Quadruple Chocolate Soft Fudgy Pudding Cookies

My first foray into pudding cookies went so well that I wanted to try a chocolate version.

So I did with four kinds of chocolate in one cookie. May as well go big or go home.

Quadruple Chocolate Soft Fudgy Pudding Cookies - For true chocolate lovers, these super soft cookies are loaded with chocolate!

The cookies are super soft, tender, slightly chewy, and are for true chocolate lovers. Chips, chunks, cocoa, chocolate pudding.

They’re thicker, bakery-style cookies that are bold and rich, not overly sweet, and oozing with melted chocolate. As you bite down, there’s a little chocolate explosion that happens in your mouth.

Quadruple Chocolate Soft Fudgy Pudding Cookies - For true chocolate lovers, these super soft cookies are loaded with chocolate!

I made the dough using a base similar to my old standby Chocolate Chip and Chunk Cookies. Lots of similarities with the butter, sugars, flour, chocolate chips and chocolate chunks.

But for these cookies, I added cocoa powder and a packet of instant chocolate pudding mix. If you’re not into pudding mix or don’t have it in your area, this probably isn’t the recipe for you. You can simply omit it although the results won’t taste the same. There’s really no substitutions. Luckily I have oodles of other chocolate cookie recipes (see Related Recipes below) that don’t use it and recommend one of those.

Quadruple Chocolate Soft Fudgy Pudding Cookies - For true chocolate lovers, these super soft cookies are loaded with chocolate!

The pudding mix helps keep the cookies Softbatch-style soft, supple, and gives them a surprising lightness.

That’s paradoxical considering how much chocolate is packed into them, but they’re not lead balloons. Nor are they airy or cakey. They’re just right says Goldilocks.

Quadruple Chocolate Soft Fudgy Pudding Cookies - For true chocolate lovers, these super soft cookies are loaded with chocolate!

There’s an abundance of melted chocolate in every bite between the chips and chunks. I like to use both so that there are varied chocolate flavors and textures present. If you only have one or the other, use what you have.

Keep in mind chopped chocolate melts in an oozing way, whereas chocolate chips have stabilizers so while they do melt, they stay more intact.

Quadruple Chocolate Soft Fudgy Pudding Cookies - For true chocolate lovers, these super soft cookies are loaded with chocolate!

Sometimes darker chocolate cookies can be almost overpowering to kids, but my 7 year old and her friends had no problem inhaling a plate of them.

I wish I had a 7 year old’s metabolism and could inhale a plate right now.

Quadruple Chocolate Soft Fudgy Pudding Cookies - For true chocolate lovers, these super soft cookies are loaded with chocolate!

They’re one of my favorite non-peanut butter, all-chocolate cookies that I’ve ever made.

Pudding mix, I’m sold.

Quadruple Chocolate Soft Fudgy Pudding Cookies - For true chocolate lovers, these super soft cookies are loaded with chocolate!

Quadruple Chocolate Soft Fudgy Pudding Cookies - For true chocolate lovers, these super soft cookies are loaded with chocolate!

Quadruple Chocolate Soft Fudgy Pudding Cookies - Super soft and loaded with chocolate! They'll handle your fiercest chocolate cravings!!

Print Print Recipe

Quadruple Chocolate Soft Fudgy Pudding Cookies

The cookies are super soft, tender, slightly chewy, and are for true chocolate lovers. There's chocolate chips, chunks, cocoa, and chocolate pudding mix. It helps keep the cookies Softbatch-style soft, supple, and gives them a lightweight quality without being airy or cakey. If you don't have pudding mix, there really isn't a substitution and you could omit it, although the results won't taste the same. They're thicker, bakery-style cookies that are bold and rich, not overly sweet, and are oozing with melted chocolate. There's a chocolate explosion in every bite. Make sure to chill the dough so the cookies bake up thick and full.

