Quadruple Chocolate Pudding Cookies — These pudding cookies are packed with cocoa powder, chocolate chips and chunks, and chocolate pudding mix to deliver seriously chocolatey flavor!
The BEST 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.
These chocolate chip pudding 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.
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 (perhaps the best ever chocolate chip cookies!), I added cocoa powder and a packet of instant chocolate pudding mix.
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.
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.
Sometimes darker chocolate cookies can be almost overpowering but these are one of my favorite non-peanut butter, all-chocolate cookies that I’ve ever made. Pudding mix, I’m sold.
What’s in Quadruple Chocolate Pudding Cookies?
These chocolate chip pudding cookies use most of your typical cookie ingredients, plus lots of chocolate. Here’s what goes into these quadruple chocolate pudding cookies:
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Vanilla extract
- Instant chocolate pudding mix
- Unsweetened cocoa powder
- All-purpose flour
- Baking soda
- Semi-sweet chocolate chips
- Chopped dark chocolate
How to Make Pudding Cookies
These chocolate chip pudding cookies are made like most of my cookie recipes are. Cream together the butter, sugars, egg, and vanilla. Then, mix in the dry ingredients followed by the chocolate chips and chunks.
Scoop out the cookie dough and shape it into balls. Place the cookie dough onto a plate, cover with plastic wrap, and chill for at least 2 hours in the fridge.
Once chilled, place the cookie dough onto a Silpat-lined baking tray and bake until the edges of the pudding cookies have set and tops are just set, even if slightly undercooked and glossy in the center.
Do I Have to Chill the Cookie Dough?
Yes, absolutely. Do not bake with unchilled dough because the chocolate chip pudding cookies will bake thinner, flatter, and be more prone to spreading.
Can I Omit the 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 that don’t use it and recommend one of those.
How Do I Add in the Pudding Mix?
The instant pudding mix gets added to the cookie dough like a dry ingredient. You do not actually make the chocolate pudding — just dump it into the cookie dough straight from the box.
Can I Add Other Mix-Ins to These Pudding Cookies?
You likely can add other mix-ins like chopped nuts or dried fruit, but you’d need to scale back the amount of chocolate chips you add to the cookie dough to compensate for the extra mix-ins.
How to Store Pudding Cookies
Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
Can I Freeze Pudding Cookie Dough?
Yes, unbaked cookie dough can be stored in an airtight container in the freezer for up to 3 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Tips for Making Pudding Cookies
Make sure to buy instant pudding mix and not the cook and serve kind. You also can’t use sugar-free pudding mix in this pudding cookie recipe. Don’t ask me why, sugar-free instant pudding mix just doesn’t deliver the same results.
To form big, bakery-style cookies, I used a 1/4 cup measuring cup to scoop out the cookie dough. You’re welcome to make smaller cookies if desired, but I like mine big, soft, and chewy.
I prefer using dark chocolate in this pudding cookie recipe, but you’re welcome to use a mixture of milk and dark chocolate if that’s what you have on hand.
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- 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)
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
Amount Per Serving: Calories: 286Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 45mgSodium: 121mgCarbohydrates: 36gFiber: 2gSugar: 20gProtein: 4g
More Chocolate Cookie Recipes:
Dark Chocolate Chunk and Peanut Butter Chip Chocolate Cookies — Rich, soft chocolate cookies with chocolate chunks and peanut butter chips
Chocolate Crinkle Cookies — These chocolate crinkle cookies are slightly chewy around the edges with a very fudgy interior and perfectly crinkly seams!
Black & White Cookies: Cream Cheese Chocolate Chip & Dark Chocolate Dark Brown Sugar — The best of both worlds in one cookie
Hot Chocolate Cookies — These gooey hot chocolate cookies are complete with big gooey marshmallows and chunks of melted dark chocolate. This is the perfect holiday cookie recipe!
Andes Mint Chip Soft Fudgy Chocolate Cookies — These quadruple chocolate Andes mint cookies are big, bakery-style cookies that are rich, not overly sweet, and loaded with chocolate and mint chips.
Caramel-Stuffed Quadruple Chocolate Cookies — The cookies are thicker, bakery-style cookies that are bold and rich, and are oozing with melted chocolate and stuffed with Rolos.
Chocolate Ganache Chocolate Cookies — There are chocolate chips and cocoa powder in the cookie dough and the cookies are topped with a rich, cream, fudgy chocolate ganache.
Originally published February 8, 2014 and republished with updated text February 5, 2020.