Chocolate Chocolate Chip Pudding Cookies

Soft chocolate chocolate chip cookie recipe that's made with pudding.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 144kcal

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

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.