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!

MY OTHER RECIPES

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!!

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.

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.
Only Eats

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215 comments on “Quadruple Chocolate Soft Fudgy Pudding Cookies”

  1. Get out! I’ve never made anything with pudding mix but I will certainly pick up a box just to bake these! Holy wow. Gooey, fudgy, chocolatey. Dying over here. Dying.

  2. What’s not to love about these soft chocolatey babies! You always make the most drool-worthy cookies!

  3. Wow these look incredible! I’ve been meaning to venture into the cake mix cookies/pudding additions for a while, I think I might start with this recipe

  4. I NEEEEED these cookies! SO chocolatey, so gooey, so soft, SO SO perfect in every single way!

  5. Oh my word the fudginess look to these. i’m in LOVE!

  6. Hi,

    I made these today, but used margarine instead of butter. Margarine not only spreads less, it requires only 20 minutes to set up. I used a medium-sized ice cream scoop, which gave me 27 cookies. I had three rows of three per pan and they took only 10 minutes to bake. Perfect! So chocolatey! This recipe is definitely a new keeper for me. Thanks so much.

  7. Chocolate upon more chocolate, I’m sold. Plus I’m a firm believe that soft cookies are the way to go. Love this recipe Averie and the pudding mix trick. :)

  8. As always amazing ooey gooey goodness!! Totally Pinning this!

  9. Can these be frozen like regular cookie dough, and bake off a few at a time? Thanks!

  10. FOUR kinds of chocolate?!! You’re killing me here. Now I’m not the BIGGEST chocolate fan except for that time of the month so these cookies will come in VERY handy during that time in need :)

    • How did I NOT know that about you & chocolate? Well that explains why you blog as much savory as you do :) Omg learn something new every day! But if you ever do want to make a choc cookie, these are the best I’ve ever made!

  11. Chocolate Pudding are two of my most favorite words. Add the word cookies and I can’t be responsible for my actions. GREG

  12. There are no words…well, maybe one: perfection!

  13. Quadruple chocolate! Now that is taking it to the next level Averie! Pudding cookies are so incredibly yummy and I’m so excited to be seeing your take on them :) Gorgeous!

  14. OMG these look awesome! I want one right now!

  15. A couple of weeks ago I saw such cookies in the store and I bought them. They were extremely tasty. I am a great lover of chocolate, so this desert I really enjoyed! What about combination of white chocolate and cranberries?

  16. OMG! I just popped a warm one of these into my mouth…….Fabulous!!!!!!!’ I added a little instant coffee to the batter , and used dark chocolate M&Ms instead of the chocolate chunks, but wow, is all I have to say. I probably bake more of your recipes than from any other blog that I follow (and there are many). You just hit my sweet spot every time. Thank you so much.

    • Thanks for trying them, Joan, and glad you love them! I use the instant coffee granules in almost all other choc cookies I make. Not sure why I didn’t with these but sounds like you remembered :) Good call! And so happy to hear that you make more of my recipes than any other blog you follow! Glad these hit the spot!!

  17. You stick to your peanut butter cookies, I will DEVOUR every last crumb of these cookies!! Get in ma belly! I LOVE LOVE LOVE and need them fresh out of the oven with a big ol scoop of vanilla ice cream!! DROOOL!

  18. Love that you did quadruple the chocolate. They look fantastic.

  19. they look so ooey gooey and amazing!

  20. Making these for my Valentine this weekend. They look fantastic!

  21. Ermagawd I have no words! These look amazing, Averie! Since I’m a chocoholic through and through, these cookies are everything I dream of and more. Love!

  22. These cookies were amazing! I made them with semi-sweet and dark chocolate chips (instead of chopped up dark chocolate) and they were so gooey and delicious! I shared with co-workers and they all requested the recipe which I happily provided them with. Thanks for this recipe!

  23. So first I am thinking, “How in the world can you have a fudgy pudding and cookies?” but then again you are Averie! This is great!

  24. These look like chocolate heaven! Pinning to try soon

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