These super soft Double Chocolate Pudding Cookies are fudgy, tender, and loaded with two kinds of chocolate. The instant pudding mix folded into the dough gives these cookies a melt-in-your-mouth texture and rich chocolate flavor.
What Are Pudding Cookies?
Pudding cookies are simply cookies made with instant pudding mix added to the dry ingredients. The pudding mix contains starch and flavoring that helps create a thicker, more tender cookie with extra moisture and flavor. Because you use instant pudding, the mix blends into the dough without additional cooking and adds an easy shortcut to infuse flavor and softness into every bite.
Why You’ll Love These Double Chocolate Pudding Cookies
These cookies are soft and chewy with a slightly fudgy interior thanks to the instant chocolate pudding in the dough. They combine semi-sweet chocolate chips and milk chocolate chips for a deep, balanced chocolate taste. The result is a cookie that stays tender even after cooling and delivers a rich chocolate hit without being overly dense.
Benefits of Adding Pudding to Cookie Dough
Instant pudding mix contains cornstarch and other stabilizers that help produce a thicker, softer cookie. It also adds sweetness and concentrated flavor, which means you can get great taste without adding extra extracts or complicated steps. Pudding comes in many flavors, so you can experiment with different cookie profiles easily—chocolate, butterscotch, pistachio, and vanilla are all excellent options.
Note on Pudding Type
Use instant (ready-to-eat) pudding mix, not cook-and-serve varieties. Instant pudding has a different starch composition that integrates into cookie dough and bakes to the intended texture. Cook-and-serve mixes will not produce the same result.
Recipe: Soft Double Chocolate Pudding Cookies
Soft Double Chocolate Pudding Cookies
- Author: Cookies & Cups
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 36 cookies
- Category: Cookies
- Method: Oven
- Cuisine: Dessert
Description
These Double Chocolate Pudding Cookies are quick to make and deliver a soft, fudgy center with a slightly set top. The instant chocolate pudding enriches the dough, creating a cookie that is richly flavored and delightfully tender. Perfect for chocolate lovers and easy to adapt into variations like triple chocolate or chocolate-chip-and-nut combinations.
Ingredients
- 1 cup butter, room temperature
- 1 1/4 cup light brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 (4-serving) package instant chocolate pudding mix
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- 1 teaspoon kosher salt
- 2 1/2 cups all-purpose flour
- 1 1/2 cups milk chocolate chips
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium speed for about 2 minutes, until light and fluffy.
- Add the eggs and vanilla and mix until smooth and combined.
- Slowly add the instant pudding mix, baking soda, cornstarch, and kosher salt. Mix for about 1 minute until evenly incorporated, scraping down the sides of the bowl as needed.
- With the mixer on low speed, gradually add the flour and stir until just combined. Avoid overmixing to keep the cookies tender.
- Fold in both types of chocolate chips by hand or on low speed until evenly distributed through the dough.
- Using a 2-tablespoon scoop or spoon, drop rounded portions of dough about 2 inches apart on the prepared baking sheet.
- Bake for 9–10 minutes, or until the tops are just set. The centers will still be soft—do not overbake.
- Allow the cookies to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Notes
Store the cookies airtight at room temperature for up to 3 days. For a softer texture, warm slightly before serving. You can easily customize this recipe by swapping pudding flavors, adding white chocolate chips, nuts, or a sprinkle of flaky sea salt on top before baking.
If you prefer thicker cookies, chill the dough for 15–30 minutes before scooping and baking; this helps limit spread without changing the flavor.
Nutrition
- Calories: 196
- Sugar: 15.8 g
- Sodium: 160.1 mg
- Fat: 10.3 g
- Carbohydrates: 24.4 g
- Protein: 2.6 g
- Cholesterol: 25.5 mg
