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Soft Double Chocolate Pudding Cookies

These SUPER SOFT Double Chocolate Pudding Cookies are a fudgy, easy pudding cookie recipe with two kinds of chocolate!

If you love pudding cookies, make sure to try my Soft Sprinkle Pudding Cookies or my Triple Chip Pudding Cookies!

Chocolate Pudding Cookies Are Soft and Chocolaty with 2 Kinds of Chocolate!

Have you ever made pudding cookies? Ok, let me start at the beginning…do you know what a pudding cookie is?

It’s basically just a cookie baked with dry pudding mix right in the dough. Think about it…pudding is soft, it has a yummy flavor already added, and is perfectly sweet. Which makes it the obvious addition to cookies! You literally just make a cookie recipe as you would otherwise, but also add the pudding mix (instant only please) and wait for the magic to happen.

What you are left with is a soft, melty textured cookie that is thick and perfectly sweetened. Have I convinced you yet to give them a try?

Easy chocolate pudding cookie recipe

Super Soft Double Chocolate Pudding Cookies Will Cure Your Chocolate Craving!

Let me just say that these cookies are SO easy and SO SO good. Chewy and soft, with the perfect amount of chocolate. I actually would like to make them TRIPLE Chocolate Pudding Cookies next time and add in some white chips too! Right?

Of course if chocolate isn’t your thing (gasp!) the beauty of adding pudding to cookies is there are so many flavors!

How To Make Pudding Cookies

Why Add Pudding Into Cookies?

Pudding mix has starches in it, which helps in stabilizing the dough, creating a thicker cookie. It also has sweeteners and flavors which are an easy short-cut when trying to get the most flavor into a cookie! Plus, pudding comes in many flavors, and it’s easier than buying a lot of extracts!

Does It Have To Be Instant Pudding?

Yep. The coagulants in the “cook and serve” pudding mixes are different than the instant which contains a large amount of cornstarch. The texture will be altered and it won’t bake up as nicely.

Soft Double Chocolate Pudding Cookies Recipe

Feel free to get creative when using pudding in your cookie recipes!

And for MORE inspiration, here are even MORE Pudding Cookie Recipes:

(This recipe was originally published in 2014, but the pictures and post were updated in 2019)

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Soft Double Chocolate Pudding Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 18 reviews
  • Author: Cookies & Cups
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 36 cookies 1x
  • Category: Cookies
  • Method: Oven
  • Cuisine: Dessert


Super Soft Double Chocolate PUDDING COOKIES! This easy cookie recipe is soft and fudgy on the inside made with dry pudding mix right in the dough!


  • 1 cup butter, room temperature
  • 1 1/4 cup light brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 (4 serving pkg) Instant Chocolate Pudding
  • 1 teaspoon baking soda
  • 1 tablespoon cornstarch
  • 1 teaspoon kosher salt
  • 2 1/2 cup all purpose flour
  • 1 1/2 cup milk chocolate chips
  • 1 1/2 cups semi-sweet chocolate chips


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper, set aside.
  2. In bowl of stand mixer, fitted with the paddle attachment cream together butter and sugar for 2 minutes on medium speed until light and fluffy. Add in eggs and vanilla and mix until smooth.
  3. Slowly add in dry pudding mix, baking soda, salt and cornstarch. Mix for 1 minutes or until evenly combined, scraping the sides of the bowl as necessary.
  4. Turn the mixer to low and slowly add in flour, stirring until evenly incorporated.
  5. Stir in chocolate chips.
  6. Using a medium (2- tablespoon) cookie scoop drop the dough onto the prepared baking sheet about 2 inches apart.
  7. Bake for 9-10 minutes until tops are just set. Don’t over bake.
  8. Allow to cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.


Store airtight at room temperature for up to 3 days.


  • Serving Size:
  • Calories: 196
  • Sugar: 15.8 g
  • Sodium: 160.1 mg
  • Fat: 10.3 g
  • Carbohydrates: 24.4 g
  • Protein: 2.6 g
  • Cholesterol: 25.5 mg

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44 comments on “Soft Double Chocolate Pudding Cookies”

  1. Mary Ann Tacconelli

    Wow! These are so soft and loaded with chocolate. They are extremely easy to make, and I love how you don’t need to chill the dough beforehand like some recipes. Everyone I have shared them with agree: DELICIOUS! Thanks so much for sharing this recipe!

  2. Oh my gosh – these are fantastic!! I followed the recipe, using 3 C of Nestle semisweet chips in total. I thought I scooped heavy (dropped by teaspoons, no shaping required) but I got 42 cookies instead of the 36 the recipe indicates. No complaints there. They were good-sized. And I know that you said not to overbake but I had to cook mine for 15-17 minutes. Maybe it’s my oven? But they came out great!! So moist. I can’t believe how great they taste and they look even better. Thank you for the recipe! I can’t wait to share this with my family! Wow! Happy New Year!!

  3. Do you need to add the flour separately from the pudding mix and other dry ingredients? I know why it’s important to add the dry after creaming the butters and sugars but I’ve never heard of separating your dry ingredients before. Looking forward to trying this recipe with some York Peppermint Patty instant pudding mix I have for the holidays!

  4. We made these, quarantine-style. I used 2 tbs ground flax seed (in 6 tbsp water) instead of eggs. Then we halved the chocolate chips and used 1/4 less butter. I had to shape them and smushed them down but they are delicious! These cookies are soft and delicious. This is a keeper!

  5. These are delicious! I just recently heard about the idea of using pudding in cookies, and had a box of chocolate pudding in my pantry. Will definitely make these again.

  6. We got a little adventurous with the recipe. We doubled it and subbed 1 1/8 cup of chopped salted peanuts, 1 1/2 cups of Reeses chips and then used 3 1/2 cups of chocolate chips. The cookies were downright incredible!

    The dough was a bit of a pain to work with, though. It was a little dry and part way through we added a tablespoon of water and re-mixed for a bit. Maybe the nuts being salted kept them from sticking to the rest of the dough, so maybe unsalted was the way to go, but we used what we had. We’d definitely make these again with either the about 2 tbsp of water or an extra egg to make the dough just a little less dry.

    Excellent recipe!! Thanks for sharing.


    Hi Shelly, I have to say this one any many more to come are a keeper, I love anything anything with chocolate, but my favorite of all is any dessert with cream cheese (wow). By the way love your site, Thanks Shelly I’m so glad I found your site. Carolyn Garcia at, unfortunantly I haven’t barely started my website so I really can’t add a website. Have a wonderful day.

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