Yield: about 17 med/large cookies

Prep Time: 15 minutes

Cook Time: about 10 minutes

Total Time: 3+ hours, for dough chilling

Ingredients:

3/4 cup unsalted butter, softened (1 1/2 sticks)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 packet instant chocolate pudding mix, about 3.7 to 3.9 ounces (not sugar-free and not 'cook & serve')
1/4 cup unsweetened natural cocoa powder
2 cups all-purpose flour
1 teaspoon baking soda
pinch salt, optional and to taste
1 cup semi-sweet chocolate chips
5 ounces dark chocolate, chopped (I used Trader Joe's 72% Pound Plus Bar)

Directions:

  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the pudding mix, cocoa, and beat on low speed until just combined, about 1 minute.
  3. Stop, scrape down the sides of the bowl, and add the flour, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
  4. Stop, scrape down the sides of the bowl, and add the chocolate chips, chopped chocolate, and beat on low speed until just combined, about 30 seconds.
  5. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 17 equal-sized mounds of dough. Roll into balls, and flatten slightly.
  6. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  7. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center. Don't overbake which is easy to do with dark cookies. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
  8. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Related Recipes

Mounds Bar Chocolate Coconut Cake Mix Cookies – Chocolate and coconut is a winning combination in these goofproof chocolate cake mix cookies that are so soft and moist

Dark Chocolate Chunk and Peanut Butter Chip Chocolate Cookies – Rich, soft chocolate cookies with chocolate chunks and peanut butter chips

Dark Chocolate Chunk and Peanut Butter Chip Chocolate Cookies - Soft and chewy cookies packed with peanut butter and oozing with dark chocolate!

Thick and Soft Chocolate Peanut Butter Cookies – Richly and intensely chocolate-flavored cookies with NO Flour, NO Butter, and NO White sugar used. They’re thick, dense, soft, chewy and almost brownie-like

Soft and Chewy Brownie Cookies – A soft, scrumptious, and nearly flourless brownie-like batter is baked into cookies that are rich, decadent, and lined with hidden chunks of dark chocolate

Flourless Chocolate Peanut Butter Chocolate Chip Cookies (GF) – An easy, no mixer cookie that’s naturally GF

Nutella Peanut Butter Chocolate Chunk Cookies – Nutella and peanut butter are used in the dough based, along with big chocolate chunks

Nutella Peanut Butter Chocolate Chunk Cookies averiecooks.com

Black & White Cookies: Cream Cheese Chocolate Chip & Dark Chocolate Dark Brown Sugar – The best of both worlds in one cookie

Black & White Cookies: Cream Cheese Chocolate Chip & Dark Chocolate Dark Brown Sugar - Easy Combination Cookie Recipe at averiecooks.com

Quintuple Chocolate Fudgy Brownie Cookies – For the ultimate chocolate lover, there’s chocolate five times: Cocoa powder, melted bittersweet baking chocolate, semi-sweet chocolate chips, diced chocolate and caramel-filled truffles, and chocolate-filled Oreos. The pictures don’t do them justice. My favorite chocolate cookie

Soft M&M Chocolate Chip Cookies – The softest, thickest, best M&M cookies ever, and made with pudding mix. Pinned over 200,000 times in 3 weeks

Soft M&M Chocolate Chip Cookies - The softest, thickest, best M&M cookies ever! People go nuts for these big cookies loaded with M&Ms and chocolate chips!

Chocolate Lover’s Chocolate Chocolate-Chip Muffins with Nutella

Chocolate Lover's Chocolate Chocolate-Chip Muffins with Nutella averiecooks.com

The Best Cocolate Cake with Chocolate Ganache – An easy, no-mixer, one bowl cake that delivers sensational results every time

The Best Chocolate Cake With Chocolate Ganache - The best chocolate cake I've ever had, and the easiest to make! Nothing fussy or complicated & delivers amazing results every time!

