When I bring these chocolate chip cookies anywhere to share, everyone wants the recipe. They have even won awards. They were baked by my daughter Tegan for a cookie competition, and they took home the red ribbon! For this dish, you can use any flavor of pudding that you desire.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 72 |
| Yield: | 6 dozen |
Ingredients
- 4 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 2 cups butter, softened
- 1 ½ cups packed brown sugar
- ½ cup white sugar
- 2 (3.4 ounce) packages instant vanilla pudding mix
- 4 eggs
- 2 teaspoons vanilla extract
- 4 cups semisweet chocolate chips
- 2 cups chopped walnuts (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Sift together flour and baking soda in a medium bowl, set aside.
- Cream together butter, brown sugar, and white sugar in a large bowl. Beat in instant pudding mix until blended. Stir in eggs and vanilla.
- Add flour mixture to the butter mixture until it’s well incorporated. Fold in chocolate chips and nuts.
- Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
- Bake in batches in the preheated oven until the edges are golden brown, 10 to 12 minutes, switching racks halfway through.
- This is one of our most popular chocolate chip cookie recipes of all time — learn more:
Nutrition Facts
| Calories | 177 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 116 mg |
| Sugars | 13 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I have been making these cookies for about 15 years. They are the only chocolate chip cookies I make. I am about to make them at my daughter’s request for her housewarming party. I have had over a dozen people ask for the recipe. At Christmas time, I make them with red and green m and ms. I make the recipe as described except I use margarine and do not use nuts. I freeze at least 1/2 of them and they defrost perfectly and will last for months in the freezer. Absolutely the best, puffy, soft chewy cookie!
These turned out quite well! Only thing I’d change is to add a 1/2 tsp salt. Also, mine did not get crumbly after a day like others have reported.
Tried with the extra vanilla, sooooo good!!!
I have made these over and over. They are amazing each time. It is rare I follow directions exactly but I do with these cookies.
I really loved how they turned out I would make some changes because the cookies needed a little extra sugar and they didn’t really want to cook on the inside so they had to be a little well done I also only did half a batch because six dozens is a little to much for only to people but other than that I loved this recipe and I will be using it again.
No changes, thought I would try this one and see how it goes. So far, so good. The pudding adds bit more wow to it.
Soft and chewy ! Have made over & over again!
Wonderful out of the oven but the next day they were dry & crumbly even in a airtight container
Incredible recipe. I always use butterscotch pudding and 2 TBSP vanilla and these are to die for incredible.
Man-proof cookies how can you fail? Only made a dozen gigantic cookies but it’s soooo good and soft. Only followed half the amount of the ingredients because 6 dozen is insane. Dad made the cookies and they came out HUUUUUUGE. Add more to your spoonful
I received a recipe book as a wedding gift almost 30 years ago with this recipe. The only difference is that it has 2 tsps of vanilla extract included in the recipe and I have added a couple of pinches of salt. I’ve always used 1 package of milk chocolate chips and 1 package of semi-sweet chips. I always use the Pampered chef scoop and can only prepare the dough with my Kitchen Aid stand mixer. This recipe has been a requested favorite for all of these years.
I started making this recipe for my son’s baseball team when they won games. I used the medium Pampered Chef cookie scoop so there wouldn’t be arguments who was getting the “biggest cookie.” I did make a game “MVP Cookie” using 4 scoops of dough. The coach picked the MVP & players tried hard to earn that cookie! I got 2 games worth of cookies from each batch (with enough cookies for home in the process). These are great cookies & stay soft. To answer questions I have seen: 1. No, you don’t have to prepare the pudding mix before adding to the cookie dough. 2. Make sure the butter/sugar mixture is creamed completely. Mix well after each egg. Add the flour mixture in thirds, blending completely before adding more. USE AN ELECTRIC MIXER OR THIS RECIPE WILL COUNT AS AN “ARM DAY” & YOU CAN SKIP GOING TO THE GYM!! Flatten the cookies slightly when using a scoop.
I made no recipe changes and will say these are definitely award winning cookies. My family loves them 🙂
Only chocolate chip cookies I make!!! Everyone rants and raves about them. I add 2 tsp of baking powder, 1 tsp of salt and 2 TBSPs of vanilla extract. Perfect every time!
These cookies deliver every time! I don’t modify the recipe at all. These cookies are moist and chewy, how I prefer them. I made them for a family event and now at every party or holiday I’m asked to make them.
This has been my go-to chocolate chip cookie recipes for years. They always turn out. Try chocolate pudding mix for double chocolate!
Great recipe. I used banana pudding and they were pretty tasty. I only made half recipe.
Quick and easy reciepe. added walnuts too. Very moist. now my new favorite choc chip/walnut cookie, soft!!
They’re good. They’re not the best but they’re a solid reliable good cookie
by far the best ever!
I use this as my base. I use 1/2 whole wheat flour 1/2 white. Add dark choc powder to flour mixture.Noo pudding, no nuts and use different types of chocolate; dark, semi etc.