Chocolate Pudding Cookies
Soft, thick chocolate pudding cookies packed with melted chocolate, cocoa powder, and chocolate chips. Chewy centers and rich chocolate flavor in every bite.
Servings: 24 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.
- Beat butter and sugar until light and fluffy.
- Add eggs and vanilla and mix to combine.
- Add dry ingredients in several additions, mixing just until combined.
- Slowly mix in melted chocolate.
- Stir in chocolate chips.
- Chill dough for at least 3 hours (optional but recommended).
- Preheat the oven to 350°F and line the baking sheets.
- Roll dough into balls and place 2 inches apart.
- Bake for 12 minutes until edges are set and centers are slightly glossy.
- Cool on pan for 10 minutes, then transfer to rack.
Notes
- Yield – 24 cookies
- Texture Tip – Slightly underbaked centers create that soft, fudgy bite.
- Technique – Add dry ingredients gradually and scrape the bowl to avoid overmixing.
- Storage – Store in an airtight container at room temperature for up to 4 days or freeze baked cookies.
- Freezing Dough – Freeze scooped dough balls and bake from frozen adding 2–3 minutes.
Nutrition
Calories: 219kcal | Carbohydrates: 27g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 140mg | Potassium: 113mg | Fiber: 1g | Sugar: 15g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg