Dark Chocolate Pudding Cookies

These Dark Chocolate Pudding Cookies are tasty and delicious! It’s amazing how the simple addition of a pudding amps ups the chocolate flavor and richness of a cookie recipe. My family became an instant fan of this chocolate cookie recipe.

When I spotted these splendid Chocolate Chocolate Chip Cookies in Megan Porta’s cookbook, Cookie Remix(affiliate link), I knew they were the perfect mid-week snack for my chocoholic family!

Why You Must Make

• If you’ve ever had chocolate chip pudding cookies made with a box of instant vanilla pudding, you know how wonderful they are!! You’ll love this chocolate version, too!
• They’re no more difficult to make than regular chocolate chip cookies. Just mix a small box of instant pudding into the dough.
• The addition of pudding makes these chocolate cookies super moist and tender.

Pudding mix added to cookies was a novel idea to me just a few years ago. A girlfriend from college raved about her chocolate chip cookies and revealed that instant vanilla pudding was the secret ingredient! Those cookies consistently elicited outstanding reviews from her friends and my family concurred. Coincidentally, Megan Porta, founder of Pip and Ebby, just released her first cookbook, Cookie Remix, and she featured a chocolate version! I zeroed in on her soft, chewy chocolate pudding cookies!

Ingredient Notes

• Kitchen Staples – Flour, Baking Soda, Salt, Cocoa Powder
• Eggs – At room temperature for easier incorporation
• Salted Butter – At room temperature for easy incorporation
• Dark Brown Sugar – If you don’t have dark brown sugar, you can add a tablespoon of molasses to regular brown sugar for each cup needed (1½ tablespoons for the 1½ cups dark brown sugar called for). Mix well before using.
• Small box of Instant Chocolate Pudding Mix
• Real Vanilla Extract – Never use imitation vanilla
• Dark Chocolate Chips – I used semisweet chocolate chips

Tips for Making Pudding Cookies

• Use instant pudding, not Cook and Serve. The two types are not interchangeable.
• Line your baking sheets with parchment paper to prevent sticking and for easy cleanup.
• Mix your dough with the paddle attachment of your stand mixer. This minimizes incorporating air into the dough, which makes for chewier cookies.
• Use a cookie disher to scoop out evenly sized cookies, then roll the dough balls between your palms to make them nice and round.
• As soon as they come out of the oven, you may want to press 3-4 more chocolate chips onto the surface. It gives your cookies a bakery-like appearance.
• Also, if any of your cookies are a bit misshapen, use your spatula to tap them into rounds. You must do this quickly while the cookies are still hot and pliable. Make sure to steady the baking sheet using a hot pad.

How to Make

More Chocolate Cookies:

• Hot Chocolate Cookies from Love from the Oven
• Layered Chocolate Chip Cookies
• Death by Chocolate Cookies
• Milky Way Chocolate Chip Cookies
• Killer Chocolate Chip Cookies
• Homemade Samoa Bars
• Ad Hoc Chocolate Chunk Cookies
• Triple Chocolate Fudge Cookies
• Cookies Recipes
• Chocolate Recipes

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The Recipe:

Dark Chocolate Pudding Cookies

Prep Time 20 minutes

Cook Time 11 minutes

Total Time 31 minutes

Yield 48 cookies

These splendid Dark Chocolate Pudding Cookies are the perfect snack for my chocoholic family!

Ingredients

• 1 cup (2 sticks; 225 g) salted butter, softened
• 1 ½ cups (340 g) dark brown sugar
• 1 (3.9-oz [110-g) package instant chocolate pudding mix
• 2 large eggs
• 2 teaspoons (10 ml) vanilla extract
• 2 cups (250 g) all-purpose flour
• ¼ cup (28 g) unsweetened dark cocoa powder
• 1 teaspoon (5 g) baking soda
• 1 teaspoon (6 g) salt
• 1 10-oz (280 g) package dark chocolate chips (plus extra to add to tops of cookies as they come out of the oven)

Instructions

1. Preheat the oven to 350°F (180°C) and line 3 baking sheets with parchment paper. Set aside
2. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, brown sugar, pudding mix, eggs, and vanilla and beat on medium speed until creamy and free of lumps.
3. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined.
4. Stir in the chocolate chips until just combined.
5. Scoop out tablespoon-size (15-g) chunks of batter and form balls, using your hands. Place 1 inch (2.5 cm)apart on the prepared baking sheets.
6. Bake in the preheated oven for 9 to 11 minutes, or until the centers of the cookies are cooked through.
7. Remove from the oven, and let them cool for a few minutes to allow them to firm up, then transfer the cookies to a wire rack and let cool.

Notes

• Dark Chocolate Pudding Cookies recipe reprinted courtesy of Megan Porta and Page Street Publishing Co.
• I added about 3 chocolate chips to each warm cookie fresh out of the oven for presentation purposes.
• I like to use my spatula and reshape any misshapen cookies while they're hot.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
• 
  Reynolds Cookie Baking Sheets Non-Stick Parchment Paper, 25 Sheet, 4 Count
• 
  USA Pan Bakeware Half Sheet Pan

Nutrition Information:

Yield:

24

Serving Size:

2 cookies
Amount Per Serving: Calories: 157Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 31mgCarbohydrates: 22gFiber: 2gSugar: 10gProtein: 3g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

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