Double Chocolate Pudding Cookies with bite taken out. Soft and chewy cookie made with instant pudding mix.
Print Recipe

Double-Chocolate Pudding Cookies

The pudding mix is the secret ingredient to make them soft and chewy.
Prep Time10 mins
Cook Time9 mins
Total Time19 mins
Course: Dessert
Cuisine: American
Keyword: chocolate chip cookies, chocolate chips, chocolate cookies, pudding cookies
Servings: 2 dozen
Author: Kathleen Royal Phillips
Cost: 6


  • 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


  • 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. 
  • 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.
  • 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.
  • 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. 
  • 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!