This post may contain affiliate links. Read our disclosure policy.
My favorite chocolate pudding cookies are the perfect easy dessert for every chocolate lover. Infused with instant chocolate pudding mix, these cookies are incredibly moist with intense chocolate flavor. Whether you’re baking for a special holidays, parties, or curing your chocolate craving, this easy recipe never fails.
Need another cookie recipe? You’ll love these chocolate shortbread cookies, chocolate marshmallow cookies, and triple chocolate cookies.
I have long since been a fan of pudding cookies, and as it turns out, so are all of you. Our classic chocolate chip pudding cookies have gone viral on social media for good reason. And this chocolate pudding cookie recipe is just the same, but with tons of chocolate flavor.
This is going to be your new favorite cookie (along with pistachio pudding cookies) if you’re a fan of soft and chewy chocolate chip cookies and chocolate. This recipe is the chocolate version of classic chocolate chip cookies. Death by chocolate version to be exact.
Chocolate cookie fan? Try Rolo cookies or flourless crinkle cookies next.
Ingredients You Need
Here is the list of ingredients to grab at the grocery store and why they’re each important to the recipe. Skip down to the recipe card for the exact measurements.
- Flour: Provides the necessary structure for the cookies, ensuring they hold their shape and have a tender crumb. I’ve made them successfully several times with gluten-free 1:1 flour.
- Cocoa powder: Intensifies the chocolate flavor and contributes to the rich, fudgy texture of the cookies.
- Baking soda: helps the cookies rise and spread perfectly.
- Unsalted butter: Use room temp butter! It should be left out 1-2 hours and still feel cool to the touch (60 degrees f).
- Chocolate instant pudding mix: From the box. Do not make the pudding, it’s just the dry pudding mix! This is the secret ingredient for the softest cookies.
- Eggs: use large eggs at room temperature for best results.
- Vanilla extract and salt: for flavor.
- Milk: just a touch makes a difference when you’re baking with cocoa powder.
- Chocolate chunks and chips: for deliciously melty pools of chocolate in every bite. This recipe is all about the chocolate, so splurge on quality chocolate when you can. I like Ghiradelli chips!
Why Add Pudding to Cookies?
Instant pudding mix has starches in it, which helps stabilize the dough and hols it’s shape, giving it a thick and gooey. I add cornstarch to my gooey butter cake cookies and peppermint bark cookie bars for this same reason.
The pudding also adds sweeteners and flavor to the mix, deepening the flavor! I use vanilla pudding in my chocolate chip pudding cookies and rocky road cookies, pistachio pudding mix in my pistachio pudding cookies, and pumpkin pudding for my pumpkin pudding cookies.
Does It have to Be Instant Pudding?
Yes, you have to Instant pudding mix rather than cook and serve pudding. The levels of starch are different and will yield a different cookie texture.
Should I Make the Pudding First?
No, you do not make the pudding before mixing it into the cookie dough. Just add the powder packet right into the cookie dough!
How to Make Chocolate Pudding Cookies
This is an overview with step-by-step photos. Full printable instructions are in the recipe card below. You can also view the video tutorial below to watch instead of reading.
Step 1. Dry Ingredients. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
Step 2. Cream the Butter and Sugar. In a large bowl, beat on medium-high for 2-3 full minutes, until pale in color.
Step 3. Finish the Dough Beat in the egg, vanilla, and pudding for another 2-3 minutes, until fluffy. Add the dry ingredients and beat until combined.
Step 4. Stir in the Chocolate Chips. Add the chopped chocolate and chocolate chips and stir until evenly distributed.
Step 5. Scoop. Use a very large cookie scoop or 1/4 cup measuring cup to scoop the dough out and roll them into balls. Arrange the cookie dough balls on a cookie sheet.
Step 6. Bake. Bake for 10-12 minutes, until just set on the top. Do not over bake. Swirl a large cup around the cookie right out of the oven to reshape if needed. Press extra chocolate chips to the tops.
Expert Tips for the Best Cookies
- Room temperature ingredients: the temperature of your butter is critical to a thick and delicious cookie. Set the butter out for 1-2 hours before baking.
- Measure the flour correctly: use the spoon and level method or weight it for best results.
- Cream the butter and sugar for the right amount of time: 2-3 minutes is best for thick cookies. However, over beating it can cause them to collapse.
