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 3 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 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.
- 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
I love to bake. I have been trying recipes for years to find my favorite chocolate chip cookie. Just found it! I love the texture and taste of the different chocolate chips, and the cookie dough is abosluty just right. Slighty crisp on the outside and perfectly soft and slightly chewy on the inside. The vanilla pudding, such a surpsiring ingredient to me, and just works some kind of wonderful something in there! So very happy! Thanks for sharing!
I used 1.5 teaspoon scoops, and baked for 11 1/2 minutes. Made about 45 cookies.
I rated these one before but I had to rate again. I made these in mini balls and froze them so that our elf could leave dough for my daughter to bake, or cookies fresh from the oven and they were PERFECT!!
This cookie recipe is amazing! So delicious, I’ve never had cookies so moist and fluffy. Instead of all chocolate chips, I used semi-sweet chips, butterscotch chips and coconut flakes and it turned out fantastic. Everyone loved them! Thanks!
Can you measure it in grams?
Is it okay if i don’t use instant pudding? Can I change to something like creamcheese?
I only have a 5.1 ounce instant pudding (family size) can I use that?
cookies
Is it okay if I don’t use baking soda? I don’t have any
The cookies will not rise like they are supposed to without baking soda, I’m so sorry!
I have never posted a review for a recipe before but let me tell you these cookies have me coming back time and time again so I figured it was time to review! I love baking and there hasn’t been a single cookie recipe that compares. The texture is PERFECT and the variety of chocolate chips makes them exciting. The recipe is so easy and they come out absolutely perfect every time. Go make these cookies!!
Oh thank you so much!!
These are my favorite chocolate chip cookie ever. I can’t rave enough. I made them on Sunday but I’ve kept the dough in a covered bowl in the fridge and I put a few in the oven daily. I can’t cook them all at once because I would seriously gorge. They are THAT good!!
Side note: I only used milk chocolate chips.