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Chocolate Pudding Cookies are soft, chewy, and irresistibly delicious! They are quick and easy to bake and will be a huge hit with anyone who tries them!
For similar soft and chewy cookies that use different mix-ins, try Chocolate Chip Pudding Cookies or White Chocolate M&Ms Pudding Cookies. They are simple and absolutely amazing!
Reason’s You’ll LOVE This Recipe
- Easy: Using only a few ingredients, you can whip up a batch of these soft cookies in less than 20 minutes!
- Change up the flavor: Don’t like chocolate? All you have to do to change these pudding cookies up is change up the flavor if the pudding mix that you add in!
Chocolate Pudding Cookie Recipe
They are not only packed with insanely delicious chocolate flavor but they also have the most amazing texture. The pudding in the recipe makes them so soft and melt in yout mouth. Plus, I have included the instructions on how you can easily make them ahead of time and freeze extras for later!
For more delicious pudding cookie recipes, check out these classic Banana Cream Pudding Cookies or these yummy Funfetti Cheesecake Pudding Cookies.
Ingredients in Chocolate Pudding Cookies
A short list of basic ingredients is all you need to bake the most amazing pudding cookies you have had! The chocolate pudding adds the best rich flavor and soft cookie texture!
- Butter: Make sure your butter is room temperature so it will easily cream together in pudding mixture.
- Brown sugar: Rich molasses sweetness that makes these cookies stand out.
- Sugar: Adds sweetness!
- Instant pudding: Follow the recipe, not the package instructions.
- Eggs: Holds the dough together and adds moisture.
- Vanilla: Brings out the other flavors and adds rich vanilla flavor.
- Baking soda: Causes the cookie to rise.
- Flour: Adds the perfect structure.
Tips for the Best Pudding Cookies
These chocolate pudding cookies are easy and stress-free cookies that are a crowd-pleasing favorite. Follow these pro tips to achieve the best ooey gooey cookies you have ever made!
- Chill: Chill your dough for 30 minutes to an hour for a thicker cookie. Cook time will be a couple of minutes longer with chilled dough.
- Cook time: Do not overbake! These cookies are meant to be soft and chewy, so follow the recipe time and check them often the first time you make them since all ovens are slightly different. They should be just barely set on the outside and slightly matte on top. They might look a little underdone, but they will continue to cook as they sit on the baking sheet after you remove them from the oven.
- Cool: Let the cookies cool on the baking sheet for 2 minutes after pulling them out of the oven. Then carefully transfer them to a cooling rack to allow them to finish cooling completely.
- Roll: If you aren’t using a cookie scoop, I recommend rolling the dough balls before placing them on the baking sheet. This will help the cookies be more uniform and bake evenly.
Let’s Bake Some Cookies!
These chocolate pudding cookies are simple and easy to prepare and come together in less than 20 minutes total. They are a quick treat that you will love, because from start to finish they are super easy and no fuss!
- Cream the butter and sugar, then add the pudding: Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside. In a large bowl, beat the butter and sugars together until fluffy, about 3-4 minutes. Add the pudding mix and mix until combined.
- Beat in eggs and vanilla: Add the eggs and vanilla and beat until combined. Scrape down the sides and bottom of the bowl.
- Dry ingredients: In a small bowl, whisk together the baking soda and flour. Add the dry ingredients to the wet and mix until combined.
- Scoop and Bake: Scoop the dough using a smaller scoop (about 1 ½ tablespoons), roll them in your hands to make them uniform, and place them onto the prepared cookie sheets, leaving 2 inches between them. Bake for 8-12 minutes, or until the edges are set and the centers of the cookies have turned from shiny to matte. Leave the cookies on the baking sheet for 2-3 minutes before transferring to a cooling rack to finish cooling.
Pudding Cookie Variations
Customize these chocolate pudding cookies with easy swaps your family will love. Have fun changing the mix-ins, instant pudding flavor, or even adding toppings. There is no limit to the creative ways you can make this recipe your own!
