Vanilla Pudding Cookies Recipe Video

Inspired by a popular vanilla pudding cookie bar recipe, these Vanilla Pudding Cookies yield thick, soft, and chewy cookies with a warm vanilla aroma and a rich, pudding-like texture. The instant vanilla pudding mix adds sweetness and depth while a small amount of cream cheese contributes a subtle tang and extra tenderness. These cookies are studded with both chocolate and white chocolate chips for added contrast and bite.

I make these cookies often because the texture is consistently satisfying: dense but soft, with edges that hold their shape and centers that remain chewy. The instant vanilla pudding mix is the secret here — it gives a comforting vanilla sweetness and helps keep the crumb moist. Adding cream cheese enhances that pudding-like mouthfeel and introduces a slight, pleasant tang that balances the sugar.

Note: I have swapped gluten-free flour for regular flour on a couple of occasions and achieved essentially the same results. If you need these to be gluten free, use a reliable gluten free flour blend measured cup-for-cup.

These cookies differ from the bar version mainly because the dough is portioned into individual cookies and includes cream cheese, which gives each bite a richer texture. The cream cheese does not make them taste like cheesecake; rather, it enhances moisture and adds a subtle complexity that complements the vanilla pudding and chocolate chips.

If you bake these, keep an eye on baking time: remove the cookies when they are just set and still soft to the touch. They will firm up as they cool, leaving you with a tender, chewy center and slightly firmer edges. These cookies make a great treat for dessert, snack boxes, or when you want a nostalgic, home-baked flavor with a reliable texture.

Vanilla Pudding Cookies

Dense, soft, and chewy cookies with a pleasant vanilla aroma from instant pudding mix, loaded with chocolate and white chocolate chips.

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Course: Dessert, Snack

Cuisine: American

Servings: 16 Cookies

Calories: 235 kcal per cookie

Author: Emma Burton

Ingredients

½ cup brown sugar (100g)
¼ cup sugar (50g)
½ cup butter, softened (100g)
½ cup cream cheese, softened (125g)
2 tsp vanilla extract
1 large egg
70 g vanilla instant pudding mix (1 packet)
½ tsp baking soda
2 cups gluten free flour or all-purpose flour (250g)
⅓ cup chocolate chips (70g)
½ cup white chocolate chips (90g)

Instructions

Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.
In a bowl, beat the butter with the brown sugar and sugar until creamy and well combined.
Beat in the cream cheese until smooth, scraping down the bowl as needed.
Add the egg and vanilla extract, mixing until incorporated.
Stir in the vanilla pudding mix and baking soda.
Fold in the gluten free flour (or all-purpose flour) until just combined.
Gently fold in the chocolate chips and white chocolate chips.
Roll the dough into even balls, place them on the prepared baking tray, and bake for 12–15 minutes. The cookies will feel soft; allow them to cool on the tray so they firm up.

Tips and Variations

For evenly sized cookies, use a cookie scoop. If you prefer a thinner cookie, flatten each dough ball slightly before baking. Substitute mix-ins to taste—chopped nuts, toffee pieces, or butterscotch chips all work well. If using a gluten free flour blend, choose one formulated for 1:1 substitution to get the best texture.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies or dough balls on a tray, then transfer to a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

Nutrition (per cookie)

Video

There is a video demonstration available for this recipe if you prefer a visual guide.

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