Grandma Pearl’s Super Soft Chocolate Chip Cookies
Is there anything better than a warm cookie from grandma’s house? I agree, there isn’t! That is why I am sharing Grandma Pearl’s Super Soft Chocolate Chip Cookies with the world. They are everything you want them to be and more!
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Tips & tricks to achieve the most delicious cookies of your life!
Why this Recipe Works
When I say that these babies are soft and chewy, that is not an understatement. In fact, I haven’t ever had a cookie quite like them.
Adding a box of dry pudding mix to the cookie dough gives the end result an extra special texture that you can’t get otherwise. I also love using pudding mix in this Lemon Pound Cake recipe.
They also hold their shape which gives you a smaller and more thick cookie packed full of flavor. If you love thick cookies, you have to make these Super Thick Chocolate Chip Cookies.
The cookies also freeze wonderfully which means they are a great make ahead recipe. These Brownie Mix Cookies freeze wonderfully too!
What goes into this Recipe
- Softened Butter: Be sure that it is room temperature so that the butter mixes in with the cookies and creates a nice smooth dough.
- Pudding Mix: The secret ingredient of this cookie recipe which gives them a wonderful texture and added vanilla flavor.
- Chocolate Chips: My family prefers milk chocolate chips but a semisweet chocolate chip works wonderfully too.
See recipe card for full information on ingredients and quantities.
How to Make Soft Chocolate Chip Cookies with Pudding Mix
1. Cream the butter and sugars together until you have a light and fluffy mixture {I always like to use a handheld mixer but this can be done by hand or with a stand mixer too}. Then add the eggs and vanilla. Mix until they are completely incorporated. Next, add the dry ingredients {pudding mix, flour, baking soda & salt} and mix until they are incorporated. You don’t want to over mix at this point.
2. Finally, add in the chocolate chips and mix to combine. You want them evenly distributed into the dough.
3. Scoop mounds of dough onto a silicone lined cookie sheet using a medium cookie scoop. Then bake at 350 degrees for 8-10 minutes or until the cookies are starting to turn a light golden brown.
4. Remove them from the oven and let them cool on the cookie sheet for 10 minutes before moving them to a cooling rack.
Expert Tips
- Start with room temperature softened butter. Using a butter that is cold will not allow it to cream into the sugars and create a nice smooth cookie dough.
- Don’t over mix after adding the dry ingredients. If you mix the dough too much it will incorporate too much air into the dough. Too much air will result in a flatter cookie.
- Use your favorite kind of chocolate chips. We love milk chocolate chips but I have made them with semisweet and dark chocolate before and they were awesome.
- Don’t over bake the cookies. To get the wonderful soft texture of this recipe it is important to bake them until set and light golden brown. Over baking the cookies will result in a harder texture cookie.
- Allow the cookies to cool on the baking sheet for 10 minutes before moving them to a cooling rack. The residual heat from the cookie sheet works great to finish setting up the cookies.
Thank you Grandma Pearl for so many things! For your wisdom, love, memories and of course recipes. Love you!
Recipe FAQs
Grandma Pearl used to use other types of pudding mix when she didn’t have vanilla. I remember her using a banana and butterscotch mix. Both were fabulous and gave a subtle underlying taste to the cookies.
These cookies are super soft because of the addition of pudding mix to the dough. It is also important to not over bake them in order to get the awesome soft texture.
The best way to store them is in an airtight container at room temperature. They will last for 4-5 days.
Yes! Chocolate chip cookies freeze really well for up to 3 months.
Do you love Chocolate Chip Cookies as much as I do? Try these recipes…
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Grandma Pearl’s Super Soft Chocolate Chip Cookies
Ingredients
- 1 cup butter or margarine {softened}
- 1/4 cup granulated sugar
- 3/4 cup brown sugar {packed}
- 1 tsp vanilla extract
- 2 eggs
- 1 4 oz. pkg. instant vanilla pudding
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups chocolate chips {your favorite variety}
Instructions
- Preheat the oven to 375° and line baking sheets with silicone mats {or parchment paper}
- In a medium bowl, cream together butter or margarine and both sugars. Add vanilla and eggs and mix until combined. Add instant vanilla pudding mix and stir until incorporated.
- Add flour, baking soda and salt and mix until just combined. Do not over mix. Add chocolate chips and mix until they are equally distributed throughout the dough.
- Scoop mounds of dough with a cookie scoop and place onto a cookie sheet. Bake for 8-10 minutes or until the cookies are just starting to turn golden brown. Let the cookies cool on the cookie sheet for 10 minutes before moving them to a cooling rack.
- Store your chocolate chip cookies in an airtight container at room temperature for up to 5 days. Freeze cookies for up to 3 months.
Notes
- Make sure the butter is softened. Otherwise it will not cream with the sugars and create a smooth dough.
- Don’t over mix after adding the dry ingredients. If you mix the dough too much it will incorporate too much air into the dough. Too much air will result in a flatter cookie.
- Use your favorite kind of chocolate chips. We love milk chocolate chips but I have made them with semisweet and dark chocolate before and they were awesome.
- If you don’t have instant vanilla pudding you can use a different flavor. Banana and butterscotch are both great options.
- Don’t over bake the cookies. To get the wonderful soft texture of this recipe it is important to bake them until set and light golden brown. Over baking the cookies will result in a harder texture cookie.
- Allow the cookies to cool on the baking sheet for 10 minutes before moving them to a cooling rack. The residual heat from the cookie sheet works great to finish setting up the cookies.
