Chocolate Pudding Cookies

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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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

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You’ll need:

• 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
• 1 (3.9-ounce) package of instant chocolate pudding mix
• 3 cups 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 chocolate chip pudding cookies.

How to Make This Chocolate Pudding Cookies Recipe

STEP ONE: Preheat the oven to 350°F. Line 2 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 2-inches apart. Gently, slightly press the dough.

STEP ELEVEN: Bake for 8 to 10 minutes, until the edges of the cookie center appear slightly underdone. Allow the cookies to rest on the cookie sheet for 2 to 3 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.

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

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Storage

ON THE COUNTER: Store any leftover chocolate cookies in an airtight container for up to 5 days at room temperature. 

IN THE FREEZER: You can freeze the baked cookies for up to 3 months. You can also freeze the cookie dough in an airtight container for up to 5 months. Allow the cookie dough to thaw in the refrigerator overnight before scooping it onto a baking sheet and baking.

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

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

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Chocolate Pudding Cookies

5 from 1 vote

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

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 24

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Ingredients

  

1x2x3x

• 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

Instructions

 

• Preheat the oven to 350°F. Line 2 baking sheets with parchment paper and set the baking sheets aside.
• Add the flour, unsweetened cocoa, and baking soda to a medium-sized bowl. Whisk to combine completely. Set it aside.
• Using a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the butter for 1 to 1½ minutes until smooth.
• Add the brown sugar and granulated sugar, and beat for another 1½ to 2 minutes until lighter in color and fluffy.
• 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.
• Keep the mixer speed at medium, add in the vanilla, and beat just until combined.
• Add the instant pudding and beat just until combined.
• Add the dry ingredients 1½ cups at a time, beating well after each cup.
• Fold in the chocolate chips.
• Use a 3 tablespoon cookie scoop or 1½ tablespoon cookie scoop for the cookie dough and place it onto the baking sheets. Place the scooped dough 2 inches apart. Gently, slightly press the dough. Bake for 8 to 10 minutes, until the edges of the cookie center appear slightly underdone. Allow the cookies to rest on the cookie sheet for 2 to 3 minutes before transferring them to a cooling rack.

Notes

• Make sure you are buying instant pudding mix and not the kind of pudding that needs to be cooked.
• Make sure you are just adding the dry pudding mix. Do not make the actual pudding.
• 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.

Nutrition

Calories: 305kcal | Carbohydrates: 35g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 194mg | Potassium: 179mg | Fiber: 3g | Sugar: 21g | Vitamin A: 270IU | Calcium: 28mg | Iron: 2mg

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