Chocolate Pudding Cookies are easy to make, so soft and chocolaty! Made with cocoa powder, chocolate chips, and chocolate pudding mix.
Satisfy your chocolate craving with these triple chocolate pudding cookies! Made with chocolate fudge pudding mix, cacao powder, and chocolate chips. They make such a quick and easy cookie recipe.
Why Add Pudding Mix to Cookies?
Adding instant pudding mix to cookies adds amazing flavor. It results in super soft and moist cookies. You don’t make the actual pudding, you just stir the dry pudding mix into the dough.
Ingredients
How to Make Chocolate Pudding Cookies
- In a stand mixer with a paddle attachment (or mixing bowl with an electric mixer) combine butter and brown sugar on medium-high speed until creamed and well combined.
- Add in the egg and vanilla extract. Beat until completely combined.
- Pour in instant pudding mix, flour, cacao powder, baking soda, and salt. Mix on low speed until just combined.
- Stir in chocolate chips. Using a 1½ tbsp cookie scoop, scoop dough then place it on the prepared cookie sheet.
- Bake 11-13 minutes until edges are set but the center is still soft.
Variations
- Use peanut butter or butterscotch chips instead of chocolate chips.
- Mix in M&M’s instead of chocolate chips.
Tips for the Best Chocolate Pudding Cookies
- Chocolate chips- I used Ghiradelli 60% cacao chocolate chips. You can use either dark or milk chocolate or semi-sweet chocolate chips for the recipe.
- You must use instant pudding mix for this recipe.
- Make the cookies prettier by reserving some chocolate chips to press into the tops of the cookies before baking (a food blogger secret).
How to Store Cookies
Store cookies in an airtight container for up to 4 days.
Freeze cookie dough in individual balls. Let soften to room temperature. You may have to add a couple of extra minutes of baking time.
Freeze baked cookies in a freezer bag for up to 3 days.
Products Used
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Easy Cookie Recipes
Chocolate Pudding Cookies
Equipment
- cookie sheet
- silicone baking mat or parchment paper
- stand mixer or hand mixer
- 1½ tbsp cookie scoop
Ingredients
- 6 tbsp unsalted butter softened
- â…“ cup brown sugar
- 1 egg room temperature
- 1 tsp vanilla extract
- 1 3.4 ounce box chocolate fudge instant pudding mix or chocolate instant pudding mix
- 1 cup all-purpose flour
- 1 tbsp cocoa or cacao powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup chocolate chips
Instructions
- Preheat the oven to 350°F. Line a cookie sheet with a silicone baking mat or parchment paper.
- In a stand mixer with a paddle attachment (or mixing bowl with an electric mixer) combine butter and brown sugar on medium-high speed until creamed and well combined. Add in the egg and vanilla extract. Beat until completely combined.Pour in instant pudding mix, flour, cacao powder, baking soda, and salt. Mix on low speed until just combined. Stir in chocolate chips.Using a 1½ tbsp cookie scoop, scoop the dough and place on the prepared cookie sheet.
- Bake 11-13 minutes until the edges are set (don't overbake). Let cool before serving.
- Store cookies in an airtight container for up to 4 days.
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