Chocolate Pudding Mix Cookies
These chocolate pudding mix cookies use instant pudding mix as part of the batter, so the cookies come out super moist and delicious every single time!
Chocolate Pudding Cookies
What is the secret ingredient to perfectly chewy and moist cookies?
Pudding mix!!
Yep, you read that right! Adding instant pudding mix to your cookie batter creates a chewy, sweet, soft, and flavorful cookie every single time. They’re foolproof!
Texture-wise, these chocolate chip pudding cookies are similar to a fudge brownie. They’re dense and decadent, not like a cake-style cookie recipe. With big chunks of chocolate mixed into the batter, you’ve got a chocolate-lover’s dream come true!
The best part about this recipe is that even though they are made from scratch, these cookies are really easy to make! Just mix, roll into balls, and bake!
Moist and decadent, these Pudding Mix Cookies are so delicious you’ll want to make them every day!
I think I’ve found my new go-to chocolate cookie recipe! And I think I’m going to try out some new pudding cookie recipes…stay tuned!
Related: Try our Pistachio Pudding Mix Cookies too!
Ingredients
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- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 packet powdered instant pudding mix, vanilla or chocolate
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cups all purpose flour, sifted
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup semi-sweet chocolate chips
- 1 cup dark chocolate chips
Helpful Kitchen Tools
- Baking Sheet
- Parchment Paper or Non-stick silicone baking mat
- Stand mixer or electric mixer with large mixing bowl
- Medium Cookie Scoop
- Wire cooling rack
Instructions
To Prep: Preheat oven to 350 degrees F and line two baking sheets with parchment paper, aluminum foil, or silicone mat.
- In a large mixing bowl, cream together the butter and sugar. You can use an electric hand mixer or a stand mixer with paddle attachment.
- Add the vanilla extract and eggs, and beat until smooth. Add the pudding mix and cocoa powder and beat again until fully incorporated. Add the flour, salt, and baking soda. Mix the dry ingredients into the batter, until combined.
- Stir or fold in chocolate chips with a wooden spoon or spatula.
- Use a medium cookie scoop to portion out balls of cookie dough that are about 1 1/2 Tablespoons each. Roll into balls, then place the cookie dough balls onto your prepped baking sheets roughly two inches apart. Bake for 8-10 minutes, or until lightly browned on top.
Store your cooled baked cookies at room temperature in an airtight container for up to 5 days.
Prep Tips
- When cookies are done baking, remove from oven and transfer to a wire rack to finish cooling.
- I used instant vanilla pudding mix, but you can use instant chocolate pudding mix or even cheesecake flavored. While the pudding mix is essential to the texture, the flavor of the mix doesn’t overtake the other flavors in the dough, so you have a little flexibility here to use what is in your pantry.
- If you need to use salted butter, skip the added salt in the recipe.
- Try switching up the flavor of these cookies by using different mix-ins — milk chocolate chips, butterscotch chips, peanut butter chips, white chocolate chips…so many fun possibilities!
Frequently Asked Questions
Can You Use Any Kind Of Pudding Mix?
This recipe calls for instant pudding mix. Do not use cook & serve or already-made pudding, as only the instant powdered pudding mix will create the right texture for these cookies.
How Do You Get The “Crinkle” Look On Top Of The Cookies?
To get that lovely crinkle texture (which gives these cookies that crunchy-on-the-outside, chewy-on-the-inside texture), give the baking sheet a light slam on the counter to gently deflate them immediately after removing them from the oven.
Why Are My Cookies Dry?
This recipe makes it easy to bake soft and moist cookies, but hey, things happen! Overbaking is the most likely culprit of dry cookies. Oven temperatures vary, so therefore will cooking times. For this reason, I recommend to err on the side of under-baking. Just a light browning on the top and underside of the cookies is the perfect bake.
More Chocolate Chip Cookie Recipes To Try:
- Almond Butter Chocolate Chip Cookies
- Raspberry Chocolate Chip Cookies
- Keto Chocolate Chip Cookies
- Chocolate-Dipped Peppermint Chocolate Chip Cookies
- Gluten-Free Potato Chip Chocolate Chip Cookies
- Cornflake Chocolate Chip Marshmallow Cookies
Pudding Mix Cookies Recipe (Printable Recipe Card)
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Chocolate Pudding Mix Cookies
Equipment
- Baking Sheets
- Parchment paper
- Electric mixer
- Large Mixing Bowl
- Cookie scoop
- Wire cooling rack
Ingredients
- 1 stick Unsalted butter
- 3/4 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 Egg
- 1 packet Instant pudding mix vanilla or chocolate
- 1/4 cup Cocoa powder
- 1 1/2 cups All-purpose flour sifted
- 1/2 teaspoon Salt
- 1 teaspoon Baking soda
- 1 cup Semi-sweet chocolate chips
- 1 cup Dark chocolate chips
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper or a silicone baking mat.
- In a large mixing bowl, cream together the butter and sugar.
- Add the vanilla extract and eggs, and beat until smooth.
- Add the pudding mix and cocoa powder and beat again until fully incorporated.
- Add the flour, salt, and baking soda, and mix until combined.
- Fold in chocolate chips.
- Use a cookie scoop to portion out 1 1/2 Tablespoon servings of the cookie dough and roll into balls. Place the dough balls onto your prepared pans, about 2 inches apart.
- Bake for 8-10 minutes, or until lightly browned on top, then cool on a wire cooling rack before serving.
Notes
Nutrition
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Sorry, but these are a huge NO. Nowhere in the recipe does it tell you to add the chocolate chips. The dough is crumbly and not creamy at all. Once the cookies are baked and cooled, they fall apart and you have to use a spoon to eat them. The ingredients never get fully combined no matter how much you mix the dough.
Delicious!! I made a few adjustments though. I only had a box of the cook pudding, and I really just wanted to get rid of it, so I used it. I ended up only using 1 cup of 1-1 gluten free flour, and added 1/2 cup olive oil since it was super dry. I didn’t have chocolate chips on hand so half of them I made just chocolate, and the other half I threw in some Skor bits! Still cooked for 8 minutes. 🙂