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4.91 from 11 votes

Grandma Pearl's Super Soft Chocolate Chip Cookies

Super soft and chewy chocolate chip cookies with a secret ingredient just like grandma used to make.
Prep Time5 minutes
Cook Time40 minutes
0 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 216kcal


  • 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}


  • 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.


  • 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.


Serving: 1cookie | Calories: 216kcal | Carbohydrates: 24g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 164mg | Potassium: 93mg | Fiber: 1g | Sugar: 13g | Vitamin A: 262IU | Calcium: 19mg | Iron: 1mg