Quadruple Chocolate Soft Fudgy Pudding Cookies

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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!

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

Chocolate Fudge Cookies … Using Pudding Mix!

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 fudge 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.

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 that 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.

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

Chocolate Pudding Cookies Ingredients

These chocolate chip pudding cookies use most of your typical cookie ingredients, plus lots of chocolate. Here’s what goes into these chocolate fudge cookies: 

  • Unsalted butter
  • Light brown sugar
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • Instant chocolate pudding mix
  • Unsweetened cocoa powder
  • All-purpose flour
  • Baking soda
  • Salt
  • Semi-sweet chocolate chips
  • Chopped dark chocolate 

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

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

How to Make Chocolate Cookies with Pudding Mix

These chocolate chip pudding cookies are made like most of my cookie recipes are. Quick, easy, and no-fuss!

Here’s an overview of how the fudgy pudding chocolate cookies are prepared:

  1. Cream together the butter, sugars, egg, and vanilla.
  2. Then, mix in the dry ingredients followed by the chocolate chips and chunks. 
  3. Scoop out the cookie dough and shape it into balls.
  4. Place the cookie dough onto a plate, cover with plastic wrap, and chill for at least 2 hours in the fridge. 
  5. 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.

How to Form Bakery-Style Cookies

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. 

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

Recipe FAQs

What does pudding mix do in chocolate cookies?

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.

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 Chocolate 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. 

What type of pudding mix is best for 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. 

Can I use different types of chocolate in this recipe?

Yes! 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. 

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

Storage Instructions

Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. 

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.

I have made these for my family and friends on many occasions and everybody loves them! Around the holidays I’ll dip them in white chocolate and sprinkle peppermint crumbles on top. My favorite cookies ever!

Patty

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4.62 from 142 votes

Fudgy Chocolate Pudding Cookies

By Averie Sunshine
These pudding cookies are packed with cocoa powder, chocolate chips and chunks, and chocolate pudding mix to deliver seriously chocolatey flavor!
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 25 minutes
Servings: 17 cookies
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Ingredients  

  • ¾ cup unsalted butter, softened (1 1/2 sticks)
  • ¾ cup light brown sugar, packed
  • ¼ 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’)
  • ¼ 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)

Instructions 

  • 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.
  • 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.
  • 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.

Notes

  • 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.

Nutrition

Serving: 1, Calories: 286kcal, Carbohydrates: 36g, Protein: 4g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 5g, Cholesterol: 45mg, Sodium: 121mg, Fiber: 2g, Sugar: 20g

Nutrition information is automatically calculated, so should only be used as an approximation.

ALL OF MY COOKIE RECIPES!

German Chocolate Cookies — An EASY recipe for soft, chewy, fudgy chocolate cookies that are topped with a rich and creamy pecan coconut frosting! If you love German chocolate cake but don’t want to deal with layering and frosting an entire cake, these cookies are PERFECT! 

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!

Chocolate Crinkle Cookies — These chocolate crinkle cookies are slightly chewy around the edges with a very fudgy interior and perfectly crinkly seams! 

Chocolate Crinkle Cookies

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!

Hot Chocolate Cookies 

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.

Andes Mint Chip Soft Fudgy Chocolate Cookies 

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.

Caramel-Stuffed Quadruple Chocolate Cookies

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.

Chocolate Ganache Chocolate Cookies

Mexican Chocolate Shortbread Cookies — These buttery shortbread cookies are full of chocolate, cinnamon-and-sugar, and a bit of spice thanks to a couple unique ingredients! They remind me of a good cup of Mexican hot chocolate, in cookie form.

Originally published February 8, 2014 and republished with updated text February 5, 2020.

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. 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!

  2. 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?

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

  3. 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!

    1. 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!

  4. 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!

  5. 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.

  6. 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 :)

    1. 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!

  7. 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.

    1. 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!

  8. 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!

    1. 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!

  9. 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 =)

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

  11. 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!