Double Chocolate Chip Pudding Cookies

chocolate cookies

I was trying to stay away from sweets and chocolate more this month. January is the month we all try to eat more healthy right? But then I caved a few nights ago. I needed a chocolate fix, so I ran to the kitchen to whip up a batch of ooey, gooey chocolate filled cookies.

These cookies are soft, fudgy and packed full of chocolaty goodness. I made them with chocolate pudding, cocoa powder and lots of chocolate chips. These cookies bake up nice and soft, and stay soft.


When I make this cookie dough, I divide it up in 3 portions and and bake a batch on separate days, that way the cookies are nice and fresh every time. You can also freeze the cookie dough for a later date. Freezing is a great idea when your trying not to overindulge on 3 dozen freshly baked cookies.

broken cookie

recipe photo

Double Chocolate Chip Pudding Cookies

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5.00 stars (1 reviews)
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2 sticks butter
1 cup brown sugar
2 eggs
1 (3.9 oz) instant chocolate pudding
1 teaspoon vanilla extract
1/2 cup cocoa powder
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
2 cups semi-sweet chocolate chips


Heat oven to 350°. Cream butter and sugar together. Add eggs and mix well. Add chocolate pudding mix and vanilla extract. Mix well. Sift flour, cocoa, baking soda and salt together. Add to cookie dough and mix until just combined. Scrape down sides of mixing bowl and mix again. Add chocolate chips and mix until combined.

Chill cookie dough in the refrigerator about 1 hour, enough that it is pretty firm. Scoop by the tablespoon on a parchment paper lined cookie sheet. Bake for 10 - 12 minutes, or until just set. Cool on cookie sheets 2 minutes before transferring to a wire cooling rack.

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*Nutritional Information is not guaranteed for 100% accuracy.

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  15 Responses to “Double Chocolate Chip Pudding Cookies”

  1. Paula - bell'alimento — January 24, 2013 @ 10:32 am

    This are pure evil, and I’ll take a dozen please.

  2. tijuana (po' man meals) — January 24, 2013 @ 10:47 am

    i’m with paula. but i’ll take 2 dozen. 🙂

  3. Cassie | Bake Your Day — January 24, 2013 @ 5:52 pm

    I’m a big fan of pudding cookies. I love how fluffy these are!

  4. JulieD — January 24, 2013 @ 6:41 pm

    These look fantastic, Angie!!

  5. Jealith — January 24, 2013 @ 8:48 pm

    These look wonderful! I need to bake 3 doz cookies for my daughter this weekend and I think these will suit. I might change the cocoa powder to special dark cocoa since it has such a deep chocolate flavor.

  6. Erika @ The Hopeless Housewife — January 24, 2013 @ 9:08 pm

    I can not resist a chocolate cookie and these look wonderful!

  7. You know, the only thing I would add is a big scoop of vanilla ice cream. MMM!

  8. Brenda @ a farmgirl's dabbles — January 25, 2013 @ 9:18 am

    These look fabulously fluffy and moist. And I like how you divide the batter, for warm fresh cookies on a later day…I need to do that more often!

  9. Anonymous — January 25, 2013 @ 11:43 am

    Made these this morning and the batter turned out beyond dry, my Kitchen Aid mixer was working overtime to mix! But I figured that Angie surely knows more than I so I made them according to recipe(the first line says to heat oven to 350,but since you have to prepare and chill dough for a full hour, I would wait on that part) the cookies took a little longer to bake and were dry and chalkish. However, I was not giving up so I made a second batter using about 1/2 cup milk and dark choc chips as I had used up the semi sweet on the first batch and these were yummy. Can’t wait till kids get home to try them. I know I don’t have a cooking blog like most of you, and I didn’t mean to criticize , but wanted to be honest.

    • Angie — January 25, 2013 @ 3:48 pm

      Thanks so much for your feedback! I wanted to mention that this recipe, does really rely on how you measure the dry ingredients, especially the flour. I don’t know if you scooped or spooned the flour. I always spoon the flour in the measuring cup, kind of sprinkling it and trying to prevent packing as much as possible. Then I take a butter knife and cut the flower all over the top, and then level it off before adding it to the rest of the ingredients. I’ve seen that doing this instead of scooping the flour means you use quite a bit less.

  10. Tara @ Unsophisticook — January 25, 2013 @ 1:10 pm

    I’ll take a dozen and a tall, cold glass of milk, please! So craving some chocolate now…

  11. Alison @ Ingredients, Inc. — January 25, 2013 @ 1:23 pm

    these look great Angie! So excited to be on the new food panel with you!

  12. Mariah — January 27, 2013 @ 7:45 pm

    You might want to reconsider writing “Heat oven to 350˚” at the beginning of the recipe because of the hour of cooling time before the cookies actually bake. Perhaps write it at the beginning of the instructions on how to scoop the cookies and prepare the pans.

  13. Elyse — January 29, 2013 @ 3:11 pm

    Just discovered your blog. These look divine, will be baking some soon! Thank you

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