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 Thick, Gooey, and Delicious!
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!
Triple Chip Pudding Cookie Ingredients:
- 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
Triple Chip Pudding Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 22 cookies 1x
- 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
These look delicious! I can’t wait to try them! Shelly, will this cookie dough freeze well?
Yes!
Hi Shelly,
Thank you for sharing this amazing recipe, I can’t wait to try it but what is vanilla pudding mix in the UK?
Em
Here’s a link to what we use in the States… https://amzn.to/36CUYRT
Hopefully you can find an equivalent in the UK!
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.
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.
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
hahaha! I quick, make another batch 😉
They were Soo good !! Thank you for sharing!!
The absolute best recipe ever!!!! Thank you!?
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!
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?