Double Chocolate Pudding Cookies Recipe
Introduction
These Double Chocolate Pudding Cookies combine rich chocolate flavor with a tender, chewy texture that’s simply irresistible. Made with instant chocolate pudding mix, they stay soft and moist, perfect for any chocolate lover.
Ingredients
- 1 cup butter (softened)
- ¾ cup packed brown sugar (light or dark)
- ¼ cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 large package instant chocolate pudding mix (5.9 ounce)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semisweet chocolate chips
Instructions
- Step 1: Preheat your oven to 375˚F.
- Step 2: In a large bowl, cream together the softened butter and both sugars until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Step 3: In a separate bowl, combine the flour, instant chocolate pudding mix, baking soda, and salt. Gradually mix these dry ingredients into the wet ingredients until fully incorporated.
- Step 4: Fold the semisweet chocolate chips into the cookie dough. Use a medium cookie scoop (about 2 tablespoons) to drop the dough evenly onto an ungreased cookie sheet.
- Step 5: Bake for 9-11 minutes, or until the edges are golden brown and the centers are just set. Allow cookies to cool slightly on the baking sheet before transferring to a wire rack.
Tips & Variations
- For extra fudgy cookies, try adding a handful of mini chocolate chips or chunks of dark chocolate.
- Light brown sugar adds a deeper molasses flavor, but dark brown sugar can give the cookies an even richer taste.
- If you prefer cakier cookies, reduce the butter to ¾ cup and add an extra egg.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft longer, add a slice of bread to the container to maintain moisture. Reheat gently in the microwave for 10-15 seconds before serving if you prefer warm cookies.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular cocoa powder instead of instant pudding mix?
The instant pudding mix adds moisture and a soft texture that cocoa powder alone can’t achieve. If you don’t have pudding mix, you might need to adjust wet ingredients and baking time for best results.
Can I freeze these cookies?
Yes, you can freeze baked cookies in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or warm briefly in the microwave before eating.
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Double Chocolate Pudding Cookies Recipe
- Total Time: 25 minutes
- Yield: 24 medium cookies 1x
Description
Delight in these rich and gooey Double Chocolate Pudding Cookies, combining the decadent flavors of chocolate with the smooth texture of instant pudding for an irresistibly soft and chewy treat. Perfectly balanced with a crispy edge and melty chocolate chips inside, these cookies make a stunning dessert or snack for any chocolate lover.
Ingredients
Wet Ingredients
- 1 cup butter (softened)
- ¾ cup packed brown sugar (light or dark)
- ¼ cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 large package instant chocolate pudding mix (5.9 ounce)
- 1 teaspoon baking soda
- 1 teaspoon salt
Add-ins
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven: Set your oven to 375˚F to prepare for baking your cookies at the proper temperature.
- Cream butter and sugars: In a large bowl, beat the softened butter together with both the brown and white sugars until the mixture is light and fluffy. This ensures even sweetness and a tender crumb.
- Add eggs and vanilla: Incorporate the eggs one at a time, mixing well after each addition to fully combine. Stir in the vanilla extract for added depth of flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, instant chocolate pudding mix, baking soda, and salt until well combined.
- Mix dry into wet: Gradually add the dry ingredient mixture into the wet ingredients, stirring a little at a time until the dough comes together completely without overmixing, which could toughen the cookies.
- Fold in chocolate chips: Gently fold the semisweet chocolate chips into the dough to evenly distribute chocolatey goodness throughout every bite.
- Scoop dough onto baking sheet: Using a medium cookie scoop or spoon (about 2 tablespoons), drop cookie dough balls onto a cookie sheet, spacing them sufficiently apart to allow spreading.
- Bake cookies: Place the sheet in the preheated oven and bake for 9-11 minutes, or until the cookie edges turn golden brown and the centers are just set, yielding a chewy center and crisp edges.
Notes
- Use room temperature butter for easier creaming and better dough consistency.
- Do not overmix once flour is added to keep cookies tender and soft.
- If you prefer a more intense chocolate flavor, use bittersweet or dark chocolate chips instead.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to set fully.
- You can chill the dough for 30 minutes before baking to prevent excessive spreading.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert Cookies
- Method: Baking
- Cuisine: American
Keywords: double chocolate cookies, pudding cookies, chocolate chip cookies, soft cookies, easy cookie recipe
