Chocolate Pudding Cookies
Chocolate pudding cookies are ultra soft and chewy, fudgy, and extra chocolatey!
You know I love a good, thick, chocolate cookie. The more chocolate the better!
It was hard to beat my double chocolate chip cookies, but adding the pudding mix to the dough was genius!
The pudding adds so much flavor, it’s simple and adds that silky lusciousness that we all love when we make pudding according to the box instructions.
But today we are just using the powder, so skip what the box says!
Ingredients Needed
- self rising flour
- cocoa powder – high quality!
- chocolate instant pudding mix – make sure you are using instant pudding.
- salted sweet cream butter – allow it to soften at room temperature before using.
- brown sugar
- Greek yogurt
- eggs
- vanilla extract
- Milk – any variety will work. If using plant based milk be sure it’s unsweetened and unflavored.
- chocolate chips – I used semi-sweet.
- Sea salt for topping
How to Make Chocolate Pudding Cookies
Line a cookie sheet with parchment paper and preheat the oven to 350 degrees.
Whisk together the flour, dry instant pudding mix, and cocoa powder.
In another large mixing bowl, beak the butter, sugar, and Greek yogurt together using an electric mixer on high speed until light and creamy.
Beat in the eggs, vanilla, and milk on high for another 3 minutes.
Slowly add the dry ingredients to the wet while mixing on low speed to combine.
Then use high speed to fully incorporate the ingredients.
With a rubber spatula or wooden spoon to fold in the chocolate chips.
Use a 1.5 ounce cookie scoop to make the cookie dough balls and place them on the baking sheet.
Bake for 11-13 minutes.
The cookies should be slightly golden and just set on top. Sprinkle with a dash of sea salt.
Cool the pudding cookies on the sheet pan for 2 minutes then transfer to a wire rack to cool completely.
Tips For Making
- Be sure to not over mix the batter.
- Lots of pudding cookie recipes require chilling the dough, but you don’t have to with this one!
- These would also be great with dark chocolate chunks, nuts, or candy like M&Ms or Reese’s Cups.
- This recipe makes 10-12 cookies so be sure to leave enough space on the cookie sheet for them to spread.
- Room temperature ingredients are best when baking.
- To make the chocolate cookies look prettier, add a couple more chocolate chips to the tops of the cookies just before baking.
How to Store
Transfer cooled cookies to an airtight container or plastic bag and keep for up to 5 days.
To freeze, place the baked cookies in a freezer bag and separate with parchment paper if needed.
When freezing chocolate pudding cookie dough, measure out the cookie dough balls and separate them with parchment paper.
Once you are ready to bake, place them directly from the freezer on the baking sheet.
Cook as directed. They may need a little more time, so just keep an eye on them.
More Amazing Cookie Recipes:
- Buckeye Cookies (healthy, high protein)
- Vegan Oatmeal Raisin Cookies
- Chocolate Chip Cookies without Brown Sugar (vegan)
- Vegan Double Chocolate Chip Cookies
- No Bake Nutella Cookies
Chocolate Pudding Cookies
Ingredients
- 1 cup self rising flour
- 2 tbsp cocoa powder
- 39 grams chocolate instant pudding mix 1 box
- 1/4 cup salted sweet cream butter softened
- 1/2 cup brown sugar
- ¼ cup greek yogurt
- 1 eggs
- 1 tsp vanilla extract
- 1/2 tbsp milk
- 1 cup semi-sweet chocolate chips
- Sea salt for topping
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, cocoa powder, and pudding mix.
- In a separate bowl, use a hand mixer to beat the butter, sugar, and greek yogurt together on high speed until light and creamy. About 3 minutes.
- Next, add the eggs, vanilla and milk and beat on high for another 3 minutes.
- Slowly add half of the dry ingredients to the wet ingredients and turn the mixer on low for a minute to combine. Next, turn the mixer up to high and mix until combined.
- Add the rest of the dry ingredients and repeat until dough is just combined. Do not overmix. Dough will be thick.
- Fold in chocolate chips with a rubber spatula.
- Drop 1.5 oz sized cookies onto the prepared baking sheet.
- Bake for 11-13 minutes, or until slightly golden and just set on the top. Sprinkle with sea salt.
- Allow to cool on the baking sheet for two minutes then transfer to a baking rack to cool completely.
