These Double Chocolate Pudding Cookies are a rich, dark chocolate cookie recipe with a little something extra! They’re a soft, fluffy, chewy, and deliciously rich chocolate cookie that’s loaded with semisweet chocolate chips and enhanced with the addition of instant pudding. These cookies are simple to make and taste like they came straight from the best bakery in town!
These Double Chocolate Pudding Cookies are one of my favorite kinds of cookies to make. And they’re about to be your new favorite cookie too! Why? Because no matter who I serve them to they’re always asking for the recipe.
These pudding cookies are super soft, fluffy, tender, and chewy with the perfect slightly crispy edges. They’re rich and chocolatey and have just the right amount of texture thanks to the chocolate chips.
These are a family favorite and a total hit at any party! If you are looking for a classic pudding cookie, make sure to check out my Chocolate Chip Pudding Cookies.
Why I LOVE this recipe!
- Classic Cookies with Something Extra – These cookies are just like a classic double chocolate cookie recipe, but the added instant pudding creates the most decadent moist and chewy texture.
- Easy – Just 15 minutes of prep needed for this recipe!
- Simple to Scale – Cut the recipe in half, double it, triple it…You can easily adjust the amounts depending on how you’re serving these.
- Customizable – Use a different baking chip, try another flavor of instant pudding. The double chocolate is delicious, but there are so many other flavor variations you can try!
These double chocolate pudding cookies are as simple as promised! Just 25 minutes total for an amazingly delicious sweet treat.
In this section I am going to go through a few tips and tricks I use for how to make cookies with chocolate pudding to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Butter – Be sure to soften the butter before incorporating it into the dough for the best results. I prefer to use unsalted butter so that I can control the saltiness of the cookies. If all you have is salted, you may want to just skip adding any extra salt.
- Sugar – We’re using a combination of white sugar and brown sugar to sweeten these cookies. The white sugar adds sweetness and crunch while the brown sugar adds a warmer sweetness and creates a chewier texture. Light or dark brown sugar will work.
- Eggs – Eggs create a tender texture, a thicker cookie, and bind everything together so the cookies can hold their shape. I recommend bringing the eggs to room temperature along with the butter for the best results.
- Vanilla Extract – Adds a warm sweetness and helps to balance all of the flavors in the cookies.
- All-Purpose Flour – Gives the cookies their structure. For the most accurate measurement, I recommend spooning and leveling your flour. See the “Recipe Tips” section for more details!
- Instant Pudding Mix – Pudding mix is the secret ingredient for the most tender and chewy texture. I use a large box (3.5 ounces) of chocolate instant pudding. This creates the best texture and makes these cookies into double chocolate cookies!
- Baking Soda – A key ingredient for light and fluffy cookies.
- Salt – Cuts the sweetness and enhances the flavor of the cookies. Remember, if you’re using salted butter, you may not need to add any additional salt.
- Chocolate Chips – I like to use semisweet chocolate chips for this recipe. They’re sweet, but not overpowering for the perfect flavor balance. If you prefer, feel free to use dark chocolate chips, milk chocolate chips, chocolate chunks, or even white chocolate chips.
- Soften the butter first. It is super important that you soften the butter before you cream it with the sugar. Cold butter can impact the outcome of your chocolate pudding mix cookies!
- Spoon and level the flour. For the most accurate results, I recommend the spooning and leveling method for measuring flour. This involves spooning the flour into the measuring cup, then gently leveling it off with your finger. This method prevents the flour from becoming too packed in, which can cause the cookies to be dry, dense, or crumbly.
- Portion the cookies out evenly. I like to use a 2 tablespoon cookie scoop to portion each cookie out. Keep in mind that if you go bigger or smaller, the baking time will be affected.
- Watch the cookies closely. I like to take them out of the oven when the center is just set and the edges are just starting to crisp up. You’ll know that the center is set when it goes from shiny to not. As soon as this happens, remove the cookies from the oven for the perfect chewy texture.
