I’ve baked a LOT of cookies over the years, and sometimes the best baking tricks are the simplest. For these Pudding Cookies, a little box of instant vanilla pudding is the secret to cookies that are ridiculously soft and chewy (and actually stay that way for days).
This is the perfect pantry recipe too. Chocolate chips, M&M’s, peanut butter chips, chopped candy bars, you choose the rest. I’ve done the work on creating the perfect cookie base, so you get to have fun with the mix-ins.
This pudding cookie recipe was originally published in May 2019. I updated the photos and added new recipe notes in September 2026.
Why You’ll Love Pudding Cookies (AKA Boyfriend Cookies)
Pudding isn’t just for eating or making my banana pudding recipe. You can also use it in cookies!
Have you ever heard of Boyfriend Cookies?
Apparently the story goes…if you don’t have a boyfriend, you’ll get one by baking these cookies. If you HAVE a boyfriend, you’ll keep him by making these cookies.
You may remember these Chocolate Chip Pudding Cookies from many years ago? These pudding cookies are similar!
- They stay soft and sweet for DAYS and DAYS. I’m talking up to a week of chewy, delicious cookies, if you can stop yourself from eating them all right away.
- There are endless possibilities when it comes to add-ins. Whatever you like, whatever odds and ends you have in the pantry, you can make this recipe your own!
- The recipe is quick and easy. No complicated steps orhard-to-find ingredients here.
- You’ll find a boyfriend after making these cookies. (Just kidding! But you’ll definitely make some new friends if you bake up a batch for a neighborhood potluck.)
Pudding Cookie Ingredient Notes
What I love about this cookie recipe is that it’s totally customizable. Make the base as directed, then add your favorite mix-ins. I’ve included my favorite combo, but choose your own.
- Unsalted butter – Using unsalted butter gives you more control over the flavor of these boyfriend cookies.
- Light brown sugar – Brown sugar helps give cookies that soft, chewy texture we all love.
- Instant vanilla pudding mix – Using vanilla pudding creates a classic flavor that pairs with just about any mix-in.
- Mix-ins – So many options here! Use milk chocolate chips, semi-sweet chocolate chips, white chocolate chips, peanut butter chips, mini M&M baking candies, mini Reese’s baking candies, or a combination!
How to Make Pudding Cookies
Make the Dough:
- In a mixing bowl, beat the softened butter with the sugars until well-blended, then beat in the vanilla extract and eggs.
- Mix in the flour, pudding mix, baking soda, baking powder, and salt.
- Fold in the mix-ins.
Bake: Drop scoops of the dough onto the prepared baking sheet and bake for 10-12 minutes. Let the cookies cool on the pan for a few minutes, then cool completely on a wire rack.
Recipe FAQs
Store pudding cookies in an airtight container at room temperature for up to 7 days.
Yes, you can freeze the baked and cooled cookies. Just place them in a ziploc freezer bag or airtight container. Thaw at room temperature overnight before enjoying. You can also freeze the cookie dough.
Try adding roughly chopped Oreos, chopped nuts, dried fruit, or even a sprinkle of sea salt on top for a salty-sweet combo. Add sprinkles for color, or chopped candy bars for a decadent treat!
More Easy Dessert Recipes
- Try out these easy Oatmeal Raisin Cheesecake Bars that have all your favorite flavors!
- Looking for the Best Peanut Butter Cookies? Look no further for a creamy dreamy recipe!
- Apple Hand Pies, Blueberry Hand Pies, and Cherry Hand Pies are perfect on the go treats!
- Chocolate Chip Cheesecake Bars are creamy and delicious!
- Make melt in your mouth Butter Cookies this week for your family!
- If you love adding pudding to recipes, be sure to try these Lemon Pudding Cookies. Packed with lemon Oreos and white chocolate chips they have the perfect texture! Then give my pistachio pudding cookies a try next!
- My banana pudding cookies take this same great texture, but taste like banana pudding in every bite!
Pudding Cookies
#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-1-33); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-1-50); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-1-66); }linearGradient#wprm-recipe-user-rating-1-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-1-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-1-66 stop { stop-color: #343434; }
Ingredients
- 1 cup unsalted butter softened
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 ¼ cup all-purpose flour
- 1 package 3.4 oz instant vanilla pudding mix
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Mix ins
- 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
- ½ cup white chocolate chips
- ½ cup peanut butter chips
- ½ cup mini M&M baking candies
- ½ cup mini Reese’s baking candies
Instructions
-
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
-
In a mixing bowl, beat softened butter with sugars until well blended. Add vanilla extract and eggs, beat until combined.
-
Add flour, pudding mix, baking soda, baking powder, and salt. Mix until well blended.
-
Fold in mix-ins.
-
Drop by cookie scoop onto baking sheet and bake for 10-12 minutes. Let cool on pan for a few minutes, then cool completely on wire rack.
-
Store in airtight container for up to a week. ENJOY
Video
Notes
- Make sure when you’re out shopping you purchase INSTANT pudding mix. DO NOT buy the cook and serve or you will get different results.
- You can also freeze the cooked and cooled cookies. Just slide into a ziploc freezer bag or airtight container. Thaw at room temperature overnight. ENJOY.
- Use a cookie dough scoop to portion the dough onto the baking sheet. This helps keep all the cookies roughly the same size and shape, which means they’ll all finish baking at the same time.
- Let the cookies cool on the pan for a few minutes. During this time, they’re not actually cooling—they’re continuing to bake from the residual heat on the pans! This helps them set, but remain soft and chewy.
- Soften the butter before you start. This makes it much easier for the butter to incorporate into the other ingredients, and it also keeps it from sticking to your beaters!
- See blog post or more recipe tips and tricks.
