Chocolate Chip Cookies with Crisco
Chocolate Chip Cookies with Crisco are nostalgic and comforting! Just like the ones Grandma made, they are deliciously chewy with the best soft centers and slightly crisp edges.
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Old-fashioned Chocolate Chip Cookies with Crisco have two secret ingredients that give these an irresistible melt-in-your-mouth texture. If thin, soft, chewy chocolate chips cookies are your vibe, you’ve found the perfect recipe. The addition of Crisco (or shortening) and a box of instant vanilla pudding mix will yield perfect cookies that are softer and chewier compared to traditional chocolate chip cookies.
No matter the occasion, whether it’s the holidays, a family get-together or just a craving for something sweet, these are always on the dessert menu! They are literally the BEST chocolate chip cookie I’ve ever had and everyone who tries them agrees! I’ll just warn you, though, these are dangerous – I literally cannot stop eating them!
Why you’ll love this recipe
- No chill time. (But you can chill or freeze the dough and bake later, if you want!)
- One bowl recipe!
- The perfect taste and texture.
- Fool-proof!
- They stay soft for days and are freezer-friendly!
If you love these, try some of our other favorite cookie recipes! Some of my family’s favs are these Reese’s Pieces Peanut Butter Cookies, Cowboy Cookies and Snickerdoodles.
What you’ll need to make them
Before diving into the ingredient list, let’s talk about the baking essentials that make this chocolate chip cookie recipe so incredible. A mix of butter and Crisco creates the perfect balance of soft and crisp textures, while brown sugar and granulated sugar add the right amount of sweetness and chew. Baking soda ensures a light, tender cookie, and a secret ingredient—instant vanilla pudding—keeps them irresistibly soft. Now, let’s go over everything you’ll need!
- Unsalted butter: Adds rich, creamy flavor and helps create a soft, tender texture.
- Crisco: Contributes to a light, crisp edge while keeping a soft center.
- Light brown sugar: Adds moisture, a slight chewiness and a hint of caramel-like flavor.
- Granulated sugar: Helps with spreading and provides balanced sweetness.
- Eggs: Provide structure, moisture, and richness to the dough.
- Vanilla extract: Enhances the overall flavor with warm, sweet notes.
- Salt: Balances sweetness and brings out the flavors.
- Baking soda: Leavens the cookies, making them light and slightly chewy.
- All-purpose flour: For structure and tenderness.
- Instant vanilla pudding: A secret ingredient that keeps cookies extra soft and flavorful.
- Semi-sweet chocolate chips: This recipe uses both regular baking chips and mini chips for bursts of rich chocolate in every bite.
- Flaky sea salt: An optional finishing touch that enhances the sweetness and chocolate flavor.
Variations and substitutions
Here are some easy ways you can customize your Crisco chocolate chip cookies:
- Butter substitute: Swap the Crisco for all butter, if you prefer. If using all butter, it’s a good idea to chill the dough for at least 1 hour. You can also use butter-flavored crisco.
- Sugar adjustments: Use dark brown sugar instead of light brown for a deeper, more caramelized flavor.
- Chocolate variety: Mix up the chocolate! Try milk chocolate chips for more sweetness, dark chocolate for a richer bite or even white chocolate for a fun twist.
- Pudding flavor swap: While vanilla pudding adds great flavor and softness, you can experiment with different pudding flavors like butterscotch, chocolate or even cheesecake for a unique taste.
- Add-ins: Stir in chopped nuts (walnuts, pecans, or almonds), toffee bits, peanut butter chips, shredded coconut or even crushed pretzels for added crunch and flavor.
- Using salted butter: If using salted butter, reduce the added salt to about 1/2 tsp to balance the flavor.
How to make this recipe
Step 1: Preheat oven to 375ºF. Line two baking sheets with parchment paper or silicone baking mats. Using a stand mixer with the paddle attachment, cream butter and Crisco together with sugars until creamy about 2–3 minutes, scraping down the sides of the bowl as needed.
Step 2: With the mixer slowly running, add the eggs, vanilla, salt and baking soda.
Step 3: Gently stir in the flour and the vanilla pudding mix. Do not over-mix.
Step 4: Fold the chocolate chips into the mixture.
Step 5: Scoop cookies into tablespoon full mounds on a cookie sheet. I like to use a cookie scoop for this. Gently press a few extra chocolate chips onto the tops of each dough ball.
Step 6: Bake 10-12 minutes, depending on your oven. Watch the cookies closely because some ovens have quicker bake times. Take them out when they are no longer glossy in the middle and the edges are barely brown. They will finish baking on the pan after being removed from the oven.
