My Mom’s Pudding Chip Cookies

Pudding Chip Cookies
     My mom has been making her pudding chip cookies since the 1970’s. She has baked at least two  batches a week for almost forty years…Since I majored in math in college, I was always interested in how many cookies she has made over the decades. I calculated this to be about 100,000 cookies. Yikes!
     Although my mom is famous amongst our family and friends for her chocolate chip cookies, she has always been willing to share the recipe. She has been accused of keeping some secret ingredient to herself, because no one (except for myself) seems to be able to replicate them just right. Personally, I think the reason why her cookies taste so good is because of the love she puts into each batch.
     What makes these cookies different from regular chocolate chip cookies is there soft texture. The substitution of french vanilla pudding mix for some of the white sugar makes them cake-like and extra flavorful. They stay soft for days and do not dry up like many other chocolate chip cookies. I dare you to try them…Just make sure you have enough ingredients for two batches–they get eaten up very quickly!
One batch makes abut 22 large cookies.
Close-up of the cookie dough


Nice and warm from the oven


My Mom's Pudding Chip Cookies
Prep time
Cook time
Total time
Serves: 22
  • 1 cup salted butter, softened
  • ¾ cup light brown sugar, packed
  • ¼ cup white sugar
  • 1 small package jello instant french vanilla pudding
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 2&1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 12 oz. bag Nestle semi-sweet chocolate chips
  1. Preheat oven to 375 degrees. In a large bowl, mix together butter, sugars, pudding mix, and vanilla. Stir well.
  2. Add the eggs and stir well.
  3. Mix in the flour and baking soda.
  4. Fold in the chocolate chips.
  5. Drop by large spoonfuls onto cookie sheets. Bake for 10 minutes or until cookies are set around edges. Let cool on wire rack.

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  1. Hi there. I googled best clhtooace chip cookie recipe, or something similar and came across several recipes. Yours looked the closest to what I wanted. There’s a bakery in town that makes the best clhtooace chip walnut cookies. They’re slightly dry-chewy-crunchy on the outside and moist-chewy-chocolatey on the inside with at least a walnut bite every other bite So I followed your recipe pretty close, just adding some walnuts and maybe a little less clhtooace chips. Also, I didn’t have baking soda and felt ashamed to substitute a larger portion of baking powder. I do not own a mixer so I improvised doing it all by hand. I kept the butter a little colder but it probably is best to do this with a mixer. Despite the inconsistencies, Wow!!! I was not dissapointed. I just ate 2 and a half with a glass of milk. After writing this comment, they’ll have cooled the proper amount of time. I think I’ll go have another right now. Thank you for sharing!

    • I’m so glad you like this recipe! My mom and I always stirred the cookie dough by hand, until we both got stand mixers about two years ago. The cookies turn out the same with the mixer, but obviously less hand work involved. The walnuts sound fabulous! Can you believe I have never tried putting walnuts in my chocolate chip cookies after all these years?! I bet my husband would go wild for that…thanks for the suggestion!

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