These tender chocolate chocolate chip pudding cookies are highly addictive! If you’re a lover of soft cookies, pudding cookies are the way to go. These are loaded to the max with chocolate from the pudding to the chips.
Heyyy chocolate lovers, it’s chocolate week! I thought I would join in the fun with some ladies and share of chocolate recipes! I didn’t think you would mind since we all love chocolate here.
I made these cookies a couple of times even though they turned out pretty stellar the first time around. I did notice that if you don’t scoop the cookies out all at once, they will get a little jagged. Sometimes I’ll scoop a bunch of cookies and bake them and then scoop a bunch more to bake. You know.. when I don’t have two cookie sheets to use or don’t feel like having to do more dishes than I need to.
Yeah, well these cookies look prettier all scooped out with the cookie dough is fresh. If you don’t mind the tops looking a little jagged, by all means save a cookie sheet.
I shared these cookies with a couple of my friends and their families. They raved about them and told me I have to start a bakery. That’s a big no way. I love what I’m doing right here in my own little space.
My immediate thought when it comes to having a bakery is that you have to get up like in the middle of the night and start making bread for the morning. I have never been a morning person. I’m more of one now that my son has to go to school every day that I ever used to be and I still don’t want to get up at 2 am to go play with some bread dough.
I also have a giveaway down below for some Rodelle goodies! Get entered to win the best vanilla extract!
Chocolate Chocolate Chip Pudding Cookies
These tender chocolate chocolate chip pudding cookies are highly addictive! They are loaded to the max with chocolate from the pudding to the chips.
- 1 cup butter, room temperature
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 tsp. vanilla extract (I use Rodelle)
- 2 eggs
- 1 (3.56 oz) box Hershey's instant chocolate pudding
- 2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 (11.5 oz) bag milk chocolate chips
Preheat oven to 350. Line two cookie sheets with parchment paper.
In a large mixing bowl, add in the butter, brown sugar, and granulated sugar. Beat on medium with a hand mixer until light and fluff.
Add in the vanilla and eggs one at a time and beat until incorporated. Scrape down the sides of the bowl.
Add the dry pudding mix, flour, cocoa powder, baking soda, baking powder, and salt to the wet ingredients. Beat on low until most of the dry ingredients are incorporated.
Turn mixer to medium and beat until the dry ingredients are just incorporated.
Add in the chocolate chips and stir until they are evenly distributed in the cookie dough.
Scoop the dough onto the cookie sheet using a medium cookie scoop. I did 6 cookies at a time.
Place the cookie sheet into the preheated oven and let the cookies bake for 12 minutes or until done. The time will vary on the size cookie you made.
Remove from the oven and let cool for about 10 minutes. They will be really soft fresh out of the oven.
Once cooled slightly, place onto a paper towel or wire rack to cool completely OR eat warm. YUM!
Store in an airtight container.
Rodelle Prize Pack (vanilla & chocolate extract and cocoa powder)
Check out the chocolate week recipes and enter their giveaways!
I’m an ambassador for Rodelle. I’m not paid, but I do receive products. Rodelle is also providing the products for the giveaway.