Death by Chocolate Pudding 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.

Here’s Why You’ll Love Chocolate Pudding Cookies

• No chilling required, just like our Taylor Swift Chai Cookies.
• An extra gooey and soft cookie, like our chocolate chip pudding cookies—but boatloads of CHOCOLATE.
• Easy to customize with other toppings, like white chocolate chips, peppermint bark, or M&Ms.
• They stay soft for days.
• Easy to make ahead of time and freeze for chocolate cookies on demand.
• Four kinds of chocolate including cocoa powder, chocolate pudding, chocolate chunks, and chocolate chips. Aka quadruple chocolate pudding cookies. I told you they were death by chocolate.

Love chocolate cookies? Try Rolo cookies or flourless crinkle cookies next.

Key Ingredients You Need & Why

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.

Tools For This Recipe

Mixer: a stand mixer fitted with the paddle attachment is a great investment for all cookies, especially ones that require creaming the butter and sugar, like white chocolate cranberry oatmeal cookies or cheesecake cookies. You can also use an electric hand mixer and a large bowl.

Cookie sheets: a quality cookie sheet is a must for all cookie bakers. We love these ridge baking sheets.

Parchment paper: you never grease a baking pan when you’re making cookies, so parchment paper or a silicone baking mat is a must.

Silicone spatula: use a spatula for scraping down the bottom and sides of the bowl as you mix.

Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl and set aside. See the tips section below for measuring the flour correctly.

Next, cream the room-temperature butter, brown sugar, and granulated sugar together for 2-3 minutes in the bowl of a stand mixer or in a separate bowl with an electric mixer. Do not skip this step.

Add the chocolate pudding mix, eggs, vanilla, and milk and beat again for 1-2 minutes, until no yellow streaks remain and the dough is light and fluffy.

Slowly pour in half of the dry ingredients and turn the mixer on low to incorporate the flour slightly so it doesn’t fly everywhere, then turn the mixer up to medium-high speed to incorporate. Repeat with the remaining flour mixture. The dough batter will be slightly sticky.

Add the chocolate chips and chopped chocolate and mix again on low speed until it’s evenly distributed in the dough.

Use a large cookie scoop or 1/4 cup measuring cup to drop the cookie dough onto large baking sheets lined with parchment paper. I like to roll our dough into taller cone shapes rather than an even ball because it results in a thicker cookie.

Bake at 350°F for 9-11 minutes or until the edges and tops are just set. You’re better off slightly underbaking these cookies because they will continue to bake a little on the cookie sheet while they cool. Baking time may vary based on your oven and how large the cookie dough balls are so pay attention a few minutes before they’re done (without opening the oven).

Allow the baked cookies to cool on the baking sheet for 5 minutes then transfer them to a wire rack to cool completely.

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. It should still feel cool to the touch and leave a small indent when you press your finger into it.

Measure the flour correctly: use the spoon and level method to get the right amount of flour if you aren’t weighing it. See the video tutorial below to learn more.

Cream the butter and sugar for the right amount of time: the sugar cuts into the butter, creating air pockets, which helps the dough rise and give it the thick texture. However, overbeating it can cause them to collapse. Set a timer and get this step right!

Use quality ingredients: a good butter and quality chocolate goes a long way in this recipe. With that much chocolate, the chocolate better be good!

Roll the dough into tall cones: this helps the cookies bake on toop of themselves more to create a tall and thick cookie. I roll the dough into individual balls then shape them a little taller than round. See the video tutorial for an example.

Chill the dough (if you have time): You’ll hardly hear me say chilling will hurt a cookie dough. Though it’s not critical for this recipe to turn out well, it does intensify the chocolate flavor and gives the cookies and even better texture.

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

Baked cookies remain fresh at room temperature in an airtight container for up to 3 days or up to 5 days in the fridge. Baked cookies freeze well 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.