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Chocolate Pudding Cookies

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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
  1. Chocolate Pudding Cookies Ingredients
  2. How to Make This Chocolate Pudding Cookies Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. 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!

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

Chocolate Pudding Cookies Ingredients

Chocolate Pudding Cookies raw ingredients that are labeled

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.

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.

butter blended in a bowl

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. 

dry ingredients blended in a bowl

STEP NINE: Fold in the chocolate chips.

chocolate chips folded in a bowl

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.

scoop of dough placed on sheet tray

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.

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.

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

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.

overhead shot of Chocolate Pudding Cookies on a cooling rack

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.

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

Chocolate Pudding Cookies

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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
Cook Time 10 minutes
Total Time 25 minutes
Servings 24

Ingredients
  

  • 2⅓ cups all-purpose flour
  • 3 tablespoons unsweetened Dutch cocoa powder
  • teaspoons baking soda
  • 1 cup salted sweet cream butter, softened at room temperature
  • ¾ cup light brown sugar, tightly packed
  • cup granulated sugar
  • 2 large eggs, room temperature
  • 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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