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Fudgy Chocolate Pudding Cookies
4.6 from 432 votes

Fudgy Chocolate Pudding Cookies

Fudgy Chocolate Pudding Cookies combine softened butter, brown and granulated sugars, and instant chocolate pudding mix to create a rich dough that bakes into soft-centered, chocolate-packed cookies. The addition of cocoa powder, chocolate chips, and chopped dark chocolate creates a deeply chocolatey flavor profile and dense texture. Chilling the dough before baking helps maintain a fudgy interior and chewy edges.

Prep Time
15 mins
Cook Time
10 mins
Chill Time
2 hrs
Total Time
2 hrs 25 mins
Servings: 17 cookies
Calories: 286 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • ¾ cup butter softened (1 1/2 sticks, unsalted
  • ¾ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 2 egg large
  • 2 teaspoons vanilla extract
  • 1 instant chocolate pudding mix about 3.7 to 3.9 ounces (not sugar-free and not ‘cook & serve’, packet
  • ¼ cup unsweetened cocoa powder natural
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • pinch salt optional and to taste
  • 1 cup chocolate chips semi-sweet
  • 5 ounces dark chocolate chopped (I used Trader Joe’s 72% Pound Plus Bar)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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).
  8. 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.
  9. 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 keep fresh airtight at room temperature for up to one week or frozen for up to six months.
  • Unbaked dough can be refrigerated up to five days to bake fresh batches later.

Nutrition Information

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%)

Nutrition Facts

Serving: 17 cookies

Amount Per Serving

Calories 286

% 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.