These soft cookies are made with Chocolate Chocolate Chocolate! These super chewy cookies are made with Chocolate Fudge Pudding for the softest and most tasty cookie base imaginable. Loaded with semi-sweet Chocolate Chips and Nestle Chocolate Truffles, these cookies are a decadent treat!
These cookies are a dream for chocolate lovers everywhere!
This chocolate cookie dough is made with a not-so-secret ingredient: a chocolate fudge pudding mix, to make it extra moist and fluffy.
The cookie batter is then filled with dark chocolate chips and Nextle chocolate truffles for extra decadence!
Make chocolate pudding cookies for a Valentine's Day treat, for a birthday party dessert table, or for your holiday cookie platter at Christmas!
These delicious cookies are perfect for any special occasion, they're always a hit!
For more soft chocolate chip cookies ideas check out my Pistachio White Chocolate Chip Cookies, these Oreo Stuffed Chocolate Chip Cookies, my version of Gideon's Bakehouse Chocolate Chip Cookies, and this recipe for White Chocolate Macadamia Nut Cookies with Craisins.
You may already have these ingredients in your pantry, if not, you can find them at any grocery store.
Wet Ingredients. Butter, Vanilla Extract, Egg
Dry Ingredients. All Purpose Flour, Granulated Sugar, Brown Sugar, Baking Soda, Salt, Cocoa Powder Dutch Process, Chocolate Fudge Instant Pudding Mix
Chocolate. Semi-Sweet Chocolate Chips, Nestle Chocolate Truffles
How to Make Chocolate Pudding Cookies
In a large bowl using an electric mixer or in a bowl of a stand mixer cream together softened Butter, Granulated Sugar, and Brown Sugar.
Scrape sides of the bowl as needed to cream together all ingredients for 2-3 minutes. The butter mixture will turn light and fluffy.
Add Vanilla Extract and large Eggs and continue to cream the mixture together. Scrape the sides of the mixing bowl as needed to ensure you're using all the ingredients.
Gradually add dry ingredients of All Purpose Flour, Dry Pudding Mix, Cocoa Powder, Baking Soda, and Salt to the butter mixture until just combined. Do not over-mix.
Hand stir the Chocolate Chips and Nestles Truffles into the cookie dough with a wooden spoon or spatula.
Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.
Preheat oven to 350F Degrees. Prepare 2 cookie sheets with parchment paper or a silicone baking mat.
Using a medium size #50 Cookie Scoop place cookie dough on the baking sheet at least 2 inches apart.
Bake at 350 F Degrees for 8-10 minutes or until the edges are set and the center is no longer glossy. Do not overbake.
Press extra chocolate chips and truffles on top if desired (optional).
Allow cookies to cool for at least 5 minutes on the cookie tray before moving them to a wire rack to finish cooling.
Added fat from the pudding mix makes extra moist cookies. You can use any kind of instant pudding mix to make cookies with, I use a pistachio pudding mix in these
Store these cookies once they have cooled in an airtight container at room temperature for up to 5 days. These cookies are best if enjoyed within 2-3 days.
These triple chocolate cookies can be stored in a sealed container and frozen for up to 3 months. Place parchment paper between each cookie to prevent sticking.
Substitutions & Variations
- Cookie shape. Cookies can be left in cookie scoop shape to make a nice rounded cookie or flatten cookie dough with fingers for a more pressed cookie look.
- Chocolate Chips. Use White Chocolate Chips, Milk Chocolate Chips, or Mini Chocolate Chips in place of Chocolate Truffles
- Vanilla. You can use an Instant Vanilla Pudding Mix if you don't want as much chocolate flavor as this recipe will make, but still want the cookies to be soft and moist.
- Pudding. Alternatively, you can use a banana flavor of pudding mix, pistachio, or butterscotch - get creative!
- Candy. You can use other candies in these cookies to make chocolate chunks, like chopped Hershey's kisses, chopped mini peanut butter cups, or even a chopped-up bar of chocolate of your choice.
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time here are some pro tips.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
|All Purpose Flour||1 Cup||4½ Ounces||120 Grams|
|Bread Flour||1 Cup||4½ Ounces||120 Grams|
|Granulated Sugar||1 Cup||7 Ounces||200 Grams|
|Brown Sugar||1 Cup||7½ Ounces||213 Grams|
|Confectionary Sugar||1 Cup||8 Ounces||130 Grams|
This recipe will make 20-22 Cookies using a size #50 Cookie Scoop. If you use a smaller-sized cookie scoop, you can make smaller cookies, but remember that the baking time will decrease for smaller cookies.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring and it's a lifesaver when it comes to consistent baking
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula are all helpful.
Have you tried this Chocolate Pudding Cookie recipe?
Let me know what you thought of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Chocolate Cookie Recipes
- Chocolate Snowball Cookies
- Chocolate Peppermint Crinkle Cookies
- Chocolate Swig Sugar Cookies
- Brownie Mix Chocolate Chip Cookies
- Mrs. Fields Chocolate Chip Cookies
- Chocolate Drop Cookies
- Chocolate Oreo Sugar Cookies
Chocolate Pudding Cookies
- 1 cup Butter Softened
- ¾ cup Brown Sugar 160g
- ¼ cup Granulated Sugar 50g
- 1 teaspoon Vanilla Extract
- 2 Eggs Large
- 2 cups All Purpose Flour 240g
- ¼ cup Cocoa Powder Dutch Process 30g
- 1 Box Chocolate Fudge Pudding Instant Pudding 3.9oz Box
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 cup Semi-Sweet Chocolate Chips
- 1 cup Nestle Chocolate Truffles
- In a large bowl using a hand mixer or in a bowl of a stand mixer cream together softened Butter, Granulated Sugar, and Brown Sugar.
- Scrape sides of the bowl as needed to cream together all ingredients for 2-3 minutes. The butter mixture will turn light and fluffy.
- Add Vanilla Extract and Eggs and continue to cream together. Scrape the sides of the mixing bowl as needed.
- Gradually add dry ingredients of All Purpose Flour, Chocolate Fudge Pudding, Cocoa Powder, Baking Soda, and Salt to the butter mixture until just combined. Do not over-mix.
- Hand stir the Chocolate Chips and Nestles Truffles into the cookie dough.
- Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.
- Preheat oven to 350F Degrees. Prepare 2 cookie sheets with parchment paper or a silicone baking mat.
- Using a medium size #50 Cookie Scoop place cookie dough on the baking sheet at least 2 inches apart.
- Bake at 350 F Degrees for 8-10 minutes or until edges are set and the center is no longer glossy. Do not overbake.
- Press extra chocolate chips and truffles on top if desired (optional).
- Allow cookies to cool for at least 5 minutes on the hot tray before moving them to a wire rack to finish cooling.
- Once cookies are fully cooled, store cooled cookies in an airtight container or a Ziploc Bag.
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