Chocolate Pudding Cookies

Chocolate Pudding Cookies are soft, chewy, and loaded with rich chocolate flavor, thanks to the addition of instant chocolate pudding mix in the dough.

These cookies are the perfect treat for chocolate lovers, offering a moist texture and a melt-in-your-mouth experience. Whether for a holiday party, a snack, or a dessert craving, these cookies will quickly become a favorite!

Kitchen Equipment Needed

• Mixing bowls
• Hand mixer or stand mixer
• Baking sheets
• Parchment paper or silicone baking mat
• Cooling rack

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 (3.9 oz) package instant chocolate pudding mix
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups semisweet chocolate chips

Directions

1. Preheat the Oven
   • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. Cream the Butter and Sugars
   • In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
3. Add Wet Ingredients
   • Beat in the eggs, one at a time, followed by the vanilla extract.
4. Mix Dry Ingredients
   • In a separate bowl, whisk together the flour, instant pudding mix, baking soda, and salt.
5. Combine Wet and Dry Ingredients
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in Chocolate Chips
   • Gently fold in the chocolate chips until evenly distributed.
7. Scoop the Dough
   • Use a cookie scoop or tablespoon to drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake the Cookies
   • Bake for 8–10 minutes, or until the edges are set but the centers still look slightly underbaked.
9. Cool the Cookies
   • Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time

15 minutes

Cook Time

8–10 minutes per batch

Total Time

25 minutes

Nutrition (Per Cookie – Makes 36 Cookies)

• Calories: 120
• Protein: 2g
• Carbohydrates: 16g
• Fat: 6g
• Sugar: 10g

Expert Tips

• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for easier mixing and better texture.
• Don’t Overbake: The cookies may look slightly underbaked when you take them out of the oven, but they will set as they cool.
• Add Mix-Ins: Try adding white chocolate chips, chopped nuts, or toffee bits for extra flavor.

FAQs

Can I use other pudding flavors?
Yes! Vanilla, white chocolate, or even butterscotch pudding mix can be used for different flavor variations.

How do I store the cookies?
Store in an airtight container at room temperature for up to 5 days.

Can I freeze the dough?
Absolutely! Scoop the dough onto a baking sheet and freeze until firm. Transfer the frozen dough balls to a zip-top bag and freeze for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time.

Storing & Reheating

• Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
• Freezing: Freeze baked cookies for up to 3 months in a freezer-safe container. Thaw at room temperature before serving.

Substitutions & Variations

• Gluten-Free: Use a gluten-free flour blend as a 1:1 substitute for the all-purpose flour.
• Dark Chocolate Lovers: Replace semisweet chocolate chips with dark chocolate chips for a richer flavor.
• Festive Touch: Add colored sprinkles or candy-coated chocolates to the dough for holiday-themed cookies.

Chocolate Pudding Cookies

Chocolate Pudding Cookies are soft, chewy, and loaded with rich chocolate flavor, thanks to the addition of instant chocolate pudding mix in the dough. These cookies are the perfect treat for chocolate lovers, offering a moist texture and a melt-in-your-mouth experience.

Print Recipe Pin Recipe

Equipment

• Mixing bowls
• - Hand mixer or stand mixer
• - Baking sheets
• - Parchment paper or silicone baking mat
• - Cooling rack

Ingredients

  

• - 1 cup unsalted butter softened
• - 3/4 cup granulated sugar
• - 3/4 cup brown sugar packed
• - 2 large eggs
• - 1 tsp vanilla extract
• - 2 1/4 cups all-purpose flour
• - 1 3.9 oz package instant chocolate pudding mix
• - 1 tsp baking soda
• - 1/2 tsp salt
• - 2 cups semisweet chocolate chips

Instructions

 

• **Preheat the Oven**
• - Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
• **Cream the Butter and Sugars**
• - In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
• **Add Wet Ingredients**
• - Beat in the eggs, one at a time, followed by the vanilla extract.
• **Mix Dry Ingredients**
• - In a separate bowl, whisk together the flour, instant pudding mix, baking soda, and salt.
• **Combine Wet and Dry Ingredients**
• - Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• **Fold in Chocolate Chips**
• - Gently fold in the chocolate chips until evenly distributed.
• **Scoop the Dough**
• - Use a cookie scoop or tablespoon to drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
• **Bake the Cookies**
• - Bake for 8–10 minutes, or until the edges are set but the centers still look slightly underbaked.
• **Cool the Cookies**
• - Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.