Thick and rich, these easy chocolate pudding cookies are a must try! Simple to make, they have a soft and fudgy texture that is so hard to resist! You’ll be happy you whipped these up!
Cookies with Chocolate Pudding
Cookies are one of our favorite treats, and this recipe takes them to a whole new level!
Made with chocolate pudding, these are no ordinary cookies. Wonderfully rich and thick, I promise you that you’ll be making these more than once!
Simple to make, you can be enjoying these in no time at all, and be sure to make a double batch as they’ll disappear quickly!
Be sure to try my Easy Chocolate Pudding and Chocolate Chia Pudding too!
Why You’ll Love this Chocolate Pudding Cookie Recipe:
- Easy: Simple to make, this is a great cookie recipe that your kids can help you make, they’ll definitely enjoy eating them!
- Quick: Quick to prep and bake, you can be enjoying these fudgy cookies in no time at all!
- Make ahead: These cookies have a pretty good shelf life and are freezer friendly too.
How to Make Chocolate Pudding Cookies
Be sure to see the recipe card below for full ingredients & instructions!
- Cream together the butter and sugars, and beat in the eggs and vanilla.
- Whisk together the dry ingredients.
- Mix the dry ingredients into the wet.
- Stir in the melted chocolate and fold in the chocolate chips.
- Scoop the dough into balls and freeze.
- Bake on a lined baking sheet and let cool.
Pudding mix contains starches, which help to stabilize the dough and create a thicker cookie. Plus, the flavoring in the pudding mix enhances the overall flavor of the cookies with little effort.
No. You really need to use instant pudding mix because the starches in cook and serve are different. Using cook and serve or sugar-free pudding will change the texture of the cookies.
While you can use either Dutch-process or natural cocoa powder, I prefer to use natural cocoa powder in these cookies because the baking soda in the cookies will help to neutralize the acidity of the natural cocoa powder.
Yes. Chilling is essential to creating chewy, fudgy cookies. If the dough is too warm, it will spread in the oven, creating flatter cookies.
Yes, you can freeze the raw cookie dough balls for up to 3 months. Start by laying the raw cookie dough balls flat in a single layer on a baking sheet. Freeze for 2 hours, then transfer to an airtight container or Ziplock bag. Add 2 minutes of baking time if baking from a frozen state.
These cookies are so rich and decadent! They have the most amazing soft and fudgy texture, and it’s almost impossible to stop at one! This may well be the best chocolate cookie recipe ever!
The instant chocolate pudding in these cookies does wonders! They are great for an after-school treat and work wonderfully with a cup of afternoon tea or coffee.
Storage Instructions
Store leftover chocolate pudding cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Freezing Instructions
Freeze chocolate pudding cookies in an airtight container for up to 1 month. Let thaw at room temperature before enjoying.
Pudding Cookie Tips
- Make sure to buy instant pudding mix, not the cook and serve kind.
- Make sure not to use sugar-free instant pudding mix in this recipe. The cookies will not turn out right.
- Add the pudding mix as a dry ingredient. Do not prepare the pudding!
- I used semisweet chocolate, but feel free to use a mixture of milk and dark chocolate (or even white chocolate!) if that’s what you have on hand.
- 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.
Simple and easy to make, these rich and flavorful chocolate pudding cookies are one delicious treat. If you are looking to impress, this is a sure fire way to do it! With a deep rich chocolate taste, these are irresistible!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Chocolate Pudding Cookies Recipe
Ingredients
- ¾ cup unsalted butter 170 grams, slightly melted (1½ sticks)
- ¾ cup brown sugar 150 grams
- ¼ cup granulated sugar 50 grams
- 2 large eggs 100 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- 2½ cups all-purpose flour 350 grams
- 3.9 ounces chocolate instant pudding mix 110 grams (1 package)
- 2 tablespoons unsweetened cocoa powder 11 grams
- 1 teaspoon baking soda 6 grams
- 1 teaspoon cornstarch 3 grams
- ½ teaspoon kosher salt
- 4 ounces semisweet chocolate 113 grams, melted
- 1 cup mini semisweet chocolate chips 177 grams
Equipment
- Kitchen Scale (optional)
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. Do not overmix or your cookies won’t be the right chewy texture.
- 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. Cookies should be shaped into rounded balls – do not flatten cookies. Use your hands to press the dough together if it starts drying out before you’ve formed all cookie balls.
- 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. It is important to only bake 1 tray of cookies at a time.
- Bake each tray of cookies for 10 to 12 minutes, or until cookie edges seem set. 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.
- Let the cookies cool completely on baking sheets.
Notes
- Make sure to buy instant pudding mix, not the cook and serve kind.
- Make sure not to use sugar-free instant pudding mix in this recipe. The cookies will not turn out right.
- Add the pudding mix as a dry ingredient. Do not prepare the pudding!
- I used semisweet chocolate, but feel free to use a mixture of milk and dark chocolate (or even white chocolate!) if that’s what you have on hand.
- 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.
Print button just opens blog page in new window. About 3 out of 5 of your recipes that I try to print do that and I really love your recipes.
Hi Jan, the print button should open a print-friendly version of the recipe in a new window. From there, you should be able to print it without the ads or blog post text.