Chocolate Pudding Cookies are a soft, easy-to-make chocolate cookie that will quickly become a favorite for any chocolate lover. These super-soft cookies get extra richness and chew from instant chocolate pudding mix and satisfyingly melty dark chocolate chunks.
If you enjoy double chocolate cookies, these chocolate pudding cookies are a must-try. Using dry instant pudding mix in the dough gives these cookies a soft, chewy texture and a deeper chocolate flavor without extra effort.
If you like baking with instant pudding mix, try incorporating it into other cookie recipes for added softness and flavor. These cookies work year-round and are especially delightful warm from the oven when the chocolate chunks are still gooey.
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You’ll Love Chocolate Pudding Cookies!
These cookies are one of the best chocolate cookie recipes for anyone who loves a soft, tender bite. The instant chocolate pudding mix adds moisture and flavor, ensuring consistently chewy cookies with minimal effort.
Eat them warm for the best experience: the chocolate chunks remain melty and the cookie interior is tender, almost pudding-like. The pudding mix acts as a secret ingredient that enhances texture and depth of flavor without extra steps.
This recipe is perfect for satisfying chocolate cravings any time of year. Keep a box of instant chocolate pudding mix on hand and you’ll be ready to bake these rich, chewy cookies whenever the mood strikes.
Ingredients
- Butter: unsalted, softened to room temperature. If using salted butter, skip or reduce added salt.
- Sugar: granulated sugar gives the best texture; brown sugar can make the dough too soft.
- Eggs: large eggs to bind the dough.
- Vanilla: a teaspoon of vanilla extract brightens the flavor.
- Flour: all-purpose flour works well.
- Pudding Mix: one 3.9-ounce box of instant chocolate pudding mix (e.g., Jell-O). This powder adds flavor and helps keep cookies soft—no extra cocoa needed.
- Baking Soda: provides lift—be sure it’s baking soda, not baking powder.
- Espresso Powder: a small amount enhances chocolate flavor without adding coffee taste; optional but recommended.
- Salt: a pinch of kosher salt balances sweetness.
- Chocolate Chunks: dark chocolate chunks give rich pockets of melty chocolate. Chips or other types of chocolate can be substituted.
How to Make Chocolate Pudding Cookies
These cookies come together quickly and mostly in one bowl. Prep time is short and baking yields tender, chewy cookies.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Step 1: Cream butter and sugar
In a large bowl or stand mixer fitted with the paddle attachment, beat the room-temperature butter and sugar on medium speed until light and fluffy, about 2 minutes. Add the eggs and vanilla and mix until combined.
Step 2: Add dry ingredients
To the same bowl add the instant chocolate pudding mix, espresso powder, baking soda, and salt. Mix briefly, then add the flour and combine until just mixed—do not overmix.
Step 3: Fold in chocolate
Stir in the dark chocolate chunks with a rubber spatula until evenly distributed through the dough.
Step 4: Scoop and bake
Use a cookie scoop to portion equal balls of dough and place them on the prepared baking sheet, spacing them about 2 inches apart. If any chocolate chunks fell off while mixing, press a few onto the tops of the dough balls.
Bake on the center rack for 10–12 minutes, or until the cookie edges are just set. Avoid overbaking to keep the centers soft.
Allow cookies to cool on the baking sheet for about five minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Recipe Tips
- Use instant powdered pudding mix, not pre-made pudding.
- Espresso powder is optional but helps intensify chocolate flavor without tasting like coffee.
- If chunks fall out of the dough when mixing, press a few back onto the tops of the cookies before baking.
- Store leftovers in an airtight container in the refrigerator for up to one week, or freeze up to a month. On the counter in a sealed jar, cookies stay fresh for about three days.
Frequently Asked Questions
What does pudding mix do for cookies?
Instant pudding mix typically contains cornstarch, sugar, and flavoring. In cookies it adds moisture and structure, helping them stay soft and tender while contributing extra flavor.
More Chocolate Cookie Recipes
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Chocolate Walnut Cookies (Easy Recipe)
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Chocolate Malted Cookies Recipe (with Malted Milk)
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Triple Chocolate Chip Cookies
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M&M Chocolate Chip Cookies
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Chocolate Pudding Cookies
Ingredients
- ½ cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1 3.9 oz package instant chocolate pudding mix
- 1 teaspoon baking soda
- 1 teaspoon espresso powder
- ¼ teaspoon salt
- 10 ounces dark chocolate chunks
Instructions
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Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper.
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In a large bowl, cream together butter and sugar with a handheld mixer until fluffy, about 2 minutes. Beat in eggs and vanilla until well combined.
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Add flour, pudding mix, baking soda, espresso powder, and salt. Mix until just combined, then fold in chocolate chunks.
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Use a cookie scoop to portion dough and place on prepared baking sheet. Press any loose chocolate chunks onto the tops of the cookies.
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Bake on the center rack for 10–12 minutes, or until edges are just set. Let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Always use instant powdered pudding mix, not pre-made pudding.
- Espresso powder enhances chocolate flavor but can be omitted if unavailable.
- Press fallen chocolate chunks back onto the tops of the cookies before baking for a prettier finish.
- Store in an airtight container in the refrigerator for up to one week or freeze for up to one month. On the counter, they keep well for about three days in a sealed jar.