Chocolate Chip Cookies with Pudding Mix

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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.

large chocolate pudding cookies surrounded but chocolate chips

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

chocolate pudding cookies ingredients

Kitchen supplies you’ll need

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

What’s the difference between instant and cooked pudding?

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.

What makes cookies flat or fluffy?

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.

chocolate pudding cookie with a bite taken out

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.

Try these other cookie recipes!

Print
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close up of large chocolate pudding cookie

Chewy Chocolate Pudding Cookie

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  • Total Time: 50 minutes
  • Yield: 14 cookies 1x

Ingredients

Scale

1 cup Unsalted butter

3/4 cup Brown sugar

3/4 cup White granulated sugar

1 teaspoon Pure vanilla extract

2 Eggs

2 1/4 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

  1. Line a large baking sheet with parchment paper.
  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.

Notes

-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.

  • Author: April Brown
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Category: Cookies
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 Cookie
  • Calories: 454
  • Sugar: 41.3 g
  • Sodium: 406.2 mg
  • Fat: 22.3 g
  • Carbohydrates: 60.3 g
  • Fiber: 2.3 g
  • Protein: 5.3 g
  • Cholesterol: 64.2 mg

Keywords: Chocolate chip pudding cookies

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By on September 2nd, 2022

About April Brown

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