Chocolate Pudding Cookies are packed with cocoa powder, chocolate pudding mix, and chocolate chips, all baked into a big batch of delicious bakery-style dessert.
Super soft and oozing with melted morsels, this easy chocolate cookie recipe is simple to prepare and takes only 10 minutes to cook.
Chocolate Pudding Cookies Recipe
Making chocolate pudding cookies elevates your cookies to a delicious triple chocolate treat! So move over double chocolate desserts, because recipes with instant chocolate pudding baked right into the batter deliver a tender, chewy cookie with a fudge-filled flavor.
Chocolate pudding mix recipes require minimal effort and make a sweet, moist, soft-batch style chocolate chip cookie in a matter of minutes.
I love dessert recipes with chocolate pudding in the dough; they’re the perfect chocolate chip cookies rendition made even more chocolatey!
Why We Love This Pudding Cookies Recipe
- Quick and easy to make in 25 minutes from start to finish.
- Uses simple, kitchen staple ingredients.
- Desserts with chocolate pudding are absolutely delicious!
- Chewy on the outside and soft on the inside.
- Perfect for potlucks, picnics, lunch boxes, and after-school snacks.
Other Easy Cookie Recipes
Ingredients
- All-purpose flour
- Unsweetened dutch cocoa powder
- Baking soda
- Salted sweet cream butter
- Light brown sugar
- Granulated sugar
- Eggs
- Pure vanilla extract
- Instant chocolate pudding mix: Make sure you do not use the “cook and serve” pudding mix.
- Semi sweet chocolate chips
Substitutions and Additions
- Choose Your Chocolate: You can use dark chocolate, semi-sweet chocolate or milk chocolate chips for these chocolate chip pudding cookies. You can also substitute semi-sweet chocolate chunks for the semi-sweet chips.
- Change The Chip: If you prefer, you can use peanut butter chips, butterscotch chips, or white chocolate chips in this recipe.
- Pick Your Pudding: Customize your cookies with your favorite flavor combinations. Swap the chocolate pudding powder for instant vanilla pudding, cookies ‘n cream pudding, chocolate fudge pudding or a white chocolate pudding mix.
Recommended Tools
- Baking sheets
- Parchment paper
- Stand mixer or handheld mixer
- Cookie scoop
See Full Recipe Card Below
Jump to RecipeHow to Make Chocolate Pudding cookies
- Combine The Dry Ingredients: Whisk together the flour, cocoa, and baking soda.
- Beat The Butter: Beat the butter until smooth and then add the brown and granulated sugars. Beat until lighter in color and fluffy. Add the eggs one at a time, and then beat in the vanilla, followed by the pudding mix.
- Make The Cookie Dough: Add the dry ingredients to the butter mixture, beating well after each cup. Fold in the chocolate chips.
- Bake: Scoop for the cookie dough onto the baking sheets 2 inches apart. Bake at 350 degrees Fahrenheit for 8 – 10 minutes. Allow the cookies to rest on the cookie sheet for 2 – 3 minutes.
- Serve: Enjoy!
Tip From Our Recipe Developer
- You can substitute unbleached all-purpose flour for all-purpose flour.
- If you are not able to find the unsweetened dutch cocoa powder you can substitute unsweetened cocoa powder.
- You can even make quadruple chocolate pudding cookies by using cocoa powder, chocolate pudding, plus two kinds of chocolate chips!
- Make sure to use instant pudding mix!
- Don’t forget, you are not making the actual pudding, rather you are simply adding the powder to your cookie batter.
Storage
- To Store: Store any leftover cookies in an airtight container at room temperature for up to 5 days.
- To Freeze: You can freeze the baked cookies in a freezer safe-container for up to 3 months. You can also freeze the cookie dough in an airtight container for up to 5 months. Allow the cookie dough to thaw in the refrigerator overnight before scooping and baking.
