Chocolate lovers, meet fudgy pudding cookies. Fudgy pudding cookies, meet chocolate lovers.
I have long since been a fan of pudding cookies. Years ago a friend of mine’s mom made the greatest chocolate chip cookies I’ve ever tasted. I was lucky enough for her to tell me her secret ingredient: pudding. Not premade pudding, just the powder. And it has to be from the instant pudding mix (not cook & serve).
Ever since then, I’ve been making her recipe and everyone always raves about their soft chewy texture that lasts for days, not just when they come out of the oven. Chelsea and I have tag-teamed batches of these for friends and family and everyone is so impressed.
Because I love my original recipe so much I figured it was time to take the base of that recipe, but add a fun twist. I used chocolate in four different ways:
- semi sweet chocolate chips
- dark chocolate chunks
- chocolate pudding mix
- cocoa powder
I used the base of my most favorite chip recipe but took the chocolate level to the max.
And this comes just in time for the holidays! You could even add mint chips instead of chocolate for a festive flare. Whatever you choose to do, I promise you will have a gooey and fudgey soft cookie for at least a week.
Fun tip: If you make these now you can avoid holiday stress by freezing them and popping them in the oven during December when you need them. I make all my cookies that way. Preheat the oven, and you have a delicious homemade cookie in minutes!
Although they stay soft for a long time, these babies are best eaten straight out of the oven. Every bite is filled with melty gooey chocolate. They may sound like it, but these cookies aren’t overly sweet. They’re filled with oozey chocolate of all sorts but not overly rich that you can’t finish one. Trust me, my coworkers had no problem finishing these off before lunch.
Chocolate Lovers Fudgy Pudding Cookies
PRINT RECIPE PIN RECIPEINGREDIENTS
- 1 cup unsalted butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3.4 ounce package instant chocolate pudding mix
- 1/4 cup unsweetened cocoa powder
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 5 ounces dark chocolate copped into chunks (I used Nestle Toll House Dark Chocolate Baking Bar)
INSTRUCTIONS
- Preheat oven to 350 degrees and line a baking sheet with parchment paper or silicone baking mat and set aside.
- In a large mixing bowl with an electric mixer, beat together butter and sugars until creamy. Add in pudding mix, eggs, and vanilla and beat on medium to high until well combined, about two minutes.
- In a medium bowl, mix the flower, baking soda, salt and cocoa powder. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in chocolate chips and dark chocolate chunks.
- Drop cookies on prepared baking sheets in heaping tablespoons and bake for 10-12 minutes or until tops are set. Remove from the oven and let cool on the baking sheet for two minutes. They will finish cooking on the baking sheet, then transfer to a wire rack to cool.
