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Triple Chocolate Chip Pudding Cookies
5 from 6 votes

Triple Chocolate Chip Pudding Cookies

Soft and chewy chocolate chip pudding cookies packed with three kinds of chocolate. Pudding mix keeps them moist and rich for the perfect bite every time!

Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
Servings: 22 -36 cookies
Calories: 314 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 1 cup butter room temperature, if using unsalted increase salt by 1/4 teaspoon, salted
  • 1 cup light brown sugar packed
  • 1 .4 oz pkg vanilla pudding mix Or favorite pudding mix flavor, instant
  • 2 teaspoons vanilla extract
  • 2 large egg room temperature
  • 2 1/4 cups all-purpose flour unbleached
  • 1/4 cup oat flour or omit oat flour, but increase all-purpose flour to 2 1/2 cups
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt fine or kosher works well too, flaky
  • 1 cup chocolate chips or chunks, semi-sweet
  • 1 cup milk chocolate chips
  • 1 cup mini chocolate chips
  • sea salt optional, flaky, for sprinkling on top

Instructions

    Cup of Yum
  1. Preheat your oven to 350° F (175° C) and prepare your pans with a sheet of parchment paper.
  2. Place softened butter and brown sugar in the bowl of a mixer and mix on medium-high speed until light and fluffy, about 3-4 minutes. This is called creaming the butter and sugar.
  3. While creaming your butter and sugar, measure your all-purpose flour and oat flour into a medium bowl, adding your baking soda, baking powder and salt, stirring with a whisk to combine.
  4. Add instant pudding mix and mix on medium speed mix for an additional minute.
  5. Next add your eggs and vanilla, mix until evenly incorporated, about a minute. Scrape sides.
  6. With mixer on low or stir, slowly pour in your flour mixture, mixing until just combined. On low or stir (or by hand), incorporate your chocolate chip concoction* evenly into the batter. 
  7. Using a large cookie scoop (3 tablespoons, which is about 1/4 cup of cookie dough!) or if you need to stretch the recipe a bit further, then use a medium sized cooked scoop; yielding slightly less than double the amount of cookies
  8. Scoop onto parchment lined baking sheets about 12 to a sheet (9 for large cookies). If desired, sprinkle with a little more of that wonderful flaky sea salt.
  9. Bake at 350º 10-12 minutes for large cookies or 8-9 minutes for smaller cookies.
  10. Edges should be set and just barely starting to turn golden. The centers will seem under-done, that's just how you want them, don't over bake them.
  11. Once you remove them from the oven, sprinkle with a little flaky sea salt or Fleur de Sel, if desired.
  12. Cool on baking sheet for 3 minutes, then transfer to cooling rack to cool completely.

Notes

  • sea salt
  • Counter Storage – Keep cookies in an airtight container at room temperature for up to 3–4 days for the best freshness.
  • Freezer Storage – For longer storage, wrap cookies individually (or in pairs) in plastic wrap and place them in a freezer bag. This makes it easy to grab one at a time.
  • Thawing & Enjoying – Simply let a cookie thaw at room temperature or toss it into a lunchbox for a sweet treat later. Cookies stay fresh in the freezer for up to 3 months.
  • Freezing Dough Balls
  • Or, what I do most often for the freshest cookies is bake up a dozen or so, enough for my family to enjoy, then freeze the dough balls for later baking.
  • Once ready to bake, simply remove the number of desired dough balls, place on prepared cookie sheet and allow to come to room temperature while your oven preheats, bake as directed. Hot-Fresh-Cookies!
  • You may substitute regular salt (fine or kosher) for the flaked sea salt, but if you have never tried salt on your cookies, what are you waiting for?
  • Try other flavors of pudding mixes! Why not!? The pudding adds a delightful, tender gooey texture to the cookies.
  • Choose your 3 favorite combination of chips! Dark, Milk Chocolate, Semi-Sweet, Butterscotch, White Chocolate, Mint or even English Toffee Bits would be delicious!
  • CHRISTMAS PUDDING COOKIES: Try using Andes Mints, White Chocolate and Milk or Dark Chocolate Chips! Sprinkle with a little crushed peppermint or candy canes. Or just use white chocolate chips, seasonal M&M's and semi-sweet chocolate chips.
  • Counter Storage – Keep cookies in an airtight container at room temperature for up to 3–4 days for the best freshness.
  • Freezer Storage – For longer storage, wrap cookies individually (or in pairs) in plastic wrap and place them in a freezer bag. This makes it easy to grab one at a time.
  • Thawing & Enjoying – Simply let a cookie thaw at room temperature or toss it into a lunchbox for a sweet treat later. Cookies stay fresh in the freezer for up to 3 months.
  • Or, what I do most often for the freshest cookies is bake up a dozen or so, enough for my family to enjoy, then freeze the dough balls for later baking.
  • Once ready to bake, simply remove the number of desired dough balls, place on prepared cookie sheet and allow to come to room temperature while your oven preheats, bake as directed. Hot-Fresh-Cookies!

Nutrition Information

Serving 1serving Calories 314kcal (16%) Carbohydrates 37g (12%) Protein 3g (6%) Fat 17g (26%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 3g (15%) Trans Fat 0.4g (20%) Cholesterol 41mg (14%) Sodium 258mg (11%) Potassium 119mg (3%) Fiber 1g (4%) Sugar 24g (48%) Vitamin A 305IU (6%) Vitamin C 0.05mg (0%) Calcium 49mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 22 -36 cookies

Amount Per Serving

Calories 314

% Daily Value*

Serving 1serving
Calories 314kcal 16%
Carbohydrates 37g 12%
Protein 3g 6%
Fat 17g 26%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.4g 20%
Cholesterol 41mg 14%
Sodium 258mg 11%
Potassium 119mg 3%
Fiber 1g 4%
Sugar 24g 48%
Vitamin A 305IU 6%
Vitamin C 0.05mg 0%
Calcium 49mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.