Fudgy Chocolate Pudding Cookies Recipe

Chocolate Pudding Cookies — thick, chewy chocolate cookies made by folding instant chocolate pudding mix directly into the cookie dough, finished with melty chocolate chips for bursts of extra flavor.

Using instant pudding mix in cookies is a simple trick that boosts flavor and improves texture. The pudding powder adds a subtle, familiar chocolate-custard note and helps create a cookie that is slightly crisp at the edges with an ultra-soft, chewy center. These cookies are straightforward to make and come together with everyday pantry ingredients.

I use the single-serve packets of instant pudding mix — the kind you normally combine with milk to make pudding — but you don’t prepare the pudding first. Instead, you stir the dry mix right into the cookie dough. The result is a cookie with richer chocolate flavor and a tender, moist crumb that stays chewy even after cooling.

Adding semi-sweet or dark chocolate chips to the dough gives little pockets of melted chocolate in every bite. If you prefer, swap in milk chocolate chips, chunks of chocolate, or a mix of white and dark chips for variety.

Chocolate Pudding Cookies

Thick, chewy chocolate cookies made with instant chocolate pudding mix and studded with chocolate chips. These cookies are quick to prepare and bake into soft-centered treats that are great for snacks, dessert, or lunchboxes.

Ingredients

• 2/3 cup butter, softened (150 g)
• 2/3 cup brown sugar (130 g)
• 1/4 cup sugar (50 g)
• 1 large egg
• 70 g chocolate pudding mix (1 packet, dry)
• 1 1/2 cups all-purpose flour (180 g)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 cup chocolate chips (optional, 90 g)

Instructions

1. Preheat the oven to 180°C (350°F). Line a baking tray with baking paper or a silicone mat.
2. In a mixing bowl, beat the softened butter with the brown sugar and sugar until light and creamy.
3. Add the egg and beat until incorporated.
4. Stir in the dry chocolate pudding mix, then add the flour, baking soda, baking powder and salt. Mix until a uniform dough forms — avoid overmixing.
5. Fold in the chocolate chips so they are evenly distributed through the dough.
6. Roll the dough into equal-sized balls (about 1 to 1 1/2 tablespoons each) and place them on the prepared tray, allowing space for spreading.
7. Bake for 12–15 minutes. The cookies will look soft and slightly underbaked in the center; they will firm up as they cool. Remove from the oven and let cool on the tray for a few minutes before transferring to a wire rack.

Tips and Variations

• For extra chewiness, slightly underbake the cookies and allow them to set on the baking sheet after removing from the oven.
• Try mixing in chopped nuts, toffee bits, or a swirl of peanut butter for different flavor profiles.
• If you prefer a more intense chocolate taste, use dark chocolate chips or add 2 tablespoons of unsweetened cocoa powder to the dry ingredients.
• To freeze dough: shape into balls and freeze on a tray. Transfer frozen balls to a container and bake straight from frozen, adding a minute or two to the baking time.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. To revive a slightly stale cookie, warm it in the microwave for 8–10 seconds to restore softness.

Nutrition (approximate per cookie)

Calories: 190 kcal | Carbohydrates: 28 g | Protein: 2 g | Fat: 8 g | Sugar: 18 g

If you try this recipe, leave a comment with your experience and any tweaks you made. These chocolate pudding cookies are forgiving and easy to adapt, so feel free to experiment with different mix-ins and chocolate types.