I can’t resist thick, fudgy cookies, and these chocolate pudding cookies are hands-down the richest and chewiest I’ve ever made! Packed with melted chocolate and chocolate chips, this chocolate pudding cookies recipe is indulgent, comforting, and perfect for anyone who loves a chocolatey treat. Once you try them, you’ll understand why it’s nearly impossible to eat just one!
Chocolate Cookies with Pudding Mix
These chocolate cookies with pudding mix are a game-changer. The pudding mix stabilizes the dough, giving the cookies a thick, moist, and slightly dense texture. Combined with cocoa powder, melted chocolate, and chocolate chips, these double chocolate pudding cookies are rich, chocolatey, and irresistible–just like chocolate pudding! They’re easy enough for a weeknight baking session but impressive enough for sharing with friends and family.
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Chill the Dough for Fudgy Centers
For the ultimate easy chocolate pudding cookies, I have found that chilling the dough is key. This slows down the baking process, prevents the cookies from spreading too much, and helps the chocolate chips and melted chocolate set perfectly. The result? Soft, pudding-like centers with slightly chewy edges every time. You can even freeze the dough for later baking without losing texture, making these chocolate pudding mix cookies convenient for last-minute cravings.
Chocolate Pudding Cookies Recipe
Equipment
- Kitchen Scale (optional)
- Hand Mixer
- 2-Tablespoon Cookie Portion Scoop
- 2 Baking Sheet(s)
Ingredients
- ¾ cup unsalted butter slightly melted (1½ sticks)
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 2½ cups all-purpose flour
- 3.9 ounces chocolate instant pudding mix (1 package)*
- 2 tablespoons unsweetened cocoa powder **
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ½ teaspoon kosher salt
- 4 ounces semisweet chocolate melted
- 1 cup mini semisweet chocolate chips
Instructions
- In a large bowl, with a hand mixer, cream the butter, brown sugar, and granulated sugar together on high speed until well mixed, about 2 minutes.¾ cup unsalted butter, ¾ cup brown sugar, ¼ cup granulated sugar
- Beat in the eggs and vanilla extract until creamy, about 2 minutes. Set aside.2 large eggs, 1 teaspoon pure vanilla extract
- In a large bowl, whisk together the flour, dry pudding mix, cocoa powder, baking soda, cornstarch, and salt.2½ cups all-purpose flour, 3.9 ounces chocolate instant pudding mix, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon cornstarch, ½ teaspoon kosher salt
- Pour the dry ingredients into wet ingredients and beat just until combined.
- Stir in the melted chocolate just until combined.4 ounces semisweet chocolate
- Fold in the semisweet chocolate chips until combined.1 cup mini semisweet chocolate chips
- Using a 2-tablespoon-sized cookie scoop, scoop evenly sized cookies onto a parchment-lined baking sheet. All cookies should go on a single baking tray so they can be placed into the freezer before baking. Cookies can be close together for this step but not touching.
- Place the cookies in the freezer for 10 minutes. This will help the cookies to not spread too much during baking.
- Preheat oven to 350°F. Line a second baking sheet with parchment paper.
- Take about 8 cookies out of the freezer and place them on the baking sheet 3 inches apart.
- Bake each tray of cookies for 10-12 minutes, or until cookie edges seem set.
- Let the cookies cool completely on the baking sheet before serving.
Notes
- Do not overmix the dough or your cookies won’t be the right chewy texture.
- Feel free to add other mix-ins like chopped nuts or dried fruit in place of some of the chocolate chips in this recipe. Keep the total mix-ins to 1½ cups.
- These cookies should be shaped into rounded balls–do not flatten them. Use your hands to press the dough together if it starts drying out before you’ve formed all cookie balls.
- Chilling is essential to creating chewy, fudgy cookies. If the dough is too warm, it will spread in the oven, creating flatter cookies.
- It is important to only bake 1 tray of cookies at a time.
- Do not overbake! The tops will still appear a bit underdone, and that’s okay. They’ll continue to bake on the hot tray after removing the cookies from the oven. Overbaking these cookies will cause them to dry out and they won’t have the fudgy texture.
How to Make Chocolate Pudding Cookies Step-by-Step
Prep: Gather up all of the ingredients needed to make these pudding mix chocolate cookies. Bring the eggs to room temperature for 15-30 minutes before beginning. Pop the butter in the microwave to melt it enough to make it liquid-y (easy to mix), but not fully melted. This should take about 15-30 seconds.
Mix the Wet Ingredients: In a large bowl, with a hand mixer, cream ¾ cup of slightly melted unsalted butter with ¾ cup of brown sugar and ¼ cup of granulated sugar on high speed until well mixed, about 2 minutes. Beat in 2 large, room-temperature eggs and 1 teaspoon of vanilla extract until creamy, about 2 minutes. Set aside.
Combine the Dough: In a large bowl, whisk together 2½ cups of all-purpose flour, 3.9 ounces (1 box) of chocolate instant pudding mix, 2 tablespoons of unsweetened cocoa powder, 1 teaspoon of baking soda, 1 teaspoon of cornstarch, and ½ teaspoon of kosher salt. Pour the dry ingredients into the wet ingredients and beat just until combined. Take care not to overmix the dough, or the cookies won’t have the right chewy texture.
Scoop the Dough: Stir in 4 ounces of melted semisweet chocolate just until combined. I melted my chocolate in the microwave in 30-second increments, stirring between. Fold in 1 cup of mini semisweet chocolate chips until combined. Using a 2-tablespoon-sized cookie scoop, scoop evenly-sized cookies onto a parchment-lined baking sheet. The cookies should be shaped into balls, so take each scoop and roll it gently between your hands. This will ensure they don’t spread too much in the oven. Place the cookies in the freezer for 10 minutes to firm up.
Spread Out the Cookies: Preheat your oven to 350°F. Line a second baking sheet with parchment paper. Take about 8 cookies out of the freezer and place them on the baking sheet 3 inches apart. It is important to only bake 1 tray of cookies at a time so they bake evenly and consistently.
Bake the Cookies: Bake each tray of chocolate pudding cookies in the preheated oven for 10-12 minutes, or until cookie edges seem set. Do not overbake, or they will not be fudgy inside. They may look slightly underdone, but that’s okay! Let the cookies cool completely on the baking sheets so they set without turning dry.
How to Store, Freeze, and Reheat
Store leftover chocolate pudding cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before enjoying at room temperature or gently warmed in the microwave for that fresh-from-the-oven taste!
More Cookie Recipes to Try!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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