Triple Chocolate Pudding Cookies
These Triple Chocolate Pudding Cookies are bakery-soft and irresistibly chewy. A packet of instant pudding mix keeps them moist for days, while semi-sweet and dark chocolate chips bring rich flavor in every bite. Easy to prep ahead, freezer-friendly, and perfect for holiday trays or weeknight desserts.
Servings: 36 cookies
Ingredients
- 2½ cups all purpose flour
- 1 pinch salt
- 1 teaspoon baking soda
- ¼ cup sugar
- ¾ cup brown sugar
- ½ cup unsalted butter softened
- 2 whole eggs
- 1 whole egg yolk
- 1½ teaspoons vanilla extract
- 3.4 ounces instant chocolate pudding mix
- ¾ cup semi-sweet chocolate chips
- 1 cup 60% cocoa chips
Instructions
- In a bowl, mix together flour, salt, and baking soda. Set aside.
- Add butter and sugars to a stand mixer with the paddle attachment. Cream together until smooth (about 1 minute).
- Add in the eggs and vanilla until combined, then add in the pudding mix. Mix on medium-low speed for about 1 minute.
- Slowly add in the flour mixture a few spoonfuls at a time and continue to mix until fully combined.
- Remove bowl from mixer and fold in both types of chocolate chips.
- Using a cookie scoop, scoop cookies and place them on a parchment lined tray.
- Cover with plastic wrap. Chill scooped dough for 2 - 24 hours. If you'll be freezing your dough to bake ahead of time, this is the step where you will place them in an airtight container and put in the freezer.
- After dough has chilled and you are ready to bake, preheat the oven to 350.
- Place the cookies on a silpat or parchment-lined cookie sheet (or nonstick sheet) about 1 ½ inches apart. Bake for 9-10 minutes.
- After removing from the oven, allow the cookies to cool and set for about 1 minute, then transfer to a cooling rack. Enjoy!
Notes
- Pudding mix matters. Always use instant, full-sugar chocolate pudding mix (3.4 oz box). Sugar-free or cook-and-serve won’t give the same soft, chewy texture.
- Butter should be softened but still cool to the touch. Overly soft butter makes cookies spread too much.
- Use a mix of semi-sweet and 60% dark chocolate chips for the best balance of sweetness and rich flavor. You can swap in milk chocolate if you prefer a sweeter cookie.
- Chilling the scooped dough for at least 2 hours (and up to 24) deepens the flavor and keeps cookies thick and chewy.
- Dough balls can be frozen for up to 3 months. Bake straight from frozen, adding 1–2 minutes to the baking time.
- Pull cookies when the edges are set but the centers look slightly underdone. They’ll finish setting as they cool on the tray.
- For a bakery-style look, press a few extra chocolate chips into the tops right after baking.
Nutrition
Serving: 1cookie | Calories: 128kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 72mg | Potassium: 44mg | Fiber: 1g | Sugar: 9g | Vitamin A: 81IU | Calcium: 9mg | Iron: 1mg