Chocolate Pudding Cookies
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These tender Chocolate Pudding Cookies are soft, fudgy, and packed full of milk chocolate chips. They have rich bakery-style texture thanks to the instant chocolate pudding mix. They’re thick, chewy, and will stay soft for days!
After loving these chocolate chip pudding cookies so much, I knew I had to try with chocolate pudding mix. I made this double chocolate chip cookie recipe with pudding mix 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. If you’re rolling them until they’re smooth before baking, I wouldn’t worry about it.
I do really prefer the smooth cookies but it can be time-consuming. I first realized how gorgeous they looked rolled by hand when my aunt sent me a picture after she made them. She watched the video on facebook and just had to make them. I’m happy to say that my cousin is now addicted to them.
Why You’ll Love These Chocolate Pudding Cookies
- They’re thick and soft thanks to the pudding
- They have an extra chocolatey flavor
- They will stay soft for days!
- They only requires simple pantry ingredients
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
Light Brown Sugar & Granulated Sugar – The brown sugar adds moisture and chewiness while the granulated sugar helps with structure
Instant Chocolate Pudding Mix – This is the secret weapon, friends. It makes the cookies extra soft, rich, and slightly chewy. Don’t prepare the pudding, use it as a dry mix.
Unsweetened Cocoa Powder – The chocolate pudding doesn’t make these cookies as chocolatey as I want, so I like to add cocoa powder as well.
Baking Soda & Baking Powder – These leavening agents work together to give the cookies a lift and great texture.
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Substitutions and Variations
- Use semi-sweet or dark chocolate chips instead of milk chocolate chips.
- Add white chocolate chips for a triple chocolate version.
- Mix in ½ cup of chopped walnuts or pecans for a nutty cookie
- Add ½ teaspoon instant coffee granules or espresso powder to enhance the chocolate flavor.
- Sprinkle flaky sea salt on top for a sweet and salty twist.
NOTE: This recipe has not been tested with other substitutions or variations
How to Make Chocolate Pudding Cookies
- Cream butter and sugars.
- Add eggs and vanilla.
- Mix in dry ingredients and pudding mix.
- Stir in chocolate chips.
- Scoop and bake at 350 degrees F for 12 minutes.
Tips for Best Results
- For a smooth top cookie, once they’re scooped, roll them by hand until smooth.
- Slightly underbake the cookies for soft, gooey centers.
- Don’t overmix once the flour is added. You’ll make one tough cookie.
- Let them cool on the pan for at least 10 minutes. They’re fragile at first.
- For thicker cookies, chill the dough for 30 minutes before baking.
How to Store and Freeze
To store these chocolate pudding cookies, place them in an airtight container at room temperature for up to 5 days.
Freeze Baked Cookies:
Place the cooled cookies in a freezer bag or freezer container and freeze up to 2 months. Thaw them on the counter for about 20 minutes before enjoying.
Freeze Cookie Dough:
Scoop the dough balls onto a parchment lined baking sheet. They can also be touching since we aren’t baking them. Place in the freezer for 1 to 2 hours until firm and then transfer to a freezer bag or freezer container. Freeze for up to 3 months. Bake them straight from frozen, adding 1 to 2 minutes to the bake time.
Recipe FAQs
Yes! The instant pudding contains starches that help thicken the dough quickly and vie these cookies their soft texture.
Instant pudding mix contains starches that thicken the dough and act as a tenderize, creating a soft, chewy cookie.
Yes! Chocolate fudge or even white chocolate pudding would work.
This post was originally posted May 16th, 2017 but is being updated with new photos and information.
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Chocolate Pudding Cookies
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Ingredients
- 1 cup butter room temperature
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 3.56 ounce box Hershey’s instant chocolate pudding 3.4 ounce instant pudding mix works
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 11.5 ounce bag milk chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
- In a large mixing bowl, add in the 1 cup butter, 3/4 cup light brown sugar, and 1/4 cup granulated sugar. Beat on medium with a hand mixer until light and fluff.
- Add in the 1 teaspoon vanilla extract and 2 large eggs, one at a time. Beat until incorporated. Scrape down the sides of the bowl.
- Add the dry 3.56 ounce box Hershey’s instant chocolate pudding mix, 2 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon 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 11.5 ounce bag milk chocolate chipss 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. Roll the dough between your hands to form a ball.
- 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.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
Hi Miranda, I would love to make these cookies for a friend who is Celiac afflicted. Will these cookies be successful using Gluten Free flour? TIA. CM Hart
Hi! I haven’t tried it, but I would think the 1:1 gluten-free flour blend would work.
If you’re rolling the dough into balls, would be it a good idea to chill it for 30 mins or so? It seems like it would be too soft if you did it straight from making the dough.
Hi Jessica! The dough is pretty dry so it shouldn’t be an issue to roll immediately. If for some reason yours is too sticky, you can go ahead and chill it for 30 minutes.
These stacks look fantastic.
These look divine! I’ve tried regular chocolate chip pudding cookies but never thought to make it with chocolate pudding. So excited to try these!
The more chocolate the better, I say!
Yes! That’s what I say too. 😀