Step 7: Sprinkle with flaky sea salt, if you’d like. Let them cool on the cookie sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Recipe tips
- Measure flour correctly: Spoon and level the flour instead of scooping directly from the bag to avoid adding too much and making the cookies dense.
- Use room temperature ingredients: Let your butter, eggs, and Crisco sit at room temperature before mixing to ensure a smooth, even dough.
- Chill the dough for extra thickness: If you want thicker cookies, chill the dough for at least 30 minutes before baking.
- Underbaking is key: Watch the cookies closely as they bake because all ovens and pans are a little different. To ensure chewy cookies, you want to underbake them slightly.
- For round cookies: To make perfectly round cookies, take the freshly baked cookies right from the oven, take a glass or something larger than the size of the cookies and swirl it around the warm cookies. They look so much better this way!
Frequently asked questions
While these cookies are meant to be thin, they shouldn’t be super flat. They can become too flat if the dough is too warm, if you used too much butter or if you didn’t measure the flour correctly. Chilling the dough before baking can help prevent flattening and spreading.
Overmixing the dough can cause the cookies to be tougher. Mix until just combined to keep them soft and chewy.
Cookies can become too crisp if they’re overbaked or if the dough is too dry. Make sure to follow the baking time closely, and check them at the lower end of the time range. Remember, you want to remove them from the oven when they still appear to be underbaked. They will continue to set on the pan as they cool.
Storage recommendations
Here’s my recommendations for properly storing and freezing your chocolate chip cookies with Crisco!
- Freezing the dough: Scoop the dough into balls and flash freeze on a baking sheet for 30 minutes. Transfer to a freezer-safe bag and store for up to 3 months. Bake straight from frozen, adding an extra minute—no need to thaw.
- Make-ahead dough: If prepping a few days in advance, cover bowl with plastic wrap or store the dough in an airtight container in the fridge for up to 4 days.
- Freezing baked cookies: Let cookies cool completely, then store them in a freezer-safe bag or container for up to 3 months.
- Storing leftover cookies: Keep cookies in an airtight container or zip-top bag at room temperature for up to a week.
- Reheating: Warm cookies in the microwave for about 25 seconds to bring back that fresh-from-the-oven taste.
More cookie recipes you’ll love
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Chocolate Chip Cookies with Crisco
Ingredients
- 1/2 cup (1 stick, 112g) unsalted butter, softened
- 1/2 cup (95g) Crisco, (I use the Crisco sticks instead of the can)
- 3/4 cup (150g) light brown sugar, packed
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups (240g) all-purpose flour
- 1 (3.4 ounce) box INSTANT vanilla pudding
- 1 cup (170g) semi-sweet chocolate chips
- 1/4 cup (43g) semi-sweet chocolate minis, plus more for tops
- flaky sea salt, optional for finishing
Instructions
- Preheat oven to 375ºF. Line two baking sheets with parchment paper or silicone baking mats.
- Using a stand mixer with the paddle attachment, cream butter and Crisco together with sugars until creamy about 2–3 minutes, scraping down the sides of the bowl as needed.
- With the mixer slowly running, add the eggs, vanilla, salt and baking soda.
- Gently stir in the flour and the vanilla pudding mix. Do not over-mix.
- Fold in the chocolate chips.
- Scoop cookies into tablespoon full mounds on a cookie sheet and gently press a few extra chocolate chips onto the tops of each cookie.
- Bake 10-12 minutes, depending on your oven. Watch the cookies closely because some ovens have quicker bake times. I also noticed that one of my cookie sheets made these cook quicker. The key is to underbake the cookies! This keeps them chewy once they’ve cooked. Take them out when they are no longer glossy in the middle and the edges are barely brown. They will finish baking on the pan after being removed from the oven.
- Sprinkle with flaky sea salt, if you’d like. Let them cool on the cookie sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Storage tips
- Freezing the dough: Scoop the dough into balls and flash freeze on a baking sheet for 30 minutes. Transfer to a freezer-safe bag and store for up to 3 months. Bake straight from frozen, adding an extra minute—no need to thaw.
- Make-ahead dough: If prepping a few days in advance, store the dough in an airtight container in the fridge for up to 4 days.
- Freezing baked cookies: Let cookies cool completely, then store them in a freezer-safe bag or container for up to 3 months.
- Storing leftover cookies: Keep cookies in an airtight container or zip-top bag at room temperature for up to a week.
- Reheating: Warm cookies in the microwave for about 25 seconds to bring back that fresh-from-the-oven taste.
Did you make this recipe?
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These are perfection and are my new favorite chocolate chip cookie recipe!