Double Chocolate Pudding Cookies
These Double Chocolate Pudding Cookies are soft, chewy, and packed with rich chocolate flavor thanks to instant pudding mix. Perfect for any chocolate lover!
Equipment
- Mixing Bowls
- Electric Mixer
- Baking Sheets
- Parchment Paper
- Cookie scoop or spoon
Ingredients
- 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
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking and perfectly chewy cookies.
- In a large mixing bowl, combine the softened butter, brown sugar, and white sugar. Use an electric mixer to beat them together until light and fluffy, about 2-3 minutes.
- Add the eggs and vanilla extract to the creamed mixture. Mix until well combined and smooth.
- In another bowl, whisk together the all-purpose flour, instant chocolate pudding mix, baking soda, and salt to evenly distribute dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
- Gently fold in the semisweet chocolate chips using a spatula, ensuring even distribution throughout the dough.
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them apart. Bake for 10-12 minutes until edges are set but centers remain soft.
- Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
- Refrigerate dough up to 3 days or freeze dough balls up to 3 months for convenience.
- Substitute different chocolate chips or add nuts for variations.
- Be careful not to overbake to keep cookies soft and moist.
- Rotate baking sheets halfway through baking for even results.
- For gluten-free, use a gluten-free all-purpose flour blend instead of regular flour.