   

160 Responses to “Quadruple Chocolate Soft Fudgy Pudding Cookies”

  1. #
    51
    Laura @ Laura's Culinary Adventures — February 12, 2014 at 5:57 am

    I would love to be able to enhail a plate of these cookies too!

    Reply

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    Kevin @ Closet Cooking — February 13, 2014 at 4:49 pm

    I think that I am going into a chocolate coma just looking at them! I need these now!

    Reply

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    Nutmeg Nanny — February 18, 2014 at 9:02 am

    I am swooning over that melted chocolate, oh my!

    Reply

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    Emily @ Life on Food — February 19, 2014 at 4:40 pm

    If you are going to go for it you might as well go all out. 4 chocolate yes please! These looks divine!

    Reply

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    The Ninja Baker — February 19, 2014 at 5:10 pm

    Thank you so much for this recipe, Averie. I substituted white chocolate and added Japanese Strawberry Pocky and Kit Kat bar bits. The end result was delicious. And I am grateful for your how-to on creating soft cookies. Again, many thanks =)

    Reply

    • Averie Sunshine replied: — February 19th, 2014 at 6:30 pm

      Thanks for trying them and your Kit Kat bar bits sound so good! Glad you’re happy with the recipes :)

      Reply

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    Angie — February 26, 2014 at 11:02 am

    Averie, these cookies are PHENOMENAL! I just finished pulling the last ones out of the oven and I’m glad that I’ve made them for someone else because they are so good that I can see myself eating the entire batch! I had originally intended to give them all away, but I’m keeping some of these for myself!

    Reply

    • Averie Sunshine replied: — February 26th, 2014 at 4:42 pm

      LOL I know, they are easy to want to keep for yourself :) I bake 8 at a time, take pics, and then rehome as many as possible for that very reason! Glad you loved them!

      Reply

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    Heather — March 13, 2014 at 11:31 am

    Thank you so much for this recipe and the very helpful guidance (chilling the dough, specifics on baking, etc.). I am a chocolate fanatic who is a bit intimidated by baking. These are possibly my favorite cookies ever and they were pretty painless to make. I had a couple at work with my coffee and my morning was instantly awesome.

    Reply

    • Averie Sunshine replied: — March 13th, 2014 at 3:09 pm

      Oh I am so thrilled to hear they’re your fave cookies ever and were painless to make :) AWESOME! Thanks for trying the recipe & LMK my detailed guidance was helpful!

      Reply

  8. #
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    Katie — March 16, 2014 at 7:43 am

    Holy moly these cookies were good! They’re nice and big, so really satisfying. I’m not sure what I did wrong, but the batter was looking really crumbly, more like dry packaged brownie mix. I forgot to cream in the brown sugar in step 1, and I’m thinking that could have been problematic. Nevertheless, I just added a bit of milk and voila! These cookies are perfection! I actually had someone convinced I bought them at our local bakery! Thanks so much for this amazing recipe :)

    Reply

    • Averie Sunshine replied: — March 16th, 2014 at 1:56 pm

      Not creaming ingredients properly, yes, that was why your batter was dry-ish and crumbly but sounds like you solved it on your feet with a splash of milk! And this: ‘I actually had someone convinced I bought them at our local bakery!’ <— love that and I believe it! I give them to people and they tell me all the time they taste and look like gourmet bakery cookies :) Glad you’re a fan of them!

      Reply

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    Kris — March 21, 2014 at 11:43 am

    Oh yeah. I’m gonna be the wonder woman at the family party tomorrow with these as my contribution. SO good. I even forced myself to chop the chocolate for these (hate that job) and it was worth it. You are the queen of cookies, Averie.

    Reply

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    Michelle @ Mimis in the Kitchen — March 30, 2014 at 6:10 pm

    Wow and you must’ve read my mind. So delicious with the roll candy, which happens to be my youngest sons favorite. I think he will love me forever if I make these!

