Chocolate Pudding Cookies

5 from 18 votes

Chocolate Pudding Cookies are packed with 3 kinds of chocolate baked right into the batter. This quick and easy dessert recipe is the perfect way to cure any chocolate craving.

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Servings: 3 tablespoon scoop

Calories: 304kcal

Author: Jennifer Fishkind

Ingredients

2⅓ cups all purpose flour
3 tablespoons unsweetened dutch cocoa powder
1¼ teaspoon baking soda
1 cup salted sweet cream butter softened at room temperature
¾ cup light brown sugar tightly packed
⅓ cup granulated sugar
2 large eggs at room temperature
2¼ teaspoons pure vanilla extract
3.9 ounce instant chocolate pudding mix
3 cups semi sweet chocolate chips

Instructions

Preheat the oven to 350*. Line 2 baking sheets with parchment paper and set the baking sheets aside.
Add the flour, unsweetened cocoa and baking soda to a medium size bowl. Whisk to completely combine. Set it aside.
Using either a stand mixer, or a medium size mixing bowl and a handheld mixer on medium-high speed, beat the butter for 1 - 1 ½ minutes until smooth.
Add the brown sugar and granulated sugar, beat for another 1 ½ - 2 minutes until lighter in color and fluffy.
Lower the mixer speed to medium and add the eggs one at a time, mixing well after each egg. Continue beating until no yellow streaks remain and until well incorporated.
Keep the mixer speed at medium, add in the vanilla and beat just until combined.
Add the instant pudding and beat just until combined.
Add the dry ingredients 1 ½ cup at a time, beating well after each cup.
Fold in the chocolate chips.
Use a 3 tablespoon cookie scoop, or 1 ½ tablespoon cookie scoop for the cookie dough and place onto the baking sheets. Place the scooped dough 2 inches apart. Gently, slightly press the dough.
Bake for 8 - 10 minutes, until the edges of the cookie center appear slightly underdone.
Allow the cookies to rest on the cookie sheet for 2 - 3 minutes before transferring to a cooling rack.

Notes

Storage :

To Store: Store any leftover cookies in an airtight container at room temperature for up to 5 days.
To Freeze: You can freeze the baked cookies in a freezer safe-container for up to 3 months. You can also freeze the cookie dough in an airtight container for up to 5 months. Allow the cookie dough to thaw in the refrigerator overnight before scooping and baking.

Tips:

You can substitute unbleached all-purpose flour for the all-purpose flour.
If you are not able to find the unsweetened dutch cocoa powder you can substitute unsweetened cocoa powder.
You can even make quadruple chocolate pudding cookies by using cocoa powder, chocolate pudding, plus two kinds of chocolate chips!
Make sure to use instant pudding mix!
Don't forget, you are not making the actual pudding, rather you are simply adding the powder to your cookie batter.

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