Double Chocolate Chip Pudding Cookies

Introduction

These cookies achieve a uniquely soft, fudgy, and rich texture thanks to a secret ingredient: instant chocolate pudding mix. They are loaded with milk chocolate chips for the ultimate double chocolate experience that’s perfect for any occasion.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Servings: 21 cookies

Ingredients

1 cup butter (room temperature)
3/4 cup light brown sugar (packed)
1/4 cup granulated sugar
1 tsp. vanilla extract
2 large eggs
3.56 oz. box Hershey’s instant chocolate pudding
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
11.5 oz. bag milk chocolate chips

Instructions

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the room-temperature butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the vanilla extract, then add the eggs one at a time, mixing well after each addition.
Add the entire box of instant chocolate pudding mix and mix on low speed until fully combined.
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no streaks of flour remain. Be careful not to overmix.
Using a spatula or the mixer on its lowest setting, fold in the entire bag of milk chocolate chips until they are evenly distributed throughout the dough.
Using a cookie scoop or spoon, portion the dough into approximately 1.5-tablespoon mounds. Place them on the prepared baking sheets, leaving about 2 inches between each for spreading.
Bake for 10-12 minutes, or until the edges are set but the centers still look slightly soft. The cookies will continue to firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Variations

Ice Cream Sandwiches: Once the cookies are completely cool, sandwich a scoop of vanilla or chocolate ice cream between two cookies and freeze.
Flourless “Scoop & Freeze” Dough Balls: Portion the dough onto a baking sheet and freeze the balls solid. Bake from frozen, adding 1-2 minutes to the bake time for a fresh, warm cookie anytime.
Extra Chewy Texture: For an even chewier cookie, slightly underbake them (closer to 10 minutes) and let them cool completely on the hot baking sheet.
Cookie Cake: Press all of the dough into a greased 9- or 10-inch springform pan or pie dish and bake for 18-22 minutes until the edges pull away. Cool and slice like a cake.

Tips for Success

Ensure your butter is truly at room temperature for proper creaming and texture. It should be soft but not melted.
For consistently sized cookies that bake evenly, use a cookie scoop.
If you only have one baking sheet, let it cool completely between batches. Putting dough on a hot pan will cause it to spread prematurely.

Storage & Reheating

Store completely cooled cookies in an airtight container at room temperature for up to 5 days. To reheat, microwave a cookie for 8-12 seconds to restore its warm, soft, and gooey texture.

FAQ

Can I use a different flavor of pudding mix?

Yes, you can substitute the chocolate pudding for another flavor like vanilla, buttermilk, or cheesecake, which will change the primary flavor of the cookie.

Why are my cookies flat?

This is often due to butter that is too warm or melted, an inaccurate measurement of flour (too little), or a baking sheet that is too hot when you add the dough.

Can I make the dough ahead of time?

Absolutely. You can cover and refrigerate the dough for up to 48 hours. Let it sit at room temperature for about 15-20 minutes before scooping and baking for best results.

What if I don’t have a mixer?

You can make these by hand. Use a sturdy wooden spoon to cream the butter and sugars, and mix vigorously. It will take more effort but will work.

Can I freeze the baked cookies?

Yes. Freeze the completely cooled cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or reheat in the microwave.

Can I use dark or semi-sweet chocolate chips instead?

Yes, the milk chocolate chips can be substituted with an equal amount of dark, semi-sweet, or even white chocolate chips to suit your taste preference.