These chocolate pudding cookies are a delightful treat that combines the richness of chocolate with the irresistibly soft texture of pudding, making them super soft and gooey. These cookies are not only a breeze to make but will also satisfy your sweet tooth with their gooey and mouth watering goodness. In just 20 minutes, you can whip up a batch of these heavenly cookies that will leave you and your loved ones begging for more.
These cookies quickly became my new favorite chocolate cookie of all time. The secret ingredient in these cookies is the pudding mix. By adding pudding to these cookies, it makes them super soft in every bite. The first time I taste tested these cookies, I knew they were going to be requested often because I fell in love with them at first bite.
Not only are they so soft from the pudding mix, they are gooey and thick, which is my favorite type of cookie texture - slightly crunchy on the outside, with a thick and gooey center with melty chocolate chips. No joke, you're going to crave these chocolate pudding cookies!
Equipment
You don't need any fancy equipment to make these cookies. Just regular household kitchen supplies and tools.
Ingredients
- All-purpose flour
- Cocoa powder
- Baking soda
- Salt
- Butter
- Brown sugar
- Granulated sugar
- Chocolate instant pudding, dry mix only
- Egg
- Vanilla extract
- Milk chocolate chips
Instructions
Preheat your oven to 350 degrees F.
In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this dry mixture aside; we'll be back to it shortly.
In a standard mixer, combine the cold, chopped butter with brown sugar and granulated sugar.
Mix until the ingredients come together, which should take approximately 2 to 3 minutes.
Incorporate half of the 5.9-ounce chocolate instant pudding mix into the butter and sugar mixture. Mix well.
Add the egg and vanilla and combine. Pour the dry ingredients into the wet ingredients and combine.
Slowly stir in the milk chocolate chips, ensuring they are evenly distributed throughout the dough.
Using a two-inch cookie scoop, portion out the cookie dough and roll it into balls.
Place the dough balls on baking sheet lined with parchment paper, leaving enough space between each.
Bake in the oven for 10 minutes at 350 degrees F, or until the edges are set but the centers remain soft and gooey.
Allow the cookies to cool on the pan for 10 minutes before transferring them to a cooling rack.
Enjoy these delectable treats while they're still warm, with a glass of cold milk.
Variations & Substitutions
This recipe can be made with either milk or semi-sweet chocolate chips. Both are delicious to me, but I actually really enjoy the milk chocolate because it brings out the pudding flavor.
You can easily double this recipe and use the entire pudding packet. Only using half of the packet is key to how this recipe turns out!
Try other chocolate cookies:
Chocolate Pudding Cookies
Ingredients
- 1 - 1 ½ cups all-purpose flour
- 2 tablespoons cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter cold and chopped into pieces
- ¼ cup brown sugar
- ¼ cup granulated sugar
- Half of a 5.9 ounce chocolate instant pudding dry mix only (roughly 3 ounces)
- 1 egg
- 1 teaspoon vanilla extract
- 1 - 1 ½ cups milk chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together 1 cup flour, cocoa, baking soda and salt. Set aside.
- In a standard mixer, combine the butter, brown sugar, and granulated sugar. Mix until it comes together (about 2 to 3 minutes).
- Add half of the 5.9 ounce chocolate instant pudding and mix until combined.
- Add the egg and vanilla extract and mix until just combined.
- Pour the dry ingredients into the wet ingredients and combine. The dough should NOT be sticky. If it sticks to your finger at all, add more flour until it no longer sticks.
- Slowly stir in the chocolate chips. Use a two-inch cookie scoop to scoop out cookie dough and roll into balls. Place on the prepared baking sheet, leaving space in between each cookie dough ball.
- Bake in the oven for 10 minutes. Remove and let cool on the pan for 10 minutes before transferring to a cooling rack. Enjoy while warm!
Lexie Passey
This cookies are the real deal! They are so easy to make and always satisfy my chocolate cravings! Thanks McKinley for sharing your fabulous recipe! 🙂
McKinley Hatch
Awe, thank you Lexie! I'm so glad you loved these cookies. Thanks for your sweet comment.
Megan Vogelsberger
I am absolutely addicted to these cookies!! I have made them at least once a week for a month and I’m just getting started! Seriously they are so fudging delicious you have to try them!! 😋🤤
McKinley Hatch
Hahahah I agree, they are so fudging delicious! Glad you enjoy these cookies as much as we do!