Chocolate Pudding Cookies Recipe
Calories: 170kcal
Ingredients
- 2 ¼ cups all-purpose flour – The backbone. Respect it.
- ½ cup unsweetened cocoa powder – For that deep chocolate mood.
- 1 3.9 oz box instant chocolate pudding mix – The secret weapon. Don’t skip it.
- 1 teaspoon baking soda – Keeps things soft not cakey.
- ½ teaspoon salt – Because chocolate needs balance.
- 1 cup unsalted butter softened – Room temp, not melted. Be patient.
- ¾ cup granulated sugar – Sweetness and structure.
- ¾ cup brown sugar – Adds chew and good vibes.
- 2 large eggs – Hold it all together.
- 1 teaspoon vanilla extract – Small amount big impact.
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.