Soft, gooey cookies with four types of chocolate make the most delicious chocolate pudding cookies. Chocolate lovers won't be able to get enough of the fudgy chocolate cookie and pools of melted chocolate on top. We're sharing every tip to make these perfectly every time, no chilling involved!
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 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.
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.
- Flour: all-purpose flour gives the cookie structure. We also tested these with Bob's Red Mill 1:1 gluten-free flour, which worked wonderfully. Use the spoon and level method to measure the flour correctly.
- Cocoa powder: natural cocoa powder is ideal here as opposed to dutch-processed I explain in our chocolate shortbread cookies. Natural cocoa powder is the kind you most often see at the grocery store and the type you probably have in your pantry now. Our favorite brand is Hershey's cocoa powder, but you could use Hershey’s special dark cocoa powder as well. Cocoa powder is a drying ingredient, which is why you'll see a bit of milk in the recipe.
- Baking soda: this reacts with the acid in the cocoa powder and brown sugar to help the cookies rise. Check the expiration date for the best results.
- Unsalted butter: we always use quality butter for the best butter flavor in our cookies. It adds richness, texture, and flavor.
- Instant pudding mix: we're using Instant Chocolate Pudding mix from the box (like the instant vanilla pudding mix in our chocolate chip cookies). Do not make the pudding though, 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: it may seem like the smallest amount of milk, but just a touch makes a difference when you're baking with cocoa powder. I like to add 1 Tablespoon of milk for every ¼ cup of cocoa powder in a recipe to help offset the dryness cocoa powder adds.
- Chocolate chunks: we used chopped dark chocolate for texture.
- Chocolate chips: choose whichever type you like best including milk chocolate chips, dark chocolate chips, or semi-sweet chocolate chips.
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.
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.
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 ¼ 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.
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!
More Chocolate Cookies
- Chocolate shortbread cookies
- Rolo cookies
- Gluten-free chocolate crinkle cookies
- Chocolate marshmallow cookies
- Paleo chocolate peppermint cookies
Chocolate Pudding Cookies
- 2 cups all-purpose flour (gluten-free 1:1 flour if needed) spooned and leveled
- ¼ cup natural cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter at room temperature
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- 3.4 ounce package instant chocolate pudding mix
- 2 large eggs at 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
- Stand Mixer or Electric Mixer
- Large Baking Sheets
- Parchment Paper or Silicone Baking Mat
- 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.
- 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.
- 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.
- Use a very large cookie scoop, or ¼ 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.
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!