These soft and chewy double chocolate pudding cookies are rich, fudgy, and packed with chocolate chips. The recipe makes about 30–36 cookies in just 15–20 minutes of preparation, and the cookies bake at 350°F (175°C) for 10–12 minutes per batch.
Instant chocolate pudding mix is the secret to their tender texture, deep chocolate flavor, and wonderfully soft centers. Use the pudding powder dry, softened butter instead of melted butter, and remove the cookies while the centers still look slightly underbaked for the chewiest finish.
Jump to RecipeWhy You’ll Love This Recipe
There is a lot to love about a cookie that tastes like a brownie but has the easy, hand-held charm of a classic chocolate chip cookie. These double chocolate pudding cookies have a soft bite, lightly crisp edges, and pockets of melted chocolate in every mouthful.
The dry instant pudding mix gives the dough extra tenderness without requiring prepared pudding or any complicated technique. It also helps the cookies stay pleasantly soft after cooling, making them a smart choice for cookie tins, bake sales, lunch boxes, and late-night desserts.
- Rich cocoa flavor with two kinds of chocolate.
- Soft, chewy centers that firm gently as they cool.
- No mandatory chilling time, so the dough can go from bowl to oven quickly.
- About 30–36 cookies from one batch.
If you enjoy cookies with a tender, buttery crumb, you may also like these buttery chocolate chip cookies for another memorable batch.
Ingredients You’ll Need
Start with 1 cup of unsalted butter that is softened but not melted. Soft butter should yield when pressed, while still holding its shape; this allows the sugar to cream properly and helps prevent excessive spreading.
Both granulated sugar and packed light brown sugar are used here. Granulated sugar contributes sweetness and gently crisp edges, while brown sugar brings moisture and a rounded caramel note that supports the chewy texture.
The chocolate base comes from unsweetened cocoa powder, dry instant chocolate pudding mix, and 2 cups of semisweet or milk chocolate chips. Use a 3.4-ounce, or 96-gram, package of instant chocolate pudding mix, and do not prepare it with milk.
For the dry ingredients, measure 2 1/4 cups of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisking them together before adding them to the wet mixture distributes the cocoa, leavener, and salt evenly.
You can use all semisweet chips, all milk chocolate chips, or a combination. For a cookie with a little more contrast, divide the chips between semisweet and white chocolate, much like the mix of textures found in dark chocolate chip shortbread.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C), then line one or more baking sheets with parchment paper. Parchment helps the cookies release cleanly and makes cleanup easier, especially around the melted chocolate chips.
Step 2: Place the softened butter, granulated sugar, and packed brown sugar in a large mixing bowl. Beat for 2–3 minutes, until the mixture looks lighter in color and creamy around the sides of the bowl.
Step 3: Add the eggs one at a time, beating after each addition until incorporated. Mix in the vanilla extract, scraping the bowl if needed so the butter mixture is evenly blended.
Step 4: Add the dry instant chocolate pudding powder directly to the creamed mixture. Mix until the powder disappears into the dough; never prepare the pudding first, since added milk would change the consistency.
Step 5: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing only until no obvious streaks of flour remain.
Step 6: Fold in the chocolate chips with a sturdy spatula. Stop as soon as the chips are distributed, because excessive mixing can make the cookies less tender.
Step 7: Scoop rounded tablespoons or approximately 1 1/2-tablespoon portions of dough onto the lined baking sheets. Leave about 2 inches between portions so the cookies have room to spread without touching.
Step 8: Bake for 10–12 minutes, watching closely near the end of the baking time. The edges should look set, while the centers should still appear slightly soft and moist.
Step 9: Leave the cookies on the baking sheet for 5 minutes after removing them from the oven. Transfer them to a wire rack, where they will firm up while retaining their soft, chewy middle.
Chef’s Tips for Soft, Chewy Cookies
The most important tip is to avoid overbaking. Chocolate dough can make it difficult to judge doneness by color, so look for set edges and soft centers rather than waiting for the cookies to look completely firm.
