Simple and easy Double Chocolate Pudding Cookies are going to be your new favorite cookie. These super soft cookies are made with chocolate pudding mix and chocolate chunks.
Sometimes you just need chocolate. If that’s how you are feeling, then you need to make this cookie now!
Personally, when I first heard about adding chocolate pudding mix to cookie batter, I was unsure of how to respond. It seemed like such an odd combination. But once I tried it, I was hooked.
Using pudding mix in your cookie batter yields the softest and lightest cookies you can imagine. Plus, it seems whatever flavor pudding you use just adds a subtle and delicious essence to the cookie.
The first pudding cookie I made, turned out be one of my most popular to date. Christmas M&M Cookies are made with green and red M&M’s and a healthy dose of chocolate chips. And wow, are they delicious!
As you can imagine, this recipe is suitable for any time of the year, not just the holidays. Swap out the colors and you can get a delicious cookie for any day. Take my Valentine’s Day M&M Cookies for example. Just by switching the colors for red, pink, and white, you’re able to be festive for this holiday as well.
How to make double chocolate pudding cookies
Double Chocolate Pudding Cookies couldn’t be easier to make. I love that all of the ingredients go in one bowl. Moreover, I love that there is little mess and the entire process takes just a couple of minutes.
Check out the video on how to make Double Chocolate Pudding Cookies below:
For these cookies, I just used classic Jell-O brand chocolate pudding mix. What this does is give you that rich cocoa flavor without being too dense like cocoa-based cookies can sometimes be.
As for the chocolate chunks, I found Trader Joe’s Semi-Sweet Chocolate Chunks and decided to use the whole bag of them! However, if you can’t find Trader Joe’s brand, there are plenty other great Chocolate Chunks brands, or even just substituting regular chocolate chips works too.
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.
When you’re making this batter you’ll find that it’s a bit more crumbly than regular cookie batters. That’s ok! Just roll the cookies into balls to get uniform sizes. This recipe yields about two dozen cookies, but you can always make them smaller or larger depending on your preference.
If you have chunks that fall out of the batter when mixing, just press them on top of the cookies before you bake them. Let the cookies cool for at least five minutes on the pan before moving them to the baking rack to cool completely. Enjoy!
Double Chocolate Pudding Cookies
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1 3.4 oz package chocolate pudding mix (like Jell-O brand)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon instant espresso powder
- 1 10 ounce bag chocolate chunks (could substitute chocolate chips)
- 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. Beat in eggs and vanilla. Add in the pudding mix, flour, baking soda, and salt and mix until combined. Fold in chocolate chunks.
- Using a cookie scoop, measure out equal balls of dough and place on baking sheet. Flatten slightly while pressing in any remaining chocolate chunks on top of the cookies. Bake for 10-12 minutes or until light golden brown. Cool on a wire baking rack.
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