More Chocolate Dessert Recipes
- Triple Chocolate Brownies
- Chocolate Mug Cake
- Easy Chocolate Fudge
- Crockpot Chocolate Lava Cake
- Mexican Hot Chocolate Meringues
- Rocky Road Candy
- Double Chocolate Meringue Cookies
Chocolate Pudding Cookies
Serves — 24
Chocolate Pudding Cookies are packed with 3 kinds of chocolate baked right into the batter. This quick and easy dessert recipe is the perfect way to cure any chocolate craving.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Ingredients
- 2⅓ cups all purpose flour
- 3 tablespoons unsweetened dutch cocoa powder
- 1¼ teaspoon baking soda
- 1 cup salted sweet cream butter softened at room temperature
- ¾ cup light brown sugar tightly packed
- ⅓ cup granulated sugar
- 2 large eggs at room temperature
- 2¼ teaspoons pure vanilla extract
- 3.9 ounce instant chocolate pudding mix
- 3 cups semi sweet chocolate chips
Instructions
- Preheat the oven to 350*. Line 2 baking sheets with parchment paper and set the baking sheets aside.
- Add the flour, unsweetened cocoa and baking soda to a medium size bowl. Whisk to completely combine. Set it aside.
- Using either a stand mixer, or a medium size mixing bowl and a handheld mixer on medium-high speed, beat the butter for 1 – 1 ½ minutes until smooth.
- Add the brown sugar and granulated sugar, beat for another 1 ½ – 2 minutes until lighter in color and fluffy.
- Lower the mixer speed to medium and add the eggs one at a time, mixing well after each egg. Continue beating until no yellow streaks remain and until well incorporated.
- Keep the mixer speed at medium, add in the vanilla and beat just until combined.
- Add the instant pudding and beat just until combined.
- Add the dry ingredients 1 ½ cup at a time, beating well after each cup.
- Fold in the chocolate chips.
- Use a 3 tablespoon cookie scoop, or 1 ½ tablespoon cookie scoop for the cookie dough and place onto the baking sheets. Place the scooped dough 2 inches apart. Gently, slightly press the dough.
- Bake for 8 – 10 minutes, until the edges of the cookie center appear slightly underdone.
- Allow the cookies to rest on the cookie sheet for 2 – 3 minutes before transferring to a cooling rack.
Jenn’s Notes
Storage :
- To Store: Store any leftover cookies in an airtight container at room temperature for up to 5 days.
- To Freeze: You can freeze the baked cookies in a freezer safe-container for up to 3 months. You can also freeze the cookie dough in an airtight container for up to 5 months. Allow the cookie dough to thaw in the refrigerator overnight before scooping and baking.
- You can substitute unbleached all-purpose flour for the all-purpose flour.
- If you are not able to find the unsweetened dutch cocoa powder you can substitute unsweetened cocoa powder.
- You can even make quadruple chocolate pudding cookies by using cocoa powder, chocolate pudding, plus two kinds of chocolate chips!
- Make sure to use instant pudding mix!
- Don’t forget, you are not making the actual pudding, rather you are simply adding the powder to your cookie batter.
Nutrition Info
Calories: 304kcal | Carbohydrates: 35g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 193mg | Potassium: 178mg | Fiber: 3g | Sugar: 21g | Vitamin A: 267IU | Calcium: 27mg | Iron: 2mg
LOVE this recipe. I rolled my dough into balls and then rolled them in hot coco powder before baking them. Highly recommend! So GOOD!
Delicious! Added a sprinkle of flaky sea salt on top before baking, and WOW! These are amazing. I would say they’re the perfect period craving cookie, but the guys ate them up too. This was a big hit tonight, thanks for a winning recipe.
This may possibly be my favorite reader comment ever!
yummy and easy , the recipe was easy to read and follow , cookies are amazing! thanks
just made these. oh my gosh these are so delicious!!!! Thank you for sharing!
Delicious!!!!!
they tasted great. I followed the recipe exactly and the batter was very dry and wouldn’t bind. I had to add another stick of butter for it to bind.
they kept their shape and didn’t spread at all. they ended up being cookie balls instead of cookies lol. didn’t know if anyone experienced something similar
These were the best chocolate cookies I have eaten.
My grandkids love chocolate. Going to try this but need to know how to go about using sugar substitute & will it still come out the same. Have some diabetics in the household & have to Becareful.
I made these using Monk Fruit sweeteners in both brown sugar and granulated sugar and it came out great.
did you use same amount of monk fruit as you would have brown sugar and sugar?