    Reply

  11. #
    61
    Isabella — April 2, 2014 at 10:59 am

    Hi, I want to make these cookies but they don’t have pudding mix where I live.
    Do you think I could use chocolate flavoured flan mix instead? Or will it not be the same.

    Thanks!

    Reply

    • Averie Sunshine replied: — April 2nd, 2014 at 2:47 pm

      Ive never tried flan mix so not sure how it will work but you can try it – you have nothing to lose by trying, right!

      Reply

      • Isabella replied: — April 3rd, 2014 at 5:54 pm

        Ok thanks!!

  12. #
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    Chichi — April 15, 2014 at 8:21 am

    Your pudding cookies look absolutely amazing Averie. Since we don’t have pudding mix where i live, do you think angel delight will work in place of pudding mix?

    Reply

    • Averie Sunshine replied: — April 15th, 2014 at 11:02 am

      I’m not at all familiar with that product so can’t say – but worth a try! You’ve got nothing to lose!

      Reply

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    anjali — April 16, 2014 at 1:10 pm

    do you have to refrigerate the cookie before baking?

    Reply

    • Averie Sunshine replied: — April 16th, 2014 at 2:20 pm

      Yes, chill the dough. This is mentioned a few times. Enjoy the cookies!

      Reply

  14. #
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    Maggie Miller — April 28, 2014 at 4:08 pm

    I love these cookies! They were so gooey and delicious-before baking them, I topped them with a sprinkling of sea salt-so yum! Thanks for the recipe!

    Reply

    • Averie Sunshine replied: — April 28th, 2014 at 5:57 pm

      Thanks for the praise, Maggie! Glad you’re happy!

      Reply

  15. #
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    LoverOfAnythingChocolate — May 4, 2014 at 3:47 pm

    Oh. my. God. I just made these a week ago and it finished within a day, so fudgy and chocolate filled. I didn’t add the dark chocolate, instead I replaced the semisweet chocolate chips with dark and added a bit of Nescafe powder. And, I didn’t refrigerate it, it was easy to handle and didn’t spread out.
    Thank you, this is our new favorite cookie, esp for me, since I’m a chocoholic :P I made double the batch today, let’s see how long it lasts :P

    Reply

    • Averie Sunshine replied: — May 5th, 2014 at 4:52 am

      Considering your screen name, I don’t doubt you’re a huge choc fan so for you to say you love the recipe & it’s your new fave, that’s awesome! Thanks for the high praise and enjoy your double batch :)

      Reply

  16. #
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    Darlene — May 20, 2014 at 6:14 am

    I am making these cookies for the second time today. After I started making them, I realized I didn’t have any dark chocolate so I had to sacrifice a leftover Easter rabbit. (Poor thing, but I think it died for a good cause!) This time I also added a small amount of espresso powder to the batter.

    Thanks for this amazing cookie recipe!

    Reply

    • Averie Sunshine replied: — May 20th, 2014 at 8:56 am

      LOL – best use ever of a chocolate bunny :)

      And I love adding a pinch of espresso too and most of my choc cookie recipes I do. This one, I do it too; I just didn’t write it b/c I tend to get a zillion questions about will the cookies taste like coffee and what if they can’t find it, can it be left out, etc etc and I just didn’t feel like dealing with it! So glad you love these cookies!

      Reply

  17. #
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    Lisa Spencer — June 8, 2014 at 2:39 pm

    Best cookie ever!!!!!

    Reply

    • Averie Sunshine replied: — June 8th, 2014 at 2:40 pm

      Thank you, Lisa! Glad you think they’re the BEST! :)

      Reply

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    Shawna — June 26, 2014 at 9:10 pm

    Do you still bake the cookies for 10 min if frozen?

    Reply

    • Averie Sunshine replied: — June 27th, 2014 at 3:47 am

      Yes generally, but if they need another 1-2 minutes, then do that. Just keep an eye on them and you’ll know when they’re done.

