This recipe is for chocolate lovers. Chocolate Chip Cookies with chocolate pudding are the perfect blend of rich chocolate flavor and decadent cookie goodness. With the addition of instant pudding mix, these cookies are incredibly soft and deliciously indulgent. You'll want to make these double chocolate cookies over and over again.
Recipe review
On a recent trip to visit my grandson (and his parents too), I was introduced to my new favorite cookie recipe. It was the first time I tasted one of the best thick and soft chocolate cookies. And I will admit that I ate more than my fair share of these double chocolate pudding cookies.
I make my soft Sugar Cookies on repeat. And these crispy edged Almond Butter Chocolate Chip Cookies are perfect for dunking. But this ultra thick, ultra soft chocolate cookie with an abundance of chocolate chips is now the top cookie in our house.
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Why you'll love these chocolate chip pudding cookies
- Easy to make ~ The batter comes together with just a few steps and doesn't need refrigeration. These cookies are simple to make any day of the week.
- Thick and soft cookies ~ The not-so-secret ingredient of instant chocolate pudding mix is what makes these cookies so thick and soft. Also, using more brown sugar as compared to granulated sugar helps the cookies have a chewy, moist texture.
- Double the chocolate ~ Instant chocolate pudding mix and semi sweet chocolate chips give a double punch of chocolatey goodness to these perfect cookies.
Ingredients & substitutions
Traditional cookie ingredients along with the key ingredient of dry pudding mix (the instant kind) are included in this easy recipe. Scroll to the recipe card for full quantities of the ingredients.
- Salted butter ~ My preference for baking and cooking is salted butter. Unsalted butter is an alternative.
- Light brown sugar ~ Dark brown sugar is also an option.
- Granulated sugar
- Large eggs
- Vanilla extract ~ Skip the imitation vanilla extract. It doesn't have the complex and strong flavor of its real counterpart.
- All purpose flour ~ White whole wheat flour is also an option.
- Instant chocolate pudding mix ~ There's no need to make the pudding. The dry mix is added right to the batter.
- Baking soda
- Kosher salt ~ The larger grain salt enhances the flavor of food without making it overly salty.
- Semi sweet chocolate chips ~ Dark chocolate, milk chocolate or white chocolate chips are tasty substitutions.
How to make chocolate pudding cookies
With just a few steps, these double chocolate chip pudding cookies are so easy to make. This is a brief overview of the recipe. Scroll to the recipe card for full instructions.
Step 1: Cream the butter, brown sugar and sugar.
Step 2: Add the eggs and vanilla extract. Beat until the ingredients are just combined.
Step 3: Add the dry ingredients ~ flour, pudding mix, baking soda and kosher salt. Mix to combine.
Step 4: Add the chocolate chips and mix just to incorporate them.
Step 5: Form the batter into cookie dough balls with a large cookie scoop or by hand.
Step 6: Place the individual balls of dough on a parchment paper lined baking sheet. Bake the cookies for 13-15 minutes at 350 degrees F.
Step 7: Remove the cookies from the oven and let cool a couple minutes on the pan. Transfer to a cooling rack.
Baking tips for cookies
Line the baking sheet ~ So the cookies don't spread out too much and they bake evenly, line the baking sheet with parchment paper. This also eliminates the need to grease the pan and makes clean up easy.
Use a cool baking sheet ~ Before adding the cookie dough balls to the cookie sheet, make sure it's cool. Using a hot pan will cause the cookies to flatten out and they can bake together.
Perfect cookies ~ Use a large cookie scoop to portion out the cookie batter. When the individual cookie batter balls are made with a scoop, it saves time, the cookies bake more evenly, they look professional, and all come out the same size.
Don't overbake the cookies ~ For the perfect soft cookie, don't overbake them. They should just be puffy and just set. The tops no longer should no longer have a glossy sheen.
Storage
No matter how you store the baked cookies, make sure they're completely cool before doing so.
Room temperature: I like to put them on a footed cake stand with a lid on my kitchen counter. The cookies will stay fresh for a couple days. For a longer storage time, transfer the cookies to an airtight container. Store at room temperature for up to 4 days.
Freezer: For an even longer storage time, freeze the cookies. Place them in a freezer resealable bag and store in the freezer for up to 1 month.
Frequently asked questions
Instant pudding mix is a combination of sugar, cornstarch and flavorings. By adding it to the batter, it makes the softest and tender cookies. The sugar helps the cookies retain their moisture. The cornstarch gives the cookies rise so they're nice a thick. The flavorings in the mix add to the richness of the cookies.
Using a store bought instant pudding mix makes whipping up a batch of these chocolate chocolate chip cookies a snap. I haven't come across a good recipe for homemade instant pudding mix so store bought is the way to go.
More cookie recipes
Looking for other dessert recipes like this? Try these:
One more thing
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
Chocolate Chip Pudding Cookies
Equipment
Ingredients
- 1 cup salted butter room temperature
- ¾ cup light brown sugar
- ¼ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all purpose flour
- 1 3.9 ounce package instant chocolate pudding mix
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups semi sweet chocolate chips
Instructions
- Prep: Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper and set aside.
- Combine wet ingredients: Using a stand mixer or handheld mixer, beat the butter and sugars until creamy. Add the eggs and vanilla extract and beat until just combined. The batter will be lumpy.
- Add the dry ingredients: With the mixer on low, add the flour, pudding mix, baking soda, and kosher salt. Beat until the batter is combined. Add the chocolate chips and mix on low until just combined.
- Form cookies: Form the batter into balls that are slightly larger than golf balls. Use a large cookie scoop to form the perfect cookies. Transfer to the prepared baking sheets and place about 3 inches apart.
- Bake the cookies: Bake the cookies for 13-15 minutes. Don't overbake the cookies. They should be puffy and just set.
- Cool the cookies: Let the cookies cool for 3-4 minutes on the pan. Transfer to a cooling rack.
- Store the cookies: Store the cookies airtight at room temperature for up to 4 days.
Karen B says
Loved these cookies. Soft, chewy and so much chocolate flavor.
Amy Casey says
The pudding really makes these cookies soooo good! I'm so glad you enjoyed my recipe Karen.
Jessica says
I made a batch of these cookies for my book club and they were a hit! Thanks for a delicious recipe.
Amy Casey says
These cookies are a favorite in our house! They disappear quickly. I'm so glad you enjoyed my recipe 🙂