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!
Have you guys MISSED ME? Did you even realize I’ve been gone for like 2 weeks? I haven’t taken that long of a blogging break in the almost 10 years I’ve been doing this…so while I am sure you guys didn’t even realize things have been a little quiet around here, I was very aware.
But the break was intentional. I just needed a little time off to enjoy summer, kids, trips etc without STRESSING! I mean, don’t get me wrong, I have taken many vacations over the years, but I have always had content running seamlessly here, 3 days a week so no one would notice. BUT I’ve realized, that I am probably the only one who ACTUALLY notices! ha! So I took a few weeks completely off and it felt good.
And you didn’t even notice. And were still friends. See how that works?
ANYHOW, I’m coming back with a solid recipe that you should probably make. Triple chip pudding cookies are easy, they’re freaking delish, and everyone loves them. Plus, you can use whatever chips you want. I love a pudding cookie like my Soft Sprinkle Pudding Cookies, or my Pistachio Pudding Cookies and these another HUGE favorite!
I know I will get the question, “can I use chocolate (butterscotch etc) pudding?” And yes, you certainly can, so get creative!
And of course, yes you can absolutely use any combination of chocolate chips that you like! I used semi-sweet, milk, and white!
The dough comes together in just a few minutes. Adding the dry pudding mix into the cookie dough gives them a slightly melty, soft texture!
I use a large cookie scoop when I make these, which is almost 1/4 cup of dough!
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!
PrintTriple Chip Pudding Cookies
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Prep Time: 10 minutes - Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 22 cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: Dessert
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PinDescription:
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
- 2 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.
- 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.
Keywords:: chocolate chip cookie recipe, pudding cookie recipe, easy chocolate chip cookie, easy cookie recipe
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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?
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Hello , I was wondering what flaked sea salt was ? Is it possible to use regular sea salt if I cant find the flaked?
These look like heaven! Is there any way i can get the recipe in metric? Thanks for sharing! ??
Caroline, I’m in the UK and have to change all of Shelley wonderful recipes into metric. I use a site called aqua-calc , it’s very accurate. Hope this helps, these are amazing by the way, but I can’t get instant pudding so I got a bit creative and made my own. It worked perfectly, will definitely have this in my recipe collection.
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Love these! Since discovering this recipe, I’ve made them three times. Super easy and delicious! I do find 3 cups of chocolate chips is too many for me (I know, I’m crazy) – but 1 cup is perfect. They stay soft for days too. Definitely my new go-to cookie base.
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So glad you like them…and it’s good to know they are good with less chips too!
Hey Shelly,
Just pulled these out of the oven……..amazing! Such a quick and easy recipe and I used the same chips as you. I had them on hand and they are a classic combination of flavors. I absolutely love the texture of these cookies; so soft and fluffy. Quick question: what do you do when your GROWN children want to know how many you saved for each of them???? Not even kidding right now. Thanks for another keeper.
Vicki
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hahaha! I quick, make another batch 😉
They were Soo good !! Thank you for sharing!!
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The absolute best recipe ever!!!! Thank you!?
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So glad you liked them!!
I have made these no less than 10x and they come out fabulous each time. I don’t ever use white choc chips – blasphemy – :)! I have been using bittersweet, chunks, minis, snickers, p.b. cups, pretzels. Whatever I have around I throw it in! I bake for football concessions every week and these sell out each and every time! Thanks so much for sharing this and all your recipes!
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It really is a great cookie base! LOVE you adaptations!!
Cookies came out completely flat 🙁
oh wow that’s super strange! They should be very thick cookies. Are you at a higher altitude?
will make this recipe but dough should be refrigerated a couple of days before baking
you can always chill dough if you prefer, but this dough doesn’t need to be refrigerated!
DANGER!! I made these and can’t stop eating them! So good!
Hope you had a great birthday! Yes, you were missed. 🙂 I made the newly-rephotographed Oreo Bark while you were gone! Glad to see you are taking care of yourself and giving yourself the break you needed.
Thank you so much!!
Great recipe, did half cake flour half AP..WINNER RECIPE!
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Love it!!
Awe, my daughter and I will definitely be making the cookies. They sound so yummy. I’m glad I found you! Thank you so very much! Michelle Stinnett-Akers.
Charleston, WV
I have used a very similar recipe for chocolate chip cookies to this one for several years now, and I have always received rave reviews on them. However, my recipe only uses one kind of chocolate chip, so I will have to try your recipe with the 3 different chocolate chips. However, we love chopped walnuts in our chocolate chip cookies, so I would definitely want to add those to your recipe, as well.
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I noticed… but we’re still friends! Was also “stalking” you on Instagram. ; )