Vanilla Chocolate Chip Cookies

Vanilla Chocolate Chip Cookies
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If you’re looking for a thick, soft, incredibly delicious cookie, look no further. These little vanilla cookies packed with semi-sweet and dark chocolate chips are completely irresistible. Warm out of the oven, or snacking throughout the week, (if they last that long) they are the perfect chocolate chip cookie.

What makes these cookies so special and yummy is the vanilla pudding mix. Not only does it result in a soft chewy cookie, but the flavor is classic, like it came straight from grandmas cookie jar. The recipe I grew up with had a bit more butter and sugar, but I was able to cut back on those ingredients and still produce an outstanding cookie. Don’t wait a second longer! Make these cookies just because, or take a plate to your next party. You wont even have crumbs left.

Let’s eat!🤍

Vanilla Chocolate Chip Cookies

Perfectly soft cookies packed with chocolate chips and a sweet vanilla flavor. So irresistibly good, you'll have a hard time stopping at one.
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 3 Dozen Cookies
Calories: 224kcal


  • 2 cups all-purpose flour
  • 1/2 cup white wheat flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup sugar
  • 1/2 cup softened, butter (not melted)
  • 1 tsp pure vanilla extract
  • 3.4 oz pkg vanilla instant pudding mix
  • 2 eggs
  • 6 oz semi-sweet or milk chocolate chips
  • 6 oz dark chocolate chips if you don't like dark chocolate use 12 oz semi sweet and milk chocolate mixed


Heat oven to 375°F

  • In a small mixing bowl combine the flours, baking soda, and salt.
  • In medium size mixing bowl beat with a hand mixer butter, sugar, vanilla extract, vanilla pudding mix, and eggs one at a time until creamy.
  • With large spoon slowly incorporate the flour mixture with the creamy vanilla mixture until well combined. It will be very thick. Add the chocolate chips. At this point I usually use my clean hands to incorporate all the chips. You'll have a firm ball of dough when it's all combined.
  • Place in refrigerator for 20 minutes or freezer for 10.
  • Line a large cookie sheet pan with a silicone mat ( I love using these) or parchment paper. Scoop out cookie dough using a small cookie scoop and place on sheet pan 1-inch apart. No need to press down, they will spread slightly during the baking process.
  • Bake for 10-12 minutes until slightly golden on top and just set in the center. Let cool 2 minutes on sheet pan before transferring to cooling rack.
  • Serve warm with a glass of cold milk or a cup of herbal tea or black coffee. Yum!


Keep cookies in airtight container for up to a week at room temperature, or freeze after they’ve cooled and enjoy anytime you get a craving for something sweet. 
Add 3/4 cup of your favorite nuts for added texture and flavor.
Change up the flavor by adding butterscotch chips, peanut butter chips, or a mix of whatever you like. 
Note: Cookie recipe yields about 36 cookies using a small cookie scoop.
Nutritional facts for this recipe are for 2 cookies, and may vary depending on how big or small you make them.


Calories: 224kcal

Below you’ll find some of the products I used in this recipe. The link takes you directly to the products without having to spend time searching!

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