Double Chocolate Chip Cookies with Pudding Mix are so soft and fudgy, bursting with decadent chocolate flavor and chocolate chips in every bite!
Chocolate Pudding Cookies are going to be a staple in your baking rotation once you see exactly how easy they are and how much everyone loves them!
If you’ve made my Banana Pudding Cookies or Pumpkin Spice Pudding Cookies, you know that adding pudding mix to cookie dough makes soft, chewy cookies that are totally irresistible.
These chocolate chip cookies with pudding have extra cocoa powder added to make them doubly chocolatey!
We also have a recipe for regular Chocolate Chip Pudding Cookies if that’s what you’re looking for today.
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Why You’ll Love This Recipe
- Soft and Chewy Chocolate Cookies: The simple addition of pudding mix to this cookie recipe creates the most amazing soft-baked cookie textures. I enjoy cookies that are crispy, but these soft cookies might be my favorite. Chewy inside with slightly crispy edges – these are perfect!
- Easy to Make Ahead: You can mix up this dough and keep it in the freezer for whenever the urge for a freshly baked pudding cookie strikes! I’ll tell you how later in the post.
- Easy and Fun Cookie Recipe: This cookie recipe is not at all complicated! In fact, it’s super easy and will come together quickly with standard baking ingredients. The only “odd” ingredient is the Jello Pudding Mix, which is easy to find at the store.
Ingredients in Chocolate Chip Cookies with Pudding
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Butter: Use unsalted butter that has been softened at room temperature.
- Sugars: Both white sugar and brown sugar are needed in this recipe. Brown sugar creates chewiness, while white sugar allows the edges of the cookie to get slightly crisp.
- Eggs: If you didn’t already know, you should always let your eggs come to room temperature when you’re mixing them into a dough. Room temperature eggs mix in better than eggs directly from the fridge.
- Chocolate Instant Pudding Mix: This is the secret ingredient that makes these chocolate cookies so soft and fudgy! We’re using just the powder, no need to actually prepare the pudding. JELL-O brand instant pudding mix is my go-to, but other brands will also work. Just be sure that you’re using instant pudding mix, and not the type that needs to be cooked.
- Vanilla: Pure vanilla extract enhances the flavor of this chocolate cookie recipe.
- Flour, Cocoa Powder, Baking Soda, and Salt: These are our dry ingredients, along with the pudding mix. I suggest using a good quality unsweetened cocoa powder to get the most chocolate flavor.
- Semi-sweet Chocolate Chips: These are a must for pudding chocolate chip cookies!
How to Make Chocolate Chip Cookies With Pudding Mix
- Get Ready to Bake: Start by preheating the oven 350°F/180°C. Line a cookie sheet with parchment paper or use a silicone baking mat.
- Mix the Wet Ingredients: In a large bowl, using a handheld mixer beat the butter until creamy. Add the sugar and brown sugar and continue beating until well combined. Then add the eggs and vanilla extract and mix until the eggs are well incorporated.
- Add the Dry Ingredients: In a separate bowl, combine the dry ingredients (flour, cocoa powder, pudding mix, baking soda, and salt). Mix that with the wet ingredients until just combined. Avoid overmixing the dough.
- Add Chocolate Chips: Switch to a heavy spoon or spatula, and gently fold in the semi-sweet chocolate chips. Now you’re ready to bake!
- Form Cookies: Create 1 ½ tablespoons size balls from the cookie dough using a cookie scoop (I used this one from OXO). Place the balls 2 inches apart on the prepared cookie sheet.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the bottoms of the cookies are lightly browned. Allow the cookies to cool on the pan for a few minutes, then transfer them to a wire rack to cool completely.
Recipe Tips
- Use a Cookie Scoop. I don’t even know how to make cookies without one anymore! You’ll notice I use them for almost all of my cookie recipes. A scoop allows you to easily portion out the dough, giving you cookies that are uniformly sized. Scoops come in different sizes, so be sure to check yours to see how much it holds to know if you’re using the right one. This medium scoop makes 1.5 tablespoon cookies. I also use a small cookie scoop often.
- Get the Right Pudding. Be sure that you buy a chocolate pudding mix that says “Instant” on the box for making cookies. Other types will not work the same way in the recipe.
- Don’t Overcook. It can be hard to tell when chocolate cookies are done because you won’t see how brown they might be getting due to their dark color. When done, the centers of pudding cookies should be soft and the edges set.
- Make Them Look Amazing: I added a few extra chocolate chips on top of each cookie before baking them. This lets you see the chocolate chips better.
