Chocolate Pudding Cookies Recipe

Course: cookie, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 10

Cool Time: 10

Total Time: 35

Servings: cookies

Calories: 161kcal

Author: Becky Hardin

Thick, chewy chocolate pudding cookies loaded with melted chocolate and chocolate chips. This easy chocolate pudding cookies recipe makes soft, fudgy, and irresistibly chocolatey treats every time.

Print Recipe

US Customary - Metric

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.

Video

Notes

*Use instant pudding mix. Add the pudding mix as a dry ingredient--do not prepare the pudding!

**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.

Tips:

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.

Make-Ahead: 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.

Storage: Store 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.

Nutrition