Use softened butter, not melted butter. Melted butter can cause the dough to spread too much, resulting in thinner cookies with less structure; if the finished dough feels especially loose, refrigerate it for 20–30 minutes before scooping.
For evenly sized cookies, use a cookie scoop or measure each portion with a tablespoon. Consistent portions bake at the same rate, which prevents small cookies from drying out while larger ones are still soft.
Do not pack the flour into the measuring cup. Spoon it into the cup and level it, or use the listed weight of 281 grams for the most consistent results.
For a bakery-style appearance, reserve a few chocolate chips and press them onto the tops of the dough portions before baking. This makes the chocolate visible and gives each cookie an inviting finish without changing the recipe.
If you are building a dessert tray, pair these rich cookies with the warm spices in our chewy ginger cookie recipe. The contrast between cocoa and ginger makes both flavors stand out.
Common Questions and Easy Variations
Can I use a different pudding package size? The commonly listed quantity is a 3.4-ounce, or 96-gram, package of instant chocolate pudding mix. Some versions use a 3.9-ounce package and can still work, but the texture and flavor may vary slightly.
Can I skip chilling? Yes. Chilling is usually unnecessary, but a 20–30-minute rest can help control spreading if your kitchen is warm or the dough seems loose.
Can I change the chocolate chips? Absolutely. Semisweet chips provide balanced sweetness, milk chocolate chips make the cookies sweeter, and a semisweet-and-white-chocolate combination creates a pretty two-tone cookie.
Why are my cookies dry? They were probably baked too long or measured with too much flour. Remove them when the centers still look soft, and remember that the cookies continue cooking on the hot baking sheet during the five-minute cooling period.
For another chocolate dessert idea with a different format, try these chocolate cupcakes when you want a small cake instead of a cookie.
Storage, Freezing, and Serving
Let the cookies cool completely before storing them. Place them in an airtight container at room temperature, separating layers with parchment if desired, and enjoy them within several days for the best texture.
To refresh a cookie that has firmed up, warm it briefly in the microwave. Use short intervals so the chocolate chips soften without making the cookie overly hot or tough.
The unbaked dough can also be portioned onto a parchment-lined tray and chilled until firm. Transfer the portions to a freezer-safe container, then bake as needed, allowing a little extra time if baking directly from frozen and checking for set edges with soft centers.
Serve these cookies with cold milk, coffee, or vanilla ice cream. They are also a delicious companion to chocolate chip oatmeal carmelitas on a holiday dessert board, where their soft chocolate centers add a rich contrast to caramel and oats.
Soft and Chewy Double Chocolate Pudding Cookies
Ingredients
Method
- Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Beat softened butter, granulated sugar, and brown sugar for 2–3 minutes, until light and creamy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Add the dry instant chocolate pudding powder and mix until evenly incorporated.
- Whisk flour, cocoa powder, baking soda, and salt in a separate bowl. Gradually add the dry mixture to the wet ingredients, mixing only until combined.
- Fold in the chocolate chips without overmixing the dough.
- Scoop rounded tablespoons or approximately 1 1/2-tablespoon portions onto the prepared sheets, leaving about 2 inches between cookies.
- Bake for 10–12 minutes, until the edges look set and the centers still appear slightly soft.
- Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack. They will firm as they cool while keeping their chewy centers.
Notes
Final Thoughts
Soft and chewy double chocolate pudding cookies deliver maximum chocolate flavor with a simple mixing method and a short bake. The combination of cocoa, instant pudding powder, and chocolate chips creates a cookie that is fudgy in the center, tender throughout, and satisfying straight from the cooling rack.
Keep the butter softened, add the pudding mix dry, measure the flour carefully, and trust the soft-center test. Once the edges are set and the middle still looks slightly underdone, pull the tray from the oven and let residual heat finish the job.
Make a batch for sharing, or keep a few tucked away for an easy sweet treat later. With about 30–36 cookies from the recipe, there will be plenty to enjoy with a glass of milk and enough to fill the cookie jar.