      Reply

  19. #
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    Camille — August 3, 2014 at 6:35 pm

    Ok, I have nothing but high praises for this cookie recipe. Brought them to a family vacation over the weekend, together with your Chocolate Chip and Chunk Cookies, and they were gone almost immediately. The kids (and some adults, too!) were eating them like popcorn! :) I just ran out of choco chunks so I just added more chocolate chips. They still came out perfectly. Thank you!

    Reply

    • Averie Sunshine replied: — August 3rd, 2014 at 9:13 pm

      Thanks for the high praise, Camille, and glad both these and the Choc Chip & Chunk Cookies were hits. Love that the adults were poppin’ them like popcorn :)

      Reply

      • Camille replied: — August 3rd, 2014 at 10:31 pm

        Just wanted to inquire about the pudding flavor. Jell-O has Chocolate and Chocolate Fudge flavor. Is it ok to use any one of them?

  20. #
    70
    Tracey — August 7, 2014 at 10:38 am

    These are absolutely delicious! I have found a new favorite chocolate cookie. Thanks for sharing the recipe!

    Reply

    • Averie Sunshine replied: — August 7th, 2014 at 12:50 pm

      Glad you love them and that they’re you’re new favorite!

      Reply

  21. #
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    Judy — August 13, 2014 at 3:28 pm

    I made these and they are one of the best cookie recipes I’ve ever made! And I bake a lot of cookies! Absolutely love that they are so soft and stay soft. I used a Baker’s German chocolate baking bar and chopped that up into chunks. Thank you SO MUCH for sharing your recipe!

    Reply

    • Averie Sunshine replied: — August 13th, 2014 at 4:15 pm

      Oh I’m so glad you’re happy with them and since you bake a lot of cookies it’s nice that these are shooting to the top of your favorites list!

      Reply

  22. #
    72
    Bianca — August 23, 2014 at 4:35 pm

    If I keep the unbaked dough in the freezer is it also good for 5 days or is it longer?

    Reply

  23. #
    73
    Heidi — August 25, 2014 at 2:52 am

    Would it be possible to use dutch-processed cocoa powder?

    Reply

    • Averie Sunshine replied: — August 25th, 2014 at 7:46 am

      I’ve never tried it in these but I think it would be fine.

      Reply

  24. #
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    Bee — August 26, 2014 at 8:08 pm

    Hello, I found your recipe through pinterest. I tried it today, and omg my house smells like chocolate!!! <3 I used mini m&m, milk chocolate chip, also added chopped cashews (only nuts I had at home =p). I used a mini cookie scoop for portion size, and I ended up with 30 some cookies!!! It's so yummy!! Thank you!! =D

    Reply

    • Averie Sunshine replied: — August 26th, 2014 at 9:04 pm

      Thanks for finding me on Pinterest today and TODAY making these! Love stories like this! And your mini M&Ms, cashews and mini scoop for mini cookies with the mini M&Ms, you’re making me jealous :) Wish I could try one b/c they sound delish!

      Reply

  25. #
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    Val — September 25, 2014 at 10:58 pm

    When refrigerating the dough, do I have to separate the cookies first? Could I refrigerate the dough as a whole then separate it before baking?

    Reply

    • Averie Sunshine replied: — September 26th, 2014 at 9:53 am

      Separate into cookies before refrigerating or the dough will turn into a giant rock-hard blob and it’ll be very tricky after it’s cold to separate.

      Reply

  26. #
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    Courtney — September 28, 2014 at 8:31 pm

    So I was a little concerned because my batter looked really thick and slightly dry. After reading about the previous comment about getting it well creamed I realized that was my mistake (cooking with a 5 yr old can do that). These were made at the request of said five year old boy after seeing it on Pinterest. We are waiting for them to cool and I am sure this will be a winning recipe! The raw dough was delicious. I skipped the semi-sweet chocolate chips because they do not exist in my house due to our love of dark chocolate so, mine are only three. Next time I will maybe add peanut butter m&ms.

