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

Scale

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