Chocolate Pudding Cookies

Table of Contents

1. Chocolate Pudding Cookies Ingredients
2. Substitutions And Additions
3. How To Make This Chocolate Pudding Cookies Recipe
4. How To Serve
5. Storage
6. Why We Love This Recipe
7. Frequently Asked Questions
8. More Recipes You’ll Love
9. JUMP TO RECIPE

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

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.

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.

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.

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

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.

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.

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.

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.

More Recipes You’ll Love

• Hot Chocolate Cookies
• Chocolate Chip Cookie Cups
• Chocolate Chip Cookie Bars
• Chocolate Crinkle Cookies
• Butterscotch Toffee Cookies