    Reply

    • Averie Sunshine replied: — September 29th, 2014 at 3:49 am

      You could have totally added your dark choc chips! Or M&MS, whatever you like. Glad you and your 5 y.o. were baking cookies together, so sweet!

      Reply

  27. #
    77
    Shawn L. — October 5, 2014 at 4:32 pm

    The absolute best

    Reply

  28. #
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    Ann — October 17, 2014 at 7:43 pm

    I made these today and was blown away by the results. This is THE best cookie I have ever made, hands down! It tastes like something from a bakery, which I did not expect. Most cookie recipes out there have the generic sugary sweet taste, which is fine, but this….the only words escaping my mouth had been “Oh my…oh my….oh my……” Hahaha. But seriously, thank you so much for this recipe! It even converted a chocolate-chip-cookie-lover-hater-of-all-else. He told me to only make these from now on. That’s something. (By the way I used chopped high quality truffles instead of the baker’s chocolate, which is all I had on hand. I think that made them even better!)

    Reply

    • Averie Sunshine replied: — October 17th, 2014 at 8:43 pm

      So happy to hear they’re the best cookie you’ve ever made! Such super high praise! Glad you love the recipe and yes I know what you mean about sugary sweet, generic taste. With this one, I think the difference is all the layers of flavor, the touches of espresso or coffee, the pudding, the chopped chocolate (GREAT CALL on the high quality truffles!)…it all adds up and you end up with layers and layers of flavor and the dough base itself is nice and soft :)

      Reply

  29. #
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    Julia Eppehimer — October 27, 2014 at 4:26 pm

    I’ve never been a huge fan of chocolate cookies, but they’re my boyfriend’s favorite, so I tried to find a good recipe. I made these for him, and they are DELICIOUS! Pretty much the most amazing cookie I’ve ever tasted. And, oh my goodness, I cannot wait to try your other recipes! You may make a chocolate cookie lover of me after all. Thank you for the great recipe, and for helping me to impress my boyfriend’s parents! ;)

    Reply

    • Averie Sunshine replied: — October 27th, 2014 at 4:59 pm

      So glad these came out amazing for you and that you’re going to be a choc cookie lover after all! That’s such high praise that you didnt even really ‘love’ chocolate cookies yet these are the most amazing cookies you’ve ever tasted! Thanks!

      Reply

  30. #
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    Magdalena — November 1, 2014 at 1:10 pm

    I made these for my friend’s birthday and they were a smashing success! Everyone’s reactions went something like:
    “Wow, these smell really good.”
    (takes a cookie. Bites. Chews.)
    “Oh my God.”

    Thanks for the recipe!

    Reply

    • Averie Sunshine replied: — November 1st, 2014 at 4:42 pm

      So glad these were worthy of an Oh my God! :)

      Reply

  31. #
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    Carolyn — November 3, 2014 at 9:22 am

    My husband claims these are the best cookies I’ve ever made. I really appreciate the refrigerater/freezing instructions. The second batch I just baked 2-4 cookies each time over a week.

    Reply

    • Averie Sunshine replied: — November 3rd, 2014 at 4:24 pm

      Glad your hubby thinks they’re the best cookies you’ve ever made and that you’re baking 2-4 at a time, as needed, and that my tips were helpful! So great all the way around!

      Reply

  32. #
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    Kyla — November 14, 2014 at 1:06 pm

    Hi I was just wondering for the chocolate pudding cookies… Did you use sweetened or unsweetened dark chocolate?

    Reply

    • Averie Sunshine replied: — November 14th, 2014 at 1:10 pm

      The chopped chocolate chunks that are stirred into the batter are dark chocolate Trader Joe’s Pound Plus or the 72% Pound Plus. So dark chocolate on the not-so-sweet side.

      Reply

  33. #
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    Bella — November 14, 2014 at 3:44 pm

    I made these today and the dough is now chilling in my fridge. I look forward to trying them once they’ve been baked, but I had to come comment on the dough itself – it tastes like a chocolate covered Oreo!

