Chocolate Chunk Pudding Cookies
These are the BEST Chocolate Chunk Pudding Cookies you’ll ever eat. I know that’s bold but, they truly are that good. Moist chocolaty centers with just a bit of crunch around the edge and then that explosion of soft slightly melted chocolate chunk bliss in your mouth. One bite and you’re in chocolate chocolate chunk pudding cookie heaven. The kids will love ’em.
Easy Chocolate Chunk Pudding Cookies Recipe
Made-from-scratch cookies are a treat bakers of all skill levels can master. As with any baking project, it takes practice and even sometimes failure to figure things out and get really good at it. There are slight variables with ingredient quality and ovens, but I assure you it can be done. Furthermore, why wouldn’t you want to? Baking from scratch be it fresh cookies, layer cakes, pies or cobblers really show the love in the small amount of effort that it takes to make them. How to make Chocolate Chunk Pudding Cookies: (Scroll down for full printable recipe.)
- Creamed Ingredients – Use a mixer to cream together the butter, brown sugar, granulated sugar and vanilla. Beat for 2 minutes until fluffy and light beige in color.
- Eggs – Add the eggs one at a time beating well after each addition. Stop and scrape the side of the bowl as needed.
- Dry Ingredients – Use a whisk to sift together the flour, pudding mix, cocoa powder, baking powder, baking soda and salt.
- Combine – Lower the speed of the mixer and gradually add the dry ingredients to the creamed butter and sugar. Once all is added beat for 30 seconds or just until fully incorporated.
- Chocolate Chunks – Fold in the chocolate chunks by hand until evenly distributed in the dough.
- Place into an airtight container and chill for 1-2 hours.
- Roll the cookie dough in 1 1/2-inch balls and arrange on a parchment paper lined baking sheet leaving at least 2-inches between each. Using the palm of your hand flatten the centers.
- Bake – Bake in a preheated 375°F oven per the recipe. Cool on the baking sheet for 3-5 minutes then remove to a cooling rack to cool completely.
How to Make the BEST Chocolate Chunk Pudding Cookies Recipe
- Ingredients you’ll need to make homemade Chocolate Chunk Pudding Cookies: All purpose flour, instant chocolate fudge pudding mix, cocoa powder, semi sweet chocolate chunks, butter, light brown sugar, granulated sugar, vanilla, large eggs, baking powder, baking soda and salt.
- Kitchen tools you’ll need: Large bowl, medium bowl, hand mixer or stand mixer, measuring cups and spoons and sheet pans.
- Chilling cookie dough will prevent the cookies from becoming too flat. It gives the butter in the dough a change to firm. You can bake these cookies immediately but they will be flatter.
- You can use semi sweet chocolate chips in place of chocolate chunks, if desired.
- Freshly made cookie dough is incredibly forgiving and can be stored in the fridge for up to 1 week. When chilled firm give it some time on the counter to make it more easy to scoop.
- You can also freeze cookie dough for up to 3 months.
- Store baked Chocolate Chunk Pudding Cookies in an airtight container at room temperature for up to 3 days.
More Cookie Recipes to Make
- Island inspired Key Lime Coconut White Chocolate Chip Cookies.
- Peanut Butter Cowboy Cookies are impossible to resist.
- Loaded Butterscotch Toffee Pecan Cookies are buttery and sweet.
- Molasses Cookies are a fall favorite.
- Fruit Pizza Sugar Cookies can be topped with your favorite fruit.
- Glazed Lemon Cookies have a burst of citrus in every bite.
- Almond Joy Cookies are chewy and delicious.
- Strawberry Cookies via Love from the Oven.
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Helpful Kitchen Items:
Chocolate Chunk Pudding Cookies
Servings: 30 servings
Calories: 198kcal
Ingredients
- 1 cup butter softened
- 3/4 cup packed light brown sugar
- 3/4 cup granulated sugar
- 1 tsp pure vanilla
- 2 large eggs
- 2 cups all-purpose flour
- 1 3.4 oz box chocolate fudge or chocolate instant pudding mix
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 11.5 oz package semi sweet chocolate chunks
Instructions
- Cookie Dough: Using an electric mixer cream together the butter, brown sugar, granulated sugar and vanilla. Beat for 2 minutes until fluffy and light beige in color.
- Add the eggs one at a time beating well after each addition. Stop and scrape the side of the bowl as needed.
- In a medium-size mixing bowl use a whisk to sift together the flour, pudding mix, cocoa powder, baking powder, baking soda and salt.
- Lower the speed of the mixer and gradually add the dry ingredients to the creamed butter. Once all is added beat for 30 seconds or until fully incorporated.
- Fold in the chocolate chunks by hand until evenly distributed in the dough.
- Place into an airtight container and chill for 1-2 hours.
- Bake: Preheat the oven to 375°F. Line 2 baking sheets with parchment.
- Roll the cookie dough in 1 1/2-inch balls and arrange on the baking sheet leaving at least 2-inches between each dough round. Using the palm of your hand flatten the centers.
- Bake for 10-12 minutes. Cool on the baking sheet for 3-5 minutes then remove to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition
Serving: 1serving | Calories: 198kcal | Carbohydrates: 37g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 136mg | Potassium: 70mg | Fiber: 1g | Sugar: 20g | Vitamin A: 228IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
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Help ! I made the cookie batter & left it over night just pulled it out but it’s so hard can’t get anything yet ! How long do I leave it ? If it takes 30 minutes to soften is that ok ?.?
It’s perfectly fine to allow it to soften at room temperature until it’s easy to handle. Just not for hours.
Thanks so much for your reply! I’ll give this a try. This is my son’s favorite cookie and I wanted to put in some red food coloring for Chinese New Year!
You’re most welcome, let us know how it goes!
Can I add red food coloring to make them red devil style cookies? Thanks!
Hi Carol, while I haven’t tested adding additional liquid, you may be able to tint the dough using a red gel coloring. This would tint the cookie dough without adding liquid to change the texture.
Which size cookie scoop would give the same size cookies? I have the 1,2 & 3 tbsp size cookie scoops.
These cookies can e made any size you like. The larger of those 3 sizes would be closest to the cookies in the images.
This recipe calls for one “3/4- oz box chocolate fudge or chocolate instant pudding mix.” Should that be a 3.9-oz box of instant pudding mix? That is the smallest box available that I have found.
That should read 3.4 oz instant pudding. If you can only find 3.9 oz that works.