Chocolate Pudding Cookies
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.
Servings: 24 3 tablespoon scoop
Calories: 304kcal
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.
Nutrition