    I used a cadbury dark bar and part of a ghiradelli dark bar for the chunks, and Hershey’s special dark cocoa powder, and I’ve been ponder all sorts of other varieties for future batches, but I have to ask about the process of making the dough. I don’t know if it’s just because I haven’t used my stand mixer in a while, or if I was doing something wrong, but both times I scraped down the bowl and added dry ingredients, I was met with an explosion of powders all over my kitchen. I’m a pretty experienced baker, and don’t usually have that much trouble with it, but maybe you have some tips to avoid that?

    Also, am I the only one that ended up with cookie dough up to my elbows and all over like 5 utensils and ground into my palms and nail beds after the scooping and shaping? I was giggling in the kitchen, and had to get my wife to come help scoop the last 6 or so. Told her I felt like I was making mud pies.

    Reply

    • Averie Sunshine replied: — November 14th, 2014 at 5:25 pm

      For the flying powders you just need to start your mixer on literally level 1 until it’s somewhat incorporated and then you can increase the speed.

      For these cookies I wear gloves when I make them to avoid looking like I have dirt in my nails and do as much as possible with my cookie scoop and spatula, which helps too. Glad you liked the dough!

      Reply

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    Chelsea — November 26, 2014 at 10:32 am

    Is it possible to use Sugar Free pudding mix in place of the regular? Will there be a huge change to the final result? The Sugar Free mix was all I could find at my local store…

    Reply

    • Averie Sunshine replied: — November 26th, 2014 at 1:48 pm

      I personally have never used SF pudding mix in any of my pudding cookies only because I have heard of bloggers I know not getting as good of results. Decent, but something about the non-sugar stuff, when heated, you don’t exactly know what’s going to happen. I would hate for you to put all these other sort of expensive ingredients into making the recipe, and then for the pudding mix to lend less than ideal results. But I’m not sure. I would say go to Target, etc. or any other grocery store and get some regular, but that’s me, since I know that’s a guarantee.

      Reply

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    Alina — November 30, 2014 at 9:12 pm

    I’m planning to use this recipe for a cookie exchange party. Do you have any suggestions on how to make them a little more for Christmas?

    Reply

    • Averie Sunshine replied: — November 30th, 2014 at 9:52 pm

      You could buy some red & green chocolate chips that they sell this time of year and use those.

      Reply

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    Rob — December 7, 2014 at 12:32 pm

    Made these today… kinda… I used lemon pudding and lemon extract, neglected to put in the cocoa powder and turned them into lemon cookies. Came out looking and tasting pretty darned good. Crispy edges and soft center. The dough came out a bit wetter than normal cookie dough and I had to encourage the dough out of the cookie scoop into my hand then place on the sheet.

    Been on a cookie making binge today. Wife was going to for her coworkers but had to run off to help her parents and I had to stay because we have dogs, so I baked for her. 55 triple chipper cookies {Chocolate, Peanut Butter, Potato chips}, 30ish {Still baking} of these, banana bread soon, and maybe some other cookie if I find a good recipe and have the stuff…

    Reply

    • Rob replied: — December 7th, 2014 at 12:49 pm

      Oh, and I cooked them all on stoneware… It does matter. ;)

      Reply

    • Averie Sunshine replied: — December 7th, 2014 at 2:10 pm

      Wow you sound like you’re on a ROLL!! I just posted this if you want to take a peek for any ideas. 25 Holiday Favorite Cookies http://www.averiecooks.com/2014/12/25-holiday-cookie-favorites.html

      I can see where lemon pudding/lemon extract worked great and of course omitting all chocolate. The reason the dough was probably wetter was because by removing the (dry) cocoa powder, the dough was probably on the loose side, unless you bumped up the flour slightly.

      If you make anything else, let me know! Love your creativity with these! And the Triple Chippers sound great!