- Use quality ingredients: a good butter and quality chocolate goes a long way in this cookie recipe.
- Roll the dough into tall cones: this helps the cookies bake on toop of themselves more to create a tall and thick cookie.
- Add extra chocolate on top: add a few chips and chunks to the top of the baked cookies to make them look even more delicious.
Freezing and Storage Tips
Baked cookies stay fresh at room temperature in an airtight container for up to 3 days or up to 5 days in the fridge. Store baked cookies in the freezer for up to 3 months.
To freeze cookie dough: scoop the dough out and place it on a parchment-lined baking sheet. Freeze the dough for 20-30 minutes, until solid, then transfer the dough to a plastic bag or airtight container and store for up to 3 months. Thaw the dough in the fridge overnight or bake right from frozen. Add an extra 1-2 minutes of bake time.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
Looking for more? Subscribe to my newsletter and follow along on Instagram or TikTok.
Chocolate Pudding Cookies
Save this Recipe!
Ingredients
- 2 cups all-purpose flour gluten-free if needed
- 1/4 cup natural cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter room temperature
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 3.4 ounce package instant chocolate pudding mix
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 Tablespoon milk or non-dairy milk
- 1 cup semi-sweet chocolate chips plus more for topping
- 5 ounces chopped dark, milk or semi-sweet chocolate plus more for topping
Instructions
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt and set aside.2 cups all-purpose flour, 1/4 cup natural cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt
- Using a stand mixer fitted with the paddle attachment or a separate large mixing bowl with an electric mixer, cream the butter and sugars on high speed until light and creamy, 2-3 minutes. Do not skip this step. Add the chocolate pudding mix, vanilla, milk, and eggs, and beat on high for another 1-2 minutes 2-3, until the mixture is light and fluffy.1 cup unsalted butter, 3/4 cup brown sugar, 1/4 cup granulated sugar, 3.4 ounce package instant chocolate pudding mix, 2 large eggs, 1 teaspoon vanilla extract, 1 Tablespoon milk
- Slowly add half of the dry ingredients to the wet ingredients and turn the mixer on low to start so the flour doesn't get everywhere. Turn the mixer up to high speed and mix until combined. Add the rest of the dry ingredients and repeat until the dough is just combined. The cookie batter will be slightly sticky.
- Pour the chocolate chips and chocolate chunks into the dough and mix on low speed until they're incorporated. If you have time, you can chill the dough for 1-2 hours, or up to 3 days, but it isn't necessary.1 cup semi-sweet chocolate chips, 5 ounces chopped dark, milk or semi-sweet chocolate
- Use a very large cookie scoop, or 1/4 cup measuring cup to scoop the dough out and drop it on the prepared baking sheets. Roll the dough into balls, or tall cone shapes for extra thick cookies. Your hands will have chocolate on them, so coat them in bit of cocoa powder to help this or just wash them after you roll out all of the dough.
- Arrange the cookie dough 3 inches apart on the cookie sheets and bake in the preheated oven for for 9-11 minutes, or until they're just set on the edges and top. Allow the baked cookies to cool on the baking sheet for 5 minutes then transfer them to a cooling rack to cool completely.
Notes
Video
Equipment
- Stand Mixer or Electric Mixer
- Large Baking Sheets
- Parchment Paper or Silicone Baking Mat
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
make for the first time last week. But I stuffed it with frozen Nutella pucks. Was awesome!!
I have other ideas for this cookie for the holidays. thanks
Frozen Nutella is genius! Love that!
Made the twice already! FANTASTIC! I didn’t have instant pudding so I used the regular pudding and it worked perfectly!
This is good to know! Thanks for sharing, Anna!
Thanks Molly for answering my previous questions. For the pudding mix, does it matter if you use chocolate fudge or just stick to plain chocolate. The availability of the jello instant pudding in the Philippines is very limited. And its been so hot this summer before I am even half way scooping out the dough, the first one I scooped out seems to be melting down and that is even at nighy!
I’m curious about the pudding mix flavor also. I’m a sucker for chocolate cheesecake & was wondering if this could be done in conjunction with the jell-o cheesecake pudding, but still have a chocolate chip cookie or am I asking for too much change? If it worked I think I might just do a happy dance! LOL
Hey Nikki! Yes, you can change out the flavor of the pudding! They won’t be as rich of a chocolate color because the chocolate pudding mix ads to that. Hope that helps!