Soft Coconut Cream Pudding Cookies (Bakery-Style & Ultra Chewy)
These Soft Coconut Cream Pudding Cookies are thick, ultra chewy, and packed with creamy coconut flavor thanks to instant coconut cream pudding mix. The pudding keeps the cookies incredibly moist while giving them that bakery-style texture with soft centers and lightly crisp edges. Easy to make and perfect for coconut lovers, these cookies stay soft for days and can be customized with white chocolate chips or toasted coconut for extra flavor.
Servings 24 cookies
Calories 140kcal
Cost $5 for entire recipe
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and measuring spoons
- Rubber spatula
- Cookie scoop (2 tablespoon size for bakery-style cookies)
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- ¾ cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 1 3.4 oz box instant coconut cream pudding mix such as Jell-O instant coconut cream pudding mix
- 2 large eggs
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- Optional: ½ cup white chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Cream butter and both sugars together until light and fluffy (about 2–3 minutes).
- Beat in the dry coconut cream pudding mix until combined.
- Add eggs and vanilla extract. Mix until smooth.
- Stir in flour, baking soda, and salt just until combined. Do not overmix.
- Fold in white chocolate chips if using.
- Scoop 2-tablespoon portions of dough onto the baking sheet for thick, bakery-style cookies.
- Bake 9–11 minutes, until edges are set but centers still look slightly soft.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For extra thick coconut cream pudding cookies: Chill the dough for 30 minutes before baking. This helps prevent spreading and creates a more bakery-style texture.
- Do not overbake. These soft coconut pudding mix cookies should look slightly underdone in the center when removed from the oven. They will continue setting as they cool.
- No shredded coconut needed. The coconut cream pudding mix provides plenty of coconut flavor without adding texture, making these cookies smooth and ultra soft.
- Want more coconut flavor? Add ¼ teaspoon coconut extract for a stronger coconut cream taste.
- Storage: Store cookies in an airtight container at room temperature for up to 4 days. These coconut pudding cookies stay soft longer than traditional sugar cookies thanks to the pudding mix.
- Freezing Instructions: Freeze baked cookies for up to 2 months. You can also freeze the cookie dough balls and bake from frozen, adding 1–2 extra minutes to bake time.
- Optional add-ins: White chocolate chips pair beautifully with coconut cream flavor and make these cookies feel more like a coconut cream dessert.