I can’t resist thick, chewy cookies of any kind, and these chocolate pudding cookies are the thickest, richest, and chewiest cookies I’ve ever made. Loaded with melted chocolate and chocolate chips, these chocolate chocolate chip pudding cookies are ridiculously fudgy. I can never eat just one!
These chocolate pudding cookies are so rich and decadent. I thickened them up with both chocolate instant pudding mix and extra cornstarch so they bake up really dense and fudgy. If you’re a chocolate lover, these are the perfect cookies for you!
What’s in This Chocolate Pudding Cookie Recipe?
- Butter: Unsalted butter keeps these cookies moist and rich.
- Sugar: A combination of brown and granulated sugars add depth and sweetness to the cookies.
- Eggs: Help bind the cookies and keep them moist.
- Vanilla Extract: Enhances the chocolate flavor of the cookies.
- Flour: All-purpose
- Chocolate Instant Pudding Mix: Helps stabilize the dough, creating a thicker cookie, and enhances the overall flavor. Make sure to use instant pudding mix, not the cook-and-serve kind, and do not use sugar-free!
- Cocoa Powder: Unsweetened cocoa powder enhances the chocolate flavor of the cookies. Any cocoa powder will work, but 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.
- Baking Soda: Helps the cookies puff up so they’re not too dense.
- Cornstarch: Enhances the thickening and stabilizing power of the pudding mix, making these cookies super thick and chewy.
- Chocolate: A combination of melted semisweet chocolate and mini semisweet chocolate chips add so much rich chocolatey flavor. Of course, milk or dark chocolate also work well here.
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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How to Store
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 at room temperature before enjoying.
Tips for Success
- Add the pudding mix as a dry ingredient. Do not prepare the pudding!
- 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.
- Chilling is essential to creating chewy, fudgy cookies. If the dough is too warm, it will spread in the oven, creating flatter cookies.
- You can freeze the raw cookie dough balls for up to 3 months before baking. Add 2 minutes of baking time if baking from a frozen state.
Chocolate Pudding Cookies Recipe
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
Equipment
- Kitchen Scale (optional)
- Hand Mixer
- Cookie Portion Scoop
- 2 Baking Sheet
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
How to Make Chocolate Pudding Cookies Step-by-Step
Mix the Wet Ingredients: In a large bowl, with a hand mixer, cream ¾ cup of unsalted butter, ¾ cup of brown sugar, and ¼ cup of granulated sugar together on high speed until well mixed, about 2 minutes. Beat in 2 large 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.
Scoop the Dough: Stir in 4 ounces of melted semisweet chocolate just until combined. 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. Place the cookies in the freezer for 10 minutes.
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.
Bake the Cookies: Bake each tray of cookies for 10 to 12 minutes, or until cookie edges seem set. Do not overbake. Let the cookies cool completely on baking sheets.
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.