These double chocolate pudding cookies are always soft, and they are loaded with two kinds of chocolate for the ultimate cookie experience!
If you love pudding cookie recipes, you should also try my pistachio Christmas cookies and cookies and cream cookies.
If you’ve never tried pudding cookies, you are in for a treat! Using dry pudding mix is a great way to ensure soft cookies, and it also adds great flavor.
Cornstarch is another secret ingredient that also improves the texture of these cookies. Get ready for some of the thickest, softest chocolate cookies you’ve ever sunk your teeth into!
HOW TO MAKE CHOCOLATE PUDDING MIX COOKIES
- PREP – Let your butter soften on the counter for a few hours. Line large baking sheets with parchment paper or silicone, or spray with cooking spray. Preheat your oven to 350 degrees.
- WET INGREDIENTS – Cream the butter and sugars in a large mixing bowl at medium speed with an electric hand mixer. Beat in the cocoa powder, instant chocolate pudding mix, eggs, and vanilla extract.
- DRY INGREDIENTS – Add the flour, salt, baking soda, and cornstarch. Stir until there are no streaks of flour, then stir in the chocolate chips. (Reserve some for the tops of the cookies.)
- FORM – Use a cookie scoop to portion the dough, then roll into balls. Place individual balls on the prepared pans.
- BAKE – Bake cookies at 350° for about 10 minutes or until barely set. Immediately press a few chocolate chips into the top of each cookie.
- COOL – Let cookies sit on the pan for 3-4 minutes, then move to a wire rack to cool completely.
PRO TIPS:
- Let your butter soften to room temperature on the counter. The microwave method can lead to hot and cold spots.
- If you use unsalted butter, add another 1/4-1/2 teaspoon of salt.
- For beautiful, bakery-style cookies, press some chocolate chips onto the tops of the cookies immediately after removing them from the oven.
- It’s always a good idea to bake a test cookie the first time you try a recipe. If they spread too much, you can add another tablespoon or two of flour. If they are too thick, you can add a tablespoon of milk, or simply flatten the dough balls before baking.
CHOCOLATE PUDDING COOKIE RECIPE VARIATIONS:
- If you don’t want to take the time to press chocolate chips on top of the hot cookies, you can just stir them all into the dough. They won’t be as pretty, but they will taste just as amazing. If
- Add coconut, nuts, or toffee bits for a little crunch.
- You can use the dough as a base for just about any flavor of cookie! Try them with white chocolate chips, peanut butter chips, mint chips, or dark chocolate chunks.
How to store cookies
Leftover cookies can be stored in an airtight container for up to a week. The pudding mix helps them stay softer than most cookies.
They also freeze well. Cool them completely, then place them in heavy-duty zipper bags or another freezer-safe container. They will last for 4-5 months in the freezer.
You can also freeze the cookie dough. I like to roll it into balls, then flash freeze them in a single layer on a cookie sheet. Transfer to freezer ziplock bags; they will last for 2-3 months.
To bake frozen cookie dough balls, I like to place them on prepared baking sheets and let them thaw first. Because cold dough doesn’t flatten out as much, flatten the dough a bit with your palm before baking.
MORE EASY COOKIE RECIPES:
- M&M Cookie Recipe
- Chocolate Chip Pudding Cookies
- Cadbury Egg Cookies
- Chewy Chocolate Chip Cookies
- Double Chocolate Cookies
- Funfetti Cookies
Chocolate Pudding Cookie Recipe
Ingredients
- 1 cup salted butter softened to room temperature
- ¾ cup brown sugar
- ⅓ cup granulated sugar
- ¼ cup cocoa powder
- 1 3.9 oz box chocolate instant pudding mix
- 2 large eggs
- 1 ½ tsp vanilla extract
- 2 cups + 2 tbsp all purpose flour 10.5 ounces
- ½ tsp salt
- 1 tsp baking soda
- 1 Tbsp cornstarch
- 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°. Line a cookie sheet with silicone or parchment paper, or spray with cooking spray
- In a large bowl, beat together the soft butter, brown sugar, and white sugar with an electric mixer for 2-3 minutes, or until fluffy.
- Add the cocoa powder, dry pudding mix, eggs, and vanilla. Beat until combined.
- Add the flour, salt, baking soda, and cornstarch. Stir until just combined, then stir in the chocolate chips. (I like to reserve some for the tops of the cookies.)
- Scoop dough by tablespoonfuls, and roll into balls. Mine weighed about an ounce each.
- Place cookie dough balls on the pan, at least 2 inches apart.
- Bake in a preheated oven at 350 degrees for about 10 minutes. Immediately press a few chocolate chips into the top of each cookie.
Nutrition
This chocolate pudding cookie recipe yields soft gooey cookies that are sinfully chocolaty. Add your favorite mix-ins, and they just might become your new favorite cookie!
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