Chocolate Pudding Cookies are are a soft and easy cookie that’s sure to be your new favorite chocolate cookie recipe! These super soft cookies are a chocolate lovers dream made with chocolate instant pudding mix and dark chocolate chunks.
If you love double chocolate cookies, then you are going to go crazy for these chocolate chip pudding cookies. Made with dry pudding mix, this makes the softest and most flavorful chewy cookies ever!
If you love using instant pudding mix in your cookies, be sure to try these Christmas M&M Cookies or my Valentine’s Day M&M Cookies. For a delicious cookie year round, be sure to try these M&M Chocolate Chip Cookies or these delicious Chocolate Chip Ricotta Cookies.
You’ll Love Chocolate Pudding Cookies!
Chocolate Pudding Cookies are one of absolute favorite chocolate cookie recipes. This soft and easy cookie is loaded with chocolatey flavor and sure to please any chocolate lover in your life!
This pudding cookie recipe is great because the instant pudding powder adds a layer of flavor and guarantee soft cookies every time. This secret ingredient packs a lot of extra flavor without any extra work.
If you’re lucky enough to eat these while they are still warm, you’re in for a real treat. The chocolate chunks make for the most amazing pudding-like cookie that melts in your mouth.
This is a great cookie to have year round or whenever you are having a craving for chewy chocolate chip cookies. Just get out your instant chocolate pudding mix and you’re guaranteed to have the best cookies ever!
Give these double chocolate chip cookies a try you’ll be hooked!
Ingredients
- Butter: use room temperature unsalted butter. If using salted butter, just omit the additional salt in the recipe.
- Sugar: regular granulated sugar works best for this recipe. Brown sugar would make the dough too soft.
- Eggs: use large eggs.
- Vanilla: a bit of vanilla extract adds great flavor to any cookie recipe.
- Flour: use regular all purpose flour.
- Pudding Mix: use a standard 3.9 ounce box of Jell-O instant pudding chocolate pudding mix. You can find these near the baking section in your grocery store. No need to add cocoa powder to the recipe.
- Baking Soda: make sure you are using baking soda and not baking powder.
- Espresso Powder: a bit of instant espresso powder intensifies the flavors of the chocolate without adding flavor to the Chocolate Pudding Cookies.
- Salt: use kosher salt.
- Chocolate Chunks: I like to add dark chocolate chunks to this cookie. You can substitute dark chocolate chips, milk chocolate chips, or even white chocolate chips if you’d prefer.
How to Make Chocolate Pudding Cookies
Chocolate Pudding Cookies couldn’t be easier to make. I love that all of the ingredients go in one bowl and it takes just a couple of minutes to put together.
Start by preheating your oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
Step 1: cream together butter and sugar
In a large mixing bowl or stand mixer fitted with paddle attachment, combine the room temperature butter and sugar. Use an electric mixer on medium speed to mix until well combined; about 2 minutes. Then, mix in the eggs and vanilla.
Step 2: add in pudding mix
To the same bowl, add in the chocolate pudding mix, instant espresso powder, baking soda, and salt. Mix it together with hand mixer and then add in the flour and mix until just combined.
Step 3: stir in chocolate chunks
Add in the chocolate chunks and use a rubber spatula to stir into the chocolate pudding cookies batter.
Step 4: scoop and bake
Use a cookie scoop to measure equal-sized balls of cookie batter. Place on the lined baking sheet, leaving about 2 inches between each cookie dough balls. Press on any chocolate chunks that may have fallen off while mixing.
Bake in a preheated oven on the center rack for 10-12 minutes or until sides are just set. Be careful not to over bake.
Let the cookies cool for at least five minutes on the pan before moving them to the wire rack to cool completely. Enjoy!
Recipe Tips
- Make sure you are using the instant powdered pudding mix and not pre-made pudding.
- As for the espresso powder, it has become essential for me when making chocolate cookies. I rave about it in my Triple Chocolate Chip Cookies recipe because it just seems to bring out the chocolate flavor. Feel free to omit it if you don’t have it.
- If you have chunks that fall out of the batter when mixing, just press them on top of the cookies before you bake them.
- Store leftover cookies in an airtight container in the refrigerator for a week or freeze for up to a month. Keep in an airtight cookie jar on the counter for up to three days.
Frequently Asked Questions
What does pudding mix do for cookies?
Instant pudding mix is a blend of cornstarch, sugar, and flavorings. It adds a depth of flavor to baked goods like cookies, and helps them rise and stay soft.
More Chocolate Cookie Recipes
Chocolate Pudding Cookies
Ingredients
- ½ cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1 3.9 oz package instant chocolate pudding mix (like Jell-O brand)
- 1 teaspoon baking soda
- 1 teaspoon espresso powder
- ¼ teaspoon salt
- 10 ounces dark chocolate chunks (could substitute chocolate chips)
Instructions
- Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper, set aside.
- In a large bowl, cream together butter and sugar with a handheld mixer until fluffy, about 2 minutes. Then, beat in eggs and vanilla until well combined.
- To the same bowl, add in the flour, pudding mix, baking soda, espresso powder, and salt, and mix until just combined. Fold in chocolate chunks using a rubber spatula.
- Using a cookie scoop, measure out equal balls of dough and place on baking sheet. Press in any remaining chocolate chunks on top of the cookies.
- Bake in preheated oven on center oven rack for 10-12 minutes or sides of the cookie are just set (be careful not to over bake). Let cool on cookie sheet for 5 minutes, then move to wire rack to cool completely.
Notes
- Make sure you are using the instant powdered pudding mix and not pre-made pudding.
- As for the espresso powder, it helps to bring out the chocolate flavor without any coffee taste. Feel free to omit it if you don’t have it.
- If you have chocolate chunks that fall out of the batter when mixing, just press them on top of the cookies before you bake them.
- Store leftover cookies in an airtight container in the refrigerator for a week or freeze for up to a month. Keep in an airtight cookie jar on the counter for up to three days.
Had my attention at double chocolate! I can’t wait to get my hands on these when get out of the oven. My home smells amazing at the moment.
Chocolatey goodness right here! Love the addition of pudding. It really gives a chocolate flavor like no other.
I agree! The chocolate pudding mix makes these extra special!
Oh wow! So much chocolate packed into these cookies! They sound amazing and I absolutely love that texture.
The soft gooey center of these is to die for!
The pudding made these cookies sooooo soft, they are amazing! Love using the chocolate chunks too instead of chips, so good! Thanks!
Does this recipe use instant or cook chocolate pudding mix? I am guessing instant but don’t want to waste ingredients, I only have the cook & serve type so I would need to get instant pudding??
Hi. Yes, it’s the instant pudding mix I use for this recipe. I’m not sure how it would turn with the other mix as I have never tried it. Let me know how it goes?
I had a box of chocolate pudding in the house and was looking for a cookie recipe where it could be added to a recipe as apposed to making chocolate pudding . . . plus, we needed cookies! I appreciate you sharing this wonderful recipe. The recipe is easy to follow, used the all important chocolate pudding😊, and the cookies taste delicious! I highly recommend making the Double Chocolate Pudding Cookies!
I am so happy you loved these cookies! They are a favorite of mine 🙂