The Softest Chocolate Chip Chocolate Pudding Cookies

For similar soft and chewy cookies that use different mix-ins, try Chocolate Chip Pudding Cookies or White Chocolate M&Ms Pudding Cookies. They are simple and absolutely amazing!

They are not only packed with insanely delicious chocolate flavor but they also have the most amazing texture. The pudding in the recipe makes them so soft and melt in yout mouth. Plus, I have included the instructions on how you can easily make them ahead of time and freeze extras for later! For more delicious pudding cookie recipes, check out these classic Banana Cream Pudding Cookies or these yummy Funfetti Cheesecake Pudding Cookies.

Ingredients in Chocolate Pudding Cookies

A short list of basic ingredients is all you need to bake the most amazing pudding cookies you have had! The chocolate pudding adds the best rich flavor and soft cookie texture!

Butter: Make sure your butter is room temperature so it will easily cream together in pudding mixture. Brown sugar: Rich molasses sweetness that makes these cookies stand out. Sugar: Adds sweetness! Instant pudding: Follow the recipe, not the package instructions. Eggs: Holds the dough together and adds moisture. Vanilla: Brings out the other flavors and adds rich vanilla flavor. Baking soda: Causes the cookie to rise. Flour: Adds the perfect structure.

Let’s Bake Some Cookies!

These chocolate pudding cookies are simple and easy to prepare and come together in less than 20 minutes total. They are a quick treat that you will love, because from start to finish they are super easy and no fuss!

Chill: Chill your dough for 30 minutes to an hour for a thicker cookie. Cook time will be a couple of minutes longer with chilled dough. Cook time: Do not overbake! These cookies are meant to be soft and chewy, so follow the recipe time and check them often the first time you make them since all ovens are slightly different. They should be just barely set on the outside and slightly matte on top. They might look a little underdone, but they will continue to cook as they sit on the baking sheet after you remove them from the oven. Cool: Let the cookies cool on the baking sheet for 2 minutes after pulling them out of the oven. Then carefully transfer them to a cooling rack to allow them to finish cooling completely. Roll: If you aren’t using a cookie scoop, I recommend rolling the dough balls before placing them on the baking sheet. This will help the cookies be more uniform and bake evenly.

Pudding: Use any flavor of instant pudding mix in these cookies to add both flavor and soft texture. Butterscotch, French vanilla, and cheesecake, and Oreo are a few favorites just to name a few. Mix-ins: You can add 1-2 cups of mix-ins to this recipe to spruce it up. Try chocolate chunks, chocolate chips, Reese’s pieces, M&M’s, sprinkles, nuts, raisins, chopped oreos, or toffee bits. Toppings: Add sugar sprinkles or crushed nuts to the top of the dough just before placing them in the oven.

Baked Cookies: Store baked cookies in an airtight container on the counter for up to 5-7 days, or freeze them for up to 3 months. I recommend freezing them in a single layer on a parchment-lined baking sheet before transferring the frozen cookies to a freezer bag. To Refrigerate Cookie Dough: If you know you will be baking these cookies within the next few days then you can just refrigerate the dough. Store it in an airtight container and it will last up to 5 in the refrigerator. Allow the dough to sit on the counter for an hour or so to soften a bit before scooping. To Freeze Cookie Dough: If you are not quite ready to bake your cookie dough then place the dough in an airtight container and freeze for up to 3 months in the freezer. To save time, roll the dough into balls and then place them on a baking sheet lined with parchment paper. Freeze for about an hour, then layer the cookie dough balls in an airtight container with parchment paper between each layer.

10 mins