      Reply

      • Rob replied: — December 7th, 2014 at 2:59 pm

        I was on a roll… until the wife showed up and was like “What’s with all the cookies?!” and “No, you don’t need to make more, 7 dozen is enough.” So I stopped short of making the banana bread cookies, but I did get the three ingredient peanut butter cookies in. {2c Peanut Butter, 2 Eggs, 2c Sugar, bake at 350 for 8ish minutes} I was going to use some fancy maple peanut butter we had picked up on clearance a while back… but could not since it much have been a long while back. It expired a year ago on Dec 14 of this year…

        This all started because of the triple chippers, they’re my wife’s favorite so I make them when she’s good. So, I’m blaming her. :D

        55 Triple Chippers, 35 Lemon, 24 Peanut Butter was my final count. I was going to go for the Banana Bread ones and Hermits but got stopped… maybe tomorrow when she’s at work… Muahahahahahahaha!

        • Averie Sunshine replied: — December 7th, 2014 at 4:03 pm

          I love those 3 ingredient PB cookies. I made them with chocolate chips and they’re one of my favorite PB cookies ever (and I wrote a PB cookbook!) http://www.averiecooks.com/2013/01/peanut-butter-chocolate-chunk-cookies.html I’ve found baking with those fancy PB’s doesn’t always yield too great of results because the PB tends to be more runny. So I just use the cheap stuff :)

          Banana Bread Cookies sound amazing and you can’t go wrong with hermits! Happy baking! I love your holiday spirit!

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    Monica — December 8, 2014 at 3:14 pm

    I decided to make these and they were so delicious!!! For some reason though mine didn’t spread much. I used a rather small cookie scoop so mine came out in more of a silver dollar size than a large cookie but still worked out well!

    Reply

    • Averie Sunshine replied: — December 8th, 2014 at 5:41 pm

      Glad they came out great for you and if they didn’t spread that could mean that the dough was super cold and well-chilled which isn’t necessarily a bad thing; or possibly you slightly over-added the flour, which creates a stiffer dough that spreads less. Always use a light hand when measuring flour just as an aside. But regardless, sounds like they came out great and happy they tasted delicious!

      Reply

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    Nicole — December 11, 2014 at 3:34 am

    Great recipe! I’m not too much of a baker, but I tried these out last night. The consistency of the cookie is great but the taste is a little off, kind of like stale bread. I think followed the recipe exactly, but something must’ve gone wrong. Any ideas?

    Reply

    • Averie Sunshine replied: — December 11th, 2014 at 4:09 am

      If something tastes stale then I would suspect the ingredients may have been past their freshness prime because I’ve never had that happen or heard from that from any readers who’ve tried these. That’s my guess.

      Reply

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    chloe — December 16, 2014 at 8:40 am

    I was thinking about making these for my friends birthday party. Do you make the pudding before adding it to the cookie mix or just add it straight from the box to the cookie mix???

    Reply

    • Averie Sunshine replied: — December 16th, 2014 at 8:13 pm

      Just add the pudding mix DRY into the mixing bowl as if it was flour or another dry ingredient.

      Reply

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    carey — December 16, 2014 at 11:48 am

    I am dying to make these, but I want to add some espresso- can you tell me how much to add in, ground or brewed?

    Also, can you simply put the cookies on the cookie sheet with silpat into the fridge to chill and then right into the oven, or is it better to transfer from a cold tray to a room temp sheet before baking?

    Thanks!

    Reply

    • Averie Sunshine replied: — December 16th, 2014 at 8:06 pm

      When adding espresso, I use 1 tsp instant espresso granules (i.e. instant coffee, but rather than instant coffee, it’s instant espresso – sold in regular grocery store near instant coffee).

      The method of chilling that you describe with a Silpat would be handy only if you could adequately seal off the dough so it’s not just exposed to air and getting all dried out in the fridge. Hence, I find a plate that I can then wrap tightly with clingwrap works best for me.

      Reply

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