- Pudding: Use any flavor of instant pudding mix in these cookies to add both flavor and soft texture. Butterscotch, French vanilla, and cheesecake, and Oreo are a few favorites just to name a few.
- Mix-ins: You can add 1-2 cups of mix-ins to this recipe to spruce it up. Try chocolate chunks, chocolate chips, Reese’s pieces, M&M’s, sprinkles, nuts, raisins, chopped oreos, or toffee bits.
- Toppings: Add sugar sprinkles or crushed nuts to the top of the dough just before placing them in the oven.
Storing Leftover Chocolate Pudding Cookies
These pudding cookies store great and the pudding mix keeps them soft days later! I also have tips for freezing the dough!
- Baked Cookies: Store baked cookies in an airtight container on the counter for up to 5-7 days, or freeze them for up to 3 months. I recommend freezing them in a single layer on a parchment-lined baking sheet before transferring the frozen cookies to a freezer bag.
- To Refrigerate Cookie Dough: If you know you will be baking these cookies within the next few days then you can just refrigerate the dough. Store it in an airtight container and it will last up to 5 in the refrigerator. Allow the dough to sit on the counter for an hour or so to soften a bit before scooping.
- To Freeze Cookie Dough: If you are not quite ready to bake your cookie dough then place the dough in an airtight container and freeze for up to 3 months in the freezer. To save time, roll the dough into balls and then place them on a baking sheet lined with parchment paper. Freeze for about an hour, then layer the cookie dough balls in an airtight container with parchment paper between each layer.
Try These Instant Pudding Recipes
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Chocolate Pudding Cookies
Ingredients
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
- Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.
- In a large bowl, beat the butter and sugars together until fluffy, about 3-4 minutes.
- Add the pudding mix and beat until combined. Add the eggs and vanilla and beat until combined. Scrape down the sides and bottom of the bowl.
- In a small bowl, whisk together the baking soda and flour. Add the dry ingredients to the wet and mix until combined.
- Stir in any mix-ins by hand.
- Scoop the dough using a smaller scoop (about 1 ½ tablespoons), roll them in your hands to make them uniform, and place them onto the prepared cookie sheets, leaving 2 inches between them.
- Bake for 8-12 minutes, or until the edges are set an the centers of the cookies have turned from shiny to matte. Leave the cookies on the baking sheet for 2-3 minutes before transfering to a cooling rack to finish cooling.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you make the pudding first or do you put it in the mixture dry. You never said
Hi Di, you just use the mix. These are the instructions if that helps.
1. Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.
2. In a large bowl, beat the butter and sugars together until fluffy, about 3-4 minutes.
3. Add the pudding mix and beat until combined. Add the eggs and vanilla and beat until combined. Scrape down the sides and bottom of the bowl.
4. In a small bowl, whisk together the baking soda and flour. Add the dry ingredients to the wet and mix until combined.
5. Stir in any mix-ins by hand.
6. Scoop the dough using a smaller scoop (about 1 ½ tablespoons), roll them in your hands to make them uniform, and place them onto the prepared cookie sheets, leaving 2 inches between them.
7. Bake for 8-12 minutes, or until the edges are set an the centers of the cookies have turned from shiny to matte. Leave the cookies on the baking sheet for 2-3 minutes before transfering to a cooling rack to finish cooling.
I also was disappointed with the way the cookies baked. Before reading this I had decided to roll into balls and flatten also. My last dozen cookies were excellent. My oldest son(8) said to me, “Dad these cookies are awesome”. Thank you for offering this recipe I am back on amazing dad status.
I am definitely going to make these cookies!! They look wonderful! I nominated you for a blog award http://www.alilcountrysugar.blogspot.com
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Have fun in DC! These cookies look delicious!
We love, love, love pudding cookies! Yours look wonderful! Have fun in Washington DC