These Quadruple Chocolate Pudding Cookies have bittersweet chocolate chips, melted chocolate, chocolate pudding mix and cocoa powder! Soft, thick and chewy – chocolate cookies don’t get much better than this!!
It's my favorite day of the year: the day when I get to stand in line for hours, and hours, and hours just to mail away my hard-earned money!
{That would all be in a sarcasm font, if my Mac were so advanced.}
There is only one thing that can make Tax Day more bearable and that is chocolate. Copious amounts of soft, fudgy chocolate. Enter Quadruple Chocolate Pudding Cookies! These are officially my new favorite chocolate cookies.
They are the richest, chocolatiest, thickest, best chocolate cookies I have ever had! Once you bite into one, your life will never be the same. Never.
Mmm hmm. After a few of these bad boys writing that check to Uncle Sam won’t seem as devastating. Miracle cookies these are.
Pudding cookies seem to be the new “It Food of 2014”. Never one to miss a cookie party, I figured I’d see what all the buzz was about by whipping up some of my own.
All I have to say is these Quadruple Chocolate Pudding Cookies are buzzworthy!
I used bittersweet chocolate chips {Ghirardelli, you know me by now!}, Hershey’s Special Dark Chocolate Pudding mix, cocoa powder AND melted chocolate! The pudding mix, melted chocolate, and brown sugar make these cookies extra moist and pushes them over the edge into Chocoholic’s Heaven!
So pudding mix in cookies?! My new favorite thing! I bought every flavor that Kroger had yesterday, so prepare yourselves to be inundated with soft, chewy cookies, bars and cakes!!!
If you want more pudding cookie inspiration, you should check out Dorothy's Triple Chocolate Pudding Cookies and Averie's Quadruple Chocolate Soft Fudgy Pudding Cookies! They both look amazing! Plus they are amazing, so there's always that...
Quadruple Chocolate Pudding Cookies
Ingredients
- 4 ounces semi-sweet chocolate (melted and cooled)
- 1 cup unsalted butter (softened)
- 1 cup light brown sugar (lightly packed)
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3.5 oz box instant chocolate pudding mix ({I used Hershey’s Special Dark})
- ¼ cup unsweetened cocoa powder
- ½ teaspoon coarse sea salt
- ⅔ cup bittersweet chocolate chips
Instructions
- Whisk together flour, baking powder, pudding mix, cocoa powder, and salt in a medium bowl and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add butter and sugar. Beat on medium-high speed until light and fluffy.
- Add the eggs and vanilla, beat to combine. {The mixture may look curdled at this point, which is fine.}
- Reduce the mixer speed to low and slowly add the flour mixture in several additions, mixing just until combined after each addition. Stop several times to scrape down the sides of the bowl. I did 7 total additions.
- With the mixer running, slowly pour in the melted chocolate; mix until combined. Stir in the chocolate chips.
- Refrigerate 3 hours or overnight for the thickest, chewiest cookies. I baked several without chilling, because I am impatient, and they were still thick with a fabulous texture, but they improved greatly after some refrigeration.
- Preheat oven to 350° and line two baking sheets with parchment paper.
- Roll into balls approximately the size of ping-pong balls, place 2 inches apart on parchment lined cookie sheets, press down slightly to flatten top.
- Bake 12 minutes in pre-heated oven. The tops should still be glossy in the middle. They won’t look “done”. Allow to cool 10 minutes on cookie sheet and then move to a wire rack to cool completely. The cookies will firm up as they cool. If you break one open while it is warm, it will be a mess. A delicious mess.
Oh my goodness, these are so delicious. I used a cookie dough scoop and scooped the dough onto parchment lined cookie sheets, flattened out slightly and placed in the fridge until ready to bake. They are so good. Thank you for sharing this recipe.
Yaaaaas! I am so happy you enjoyed them as much as we did! Happy baking!
Hi, for the Quadruple Chocolate Pudding cookies, could you do a vanilla version of this.
I don't see why not, Lisa! I made lemon ones too. That might be more easily adaptable to vanilla. Happy baking!
Hi! Does it matter if the pudding is instant or cook and serve?
Many thanks!
Hi Joanna! It's instant! Sorry about the confusion. I've updated the recipe! Thank you! Happy Baking!
Thanks for updating, Lindsey! I ended up going with my gut and used the instant. They were delish!
Insanely adorable and delicious! Love the flavors in these! My boys would devour them quickly.