Storing Tips
You can store pudding chocolate chip cookies for up to 5 days in an airtight container.
If they start to dry out, add a piece of white bread to the container. The bread will dry out, but the cookies will stay perfectly moist.
Baked cookies can be stored in the freezer in a ziploc bag or freezer container for up to 3 months! You can enjoy them frozen, let them thaw on the counter, or microwave them for a few seconds to warm them up.
How to Make Chocolate Chip Cookies with Pudding Ahead
This cookie dough recipe is a great one to mix up and keep in the freezer for whenever the urge for a freshly baked double chocolate cookie comes up.
Form the cookie dough into balls, and load them up onto a cookie sheet. Freeze until the dough balls are solid, then transfer them to a freezer bag or container for longer storage. You can keep them in the freezer for up to 3 months.
To bake frozen pudding chocolate chip cookies, follow the instructions in the recipe, but add 1-2 minutes of extra time. You can also let the dough balls thaw in the fridge overnight and then bake as usual.
More Soft Cookie Recipes You’ll Love
- Soft Orange Cookies
- Banana Bread Cookies
- Nutella Stuffed Cookies
- Red White and Blue Pinwheel Cookies
- Buckeye Brownie Cookies
Pudding Cookie FAQs
Yes, you can! The texture will not be quite the same, but they will still work. Be sure that the pudding mix is the Instant type, and just note that the package will not be 3.4 ounces because the sugar substitutes weigh less than regular sugar. You should still only use one standard size box of instant pudding mix in the recipe.
Nope! Don’t follow the instructions on the back of the chocolate pudding mix. All you need to do is add the dry pudding mix powder into the dough with the flour!
Prepared puddings like Snack Pack or the refrigerated JELL-O cups will not work in this recipe. Remember, we’re only using the dry powder in the recipe, and not prepared chocolate pudding.
One of the ingredients in instant pudding mix is cornstarch. Adding cornstarch to recipes for cookies and cakes makes them extra soft. We are using pudding mix instead of plain cornstarch to add extra delicious flavor.
Delicious chocolate cookies with chocolate chips and pudding mix are better than brownies and will be a new favorite! Take a batch to work or bring some to a friend to cheer them up. Chocolate Chip Cookies with pudding are welcome anytime! Don’t forget to Pin this recipe for later.
Double Chocolate Cookies With Pudding
Ingredients
- 1 cup (2 sticks, 200g) unsalted butter softened
- ¾ cup (128g) light brown sugar lightly packed
- ¼ cup granulated sugar
- 2 large eggs at room temperature
- 1 3.4-ounce package chocolate instant pudding mix JELL-O brand or other
- ½ cup cocoa powder
- 1 teaspoon pure vanilla extract
- 2 ½ cups (300g) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F/180°C. Line a cookie sheet with parchment paper or silicone baking mat.
- In a large bowl, using a hand held mixer cream the butter, granulated sugar, and brown sugar until smooth and creamy.
- Add eggs, chocolate pudding mix, and vanilla extract, and beat until the eggs are well incorporated.
- In a separate bowl, combine the dry ingredients (flour, cocoa powder, pudding mix, baking soda, and salt). Mix that with the wet ingredients until just combined.
- Fold in the chocolate chips.
- Using a small cookie scoop (1 ½ tablespoon size), scoop out cookie balls onto a cookie sheet 2 inches apart. Bake in a preheated oven for 10-12 minutes until the bottom of the cookie is lightly browned.
- Allow the cookies to cool for 2 minutes on the baking sheet, then transfer to a wire rack to cool completely
Notes
- To Store: You can store these cookies in an airtight container at room temperature for up to 5 days. To keep soft cookies soft, store them with a piece of white bread. The bread might dry out, but the cookies will stay perfect.
- To freeze baked cookies: Place them in a freezer bag or airtight container. Freeze for up to three months. Enjoy them frozen, let them thaw first, or pop them in the microwave for a few seconds to warm them up!
- To freeze unbaked cookies: Follow the recipe and stop at the point where you make the cookie balls. Fill a sheet tray with them, and then place the tray of dough balls in the freezer for an hour. After an hour, transfer the frozen cookie dough to a freezer bag or container. You can freeze cookie dough balls for up to three months.
- To bake frozen cookies: You can bake the dough balls directly from frozen. Add 1-2 minutes to the cooking time (bake for 11-14 minutes).
- Sugar-free pudding mix can be substituted for regular pudding mix if desired.
- Be sure to use instant pudding, not “cook and serve”.
- Before baking, top each cookie with a few extra chocolate chips so they will look as good as they taste.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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