Double Chocolate Pudding Cookies

There’s something truly special about Double Chocolate Pudding Cookies. I still remember the first time I made them, my kitchen was filled with the rich aroma of melting chocolate and freshly baked cookies. It was a chilly evening, and I had a craving for something decadent and sweet. That’s when I decided to whip up a batch of these cookies, and I can confidently say it was one of the best decisions I’ve made. The moment I took the first bite, I was transported to a world of chocolatey bliss. Each cookie was soft, chewy, and loaded with chocolate chunks, making it impossible to eat just one.

Every time I make Double Chocolate Pudding Cookies, I reminisce about those cozy evenings spent in the kitchen. They are perfect for any occasion, whether it’s a casual get-together with friends or a special treat for family. The addition of instant chocolate pudding mix gives these cookies an incredible moisture that truly sets them apart from regular chocolate chip cookies. You’ll love how quick and simple they are to whip up, and the joy of watching them bake to perfection is something you won’t want to miss. I often find myself making extra because they disappear so quickly! It’s safe to say that these cookies have become a staple in my household, and I can’t wait for you to try them out for yourself.

Shopping List for Double Chocolate Pudding Cookies

The ingredients for Double Chocolate Pudding Cookies come together beautifully to create the perfect cookie. The combination of butter, sugars, and pudding mix gives these cookies their signature softness, while the chocolate chips add bursts of melty goodness. Each component plays a crucial role in delivering the ultimate chocolatey experience.

• 1 cup butter, softened – This is the base of our cookie dough, providing richness and flavor.
• ¾ cup brown sugar, packed (light or dark) – Adds sweetness and a hint of caramel flavor.
• ¼ cup white sugar – Balances the sweetness of the brown sugar.
• 2 large eggs – Binds the ingredients together and helps with the texture.
• 1 teaspoon vanilla extract – Enhances the flavor profile of the cookies.
• 2 cups all-purpose flour – The main structure of the cookie.
• 1 large package instant chocolate pudding mix (5.9 ounce) – Provides moisture and a rich chocolate flavor.
• 1 teaspoon baking soda – Helps the cookies rise and become fluffy.
• 1 teaspoon salt – Balances out the sweetness.
• 2 cups semisweet chocolate chips – For that extra chocolatey goodness.

How to Cook Double Chocolate Pudding Cookies

Baking Double Chocolate Pudding Cookies is a delightful process that fills your kitchen with an irresistible aroma. Let’s get started on creating these decadent treats. Follow these easy steps to ensure your cookies turn out perfectly every time.

1. Preheat your oven to 375˚F. This initial step is crucial for ensuring that your cookies bake evenly. A properly heated oven will allow the cookies to spread just right.
2. In a large bowl, cream together the butter, brown sugar, and white sugar until light and fluffy. This step incorporates air into the batter, resulting in a more tender cookie.
3. Add the eggs, one at a time, mixing until each is well incorporated before adding the next. This helps maintain the structure of the cookie.
4. Stir in the vanilla extract, mixing until just combined. The aroma will be incredible at this point!
5. In another bowl, combine the all-purpose flour, instant chocolate pudding mix, baking soda, and salt. Whisk these dry ingredients together to ensure an even distribution of the leavening agent and flavor.
6. Gradually mix the dry ingredients into the wet mixture. Do this a little at a time to avoid any flour mess and ensure everything is well combined.
7. Once the dough is fully mixed, gently fold in the semisweet chocolate chips. This is where the magic happens; you want to ensure each bite has a lovely burst of chocolate.
8. Using a medium cookie scoop (approximately 2 tablespoons), place the dough onto a cookie sheet lined with parchment paper. Leave enough space between each cookie as they will spread while baking.
9. Bake for 9 to 11 minutes or until the edges are golden brown and the center is just set. It’s okay if they look slightly underbaked; they will firm up as they cool.
10. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and maintain their chewy texture.

Making Adjustments

Sometimes you might want to adjust a recipe to fit your preferences. Here are some tips for customizing Double Chocolate Pudding Cookies.

