The Best Chocolate Pudding Cookies (Soft & Chewy)
Enjoy the ultimate treat with these chocolate pudding cookies – irresistibly soft, chewy and loaded with rich chocolatey goodness!
We make a lot of cookies at our house. There are so many flavors to choose from. There are fancy cookies that take time to make and quick, easy drop cookies that can be in the oven in minutes.
I love making themed cookies for holidays and birthdays. There are so many fun ways to decorate them!
I can also make a large batch of cookies ahead of time and freeze them, saving myself the last minute rush. What busy mom doesn’t love that?
Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!
Today I want to share a recipe for some of the best cookies I have ever eaten! I am hooked!
The secret to creating these wonderfully soft cookies is dry pudding mix. This recipe is a chocolate version, which is definitely a family favorite around here, but you can use any small box of instant pudding you like.
Be sure to check out these strawberries & cream pudding cookies and pistachio pudding cookies too!
Chocolate Pudding Cookies
These double chocolate pudding cookies are perfect for all of the chocolate lovers in your life. Loaded with chocolate flavor, they are definitely my new favorite cookie!
To make them even more decadent, I sometimes drizzle them with a little bit more melted chocolate. You are going to love them.
Ingredients
You’ll only need a few simple ingredients from the grocery store!
- Unsalted butter, room temperature
- Granulated white sugar
- Large egg
- Pure vanilla extract
- All-purpose flour
- Small box chocolate instant pudding mix
- Baking soda
- Salt
- Semisweet chocolate chips
Instructions
1. Preheat the oven to 350 F and line your cookie sheets with parchment paper.
2. In a large bowl, cream butter and sugar together.
2. Add vanilla and egg.
4. Mix until well combined.
5. Add the instant chocolate pudding mix to the wet ingredients and mix well.
6. Add remaining dry ingredients and mix again.
7. Mix in chocolate chips to form a cookie dough.
8. Use a cookie scoop to drop cookie dough balls onto the prepared cookie sheet.
9. Bake for 8-10 minutes, until the edges just start to turn golden brown.
10. Move to a wire rack to cool and, once fully cooled, store in an airtight container.
Tips and Tricks
- This cookie recipe can be made using an electric mixer or a stand mixer fitted with a paddle attachment.
- Depending on the size of cookie scoop that you use, you may need to adjust the baking time.
- Try out different add-ins, like dark chocolate chips, white chocolate chips, milk chocolate chips, chocolate chunks, chopped peanut butter cups, toffee bits, mini M&Ms, dried cranberries, peppermint pieces, or your favorite chopped nuts.
- Make a crinkle version by rolling individual balls of cookie dough in powdered sugar before baking.
- Cookies can be stored in an airtight container at room temperature for up to 5 days. They also freeze well and can be kept in the freezer for up to 3 months.
Take a break from your classic chocolate chip cookies and make this chocolate pudding cookie recipe instead. I have to warn you though. You may just eat them all!
Check out this post for 20+ more pudding cookie recipe ideas!
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The Best Chocolate Pudding Cookies
Ingredients
- 3/4 cup unsalted butter room temperature
- 1 cup granulated white sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 2/3 cup all-purpose flour
- 1 small 3.4 oz box chocolate instant pudding mix
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350 F and line your cookie sheets with parchment paper.
- In a large bowl, cream butter and sugar together.
- Add vanilla and egg.
- Mix until well combined.
- Add the instant chocolate pudding mix to the wet ingredients and mix well.
- Add remaining dry ingredients and mix again.
- Mix in chocolate chips to form a cookie dough.
- Use a cookie scoop to drop cookie dough balls onto the prepared cookie sheet.
- Bake for 8-10 minutes, until the edges just start to turn golden brown.
- Move to a wire rack to cool and, once fully cooled, store in an airtight container.
Nutrition
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