Double Chocolate Pudding Cookies

If you’re on the hunt for a cookie recipe that delivers an indulgent chocolate experience, look no further than these Double Chocolate Pudding Cookies. These cookies are not just any ordinary treat; they are soft, chewy, and packed with rich chocolate flavor thanks to the addition of instant chocolate pudding mix. Every bite melts in your mouth, and you’ll find yourself reaching for another before you even realize it. Perfect for an afternoon snack, a celebration, or just because, these cookies are sure to impress family and friends alike.

Why You’ll Keep Making It

These Double Chocolate Pudding Cookies bring together the best of both worlds: the rich, velvety texture of pudding and the classic comfort of a homemade cookie. They come together quickly and easily, making them perfect for busy bakers. Not only are they deliciously chocolatey, but the pudding mix ensures that they stay soft and moist for days. You’ll find yourself craving these cookies over and over again, and soon, they’ll become a go-to recipe in your baking repertoire.

Ingredients at a Glance

• 1 cup butter, softened
• 1 cup packed brown sugar, light or dark
• 1 cup white sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 large package instant chocolate pudding mix (5.9 ounce)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups semisweet chocolate chips

Equipment at a Glance

• Mixing bowls – Ideal for combining ingredients.
• Electric mixer – Makes creaming the butter and sugars a breeze.
• Baking sheets – Essential for baking the cookies.
• Parchment paper – Helps prevent sticking and makes cleanup easy.
• Cookie scoop or spoon – For evenly portioned cookies.

Step-by-Step: Double Chocolate Pudding Cookies

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and come out perfectly chewy.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, combine the softened butter, brown sugar, and white sugar. Use an electric mixer to beat them together until the mixture is light and fluffy, about 2-3 minutes.

Step 3: Add Eggs and Vanilla

Next, add the eggs and vanilla extract to the creamed mixture. Mix until everything is well combined and smooth.

Step 4: Combine Dry Ingredients

In another bowl, whisk together the all-purpose flour, instant chocolate pudding mix, baking soda, and salt. This ensures that the dry ingredients are evenly distributed.

Step 5: Mix Dry and Wet Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Step 6: Fold in the Chocolate Chips

Using a spatula, gently fold in the semisweet chocolate chips, ensuring they are evenly distributed throughout the dough.

Step 7: Scoop and Bake

Using a cookie scoop or spoon, drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, leaving space between each cookie. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.

Step 8: Cool and Enjoy

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Double Chocolate Pudding Cookies warm or at room temperature!

Customize for Your Needs

• Add nuts: Chopped walnuts or pecans can add a delightful crunch.
• Use different chocolate: Try milk chocolate or dark chocolate chips for a variation.
• Make it minty: Add a few drops of peppermint extract for a refreshing twist.
• Incorporate spices: A pinch of espresso powder can enhance the chocolate flavor.

Problems & Prevention

• Cookies spread too much: Ensure your butter is softened but not melted. Cold dough can also help prevent excessive spreading.
• Cookies are too dry: Be cautious not to overbake. They should look slightly underbaked when you take them out of the oven.
• Uneven baking: Rotate your baking sheets halfway through the baking time for even results.

Make Ahead Like a Pro

These Double Chocolate Pudding Cookies can be made ahead of time for convenience. You can prepare the dough and refrigerate it for up to 3 days before baking. Alternatively, scoop the dough into balls and freeze them for up to 3 months. When you’re ready to bake, just add a couple of extra minutes to the baking time if using frozen dough.

Quick Questions

Can I use a different type of pudding mix?

Absolutely! While chocolate pudding is ideal, you can try using vanilla pudding mix for a different flavor profile.

What should I do if I don’t have semisweet chocolate chips?

You can substitute with milk chocolate or dark chocolate chips, or even chopped chocolate bars if needed.

Can I make these cookies gluten-free?

Yes, you can use a gluten-free all-purpose flour blend in place of regular all-purpose flour for gluten-free Double Chocolate Pudding Cookies.

How should I store the cookies?

Store the cookies in an airtight container at room temperature for up to one week, or in the freezer for longer shelf life.

Bring It to the Table

Whether it’s a casual get-together, a holiday gathering, or simply a weeknight treat, these Double Chocolate Pudding Cookies are sure to be a hit. Serve them warm with a glass of cold milk for a classic combination that never fails. Don’t forget to share with friends and family, as these cookies are best enjoyed with loved ones.

In conclusion, the journey from mixing the ingredients to biting into a soft and chewy cookie filled with chocolatey goodness is one that every baker should experience. With simple steps and readily available ingredients, these Double Chocolate Pudding Cookies are not only easy to make but also incredibly satisfying. You’ll find that once you try them, they’ll quickly become a staple in your home. Happy baking!