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These chocolate pudding cookies are soft, chewy and loaded with chocolate flavor. A little instant pudding mix gives the dough extra moisture and keeps every cookie tender inside with crisp edges. These perfectly soft cookies are quick to make and taste like something straight from a bakery, but with simple ingredients you probably already have at home. It’s a great recipe for chocolate lovers everywhere.
Chocolate pudding cookies combine cocoa richness with a perfectly soft center for an indulgent treat with nostalgic appeal. Dunk them in milk or savor with coffee.
Also try chocolate chip pudding cookies, pistachio pudding cookies, chocolate fudge cookies and chocolate marshmallow cookies.
Why You’ll Love It
Soft texture: The instant pudding mix keeps the cookies moist for days.
Chocolate overload: Dark chocolate chips add depth and richness in every bite.
Quick to make: No chilling or fancy tools needed for bakery-level cookies.
Customizable: Swap in white chocolate or peanut butter chips if liked.
Crowd favorite: They’re perfect for parties, bake sales or anytime cravings hit.
Chocolate Pudding Mix Cookies Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Salted butter: Brings richness and flavor while helping create chewy texture.
Sugars: White and brown sugar balance sweetness and give that perfect crisp edge.
Egg: Binds the dough and keeps it soft and moist.
Instant chocolate pudding mix: Chocolate instant pudding mix adds flavor and softness, keeping the cookies chewy for days.
Flour: Provides structure so the cookies hold their shape.
Baking powder and baking soda: Help the cookies rise and stay light.
Dark chocolate chips: Add richness and balance the sweet dough beautifully.
How to Make Chocolate Pudding Cookies
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cream the butter and sugars: Beat until smooth and creamy so the mixture is light and fluffy.
Add the egg: Mix until it’s fully combined and glossy.
Combine dry ingredients: Add flour, dry pudding mix, baking powder and baking soda to form the dough.
Fold in chocolate chips: Stir gently until evenly distributed.
Scoop the dough: Use a cookie scoop to form even balls and place them on prepared cookie sheets with parchment paper or put silicone baking mat on each baking sheet.
Bake and cool: Bake until just set, then cool completely on a rack before storing.
Substitutions and Variations
Chocolate chips: You can use milk, semi-sweet or white chocolate chips instead of dark chocolate.
Butter: Unsalted butter works fine in these double chocolate cookies if you prefer, just add a pinch of salt.
Pudding mix: Vanilla pudding can replace chocolate for a lighter flavor.
Mix-ins: Try butterscotch chips or peanut butter chips for a fun variation.
Serving Suggestions
With other cookies: Bake some chocolate caramel cookies or chocolate mint cookies. Banana pudding cookies, chocolate thumbprint cookies and white chocolate raspberry cookies are also ideal for your cookie tray!
With a cold drink: You can’t go wrong with a chilled glass of milk or Italian cream soda with your fudgy chocolate cookie.
With a hot drink: Pair your delicious chocolate pudding cookies with a pistachio latte or cafe con miel.
How to Store Soft Double Chocolate Pudding Cookies
Store: Store cookies in an airtight container at room temperature for up to 5 days.
Freeze cookie dough: Place cookie dough balls in a zip-top bag and freeze for up to 3 months.
Freeze baked cookies: Once completely cool, freeze cookies in airtight containers for up to 2 months.
Thaw: Let frozen dough balls sit at room temperature for about 15 minutes before baking for about 12 minutes at 375°F.
Reheat: Warm baked cookies briefly in the microwave to restore softness.
Top Tips
Flatten slightly: Gently press the dough balls before baking for evenly shaped cookies.
Use parchment paper: It prevents sticking and helps cookies bake evenly.
Don’t overbake: Remove the cookies when edges are set but centers still look soft.
Cool on the sheet: Let them rest before moving to a wire rack to finish cooling.
Soft Double Chocolate Pudding Mix Cookies FAQs
It adds moisture and richness, giving the cookies a soft, chewy texture that lasts for days.
Yes, but it may slightly change the texture. Regular pudding mix gives the best chewiness.
I recommend that you do. Chilling for 30 minutes helps the cookies hold their shape and enhances flavor.
Chocolate Pudding Cookies Recipe
Chocolate Pudding Cookies
Equipment
- Cookie Scoop 1 ½-Tablespoon Size
Ingredients
- ½ Cup salted butter
- ½ Cup white granulated sugar
- ½ Cup light brown sugar
- 1 egg, large
- 1 Package chocolate pudding mix, 3.4-Ounce
- 1 ½ Cups all-purpose flour
- 1 Teaspoon baking powder
- ½ Teaspoon baking soda
- 1 Cup dark chocolate chips
Instructions
- Preheat the oven to 350°F.
- Add butter and sugars to a large mixing bowl.
- Use an electric hand mixer to cream the ingredients together until smooth and creamy, making sure the sugar is fully dissolved.
- Whisk in the egg for about a minute, giving it time to fully incorporate with the creamed sugar.
- Lower the speed of the mixer and gently whisk in the flour, pudding mix, baking powder, and baking soda.
- Once the wet and dry ingredients are homogenous, fold in the dark chocolate chips.
- Use a large spoon or a standard size cookie scoop to drop balls of dough onto a pair of parchment paper lined baking sheets.
- At this point, chill the cookies for 30 minutes if you have time (to stop them spreading on the cookie sheet).
- Bake for 11 minutes.
- Let the cookies cool on the pan for a few minutes before moving them to a wire cooling rack.
Notes
Use parchment paper: It prevents sticking and helps cookies bake evenly.
Don’t overbake: Remove the cookies when edges are set but centers still look soft.
Cool on the sheet: Let them rest before moving to a wire rack to finish cooling.
Nutrition
Chocolate pudding cookies bring bakery-quality texture to your kitchen with minimal effort. The instant pudding mix makes them unbelievably soft, while dark chocolate chips add deep flavor and richness. Whether you make a full batch for guests or stash a few dough balls in the freezer for later, these chocolate chip pudding cookies deliver pure comfort every time. It’s a delicious recipe for perfectly gooey cookies that melt in the mouth.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
