These double chocolate chip pudding cookies are a chocolate lover’s dream cookie! Chocolate cookies made with chocolate pudding and chocolate chips create a soft super chocolately cookie that’s absolutely delicious.
One of the ingredients I almost have on hand is instant chocolate pudding mix. I mean I have to be able to make striped delight at all times.
Until recently I’d never really thought about using pudding in anything other than layered desserts or something like this no bake pumpkin pie.
But after trying these double chocolate chip pudding cookies – I’m going to be incorporating pudding mix into way more of my recipes.
So I hope you like pudding because more is coming in 2021! Pudding and cookies in general – all the cookie recipes!
Why You’ll Love This Recipe
- No chill dough – even though these are made with butter, you don’t need to chill the dough, which means the cookies are ready quickly!
- Chocolate flavor – these have an amazing chocolate flavor without being too powerful or rich. If you like chocolate, you’ll also love these brownie balls!
- Ooey gooey center – the chocolate chips in these cookies melt together in the center of the cookies for a soft and delicious center.
Ingredients
Ingredient Notes
- Butter – you want to use unsalted butter that’s softened so that it creams together well with the sugars.
- Chocolate pudding – you want a 4oz package (the normal size, not the six serving size) of instant chocolate pudding mix. The same one you’d use in these hot chocolate cupcakes.
- Brown sugar – light or dark brown sugar works in this recipe.
- Flour – regular or organic all-purpose flour is best in these cookies.
- Chocolate chips – I prefer regular size semi-sweet chocolate chips, milk chocolate will too sweet.
- Nuts – this recipe is also really good with chopped walnuts, but that’s optional. I just always like the combinations of chocolate chips and nuts, like in my favorite chocolate chip banana muffins!
How to Make chocolate chip pudding cookies
Preheat the oven to 375°F and line baking sheets with parchment paper.
First, cream butter, sugar, and brown sugar until smooth. Once those are smooth, add the egg and mix well.
In a medium sized bowl, combine flour, pudding mix, and baking soda then add to creamed mixture and mix well. Your pretty yellow colored mixture will go to a nice brown hue with the addition of the pudding.
Stir in the chocolate chips and nuts until evenly distributed. Do this by hand with a wooden spoon or spatula so you don’t end up with a bunch of small chunks of chocolate and nuts (happens sometimes with an actual mixer).
Drop dough by spoonfuls onto the prepared baking sheet, leaving about 2″ between cookies to allow them to spread some while they bake.
Bake for 8 – 10 minutes, taking them out of the oven when the top of the cookie bounces back slightly when touched.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely. If you transferring them before they cool for a few minutes on the baking sheet, they may just fall apart and never make it to the cookie sheet!
Once cooled, enjoy either immediately or all day long! These are amazing warm when the inside is still super melty but also really yummy once the chocolate has cooled.
Expert Tips
Use a small cookie scoop to get evenly sized cookies. They’ll cook evenly and look more uniform, which is helpful if you’re serving them at a party or making these for something like a cookie exchange.
Make sure to let the cookies cool on the cookie sheet before transferring to the cooling rack so the cookies don’t fall apart in transit.
Freeze the cookies in an airtight container for up to three months. We typically just use gallon size zipper bags with the air pressed out.
Store in a bag or airtight container and cookies can be enjoyed for up to five days.
Recipe FAQs
Yes, the nuts are totally optional in this recipe. I personally prefer them with nuts, but they’re also good without!
More Easy Chocolate Desserts
- Chocolate brownie cake – brownies + cake + a recipe that your grandma probably made back in the day. One of our favorites!
- Snickers poke cake – if you like Snickers bars, you’ll love this decadent dessert!
- Oreo truffles – A delicious Oreo filling covered with chocolate makes this a popular dessert for everyone!
- Chocolate cake shake – a chocolate milkshake with chocolate cake. It’s a Chicago inspired speciality and so good!
- 7-layer bars – these yummy bars have seven layers of goodness including of course, chocolate!
Double Chocolate Chip Pudding Cookies
Ingredients
- 1 cup butter (softened)
- 1/4 cup sugar
- 3/4 cup brown sugar (packed)
- 2 eggs
- 1 tsp vanilla extract
- 2 1/4 cups all purpose flour
- 1 4oz package chocolate instant pudding
- 1 tsp baking soda
- 2 cups chocolate chips
- 1 cup nuts (optional)
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper.
- Cream butter, sugar, brown sugar, and egg together then add the vanilla and beat in.
- Combine the flour, pudding mix, and baking soda together in a bowl, then slowly add it to the creamed mixture and mix well.
- Stir in the chocolate chips and nuts (if using), mix until evenly distributed.
- Drop dough by spoonfuls about 2" apart on baking sheet, then bake for 8-10 minutes.
- Let cool on baking sheet for 5 minutes before transferring to cooling rack to finish cooling. Enjoy!
Anita Preece says
My husband said he had died and gone to heaven when he took a bite of these cookies. So easy to make and so delicious! Thank you, thank you, thank you!
Gina says
These were delicious! Can’t wait to make another batch ASAP!
Natalie says
What a great idea to add chocolate pudding to the cookie batter. Oh, I’m making this today. Cookies look fantastic!
Britni Vigil says
it makes them so chocolatey!! Glad you enjoyed!