Triple Chip Pudding Cookies are thick, soft, and loaded with chocolate chips. The center is melty and gooey, while the edges are buttery and crisp!
Triple chip pudding cookies are easy, freaking delish, and everyone loves them. I have gotten stopped in the chaos of Disney World by a reader telling me how much she loved THIS recipe. I am telling you it’s a winner. Even if you’re not into the “triple chip” situation you can absolutely use this cookie recipe as a base for whatever you want to throw into your cookie dough! Use whatever chips you want. You know I love a pudding cookie like my Soft Sprinkle Pudding Cookies, or my Pistachio Pudding Cookies and these another HUGE favorite!
- Butter at room temperature
- Light brown sugar
- Instant vanilla pudding. You aren’t making the pudding, you’re just throwing the dry pudding mix right into the cookie dough.
- Vanilla extract
- Large eggs.
- Baking soda
- Baking powder
- Flaked sea salt
- All purpose flour
- Semi-sweet chocolate chips
- Milk chocolate chips
- White chocolate chips
Can You Use A Different Flavor Pudding Mix?
I know I will get the question, “can I use chocolate (butterscotch etc) pudding?” And yes, you certainly can, so get creative! Just make sure it’s Instant Pudding Mix!
Chocolate Chip Variation Ideas:
- Use all semi-sweet chips instead of the 3 chips if that’s what you have on hand.
- Swap in butterscotch chips for the white chocolate.
- Swap out the semi-sweet chips and try adding peanut butter chips.
- Use some chocolate chunks and some chips!
Instructions:
- In the bowl of your stand mixer fitted with the paddle attachment, mix butter and sugars together until fluffy.
- Add in eggs and vanilla. Beat on medium speed until incorporated.
- Turn speed to low and add your baking soda, salt and flour. Mix until just combined.
- Fold in your chopped chocolate.
- Cover tightly and refrigerate for at least 2 hours over overnight.
- Preheat oven to 350°F.
- On a parchment lined baking sheet scoop dough by the rounded tablespoon, placing 2 inches apart.
- Bake 9 minutes until the edges are golden brown.
- Transfer to cooling rack.
PRO TIP: I use a large cookie scoop when I make these, which is almost 1/4 cup of dough! These are big and thick cookies!
They bake up SO perfect. I make sure they are lightly golden at the edges, but also a little underdone on the inside.
And when you break them open you get this glorious site…
I know you will love these so so much!
Print
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 22 cookies
- Category: Cookies
- Method: Oven
- Cuisine: Dessert
Description
Triple Chip Pudding Cookies are thick, soft, and loaded with chocolate chips. The center is melty and gooey, while the edges are buttery and crisp!
Ingredients
- 1 cup butter, room temperature
- 1 cup light brown sugar
- 1 (3.4- ounce) package instant vanilla pudding
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon flaked sea salt
- 2 1/2 cups all purpose flour
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and brown sugar on medium speed for 3 minutes. Add in the dry pudding mix, and mix on medium for an additional minute, scraping the sides of the bowl as necessary.
- Add in the vanilla, eggs, baking soda, baking powder and salt. Mix for 1 minute, until evenly incorporated.
- Turn mixer to low and add in the flour, mixing until just combined.
- Stir in the chips until evenly distributed. Cover and chill for at least 2 hours or overnight.
- Using a large (3- tablespoon) cookie scoop, drop the dough onto the prepared baking sheet 2- inches apart. Bake for 10-12 minutes, until lightly golden at the edges.
- Allow the cookies to cool on the baking sheet for 3 minutes, and then transfer to a wire rack to cool completely.
Notes
You can use any combination of chocolate chips that you would like
Store airtight at room temperature for up to 3 days.
If you use a smaller cookie scoop, decrease bake time to 8-9 minutes. Be careful not to over-bake. They might seem a little under-done, but they will continue to bake on the cookie sheet as they cool.
Nutrition
- Serving Size: 1 Cookie
- Calories: 241
- Sugar: 17 g
- Sodium: 144.9 mg
- Fat: 13.2 g
- Carbohydrates: 29.3 g
- Protein: 4 g
- Cholesterol: 42 mg
This has been our go to recipe for years. Everyone loves it.
Decided 2025 was the year to try and use a lot of my chocolate chip stash. Just made these today for the playoff games. I did make them a little smaller but they are so good. Definitely making these again. Thanks for the recipe!
So glad you liked them! Football games and cookies belong together lol!
In the post you say to place dough in the refrigerator for 3 hours to overnight. In the recipe doesn’t mention that. Which is correct?
That is so strange, I have never noticed that discrepancy! I like to chill the dough. It’s not 100% necessary, but it will help keep the cookies thicker!
Have you tried freezing these? I’d like to make a double batch and have some on hand for later.
In the post you talk about adding 2 eggs plus one yolk but the recipe ingredient list only lists 2 eggs.
Hi! I noticed that typo as well in the body of text when we updated the post. There is no extra yolk in this recipe. The recipe stands as written in the recipe card. Thanks for checking on this!
I have been making these twice weekly for 3 weeks! I have them in the oven right now!! My grandchildren love them! They are soft and sooooooooooooo freakin delicious! Thank you for sharing Shelly!
So glad you and your grandkids love these!!