• Storage: Store cookies in an airtight container at room temperature for 3 to 4 days to keep them fresh.
• Freezing: You can freeze the cookie dough for up to a month. Just scoop the dough onto a baking sheet, freeze until solid, then transfer to a zip-top bag.
• Pairing: These cookies go wonderfully with a glass of cold milk or a scoop of vanilla ice cream for a decadent dessert.
• Variations: Feel free to mix in nuts or swap out chocolate chips for white chocolate or peanut butter chips for a fun twist.
• Serving: These cookies are perfect for parties or as a sweet treat after dinner. They’re sure to please everyone!

Pairing Suggestions for Double Chocolate Pudding Cookies

When serving Double Chocolate Pudding Cookies, consider some delightful pairings that enhance the experience:

• Milk: A classic pairing, a tall glass of cold milk complements the rich chocolate flavor perfectly.
• Coffee: Enjoy these cookies with a warm cup of coffee for a cozy afternoon treat.
• Ice Cream: Serving these cookies with a scoop of vanilla ice cream turns them into a delectable dessert.
• Fruit: Fresh berries, like strawberries or raspberries, provide a refreshing contrast to the rich chocolate.
• Seasonal Occasions: These cookies are great for holiday gatherings, birthday parties, or just a cozy night in.

FAQ

Conclusion

In conclusion, Double Chocolate Pudding Cookies are a delightful treat that will satisfy any chocolate craving. Their soft and chewy texture paired with rich chocolate flavor makes them truly special. I encourage you to try baking these cookies at home; they’re sure to become a favorite in your household. Enjoy each decadent bite and share them with loved ones for an even sweeter experience.

Double Chocolate Pudding Cookies

These Double Chocolate Pudding Cookies are the ultimate treat for chocolate lovers! Soft, chewy, and loaded with chocolate chips, they are perfect for any occasion. Easy to make and impossible to resist, you won't want to miss making these tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 36 cookies

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup butter softened
• ¾ cup brown sugar packed (light or dark)
• ¼ 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

• Wooden Spoon
• Baking Sheet
• Oven
• Mixing Bowl

Method

 

1. Preheat your oven to 375˚F. This initial step is crucial for ensuring that your cookies bake evenly. A properly heated oven will allow the cookies to spread just right.
2. In a large bowl, cream together the butter, brown sugar, and white sugar until light and fluffy. This step incorporates air into the batter, resulting in a more tender cookie.
3. Add the eggs, one at a time, mixing until each is well incorporated before adding the next. This helps maintain the structure of the cookie.
4. Stir in the vanilla extract, mixing until just combined. The aroma will be incredible at this point!
5. In another bowl, combine the all-purpose flour, instant chocolate pudding mix, baking soda, and salt. Whisk these dry ingredients together to ensure an even distribution of the leavening agent and flavor.
6. Gradually mix the dry ingredients into the wet mixture. Do this a little at a time to avoid any flour mess and ensure everything is well combined.
7. Once the dough is fully mixed, gently fold in the semisweet chocolate chips. This is where the magic happens; you want to ensure each bite has a lovely burst of chocolate.
8. Using a medium cookie scoop (approximately 2 tablespoons), place the dough onto a cookie sheet lined with parchment paper. Leave enough space between each cookie as they will spread while baking.
9. Bake for 9 to 11 minutes or until the edges are golden brown and the center is just set. It’s okay if they look slightly underbaked; they will firm up as they cool.
10. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and maintain their chewy texture.

Notes

• Tip 1: Store cookies in an airtight container at room temperature for 3 to 4 days to keep them fresh.
• Tip 2: You can freeze the cookie dough for up to a month. Just scoop the dough onto a baking sheet, freeze until solid, then transfer to a zip-top bag.
• Tip 3: These cookies go wonderfully with a glass of cold milk or a scoop of vanilla ice cream for a decadent dessert.
• Tip 4: Feel free to mix in nuts or swap out chocolate chips for white chocolate or peanut butter chips for a fun twist.
• Tip 5: These cookies are perfect for parties or as a sweet treat after dinner. They’re sure to please everyone!

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Meet Maya Warren

Our main recipe developer and resident forager. My passion is cooking with what the season gives us, whether it’s wild mushrooms from the woods or fresh berries from the garden. I work with Chloe to create our main dishes and with Tessa on new flavor ideas for her bakes. I love the challenge of turning a fresh, raw ingredient into something magical.