Chocolate chocolate chip pudding cookies are delicious chocolate chocolate chip cookies. These chocolate chip cookies are made with pudding so they’re soft, and they stay soft!
If there’s one thing that my kids can’t get enough of, it’s cookies. Crunchy cookies have been growing on me, but my kids will take a nice, soft cookie any day.
These chocolate chocolate chip pudding cookies are just the sort of soft cookies that they love. These cookies are the chocolate version of my popular chocolate chip pudding cookies.
Not only are these chocolate chocolate chip cookies soft, but they actually stay soft. So, they’re perfect for lunch boxes, pot lucks, or any other time when you need to make cookies ahead of time and still have them taste great later on.
“Literally THE BEST cookies I’ve ever made! Definitely make sure you weigh the ingredients and you’ll get a perfect batch every time!” – Amber
Ingredient notes and substitutions
- Butter: Room temperature means that the butter is about 70F. The butter should dent when pressed but shouldn’t be overly soft, smooshy, or too warm.
- Pudding: Be sure to use instant pudding mix. I’ve also used 3.9 ounce boxes of pudding mix, and they work just fine in this recipe.
- Flour: Be sure to properly measure the flour. Packing the flour will give you cookies that will be heavy, doughy, and won’t spread.
- Chocolate chips: You can use bittersweet, dark, milk, or even white chocolate chips if you prefer.
How to make chocolate chocolate chip pudding cookies
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Beat the butter and sugar together until well-combined.
Step 2: Beat in the pudding mix until combined.
Step 3: Stir in the eggs and vanilla.
Step 4: Mix in the flour, baking soda, baking powder, and salt just until combined.
Step 5: Stir in the chocolate chips.
Step 6: Drop scoops of dough onto the prepared baking pan.
Step 7: Bake for about 10 minutes. The cookies should be soft in the center and set at the edges.
Recipe Tips!
- Baking: The cookies should still look soft and puffy in the center. This helps to keep the cookies soft.
- Freezing: You can freeze the baked and cooled cookies in a freezer-safe container for up to 1 month.
Storage
These cookies should be in an airtight container at room temperature. They will keep for 3-4 days when properly stored.
More chocolate cookie recipes!
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Chocolate Chocolate Chip Pudding Cookies
Ingredients
- 1 cup butter at room temperature
- 1 ¼ cups brown sugar packed
- 3.4 ounce package instant chocolate pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups sifted all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 ½ cups semisweet chocolate chips
Instructions
- Preheat oven to 350 F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, cream together the butter and sugar.1 cup butter, 1 ¼ cups brown sugar
- Beat in the instant pudding mix until blended.3.4 ounce package instant chocolate pudding mix
- Stir in the eggs and vanilla.2 large eggs, 1 teaspoon vanilla extract
- Stir in the flour, baking soda, baking powder, and salt until just combined.2 ¼ cups sifted all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt
- Stir in the chocolate chips.1 ½ cups semisweet chocolate chips
- Drop cookies by 1.5 tablespoons onto prepared baking sheets.
- Bake for 10-12 minutes or until edges are set and centers are still soft.2
Notes
- Butter: Room temperature means that the butter is about 70F. The butter should dent when pressed but shouldn’t be overly soft, smooshy, or too warm.
- Pudding: Be sure to use instant pudding mix. I’ve also used 3.9 ounce boxes of pudding mix, and they work just fine in this recipe.
- Flour: Be sure to properly measure the flour. Packing the flour will give you cookies that will be heavy, doughy, and won’t spread.
- Chocolate chips: You can use bittersweet, dark, milk, or even white chocolate chips if you prefer.
- Nutrition values are estimates.Â
Nutrition
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Originally published 6/15/17. This post is regularly updated.
Reader Interactions
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Comments & Reviews
Ali says
These were a huge hit! Will absolutely make again!
Kate says
Thank you!
Susie says
Wow! These turned out SO good. I chilled my dough for maybe 30 minutes before baking and they turned out perfect. I added walnuts but that is the only change I made. Super flavorful, moist with that perfect crunchy bottom. My husband raved over them. Said best cookie ever.
Kate says
Yay!! I’m so glad that the cookies were a hit!
Amber Hyatt says
Literally THE BEST cookies I’ve ever made! Definitely make sure you weigh the ingredients and you’ll get a perfect batch every time!
Kate says
Thank you so much! =)
Roz says
During the stay at home order, in which i have doing way to much baking! For bugdet purposes, i was looking for something new, had a box of choco pudding searched and am so glad you popped up!! sooooo good! I have made them twice already?. Thank you!
Kate says
You are so welcome! I’m really glad to hear that you liked the cookies! Thanks for commenting. =)
Angie H says
These are SO GOOD!!! They were gone in one day. Tomorrow I am going to try making them with vanilla pudding!?
Kate says
Thank you so much! I’m so glad that you liked them! =)
Liza says
Great cookies but they didn’t last long. ?
Kate says
Thank you! I’m so glad to hear that they were a hit! =)
Ginger says
Could I use white chocolate chips and a different flavor of pudding?
Kate says
The white chocolate chips will work just fine. I’ve tried vanilla and pumpkin spice flavors, and they both worked well. So, I would guess that other flavors would work well, too.
Donna Lynn says
I made these cookies and they were delicious ?. I would make them again my family lived them. Excellent.
Kate says
Yay!! I’m so glad! Thanks for commenting!
Dale says
I had a box of instant chocolate pudding, and I was looking for a cookie recipe to use it in and found yours. I made this recipe for the first time today, and I will definitely be making it again. I followed your recipe exactly and they were so easy to make and they came out perfectly. I only wish I had another box of pudding so I can make some more. Thanks for this delicious recipe!
Kate says
That’s fantastic! I’m so glad that the cookies came out well. Thanks for commenting!
Katy says
Are these cookies freezable?
Kate says
Hi! Yes, you can freeze these cookies.
Eleanor Porter says
THESE ARE AMAZING!!!! AHHHH.
Kate says
Thank you so much! And thank you for commenting!
Kimberly Brown says
I made a batch tonight. I substituted the chocolate pudding with Godiva chocolate caramel pudding and used one cup of semi sweet and one cup milk chocolate chips. These cookies are amazing.
Kate says
Thank you! And thanks for your notes about what you subbed! It’s great to hear what worked for other people. =)
Emily says
They came out perfect!! thank you. I used white chocolate chips instead. I only had to put them in for 8 minutes.
Kate says
Yay!! I’m so glad! Thank you for coming back to comment! =)
Madi says
Great recipe! The cookies turned out great!! I used dark brown sugar instead of light, and I like the added molasses flavor and they turned out a bit darker.
Kate says
Good! I’m so glad! Thank you for commenting! =)
Karen S Hoffman says
Best cookies ever
Kate says
Thank you so much! I’m glad that you liked the cookies! =)
Gunjan Sharma says
Hi there, this recipe is used my relatives of ours and I wanted to try it on my own, I am quite new to baking so I was wondering what should it look like when it is “just combined” and what’ll happen if I over mix.
Kate says
Just combined means just until the ingredients come together. Over-mixing cookies can cause chewy cookies to end up tough instead. Hope that helps!
Sarah says
The pudding makes these cookies so soft! Great recipe!
Kate says
Thank you! And thanks for taking the time to come back and comment!