Chocolate Pudding Cookies are a chocolate lovers dream and are sure to be your new favorite cookie! These super soft cookies are made with instant chocolate pudding mix and chocolate chunks.
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.