Chocolate Pudding Mix Cookies

Chocolate Pudding Mix Cookies are the best cookies ever, because PUDDING. Makes 3.5 dozen and are perfect for parties and bake sales. Freezer friendly too!

I talk a lot about cookies but it's for a good reason. THEY'RE AMAZING. If you're new here, let me introduce you first to my Classic Chocolate Chip Pudding Cookies. There. Now that you know each other, let me introduce you to their dark and attractive cousin, the Chocolate version!

Double Chocolate Pudding Mix Cookie Recipe

They're super easy cookies to make and freeze ahead and bake when ready (directions below). They look like ordinary cookies but OH MY LANTA. They are so fudgy and are fantastic fresh out of the oven and stay fresh tasting for days. Pudding mix really does change the rules of the game here. This is a cookie recipe you will use again and again!

Ingredients for double chocolate cookies

Here's the basic list of ingredients for these cookies.

• Butter - salted
• Granulated white sugar & brown sugar
• Eggs
• Vanilla extract
• Salt
• Chocolate pudding mix - instant, sugar free can be used
• Cocoa powder
• Baking Soda
• All purpose flour
• Chocolate chips

Step By Step Instructions

1. Cream the butter & sugars together until fluffy on high speed, about 3 minutes.
2. Add eggs, vanilla, and salt and mix well.
3. Add pudding mix, cocoa powder, and baking soda and mix well.
4. Add in flour and mix, and add chocolate chips last.
5. Bake!

Tips for the best ever chocolate pudding mix cookies:

• Always use excellent quality ingredients!
• Cream the butter and sugar together for at LEAST 3 minutes. Light and fluffy it must be for the best cookies.
• Don't overbake! It's difficult to tell because of the dark color of the cookies, but the tops will only be slightly cracked when done baking. They finish baking for another minute or two out of the oven.

For these cookies I prefer to use chocolate fudge pudding mix but regular chocolate pudding mix works wonderfully!  For the best cookies, make sure you follow the tips above.

The texture of the cookie dough should be nice and squishy, and slightly stiff like fresh play dough. It shouldn't be dry and crumbly.

How to freeze and bake chocolate pudding cookie dough:

1. Make recipe for dough as directed.
2. Scoop onto cookie sheet lined with parchment paper or baking mat close together but so edges are not touching.
3. Freeze 4 hours or overnight, then place into a freezer safe bag to use later.
4. To bake thawed: Place cookie dough balls in refrigerator overnight and then onto prepared cookie sheet.  Preheat the oven to 350 F and bake as directed in recipe.
5. To bake while frozen: Preheat oven to 350 F. Place frozen cookie dough balls Bake for 14-16 minutes or until edges are barely golden brown and the tops are barely beginning to crack. At 14 minutes check every minute until done.

Chocolate pudding cookies are great Valentines cookies, Christmas cookies, or for fun cookies. If you try them and like them, make sure you spread the love by sharing!

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5 from 2 votes

Chocolate Pudding Mix Cookies

Chocolate Pudding Mix Cookies are the best cookies ever, because PUDDING. Makes 3.5 dozen and are perfect for parties and bake sales. Freezer friendly too!

Prep Time15 minutes mins

Cook Time12 minutes mins

Total Time27 minutes mins

Course: Dessert

Cuisine: American

Keyword: chocolate chip cookie with pudding mix, chocolate pudding mix cookie, double chocolate

Servings: 42 cookies

Calories: 211kcal

Author: Sara

Ingredients

• 1-½ cups (3 sticks) salted butter
• 1 cup white granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla
• 1-½ teaspoons salt
• 2 teaspoons baking soda
• 1 (3.9) oz box instant chocolate pudding mix (or chocolate fudge)
• ½ cup cocoa powder
• 3-½ cups all purpose flour
• 2 cups semi-sweet chocolate chips

Instructions

• Preheat oven to 350 F. Prepare a baking sheet by either spraying with baking spray, lining with parchment paper, or a silicone baking mat.
• In a stand mixer fitted with the paddle attachment combine butter, white granulated sugar, and brown sugar and mix on low speed until well combined. Raise to high speed and mix 3-5 minutes until light and creamy, scraping sides of bowl occasionally.
• Add eggs, vanilla, and salt and mix well on medium speed. Add chocolate pudding mix and cocoa powder and mix on low speed until combined.

  Add flour and baking soda and mix on low speed until combined. Stir in chocolate chips gently. The cookie dough should not be dry and crumbly.
• Using a 1.5 inch cookie scoop, drop 12-13 cookies onto prepared baking sheets.
• Bake at 350 F for 10-12 minutes, one tray at a time unless using a convection (fan) oven. Cookies should look slightly cracked on top, careful not to overbake. Makes abou 3.5 dozen.

Notes

Store in airtight container at room temperature for up to 3 days. Can be frozen after baking and stored for up to 3 months. 

How to freeze and bake chocolate pudding cookie dough: 

1. Make recipe for dough as directed. 
2. Scoop onto cookie sheet lined with parchment paper or baking mat close together but so edges are not touching. 
3. Freeze 4 hours or overnight, then place into a freezer safe bag to use later. 
4. To bake thawed: Place cookie dough balls in refrigerator overnight and then onto prepared cookie sheet.  Preheat the oven to 350 F and bake as directed in recipe. 
5. To bake while frozen: Preheat oven to 350 F. Place frozen cookie dough balls Bake for 14-16 minutes or until edges are barely golden brown and the tops are barely beginning to crack. At 14 minutes check every minute until done. 

Nutrition

Calories: 211kcal

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