Quadruple Chocolate Soft Fudgy Pudding Cookies

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!

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. 

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.

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.

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

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
  • Eggs
  • Vanilla extract
  • Instant chocolate pudding mix
  • Unsweetened cocoa powder
  • All-purpose flour
  • Baking soda
  • Salt
  • Semi-sweet chocolate chips
  • Chopped dark chocolate 

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

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

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.

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

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. 

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

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.

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

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. 

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

Quadruple Chocolate Soft Fudgy Pudding Cookies

These pudding cookies are packed with cocoa powder, chocolate chips and chunks, and chocolate pudding mix to deliver seriously chocolatey flavor!

Yield: 17 cookies
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 25 minutes

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)

Instructions

    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).
    8. 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.
    9. 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 Information:

Yield:

17

Serving Size:

1

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

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! 

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

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.

252 comments on “Quadruple Chocolate Soft Fudgy Pudding Cookies”

  1. Oh my gosh! I love making cookies using your recipes! My 3 year old and I made the chocolate cookies tonight and they were so YUMMY! We ended up with 18 cookies and cooked them for 13 minutes…they still came out nice and gooey. Thank you for the amazing recipes! I get so many compliments when I make your Snickerdoodle…like people actually BEG me to make more. You’ve got a talent for this stuff <3

    Rating: 5
  2. We love these cookies! I feel like I work at a bakery when I make them, they are that good. I have tried other chocolate cookies and they don’t compare to these. YUM! Thanks!

  3. Hello! Is it okay if I use the Jell-O Instant Chocolate Fudge pudding? I accidentally bought the wrong pudding — so not sure if it will still work. :(

  4. IM making these now but realized I only have bittersweet chocolate bar / and chips !
    Will it change it drastically

  5. These cookies were AMAZING! Followed the recipe as written, but made one goof—when I grabbed a couple dark chocolate bars at the grocery store, I grabbed two different bars. One was 72% and the other was 88%. So maybe I made Quintuple Chocolate Cookies? They are a new go-to recipe for me!

  6. Hi there! I want to make these I do not have pudding mix … I want to use up my Chocolate pudding already made before it goes bad!! What do you think? I am curious if it will mess up the recipe.

  7. I’m not sure if someone already asked this question, and if so l apologize. Would it be possible to substitute half of the butter with coconut oil?

    Thank you,
    Sarah

  8. These were amazing! I always botch cookies but these came out perfect. So chocolately and soft. Thank you!

  9. Any tweeks for sugar free that could work,like almond or coconut flour?

  10. If I needed to use sugar free jello mix instead could I? I know it’s not recommended but what does it change specifically in the cookies? 

  11. I made these the other day. Added Ghirardelli 60% chips and milk chocolate too. Instead of the bar. (It’s what I had) and added a splash of buttermilk to ensure it stay moist. They are the best cookies ever! Well assuming the person eating likes super rich fudgey soft moist cookies! If you like crunchy cookies, idk if this is for you. Will make again!

  12. I did ur racbi it’s amazing thank u soooooo much I love u put I couldn’t find the chocolate pudding so I used 2 tbsp cornstarch plus 4 tbsp cocco powder it’s lovely

  13. Guys try them, just do it. This was my second time making these and *gasp I was out of chocolate chips!!! How does that even happen!? After checking my cabinets I found some inspiration, divided my dough in half and mixed in crushed thin mint girl scout cookies, in the other half mini marshmallows and crushed graham crackers. Baked as directed. They were a hit! I brought them to work and had to share your site with a few friends ;-) Thanks for the great recipe!

  14. Amazing cookies! I recently made them for a friend and have been asked to make them again. I’ll be baking them this week for my boyfriend’s birthday. They are just that good! I use a chocolate chip cookie recipe that also incorporates pudding mix. Its the magical ingredient. Thank you so much for sharing these.

  15. 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.

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

  17. 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 :)

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

  19. 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! 

  20. 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!

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

  22. 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. 

  23. 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!

  24. 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 :)

  25. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.