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Chocolate Pudding Cookies Recipe

Loaded with melted chocolate and chocolate chips, these chocolate pudding cookies are ridiculously fudgy. I can never eat just one!

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

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

Instructions

    Cup of Yum
  1. 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.
  2. Beat in the eggs and vanilla extract until creamy, about 2 minutes. Set aside.
  3. In a large bowl, whisk together the flour, dry pudding mix, cocoa powder, baking soda, cornstarch, and salt.
  4. 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.
  5. Stir in the melted chocolate just until combined.
  6. Fold in the semisweet chocolate chips until combined.
  7. 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.
  8. Place the cookies in the freezer for 10 minutes. This will help the cookies to not spread too much during baking.
  9. Preheat oven to 350°F. Line a second baking sheet with parchment paper.
  10. 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.
  11. 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.
  12. 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

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

% 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.