Easy Pudding Cookies

Easy Pudding Cookies


"Chocolate pudding is the not-so-secret ingredient that makes these cookies flavorful and rich."

Ingredients 27 m {{adjustedServings}} servings 116 cals

Serving size has been adjusted!

Original recipe yields 42 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 116 kcal
  • 6%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 109 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Heat oven to 350 degrees F.
  2. Beat butter and sugar in large bowl with mixer until light and fluffy. Add dry pudding mix; beat until well blended. Add eggs and baking soda; mix well. Gradually add flour, beating after each addition until well blended. Stir in chocolate.
  3. Drop tablespoons of dough, 2 inches apart, onto baking sheets.
  4. Bake 10 to 12 min. or until edges are lightly browned. Cool 1 min. on baking sheets; remove to wire racks. Cool completely.
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Reviews 24

  1. 26 Ratings


I made these then made some changes for the additional batches. Instead of chocolate pudding and white chocolate chips I substituted the following Vanilla pudding & Oreo cookie crumble (they ended up tasting like cookies & cream cookies.) Butterscotch pudding & Skor bits


First, I have to admit I changed these A LOT! I didn't have much flour so I made them chocolate OATMEAL cookies. I used 1 1/4 cup flour along with 2 1/2 cups oats. I used the same amount of margarine, sugar, eggs, baking soda, and pudding mix as called for in the recipe. Then I switched it up again on the white chocolate (because I didn't have any) and used 1 cup butterscotch chips instead. This recipe made about 65 cookies that were tablespoon sized and I baked them at 350 degrees for 11 minutes. They are fantastic! They are chewy on the inside and crisp on the outside! My mom (who is not a huge fan of sweets) could not stop herself from eating them! They are pretty sweet, but that is what cookies are supposed to be. I am also impressed that they don't break apart; they are very sturdy and good for travel. To me, they have the perfect amount of chocolate flavor. I will continue to make them again and again. Also, be sure to bake them on parchment paper lined baking sheets, because they are a bit sticky, and then leave them on the baking sheet for a minute before transfering them to the cooling racks, it will be easier and they won't get scrunched and lopsided. You will be happy you made these!

Sarah Jo

I'm low on brown sugar, so I used half white/half brown sugar for this recipe. I also added one teaspoon of vanilla. This worked out really well for me and made a big batch of cookies for lunches/snacks. 350* for eleven minutes made a soft and chewy cookie. This would work with any pudding mix/baking chips you have on hand. This was fun to make with my two boys.