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!
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This chocolate cookie recipe is a spin off of our all time favorite cookie recipe ever, Classic Chocolate Chip Pudding Cookies. 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 you people. They are so fudgy and are fantastic fresh out of the oven or a day (or even three) after baking! 
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 just fine and they are mucho delicious either way. For the best cookies, make sure you follow the tips above. Also, 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:
- Make recipe for dough as directed.
- Scoop onto cookie sheet lined with parchment paper or baking mat close together but so edges are not touching.
- Freeze 4 hours or overnight, then place into a freezer safe bag to use later.
- 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.
- 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!
Chocolate Pudding Mix Cookies
Ingredients
- 1-1/2 cups (3 sticks) salted butter
- 1 cup white granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1-1/2 teaspoons salt
- 2 teaspoons baking soda
- 1 (3.9) oz box instant chocolate pudding mix (or chocolate fudge)
- 1/2 cup cocoa powder
- 3-1/2 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
How to freeze and bake chocolate pudding cookie dough:
- Make recipe for dough as directed.
- Scoop onto cookie sheet lined with parchment paper or baking mat close together but so edges are not touching.
- Freeze 4 hours or overnight, then place into a freezer safe bag to use later.
- 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.
- 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.
These are sooo good!!
Glad you like them too! They’re one of our faves!