Reverse Chocolate Chip Cookies



If you are looking to shake up your usual chocolate chip cookie recipe, here is a simple little switch.  All I did was take my recipe for Pudding Chocolate Chip Cookies and substituted the vanilla pudding with chocolate pudding and the semi-sweet chocolate chips with white chocolate chips.

I have made some version or another of this recipe since I was 12 or 13. They are easy to make, moist, chewy and unbelievably delicious.  Coincidentally, or probably not so coincidentally…as they both came from my mom,  I also have a recipe for Pudding Oatmeal Cookies which are equally delicious. I think the pudding, even though it is added in its dry state, adds moisture to the cookie.

Over the years I have tried many other Chocolate Chip Cookie recipes, while some of them have been very good, in my mind, none have never measured up to this recipe.


Make sure you are adding the four serving size of INSTANT pudding.  If you wanted these cookies to be white on white, you could easily switch it up and use vanilla pudding mix in place of the chocolate. However, I like the dramatic difference between the chocolate cookie and the white chocolate chips.


 Beat the sugars, butter, vanilla and pudding mix until everything is smooth and creamy.


  I find it helpful to crack the eggs into a little dish and just dump in one egg at a time. Saves trying to crack the eggs in while the beater is going or stopping the machine each time you need to add an egg.


Gradually stir in flour mixture (don’t over mix) and then add your white chocolate chips. Stir just to combine.


I like to use a small scoop to portion out the cookies.  It makes a nice size cookie and they are all uniform in shape.


One tray baked and ready to be transferred to a cooling rack.

 I love parchment paper! It saves a lot of cleaning! I tell anyone who will listen that parchment is your friend.

I reused the parchment paper when baking these cookies.  When I transferred one batch to a cooling rack, I then took that piece of parchment and used it to line another pan. (I do discard it after all the cookies have been baked.)


These cookies are fun to make and are soft, chocolaty and delicious!  Perfect with an ice-cold glass of milk or a steaming cup of tea or coffee!

5.0 from 1 reviews
Reverse Chocolate Chip Cookies
Recipe type: Dessert
Serves: 48
  • 2¼ cups flour
  • 1 tsp. baking soda
  • 1 cup butter, softened
  • ¼ cup white sugar
  • ¾ cup brown sugar
  • 1 tsp. vanilla
  • 1 package chocolate INSTANT pudding, 4 servings size*
  • 2 eggs
  • 1 bag pure white chocolate chips
  1. Combine flour and baking soda; set aside.
  2. In a large bowl beat butter, both sugars, vanilla and pudding powder until mixture is fluffy and creamy.
  3. Add eggs, one at a time, beating well after each addition.
  4. Gradually stir in flour mixture, stir well to combine.
  5. Stir in chocolate chips.
  6. Drop by heaping teaspoon full onto parchment lined cookie sheet.
  7. Bake at 350 degrees F. for approximately 10 - 12 minutes until golden brown.
  8. Do not over bake!
  9. * May substitute vanilla pudding mix for chocolate mix.

This recipe makes about 4 dozen good-sized cookies.

I hope you enjoy this recipe and as always, if you have any questions at all, please don’t hesitate to ask.





  1. Catherine White says:

    Those look very tasty and easy to make. When I’ve dropped a few more pounds I’ll give them a try! I’m also eyeing those confetti squares , up there, along with the baked potato soup and the apple crisp. lol
    Mmmm too many great selections!!


  1. Homemade Peanut Free School Snacks says:

    […] Reverse Chocolate Chip Cookies […]

  2. […] What is your favourite cookie? (If I had to pick just one, I would need to indulge my chocoholicness and pick Reverse Chocolate Chip) […]

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