chocolate pudding cookies featured image
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.
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Table of Contents
  1. chocolate Pudding cookies Recipe
  2. Why We Love This pudding Cookies Recipe
  3. Ingredients
  4. Substitutions and Additions
  5. Recommended Tools
  6. How to Make Chocolate Pudding cookies
  7. Tip From Our Recipe Developer
  8. Storage
  9. Frequently Asked Questions
  10. More Chocolate Dessert Recipes
  11. Chocolate Pudding Cookies Recipe

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 hero image

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.
pudding cookies bitten and stacked on a plate

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.
cut in half chocolate pudding cookies
  • Baking sheets
  • Parchment paper
  • Stand mixer or handheld mixer
  • Cookie scoop
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How to Make Chocolate Pudding cookies

  1. Combine The Dry Ingredients: Whisk together the flour, cocoa, and baking soda.
  2. 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.
  3. Make The Cookie Dough: Add the dry ingredients to the butter mixture, beating well after each cup. Fold in the chocolate chips.
  4. 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.
  5. 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.
chocolate pudding cookies on drying rack

Frequently Asked Questions

what does adding pudding mix do to my cookies?

Because pudding mix has starches in it that helps stabilize the cookie dough, it creates a thicker cookie with a soft center and chewy exterior. It’s also a great way to add extra sweetness and flavor, especially when you are trying to pack in as much chocolate as possible!

Can I freeze my unbaked cookies?

Yes, you can roll the cookie dough into individual balls and then freeze them in a freezer-safe container. Then you can pull out a few and bake some now and save the rest for the future. To bake the dough from frozen, you will need to add a few minutes to the baking time. 

can I omit the pudding mix in This recipe?

You can omit the pudding mix, although the results won’t taste the same, and then, of course, these will not be chocolate pudding cookies! Fortunately, I have many other chocolate cookie recipes that do not call for pudding. Check out my Hot Chocolate Cookies and Chocolate Crinkle Cookies.

Should I make the pudding according to the directions on the box?

No, you do not make the pudding in this recipe! The instant pudding mix is added to the cookie dough like a dry ingredient. Simply dump it into the cookie dough straight from the box. 

stacked chocolate pudding cookies

More Chocolate Dessert Recipes

5 from 6 votes
chocolate pudding cookies featured image

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 mins
Cook Time 10 mins
Total Time 25 mins

Ingredients
  

  • 2⅓ cups all purpose flour
  • 3 tablespoons unsweetened dutch cocoa powder
  • teaspoon baking soda
  • 1 cup salted sweet cream butter softened at room temperature
  • ¾ cup light brown sugar tightly packed
  • cup granulated sugar
  • 2 large eggs at room temperature
  • 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.
Tips:
  • 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
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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Comments

  1. 5 stars
    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.