Double Chocolate Chip Pudding 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.

Double Chocolate Chip Pudding Cookies

5.00 stars (1 reviews)


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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