Chocolate Pudding Cookiesrn

Name: Chocolate Pudding Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2⅓ cups all-purpose flour; 3 tablespoons unsweetened Dutch cocoa powder; 1¼ teaspoons baking soda; 1 cup salted sweet cream butter, (softened at room temperature); ¾ cup light brown sugar, (tightly packed); ⅓ cup granulated sugar; 2 large eggs, (room temperature); 2¼ teaspoons pure vanilla extract; 3.9 ounces instant chocolate pudding mix; 3 cups semi-sweet chocolate chips

close up shot of Chocolate Pudding Cookies stacked on top of each other on a stand

There is so much chocolate baked into these delicious chocolate pudding cookies that you will not be able to stop at just one.

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Table of Contents

Chocolate Pudding Cookies Ingredients
Substitutions And Additions
How To Make This Chocolate Pudding Cookies Recipe
How To Serve
Storage
Why We Love This Recipe
Frequently Asked Questions
More Recipes You’ll Love
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Thanks to the secret pudding ingredient, these chocolate pudding cookies are over the top in the decadence department. Loaded with rich chocolate flavor and soft, chewy texture, these cookies are irresistible!

Chocolate Pudding Cookies Ingredients

Chocolate Pudding Cookies raw ingredients that are labeled

These cookies offer a cocoa-infused flavor with hints of buttery caramel and gooey chocolate chips.

The cocoa powder and pudding mix create a smooth chocolate taste, while the butter and brown sugar add warmth.

The abundance of semi-sweet chocolate chips adds pockets of gooey indulgence to the soft, chewy cookies.

You’ll need:

2⅓ cups of all-purpose flour
3 tablespoons of unsweetened Dutch cocoa powder
1¼ teaspoons of baking soda
1 cup of salted sweet cream butter, softened at room temperature
¾ cup of light brown sugar, tightly packed
⅓ cup of granulated sugar
2 large eggs, room temperature
2¼ teaspoons of pure vanilla extract
1 (3.9-ounce) package of instant chocolate pudding mix
3 cups of semi-sweet chocolate chips

PRO TIP:

Make sure you are buying instant pudding mix and not the kind of pudding that needs to be cooked.

Substitutions And Additions

CHOCOLATE CHIPS: You can substitute different kinds of chocolate, including dark chocolate chips, semi-sweet chocolate chunks, milk chocolate chips, or even white chocolate chips.

FLOUR: You can substitute unbleached all-purpose flour for the all-purpose flour.

COCOA POWDER: If you cannot find unsweetened Dutch cocoa powder, you can substitute unsweetened cocoa powder for these chocolate chip pudding cookies.

VANILLA EXTRACT: Try experimenting with different flavored extracts like almond or mint extract to give your cookies a unique twist.

PUDDING MIX: While the recipe calls for an instant chocolate pudding mix, you can get creative by using other flavors of instant pudding mix.

Chocolate mint, white chocolate, or even butterscotch can bring exciting flavor variations to your cookies.

How To Make This Chocolate Pudding Cookies Recipe

Let’s dive right into making the easy cookie dough and baking these mouthwatering treats.

STEP ONE: Preheat the oven to 350°F. Line two baking sheets with parchment paper and set the baking sheets aside.

STEP TWO: Add the flour, unsweetened cocoa, and baking soda to a medium-sized bowl. Whisk to combine completely. Set it aside.

flour, cocoa, baking soda whisked together in a bowl

STEP THREE: Using a stand mixer or a separate medium bowl and a handheld mixer on medium-high speed, beat the butter for 1 to 1½ minutes until smooth.

STEP FOUR: Add the brown sugar and granulated sugar, and beat for another 1½ to 2 minutes until lighter in color and fluffy.

brown sugar and sugar blended together in a bowl

STEP FIVE: Lower the mixer speed to medium and add the eggs one at a time, mixing well after each egg.

Continue beating until no yellow streaks remain and until well incorporated.

STEP SIX: Keep the mixer speed at medium, add in the vanilla, and beat just until combined.

vanilla added to the brown sugar mixture and blended together in a bowl

STEP SEVEN: Add the instant pudding and beat just until combined.

OUR RECIPE DEVELOPER SAYS

Make sure you are just adding the dry pudding mix. Do not make the actual pudding.

instant pudding added to the vanilla mixture and blended in a bowl

STEP EIGHT: Add the dry ingredients 1½ cups at a time, beating well after each cup.

STEP NINE: Fold in the chocolate chips.

STEP TEN: Use a 3-tablespoon cookie scoop or 1½ tablespoon cookie scoop for the cookie dough and place it onto the baking sheets, spaced two inches apart.

Gently, slightly press the dough.

STEP ELEVEN: Bake for eight to ten minutes, until the edges of the cookie center appear slightly underdone.

Allow the cookies to rest on the cookie sheet for two to three minutes before transferring them to a wire rack.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.

baked Chocolate Pudding Cookies on a sheet tray

How To Serve

These moist cookies with chocolate pudding will become a new family favorite.

Serve them along with a cold glass of milk, vanilla latte, or if you are looking for even more chocolate, a creamy and delicious chocolate milkshake will do the trick.

Pair these cookies with a scoop of your favorite ice cream, like velvety vanilla or rich chocolate, for the ultimate dessert indulgence.

For more delightfully soft and chewy cookie recipes, our chocolate chip pudding cookies and creamsicle cookies are delicious choices.

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Storage

Now that you’ve baked these scrumptious cookies, let’s talk about how to store them to keep their delightful freshness intact.

MAKE AHEAD: If you want to get a head start on your cookie-making, you can prepare the cookie dough in advance and store it in the refrigerator for up to two to three days.

Simply wrap the dough tightly in plastic wrap or place it in an airtight container.

When you’re ready to bake, just remove it from the fridge, let it sit at room temperature for about 15 minutes to soften slightly, then proceed with the baking instructions as usual.

ON THE COUNTER: Store any leftover chocolate cookies in an airtight container for up to five days at room temperature.

IN THE FREEZER: You can freeze the baked cookies for up to three months. You can also freeze the cookie dough in an airtight container for up to five months.

Allow the cookie dough to thaw in the refrigerator overnight before scooping it onto a baking sheet and baking.

overhead shot of Chocolate Pudding Cookies on a cooling rack

Why We Love This Recipe

INCREDIBLE CHOCOLATE FLAVOR: These cookies are a chocolate lover’s dream, with the combination of Dutch cocoa powder and instant chocolate pudding mix providing an intense and rich chocolate flavor that’s both satisfying and indulgent.

SOFT AND CHEWY TEXTURE: The addition of the pudding mix results in a soft, tender, and irresistibly chewy texture. Each bite is like a delightful, melt-in-your-mouth experience.

EASY TO MAKE: With step-by-step instructions and clear measurements, this recipe is beginner-friendly. Novice bakers can successfully create these cookies and enjoy a homemade treat without any fuss.

Adding a secret ingredient of pudding creates extra soft cookies. With three chocolatey ingredients in this recipe, these chocolate pudding cookies are the perfect choice for chocolate lovers and are sure to be your new favorite cookie.

Frequently Asked Questions

Can I use a different pudding flavor in this delicious cookie recipe?

This soft chocolate cookie recipe would be delicious with several different pudding flavors. vanilla or white chocolate would both be delightful choices.

Can I freeze these cookies?

These chocolate cookies with pudding mix can be frozen either in cookie dough form or baked. Store in an airtight container or freezer bag for up to three months.

Can I add other mix-ins to this pudding cookie recipe with chocolate pudding?

You could add different flavored chocolate chips, toffee bits, nuts, or raisins to these delectable cookies.

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