Double Chocolate Pudding Mix Cookies

Double Chocolate Pudding Mix Cookies

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If you love a soft, chewy chocolate cookie, these double chocolate pudding mix cookies need to be on your list. They have chocolate pudding mix right in the cookie dough, which gives them an incredibly soft, tender texture and plenty of chocolate flavor.

Add chocolate chips to the dough and you get the perfect combination of a rich, chocolatey cookie with little pockets of melty chocolate throughout. They’re easy to make, require no complicated techniques, and are the kind of cookie that disappears quickly.

How to make Double Chocolate Pudding Mix Cookies

The secret to these cookies is the instant chocolate pudding mix. You don’t prepare the pudding; it goes straight into the dry ingredients and is mixed into the cookie dough.

Start by creaming the butter, shortening, and sugars until light and fluffy. Add the eggs and vanilla and mix until combined. Then, add the pudding mix. In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Fold in the chocolate chips, making sure they’re evenly distributed throughout the dough.

Scoop the dough into balls and place them on a parchment-lined baking sheet. Bake until the edges are set but the centers still look slightly soft. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

The result is an irresistibly soft chocolate cookie with a rich, fudgy flavor and plenty of chocolate chips in every bite.

What kind of pudding mix should I use?

Be sure to use instant chocolate pudding mix, not cook-and-serve pudding. The dry pudding mix is added directly to the cookie dough and doesn’t need to be prepared with milk or water first.

How to store Double Chocolate Pudding Mix Cookies

Store completely cooled cookies in an airtight container at room temperature for up to 4–5 days. They’re especially soft and chewy when they’re fresh, but the pudding mix helps them stay tender for several days.

You can also freeze the baked cookies for up to 2–3 months. Allow them to thaw at room temperature before serving.

For an even fresher cookie, scoop the unbaked dough into portions and freeze the dough balls in a freezer-safe container. Bake directly from frozen, adding a minute or two to the baking time as needed.