Recipe Short Cuts
If you need to make this chocolate pudding cookies recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Bring the eggs and butter to room temp quickly – If you didn’t get your eggs and butter out on the counter soon enough, that’s okay! You can quickly bring the eggs to room temperature by placing them in a bowl of slightly warm water for about 10 minutes. You can quickly soften your butter by microwaving it on the DEFROST setting in 5-10 second increments until softened. Be careful not to melt the butter!
- Prep the dough in advance – The dough can be mixed up, portioned into cookie dough balls, then stored in the refrigerator for 2-3 days or in the freezer for up to 2 months. This makes for super easy baking later on!
- Make the cookies ahead of time– You can bake and cool the cookies in advance, then store them at room temperature for a couple of day, in the fridge for up to a week, or in the freezer for up to 1 month. That way they’re ready to go whenever you need them.
If you love these chocolate pudding mix cookies as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Chocolate Butterscotch Pudding Cookies – Skip the semisweet chocolate chips and try adding in butterscotch chips instead. Alternatively, use half butterscotch and half semisweet for the best of both worlds.
- Mint Chocolate Pudding Cookies – Instead of chocolate pudding, use mint chocolate pudding. Another great option would be to use mint chips instead of semisweet.
- Double Chocolate Espresso Cookies – Try using espresso chips in place of the semi-sweet chocolate chips for a coffee-flavored twist.
- Pudding Chocolate Chip Cookies– Feel free to switch the chocolate pudding mix out for instant vanilla pudding mix or any variety of instant pudding that sounds good to you!
How to Freeze Cookies
Cookies can be frozen before or after baking. If freezing the cookie dough you are able to just pop out a few or as many as you need to bake to have hot, fresh cookies on demand.
If you prefer, you can bake all of the cookies and freeze after baking. Freezing the baked cookies will preserve them and once, thawed they come out just as soft, chewy, fresh, and perfect as they are when freshly baked.
Both are great options for keeping cookies fresh and delicious!
- Mix the dough up as directed, then portion it out onto a baking sheet lined with parchment paper.
- Place the baking sheet in the freezer and flash freeze the dough balls until hardened.
- Once the dough is fully frozen, transfer it to a ziplock bag or airtight container and freeze for up to 2 months.
- When you’re ready to bake the cookies, place the dough on a lined baking sheet and bake from frozen at 350ºF. Alternatively, thaw first and bake as instructed!
- Bake the cookies as directed, then let them cool completely.
- Place the cooled cookies in a freezer-safe container in an even layer and freeze for up to 1 month.
- When you’re ready to enjoy your cookies, thaw them at room temperature or warm them quickly in the microwave for 20-30 seconds.
If you have extras after making this chocolate pudding cookie recipe, then they can be saved to munch on at a later time.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- on the counter for 2-3 days
- in the refrigerator for up to a week
- in the freezer up to a month.
More EASY Cookie Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy cookie recipes here, or see a few of our readers favorite recipes below.
- Chocolate No Bake Cookies
- Hot Chocolate Cookies
- Chocolate Peanut Butter Ritz Cracker Cookies
- Ultimate Chewy Chocolate Chip Cookies
- Cornflake Cookies
- 1 cup butter, softened
- ¾ cup packed brown sugar, light or dark
- ¼ cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 large package instant chocolate pudding mix, (5.9 ounce)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semisweet chocolate chips
- Preheat oven to 375˚F.
- In a large bowl, cream together the butter and sugars. Add eggs one at a time, mixing in between. Then stir in vanilla extract.
- Combine the flour, pudding mix, baking soda and salt. Mix into the wet ingredients a little at time until completely incorporated.
- Fold in the chocolate chips. Then use a medium cookie scoop (about 2 tablespoons) to place onto a cookie sheet.
- Bake for 9-11 minutes or until edges are golden brown and center is just set.
- Brown sugar – You can use light or dark brown sugar. Dark gives you a little more chew and deeper flavor from the extra molasses in it, but they are both great for this cookie recipe.
- at room temperature for up to 3-4 days
- in the refrigerator for 5 days
- in the freezer up to a month.