Chocolate Pudding Cookies Recipe
User Reviews
4.9
24 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Additional Time
10 mins
-
Total Time
35 mins
-
Servings
36 cookies
-
Calories
161 kcal
-
Course
Dessert, Baked Goods
-
Cuisine
American
Chocolate Pudding Cookies Recipe
Report
Loaded with melted chocolate and chocolate chips, these chocolate pudding cookies are ridiculously fudgy. I can never eat just one!
Share:
Ingredients
- ¾ cup unsalted butter slightly melted (1½ sticks)
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 2½ cups all-purpose flour
- 3.9 ounces chocolate instant pudding mix (1 package)
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ½ teaspoon kosher salt
- 4 ounces semisweet chocolate melted
- 1 cup mini semisweet chocolate chips
Add to Shopping List
Instructions
- 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.
- Beat in the eggs and vanilla extract until creamy, about 2 minutes. Set aside.
- In a large bowl, whisk together the flour, dry pudding mix, cocoa powder, baking soda, cornstarch, and 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.
- Fold in the semisweet chocolate chips until combined.
- 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.
Notes
- 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 Information
Show Details
Serving
1cookie
Calories
161kcal
(8%)
Carbohydrates
21g
(7%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
20mg
(7%)
Sodium
113mg
(5%)
Potassium
87mg
(2%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
136IU
(3%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 161kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 113mg | 5% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 136IU | 3% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
Other Recipes
You'll Also Love
