This triple chocolate chip cookie with pudding mix is loaded with chocolate. Rich and delicious! Warm this cookie gently on top of a hot cup of cocoa.
Chocolate and cookies are a few of my favorite things!
How I love chocolate chip cookies. While I'd rather just eat chocolate chips, the dough is a nice vessel to carry them to my belly. Ha!
Try these Molasses Chocolate Chip Cookies with Brown Butter, I really pack the chips into this one!
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Important Ingredients with Substitutions
- 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 the recipe below for the full list of ingredients and quantities.
Instructions for chocolate chip cookie with pudding mix
Step 1: In a large mixing bowl, cream together your softened butter, and white and brown sugars. Cream for 5 minutes.
Step 2: Add vanilla and eggs, beating together to combine.
Step 3: In a medium bowl, add the all-purpose flour, baking soda, salt, and instant chocolate pudding mix. Whisk together.
Step 4: Add half of the dry ingredients at a time to the wet ingredients. Stir until all the flour has been combined.
Step 5: Add both cups of chocolate chips and fold them into the cookie dough.
Step 6: Use a medium or large cookie scoop and scoop the dough onto your parchment-lined baking sheet. Chill in the fridge for 30 minutes.
Step 7: Preheat the oven to 350F. Bake for 8-11 minutes. Remove from the oven and allow to cool completely on the baking sheet.
Recipe Variations
Peanut Butter- Swap out milk chocolate chips for peanut butter chips.
Chunky- Use chocolate chunks for larger chocolate bits.
Contrast - White chocolate chips or even colored chocolate chips will add some contrast.
Storage Recommendations
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.
Level Up With Expert Tips & Tricks
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.
Recipe FAQs
Cook & serve pudding requires cooking to obtain that creamy and velvety authentic pudding texture. Whereas instant pudding mix is faster and easier to mix and doesn't require cooking. Has a more silky and jelly-like texture. Both are delicious, but for this pudding cookie recipe, instant pudding is the way to go.
The temperature of your butter can determine whether or not your cookies will be flat or fluffy. While both are great cookies. This recipe requires room-temperature butter, resulting in a larger thin cookie. I'm a huge fan of resting large cookies on top of a hot cup of coffee or tea.
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Looking for other recipes like this? Try these:
Triple Chocolate Chip Cookie with Pudding Mix
Print Pin Let me know you LOVE it!Ingredients
- 1 cup Unsalted butter
- ¾ cup Brown sugar
- ¾ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 2 Eggs
- 2 ¼ cup All purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 package 3-4oz Instant Chocolate Pudding
- 1 cup Semi-sweet chocolate chips
- 1 cup Milk chocolate chips
Instructions
- Line a large baking sheet with parchment paper.
- In a large mixing bowl, cream together your softened butter, and white and brown sugars. Cream for 5 minutes.
- Add vanilla and eggs, beating together to combine.
- In a medium bowl, add the all-purpose flour, baking soda, salt, and instant chocolate pudding mix. Whisk together.
- Add half of the dry ingredients at a time to the wet ingredients. Stir until all the flour has been combined.
- Add both cups of chocolate chips and fold them into the cookie dough.
- Use a medium or large cookie scoop and scoop the dough onto your parchment-lined baking sheet. Chill in the fridge for 30 minutes.
- Preheat the oven to 350F. Bake for 8-11 minutes.
- Remove from the oven and allow to cool completely on the baking sheet.
Notes
-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.
Joyce
I've made these cookies once already, but I didn't use chocolate chips I used the Andes candy pieces & boy were they a hit @ my Eastern Star meeting. So I'm making them again to take to my daughter's house for Thanksgiving. Have a Happy Thanksgiving! 🙂
April Brown
Thank you Joyce, I'm so glad you liked them. OOh and Andes candies, bet it was delicious!! Happy Thanksgiving!