Pudding Chocolate Chunk Cookies

Pudding Chocolate Chunk Cookies

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"The addition of instant pudding mix keeps these cookies nice and moist."
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25 m servings
Serving size has been adjusted!

Original recipe yields 42 servings


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  • Ready In

  1. Preheat oven to 375 degrees F. Beat butter, sugars, dry pudding mix and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix well. Gradually add flour and baking soda, beating until well blended. Stir in chocolate chunks. (Dough will be stiff.)
  2. Drop teaspoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
  3. Bake 8 to 10 minutes or until golden brown. Remove from baking sheets. Cool completely on wire racks.
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  • Great Substitute
  • Substitute 1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped, for the chocolate chunks.
  • Note
  • When baking cookies in high altitude areas, bake at 375 degrees F for 9 to 11 minutes or until golden brown.



These were very tasty...definitely yummy. I used chocolate pudding, which then made them look like chocolate cookies with chunks, instead of just regular cookies with chunks.

Yummy! The distinction in taste between these and any other chocolate chip recipe? Pretty much none. But it's easy, and the cookies are tasty and soft without being mushy. 10 minutes in the oven...

We love these! My newest addition is mint and dark chocolate chips with the chocolate pudding! They smell, look and taste wonderful.

These cookies are my favorite! They are soft and super tasty. Plus they're easy to make. I'll be making these over and over!

My daughter love how these cookies stay soft. They also retain the shape of the batter as you place it on the cookie sheet, which means they don't flatten and deflate after coming out of the ov...

These cookies taste awesome! I used french vanilla pudding. I can't wait to try other puddings.They were very moist and fluffy too! Yummmm!!! Also, when you drop the cookies down on the baking s...

A very soft cookie. I used vanilla pudding as I have an abundance of it. Moist.

Instead of chocolate chunks I used cut up chocolate Easter eggs (20) and it wasn't enough. Next time I'll use more chocolate. I also used chocolate fudge pudding. After cooking roughly half the ...

Great cookie! I used chocolate pudding. The taste wasn't overly rich, but the cookies remained soft and moist the next day...that's how long they lasted.

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