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 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.

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199 comments

  1. Hi!  I made these cookies before and they were to die for!  I’m thinking of making them in bar form for my brother’s birthday instead of cookies.  Would I need to do anything different?  Do you have a recommended cooking time for bars?   Thanks!!

    • Thanks for trying the recipe and I’m glad it came out great for you! I haven’t tried this recipe as bars so can’t say for sure but generally I’d say 20-25 minutes max for bars, but it REALLY varies on the pan, the consistency of dough, etc. I would err on under rather than over-baking for sure so they don’t get dry…just watch them closely.

  2. I just have to say, I am a huge cookie fanatic, especially if they are chocolate cookies, and I have made many. These are so incredible, easy, and turn out every time (thanks, pudding mix!). Everyone who tries them falls in love them. I also wanted to note that, while I usually agree with having to chill the dough before baking, in the case of these cookies it really isn’t necessary. The cornstarch in the pudding mix prevents them from spreading too much, even without chilling the dough first (and I live at 5,000 feet where I have to normally take special precautions in order for my cookies not to spread – not so with this recipe, hallelujah!). I usually form all the cookies, bake off a few to eat right away, then freeze the rest of the dough to bake whenever I need a cookie, or want to take some to a friend. Anyway, thanks for a recipe that satisfies my most intense chocolate cravings. Just made another batch!

    • Thanks for trying the recipe and I’m glad it came out great for you! (even without chilling sometimes!) And I have those same intense choc cravings and glad this recipe does the trick for you, too :)

  3. i was a little disappointed in these cookies. They were a little dry. Not sure what I did wrong. I guess I was expecting them to be like a brownie/cookie. Wasn’t like that at all

    • Guaranteed that you overbaked them a by just a bit. Chocolate (cocoa powder) in cookies is very drying and just the slightest bit too much time in the oven and they can taste dry. Bake them for at least a few minutes less than you think next time and I bet you’ll be all set!

  4. Hi Averie! 

    I wanted to try this out but plan to do a smaller cookie. You used a 1/4 cup as measure for each cookie dough and I plan to do a little less than half the size of yours. Do you think it will be fine? What adjustments in baking time and temperature should I do? 

    Thanks in advance. 

  5. You’re awesome, thank you!! I will try that then. :)

  6. Oh my goodness- these are amazing!!! So chocolate-y and delicious. I’m a student in Chicago and brought a big batch into school one night when we were all studying for an exam and they were a huge hit- and definitely boyfriend approved ;) Two people asked me- “what the heck did you put in these things?!” I never had luck with getting soft, melt-in-your-mouth cookies until I tried your recipes. Your chocolate chip pudding cookies are now a go-to! Thank you! :)

    • Thanks for trying the recipe and I’m glad it came out great for you! And stay warm! I used to live in Chicago and this is the time of year you want to drink hot chocolate (with some Baileys in it!) all the time! Glad these will be a go-to for you!

  7. Hi! These look delicious!! I can’t wait to try them! I was wondering if the dough can be chilled in the mixing bowl, and rolling them into balls after chilling? Thanks! 

    • Not recommended because the dough can easily turn overly rock hard. Better to scoop, then chill; so that you’re not axe-picking and chiseling out dough from your mixing bowl :)

  8. I’m a diabetic, so would it be ok if I did use sugar free pudding.would it make much of a different?

  9. These are absolutely the best cookies I have ever had! Thank you so much for the recipe! I substituted the chocolate bar with Carmel bits and they turned out so good that I am making them again. A quick warning to anyone thinking of trying this recipe: THESE COOKIES ARE EXTREMELY GOOD AND RICH! DO NOT BAKE THESE IF YOU ARE HOME ALONE WITHOUT THE WILL POWER AND RESTRAINT FROM EATING THEM ALL!

    • Thanks for trying the recipe and I’m glad it came out great for you! And that they’re the best cookies you’ve ever had! And I totally agree about being home alone and willpower :)

  10. Second time making these today  and are the best! Everyone loves them. Thanks fo awesome recipes!!! :)

  11. If I wanted to add about a 1/3 cup of Nutella to this recipe what would I need to change? I was thinking either increase the amount of flour or decrease the butter.

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