Chocolate Chip Cookies with Pudding Mix

Triple chocolate is loaded into this cookie. Milk chocolate and semi-sweet chocolate chips with a chocolate pudding cookie dough. Rich and delicious! Warm this cookie gently on top of a hot cup of cocoa.

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How to make Chewy Chocolate Chip Pudding Cookies

Gathering your ingredients

Unsalted butter– Room temperature butter. Best if taken out 30 minutes before baking. If your butter hasn’t come up to temp, boil water in a kettle if possible and pour into large glasses and let sit for a couple of minutes. Dump out the water and place the glass upside down over the stick of butter, let sit for 10 – 15 minutes. Butter should be room temperature and ready to use.

Brown sugar– Light or dark brown sugar, I usually mix mine. Sifting the sugar first is best to help remove any hard lumps.

White granulated sugar– White granulated sugar. To avoid hard sugar lumps, sifting the sugars is a good practice.

Pure vanilla extract– A pure vanilla extract will result in the best vanilla flavor.

Eggs– Room temperature eggs are best. Set out 30 minutes before baking to let them come to temp.

All-purpose flour– To help avoid a crumbly cookie, be sure to weigh out your flour. Seriously, using a kitchen scale is ideal when measuring ingredients for baked goods.

Baking soda

Salt– Helps to add to and balance flavors.

Instant Chocolate Pudding– Triple chocolate too much chocolate? Use Instant Vanilla Pudding Mix instead of chocolate pudding mix. There are other chocolate options out there too. Jell-o makes a chocolate fudge flavor as well.

Semi-sweet chocolate chips– Use your favorite brand for these.

Milk chocolate chips– Use your favorite brand here as well.

*see recipe card for detailed measurements

Kitchen supplies you’ll need

• Hand mixer or stand mixer
• Mixing bowls and spoons
• Cookie scoop
• Baking sheet
• Parchment paper or Silpat baking mat

Mix it, Bake it, & Eat it!

1. Line baking sheet with parchment paper or Silpat.
2. In a large mixing bowl, cream together your softened butter, and white and brown sugars. Cream for 5 minutes.
3. Add vanilla and eggs, beating together to combine.
4. In a medium bowl, add the all-purpose flour, baking soda, salt, and instant chocolate pudding mix. Whisk together.
5. Add half of the dry ingredients at a time to the wet ingredients. Stir until all the flour has been combined.
6. Add both cups of chocolate chips and fold them into the cookie dough.
7. Use a medium or large cookie scoop and scoop the dough onto your parchment-lined baking sheet. Chill in the fridge for 30 minutes.
8. Preheat the oven to 350F. Bake for 8-11 minutes.
9. Remove from the oven and allow to cool completely on the baking sheet.

Chocolate Pudding Cookie FAQs

Tips for Making, Eating, & Storing

Making

-Using a cookie scoop or ice cream scoop to make cookie dough balls helps to ensure each cookie is the same size and bake evenly in the oven.

-Use a smaller cookie scoop for more cookies

-Make sure to only use DRY pudding mix, and not prepared pudding. The instant pudding mix goes right into the dry ingredients and is mixed into the batter.

Eating

-Give your vanilla ice cream some crunch and color with broken cookie bits.

Storing

-Store cooled cookies in an airtight container at room temperature. It isn’t necessary to refrigerate cookies.

-Freeze cookie dough balls and baked cookies in an airtight container for up to 6 months. Bake from frozen, just add a minute or two.

Tools I use

Instant Chocolate Pudding

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Cookie scoop

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Hand mixer

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Try these other cookie recipes!

• Chewy Blueberry Chocolate Chip Cookies
• Easy Nutella No-Bake Cookies
• Easy Cranberry White Chocolate Chip Cookies
• Blueberry White Chocolate Cookies
• White Chocolate Raspberry Cheesecake Cookies
• Chewy Oatmeal Raisin Cookies

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