Fudgy Chocolate Pudding Cookies
User Reviews
4.6
432 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Chill Time
2 hrs
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Total Time
2 hrs 25 mins
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Servings
17 cookies
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Calories
286 kcal
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Course
Baked Goods
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Cuisine
American
Fudgy Chocolate Pudding Cookies
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These pudding cookies are packed with cocoa powder, chocolate chips and chunks, and chocolate pudding mix to deliver seriously chocolatey flavor!
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Ingredients
- ¾ cup unsalted butter softened (1 1/2 sticks)
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 packet instant chocolate pudding mix about 3.7 to 3.9 ounces (not sugar-free and not ‘cook & serve’)
- ¼ cup unsweetened natural cocoa powder
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- pinch salt optional and to taste
- 1 cup semi-sweet chocolate chips
- 5 ounces dark chocolate chopped (I used Trader Joe’s 72% Pound Plus Bar)
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Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
- Stop, scrape down the sides of the bowl, and add the pudding mix, cocoa, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the flour, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the chocolate chips, chopped chocolate, and beat on low speed until just combined, about 30 seconds.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 17 equal-sized mounds of dough. Roll into balls, and flatten slightly.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center. Don’t overbake which is easy to do with dark cookies. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
- Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
- Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Nutrition Information
Show Details
Serving
1
Calories
286kcal
(14%)
Carbohydrates
36g
(12%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
5g
Cholesterol
45mg
(15%)
Sodium
121mg
(5%)
Fiber
2g
(8%)
Sugar
20g
(40%)
Nutrition Facts
Serving: 17cookies
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 286kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 45mg | 15% |
| Sodium | 121mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
432 reviews
Excellent
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