Double-Chocolate Pudding Cookies

Soft. Chewy. Rich chocolate cookie and chock full of chocolate chips! The secret ingredient is instant pudding.

Instant pudding mix is the key to the soft and chewy texture. I had everything on hand already in my pantry when my husband asked if I could whip up some sweet treats for his real estate agents last night.

Double Chocolate Pudding Cookies - 3

No fancy or expensive ingredients in these irresistible cookies but they will become a favorite with you and your friends so be sure to keep the ingredients on hand when you get a craving for them!

Don’t be tempted to bake them until they are firm in the center. They will firm up when they sit on the baking sheets and on the cooling rack.

One of my favorite tools in the kitchen is this very thin, flexible cookie spatula. It is stainless steel but it is so thin and flexible, it gets under the cookie while still warm and tender to transfer over to the wire rack. It is also fantastic for lifting cheese straw wafers and super thin cookies like Florentines.

Flexible stainless steel cookie spatula

I had one in the Oxmoor House text kitchen over 20 years ago and mine at home is almost that old and looks brand new…and not from lack of use, let me tell ya.

For quick and easy chocolate chip cookies, use instant vanilla pudding. There’s something about the instant pudding that keeps these cookies soft and chewy for days.

Double-Chocolate Pudding Cookies
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Don't be tempted to bake these cookies until the center is firm. They will firm up while on the baking sheet and cooling rack. 

Course: Dessert
Cuisine: American
Servings: 32 cookies
  • 1 cup butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3.9-oz package instant chocolate pudding (I used Jello brand)
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 12-oz package semi-sweet chocolate chips
  1. Preheat oven to 350°. Beat butter and sugars in a large mixing bowl at medium-high speed 2 minutes with an electric mixer. Set a timer; you are beating in air to create a fluffy texture. 

  2. Add eggs, one at a time, beating well after each addition. Add vanilla and  beat just until combined. Add pudding mix and beat just until combined. Let stand 2 minutes. Don’t skip this step.

  3. Combine flour and baking soda in a bowl or large plate and add to the mixing bowl; beat just until flour is incorporated. Stir in chocolate chips.

  4. Spoon cookie dough onto a lightly greased baking sheet or a baking sheet lined with parchment paper. I like to use a very small ice cream scoop so I get the same amount of dough every time and it makes perfectly round scoops. Bake 9 minutes at 350°. The center will still be slightly doughy but the cookies will firm up when cooled. If you over bake these cookies, they will lose their soft, and chewy texture. 

  5. Let cookies cool 2 minutes on the baking sheet then transfer to cooling racks to cool completely…..if you can wait that long. If you can wait until they are cool, you are a stronger person than I am!


Author: gritsandgouda

Hi! I’m Kathleen. I’m a food stylist, recipe developer, cookbook author, and event planner loving life in a charming town called Gardendale, Alabama, with my husband and two teenage children. I love to cook and laugh…not necessarily in that order.

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