°F (175°C) and line baking sheets with parchment paper.

  2. Cream Butter, Sugar, and Gelatin – Beat butter, granulated sugar, and strawberry gelatin powder until light and fluffy.

  3. Add Eggs and Extracts – Beat in eggs, strawberry extract, food coloring if desired, and vanilla extract.

  4. Mix Dry Ingredients – In another bowl, whisk together flour, cheesecake pudding mix, baking powder, baking soda, and salt.

  5. Combine Wet and Dry – Gradually add the dry ingredients into the wet mixture until just combined.

  6. Add White Chocolate Chips – Fold in 10 ounces of the white chocolate chips, reserving some for garnish.

  7. Scoop Dough – Drop rounded tablespoons of dough onto baking sheets.

  8. Bake to Perfection – Bake for 9–11 minutes or until the cookies are just set.

  9. Add Finishing Touches – Press remaining white chocolate chips into the warm cookies for a polished look.

  10. Cool Before Serving – Transfer to a cooling rack after resting for 2 minutes.

Notes

Pudding cookies maintain their softness far longer than traditional cookies thanks to the pudding mix’s moisture-retaining properties. Store them in an airtight container at room temperature for up to 5 days, or freeze them for up to 2 months without losing quality.

  • Prep Time: 15 minutes
  • Cook Time: 9–12 minutes

Nutrition

  • Calories: 190–220
  • Sodium: 90–120mg
  • Protein: 2–3g

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

You might also like these recipes

Leave a Comment

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