Triple Chocolate Pudding Cookies

If you’ve been craving a cookie that’s thick, soft, and loaded with chocolate, these Triple Chocolate Pudding Cookies are it. The secret? An ingredient that keeps the dough tender and chewy every single time.

With a mix of semi-sweet and dark chocolate chips, plus that pudding boost, they bake up soft batch–style and full of rich chocolate flavor. These are the kind of cookies you’ll want on repeat, whether it’s a weeknight treat or a holiday cookie tray.

I’ve tested dozens of cookie recipes over the years, and I always come back to this trick: pudding mix in the dough. It might sound a little old-school, but it works like magic.

Not only does it give these cookies their signature soft texture, it also helps them stay chewy for days after baking. And since we’re not stopping at one kind of chocolate (you’ll fold in both semi-sweet and 60% cocoa chips), the flavor hits that perfect balance of melty, rich, and not overly sweet.

It’s everything you want in a homemade chocolate cookie without the guesswork.

Why You’ll Love These Triple Chocolate Pudding Cookies

• Soft batch texture – Thanks to instant pudding mix and a touch of extra egg yolk, these stay chewy for days (no dry, crumbly cookies here).
• Triple the chocolate – Semi-sweet chips for classic flavor, dark chips for depth, and the pudding itself adds a cocoa boost.
• Make-ahead friendly – Scoop and chill the dough up to 24 hours in advance, or freeze for fresh-baked cookies whenever you want.
• Crowd-pleaser – Perfect for bake sales, holiday trays, or just filling the cookie jar at home.

Ingredients for the Best Chocolate Pudding Cookies

• All-purpose flour – Provides structure. Too much flour makes cookies cakey, so measuring with the spoon-and-level method keeps the texture soft, not dense.
• Salt – Just a pinch brings out the chocolate flavor. Even in sweet recipes, a little salt makes everything taste balanced.
• Baking soda – Helps the cookies rise slightly and prevents them from spreading too thin.
• Unsalted butter (softened) – Creams with sugar to trap air, giving the cookies lift. Using unsalted lets you control the salt balance.
• Brown sugar – Adds chewiness and moisture from the molasses, giving the cookies a deeper caramel note.
• Granulated sugar – Balances sweetness and helps the edges crisp lightly.
• Whole eggs + extra egg yolk – Eggs provide structure and the extra yolk adds richness and helps lock in that soft texture.
• Vanilla extract – Rounds out the chocolate, making it taste warmer and more complex.
• Instant chocolate pudding mix – The key ingredient. It keeps cookies soft for days, prevents them from drying out, and adds subtle chocolate flavor. Always use instant, not cook-and-serve.
• Semi-sweet chocolate chips – The classic chocolate chip flavor. They melt into gooey pockets that balance the darker chocolate.
• 60% cocoa chips – Bring a bolder chocolate taste, preventing the cookies from being overly sweet. They add a bakery-style richness.

Step-by-Step: How to Make Soft & Chewy Cookies

1. Line 2 sheet pans with parchment (prevents spread better than silicone mats). Place the rack in the center of the oven and preheat to 350°F.
2. In a medium bowl, whisk flour, salt, and baking soda until combined. Be sure to spoon flour into your cup and level it. Scooping will cause it to pack and make the cookies dry and cakey.
3. Butter should be softened but cool, not greasy. Cream butter with both sugars on medium speed for 1-2 minutes, scraping down once. You’re looking slightly fluffy, lighter in color.
4. Add eggs, yolk, and vanilla. Mix on low just until smooth, about 30-45 seconds. Over-mixing here can make cookies tough.
5. Add the instant chocolate pudding mix and beat until fully absorbed, about 45-60 seconds. This is the key to the soft, chewy texture.
6. On low speed, add the flour mixture in 2-3 parts, mixing just until the flour disappears. Over-mixing will make the cookies tough.
7. Use a spatula to fold in both semi-sweet and dark chocolate chips until evenly distributed. The dough should be thick and slightly tacky, not sticky.

8. Scoop with a #40 (~1½ Tbsp) for standard cookies. Place scoops on a tray, cover with plastic wrap, and chill for 2-24 hours. This deepens the flavor and controls the spread.
9. Place the chilled scoops 1½–2 inches apart on prepared sheet pans. Bake at 350°F for 9-10 minutes. Just until the edges are set and the tops just look dry with the centers slightly soft.
10. Rest the cookies on the hot pan for 1-2 minutes and then transfer to a rack to cool completely.

Tips for Perfecting Your Pudding Mix Cookies

• Chill the dough for at least 2 hours (overnight is best) for flavor and texture.
• Don’t overbake them. Pull them out when centers look slightly underdone.
• Always use instant pudding mix, not sugar-free or cook-and-serve.
• Mix chocolate chips for a balanced flavor. Both melty sweet and rich dark.

Troubleshooting this Recipe

Spreading too much?
This means the dough was too warm or the butter was too soft. Chill them longer, use parchment paper, and ensure you measure the flour accurately as well.

Too thick/puffy?
Your flour cup was heavy, or you under-creamed the butter/sugar. Next batch: lighten the cream step and/or reduce flour by 1–2 Tbsp.

Dry/crumbly?
Over-measured flour or over-baked. You’ll want to pull them out of the oven sooner.

Uneven browning?
This is usually due to the way your oven bakes. Rotate the pan at the 7-minute mark and stick to light-colored pans.

Storing and Freezing Chocolate Cookies

Room temp: Airtight container up to 5 days.

Freezer (baked): Freeze cooled cookies up to 3 months; thaw at room temp.

Freezer (dough): Freeze scoops before baking for up to 3 months. Bake from frozen, adding 1–2 minutes.

Frequently Asked Questions

More Easy Cookie Recipes to Try

• Chocolate Rice Krispie Cookies
• Amish Sugar Cookies
• Condensed Milk Cookies
• Chewy Chocolate Chip Cookies