Bakery-Style Chocolate Pudding Cookies Made Easy
These chocolate pudding cookies are soft in the middle, lightly crisp at the edges, and unapologetically rich.
Adding pudding mix to the dough gives them a bakery-style texture that stays chewy long after they’ve cooled.
They’re simple to make, deeply chocolatey, and exactly the kind of cookie people ask for again—sometimes before the tray is even empty.
Chocolate Pudding Cookies Recipe
Ingredients
- All-purpose flour – The backbone. Respect it.
- Unsweetened cocoa powder – For that deep chocolate mood.
- Chocolate pudding mix instant – The secret weapon. Don’t skip it.
- Baking soda – Keeps things soft not cakey.
- Salt – Because chocolate needs balance.
- Butter softened – Room temp, not melted. Be patient.
- Granulated sugar – Sweetness and structure.
- Brown sugar – Adds chew and good vibes.
- Eggs – Hold it all together.
- Vanilla extract – Small amount big impact.
- Chocolate chips or chunks – Optional but… are they really?
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment because we’re civilized.
- In a bowl, whisk the flour, cocoa powder, pudding mix, baking soda, and salt. This takes 30 seconds—don’t overthink it.
- In another bowl, cream the butter and sugars until fluffy. This is where the texture magic starts.
- Beat in the eggs and vanilla until smooth and glossy.
- Slowly mix the dry ingredients into the wet. Stop once combined—overmixing is the enemy.
- Fold in chocolate chips if using (highly encouraged).
- Scoop dough onto the baking sheet, spacing them out like they need personal space.
- Bake for 10–12 minutes. They’ll look slightly underbaked—this is correct behavior.
- Let them cool for a few minutes, then move to a rack. Try not to eat them all immediately.
Why This Recipe Is Awesome
Let me count the ways:
- They stay soft. Like, bakery-soft. Day-two-soft. Magical-soft.
- Pudding mix does the hard work. Flavor boost + moisture lock = zero stress.
- One bowl vibes. Less mess, fewer regrets.
- Beginner-proof. Honestly, you’d have to try pretty hard to mess these up.
IMO, these are the cookies you bake once… and then forever.
Ingredients You’ll Need
Nothing fancy here—just solid, dependable cookie energy:
- All-purpose flour – The backbone. Respect it.
- Unsweetened cocoa powder – For that deep chocolate mood.
- Chocolate pudding mix (instant) – The secret weapon. Don’t skip it.
- Baking soda – Keeps things soft, not cakey.
- Salt – Because chocolate needs balance.
- Butter (softened) – Room temp, not melted. Be patient.
- Granulated sugar – Sweetness and structure.
- Brown sugar – Adds chew and good vibes.
- Eggs – Hold it all together.
- Vanilla extract – Small amount, big impact.
- Chocolate chips or chunks – Optional, but… are they really?
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment because we’re civilized.
- In a bowl, whisk the flour, cocoa powder, pudding mix, baking soda, and salt. This takes 30 seconds—don’t overthink it.
- In another bowl, cream the butter and sugars until fluffy. This is where the texture magic starts.
- Beat in the eggs and vanilla until smooth and glossy.
- Slowly mix the dry ingredients into the wet. Stop once combined—overmixing is the enemy.
- Fold in chocolate chips if using (highly encouraged).
- Scoop dough onto the baking sheet, spacing them out like they need personal space.
- Bake for 10–12 minutes. They’ll look slightly underbaked—this is correct behavior.
- Let them cool for a few minutes, then move to a rack. Try not to eat them all immediately.
Pro tip: Pull them out early. Soft cookies > crunchy regrets.
How to Serve
Serve these warm with a glass of milk, dairy-free milk, or honestly… straight off the cooling rack. They’re perfect for:
- Afternoon snack attacks
- Late-night sweet cravings
- Sharing (optional, not mandatory)
Add a scoop of vanilla ice cream if you’re feeling dramatic. No judgment.
Nutrition Facts
Approximate values per cookie (because we live in reality):
- Calories: ~170
- Carbohydrates: ~22g
- Protein: ~2g
- Fat: ~8g
- Sugar: ~14g
FYI: These numbers may vary depending on cookie size and chocolate enthusiasm.
Common Mistakes to Avoid
- Overbaking them. If they look “done,” they’re probably overdone. Trust the softness.
- Skipping the pudding mix. That’s literally the point.
- Using melted butter. This isn’t brownies—chill.
- Overmixing the dough. Tough cookies are not the goal here.
Learn from others. Be wise.
Alternatives & Substitutions
Want to tweak things? Go for it:
- No eggs? Use a plant-based egg replacer—still works.
- Dairy-free butter? Totally fine.
- Vanilla pudding instead? You’ll get a lighter chocolate flavor, but still delicious.
- Add-ins? Chopped nuts, white chocolate chips, or even a swirl of nut butter.
IMO, chocolate chunks > chips. But you do you.
Final Thoughts
These chocolate pudding cookies are proof that simple recipes can still feel special.
They’re soft, rich, easy, and wildly dependable—the kind of cookie you make once and then bookmark forever.
Bake a batch, hide a few for later, and enjoy the compliments that will absolutely follow.
Now go impress someone.
Or just impress yourself. Both count.
FAQ (Frequently Asked Questions)
Do I really need pudding mix?
Yes. That’s the whole soft-cookie magic. Trust the process.
Can I chill the dough?
You can, but you don’t have to. Immediate baking works just fine.
Why are my cookies flat?
Butter too warm or overmixing. Cookies have feelings too.
Can I freeze the dough?
Absolutely. Scoop first, freeze later, bake anytime.
How long do these stay soft?
Up to 3–4 days in an airtight container… if they survive that long.
Can I make them extra chocolatey?
Add more chips. This is not a trick question.
Are these kid-friendly?
Yes—and adult-approved too.
