Chocolate Pudding Cookies Recipe

Introduction

These Chocolate Pudding Cookies are soft, chewy, and packed with rich flavor thanks to instant pudding mix in the dough. They’re easy to make and perfect for satisfying any chocolate craving with a simple twist.

Ingredients

• ¾ cup salted butter, softened
• ¾ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 (3.4-ounce) package instant pudding, any flavor
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 2 ¼ cups all-purpose flour

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
2. Step 2: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until fluffy, about 3 to 4 minutes.
3. Step 3: Add the instant pudding mix to the bowl and beat until combined. Then add the eggs and vanilla extract, beating again until fully incorporated. Scrape down the sides and bottom of the bowl to ensure everything is mixed well.
4. Step 4: In a separate small bowl, whisk together the baking soda and all-purpose flour. Gradually add the dry ingredients to the wet mixture and mix until just combined.
5. Step 5: If you like, stir in any mix-ins such as chocolate chips or nuts by hand.
6. Step 6: Using a small scoop (about 1 ½ tablespoons), portion the dough and roll each into a uniform ball. Place them on the prepared baking sheets, leaving about 2 inches between each cookie.
7. Step 7: Bake for 8 to 12 minutes, until the edges are set and the centers change from shiny to matte. Let the cookies rest on the baking sheets for 2 to 3 minutes before transferring to a cooling rack to cool completely.

Tips & Variations

• For an extra chocolate boost, use chocolate-flavored pudding mix or add semi-sweet chocolate chips to the dough.
• Make sure the butter is softened but not melted for the best texture.
• You can substitute the instant pudding with your favorite flavor, but chocolate and vanilla work best.
• Chill the dough for 30 minutes before baking if you want thicker cookies.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container. Reheat gently in the microwave for 10 to 15 seconds if you prefer warm cookies.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free flour for these cookies?

Yes, you can substitute all-purpose flour with a gluten-free flour blend that measures 1:1 for regular flour. Just ensure it contains xanthan gum for structure.

Do I need to refrigerate the dough before baking?

Refrigerating the dough is optional. Chilling it for about 30 minutes can help the cookies hold their shape better and results in thicker cookies, but it’s not required.

Chocolate Pudding Cookies Recipe

---

★★★★★

4.5 from 140 reviews

• Author: lilan
• Total Time: 25 minutes
• Yield: Approximately 24 cookies 1x

Pin Recipe

Print Recipe

Description

These Chocolate Pudding Cookies are soft, chewy, and packed with rich chocolate flavor thanks to instant pudding mix in the dough. They are easy to make and perfect for any cookie lover looking for a delightful, moist treat with a tender crumb.

---

Ingredients

Scale 1x2x3x

Cookie Dough

• ¾ cup salted butter, softened
• ¾ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 (3.4-ounce) package instant pudding mix, any flavor
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 2 ¼ cups all-purpose flour

---

Instructions

1. Prepare: Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside to ensure your cookies bake evenly and don’t stick.
2. Beat Butter and Sugars: In a large mixing bowl, use a mixer to beat the softened salted butter, brown sugar, and granulated sugar together for about 3-4 minutes until the mixture is light and fluffy. This step helps create the perfect texture for your cookies.
3. Add Pudding and Eggs: Mix in the instant pudding powder until fully combined. Then add the eggs and vanilla extract, continuing to beat the mixture until everything is well incorporated. Be sure to scrape down the sides of the bowl to mix evenly.
4. Combine Dry Ingredients: In a small bowl, whisk together the baking soda with the all-purpose flour to ensure the leavening agent is evenly distributed throughout the flour.
5. Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients and stir until just combined to avoid overmixing, which can make the cookies tough.
6. Add Mix-ins (Optional): If you want to customize your cookies, gently fold in any mix-ins like chocolate chips, nuts, or dried fruit by hand.
7. Scoop Dough: Using a small cookie scoop (about 1 ½ tablespoons), portion out the dough. Roll each portion between your hands to make uniform balls and place them on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake: Bake the cookies for 8-12 minutes, or until the edges are set and the centers change from shiny to a matte finish, indicating they are done.
9. Cool: Let the cookies rest on the baking sheet for 2-3 minutes after baking to firm up slightly, then transfer them to a cooling rack to cool completely.

Notes

• You can customize these pudding cookies by using different pudding flavors such as chocolate, vanilla, or butterscotch for varied taste.
• For best results, make sure your butter is at room temperature to achieve the right dough consistency.
• Don’t overbake the cookies; they continue to firm up as they cool, so aim for slightly soft centers when removing from the oven.
• Store cookies in an airtight container at room temperature for up to 5 days for maximum freshness.
• Adding mix-ins like chocolate chips or nuts adds texture and extra flavor variety.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate pudding cookies, soft cookies, chewy cookies, easy cookie recipe, instant pudding mix cookies, dessert cookies