Chocolate Pudding Cookies Recipe - Easy Dessert Recipes (2024)

• ▢ ¾ cup unsalted butter 170 grams, slightly melted (1½ sticks)
• ▢ ¾ cup brown sugar 150 grams
• ▢ ¼ cup granulated sugar 50 grams
• ▢ 2 large eggs 100 grams, room temperature
• ▢ 1 teaspoon pure vanilla extract 4 grams
• ▢ 2½ cups all-purpose flour 350 grams
• ▢ 3.9 ounces chocolate instant pudding mix 110 grams (1 package)
• ▢ 2 tablespoons unsweetened cocoa powder 11 grams
• ▢ 1 teaspoon baking soda 6 grams
• ▢ 1 teaspoon cornstarch 3 grams
• ▢ ½ teaspoon kosher salt
• ▢ 4 ounces semisweet chocolate 113 grams, melted
• ▢ 1 cup mini semisweet chocolate chips 177 grams

• In a large bowl, with a hand mixer, cream the butter, brown sugar, and granulated sugar together on high speed until well mixed, about 2 minutes.

  ¾ cup unsalted butter, ¾ cup brown sugar, ¼ cup granulated sugar

  

• Beat in the eggs and vanilla extract until creamy, about 2 minutes. Set aside.

  2 large eggs, 1 teaspoon pure vanilla extract

• In a large bowl, whisk together the flour, dry pudding mix, cocoa powder, baking soda, cornstarch, and salt.

  2½ cups all-purpose flour, 3.9 ounces chocolate instant pudding mix, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon cornstarch, ½ teaspoon kosher salt

• Pour the dry ingredients into wet ingredients and beat just until combined. Do not overmix or your cookies won’t be the right chewy texture.

  

• Stir in the melted chocolate just until combined.

  4 ounces semisweet chocolate

• Fold in the semisweet chocolate chips until combined.

  1 cup mini semisweet chocolate chips

• Using a 2-tablespoon-sized cookie scoop, scoop evenly sized cookies onto a parchment-lined baking sheet. All cookies should go on a single baking tray so they can be placed into the freezer before baking. Cookies can be close together for this step but not touching. Cookies should be shaped into rounded balls – do not flatten cookies. Use your hands to press the dough together if it starts drying out before you’ve formed all cookie balls.

  

• Place the cookies in the freezer for 10 minutes. This will help the cookies to not spread too much during baking.

• Preheat oven to 350°F. Line a second baking sheet with parchment paper.

• Take about 8 cookies out of the freezer and place them on the baking sheet 3 inches apart. It is important to only bake 1 tray of cookies at a time.

  

• Bake each tray of cookies for 10 to 12 minutes, or until cookie edges seem set. Do not overbake – the tops will still appear a bit underdone, and that’s okay. They’ll continue to bake on the hot tray after removing the cookies from the oven. Overbaking these cookies will cause them to dry out and they won’t have the fudgy texture.

• Let the cookies cool completely on baking sheets.

• Make sure to buy instant pudding mix, not the cook and serve kind.
• Make sure not to use sugar-free instant pudding mix in this recipe. The cookies will not turn out right.
• Add the pudding mix as a dry ingredient. Do not prepare the pudding!
• I used semisweet chocolate, but feel free to use a mixture of milk and dark chocolate (or even white chocolate!) if that’s what you have on hand.
• Feel free to add other mix-ins like chopped nuts or dried fruit in place of some of the chocolate chips in this recipe. Keep the total mix-ins to 1½ cups.

Storage:Store chocolate pudding cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

Nutrition Facts

Chocolate Pudding Cookies Recipe

Amount Per Serving (1 cookie)

Calories 161Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 20mg7%

Sodium 113mg5%

Potassium 87mg2%

Carbohydrates 21g7%

Fiber 1g4%

Sugar 12g13%

Protein 2g4%

Vitamin A 136IU3%

Calcium 14mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.