Mom's Chocolate Chip Cookies Recipe -
Mom's Chocolate Chip Cookies Recipe
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Mom's Chocolate Chip Cookies
Vanilla pudding mix is the easy secret to making these rich-tasting cookies. See more

Mom's Chocolate Chip Cookies

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"Chocolate chip cookie made with instant vanilla pudding."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a mixing bowl, cream butter and sugars. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips.
  3. Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Mar 26, 2007

I've used this recipe for years and everybody wants the recipe for it. I never give the recipe out because I've never seen a cookie recipe that calls for pudding before so I sort of consider it the secret ingredient of my signature cookie recipe. I always use Butter Flavor Crisco and a whole bag of chips. This recipe is easy to vary into peanut butter by using 1/2 c crisco and 1 c pb. You can make it into oatmeal cookies by using only 1 and 1/4 c of flour and 3 c of old fashioned oats. Or spice it up and use chocolate pudding and vanilla chips or peanut butter chips. Just have fun with this recipe. There are soooo many possibilities!!!

Most Helpful Critical Review
Dec 18, 2006

Okay, neither my husband nor I liked these cookies at all. THey were way to sweet and cakey like. Oh and they didn't turn out anything like the picture either--much thicker.

Jul 26, 2006

These were so delicious. Made mine a little more moist by totally melting butter, adding 2+ tablespoons milk, and left out about 1 Tbsp pudding mix; also added chopped walnuts and about 1/2 teaspoon more vanilla extract; best if dropped, not flattened (tried both); when dropped, yields cookie with a slight crunch as you bite into it, but then the middle just melts in your mouth; yes, the center is somewhat cake-like (per vanilla pudding mix), but that's what makes this cookie so good/different--- it's a thick, but moist cookie (not flat and crunchy or flat and gooey or thick and dry)

Sep 10, 2007

Well, these cookies I have to say were the best chocolate chip cookies Ive ever had/made. I took them to my church's prayer meeting, and they all loved them. I did take the advice of the viewers and added 1/4 tsp of salt, and I used NESTLE semi-sweet chocolate chunks instead of chips. Man they were AWESOME. Definitely cook them for 10 mins, and they are so soft!!!Update: Ive made these quite a few times, and I tried it with just one stick of butter, and, they are still just as good, and deliciously soft without all the fat!

Jan 19, 2008

Pudding really is the miracle worker here. I made one minor adjustment... used CHEESECAKE flavored pudding instead of vanilla. Result? Cookies that people would throw punches over. Mine did not spread at all; very puffy. They look lovely! :)

Dec 26, 2008

This was so easy. And they turned out so well. I used half butter, half margerine to prevent spreading and I refrigerated the dough to firm it up just a couple hours. Great cookie! EDITED MANY MONTHS LATER: I've been making these lately with instant cheesecake pudding and M&M's of any variety. (My husband likes the peanut butter, I like the dark chocolate.) With the cheesecake pudding, these are better than sex. Much better than Mrs. Fields or Tollhouse, for sure.

May 19, 2006

Mmmmmmmmmm.......this is one SUPERB cookie! I didn't have vanilla pudding, so I subbed with toasted coconut flavor instead. Threw in 1/4 c. sweetened, flaked coconut & followed the rest of the recipe exactly. Even my finicky boss was impressed. Only regret was how fast they disappeared (I have 2 teenage boys in the house). Changing the pudding or chip flavors enables limitless varities.........THANKS!!!

Mar 21, 2007

These cookies were nice and soft and cakey, and they stayed that way for over a week! I consider that to be a pretty good trade off for the slight aftertaste that the instant pudding gave them. If you are making cookies for the purpose of eating raw cookie dough, (ahem) I would skip this recipe. It didn't taste good raw.


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  • Calories
  • 233 kcal
  • 12%
  • Carbohydrates
  • 30.5 g
  • 10%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 12.4 g
  • 19%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 175 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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