Decadent Dark Chocolate Pudding Cookies

Prepare to embark on a delightful culinary journey into the world of intensely rich and satisfyingly chewy cookies. These Dark Chocolate Pudding Cookies are more than just a sweet treat; they are an experience in texture and flavor, promising a soft, melt-in-your-mouth interior with every bite. The secret to their irresistible moistness and profound chocolate essence lies in one simple yet transformative ingredient: instant chocolate pudding mix. This clever addition elevates a classic dark chocolate cookie into something truly extraordinary, making them an instant sensation with anyone who tastes them.

Our family, a self-proclaimed group of chocoholics, instantly fell head over heels for this recipe. From the very first taste, these cookies secured their place as a cherished favorite, proving to be the perfect companion for any mid-week craving or weekend indulgence. While browsing Megan Porta’s highly acclaimed cookbook, Cookie Remix, which is brimming with innovative cookie ideas, these particular dark chocolate wonders caught my eye. I knew immediately they were destined for our kitchen, and they did not disappoint.

Why These Dark Chocolate Pudding Cookies Are a Must-Bake

If you’re searching for a cookie recipe that consistently delivers superior results with minimal effort, look no further. These Dark Chocolate Pudding Cookies are about to become your new go-to. Here’s why they stand out from the crowd:

• Unparalleled Moistness and Richness: The inclusion of instant pudding mix works wonders, transforming the dough into incredibly moist and tender cookies. If you’ve ever experienced the magic of chocolate chip pudding cookies made with vanilla pudding, you already know the delightful texture to expect. This chocolate version takes that same beloved quality and infuses it with an even deeper, more luxurious chocolate flavor. The pudding acts as a humectant, locking in moisture and ensuring each cookie remains soft and fresh for longer.
• Remarkably Simple to Prepare: Don’t let their gourmet taste fool you; these cookies are no more complicated to make than your standard batch of chocolate chip cookies. The only significant deviation is the effortless step of blending a small box of instant pudding mix directly into your dough. This single addition delivers outsized results without adding complexity to the baking process.
• Intensified Chocolate Flavor: For true chocolate aficionados, these cookies are a dream come true. The instant chocolate pudding mix doesn’t just contribute to the texture; it significantly amps up the chocolatey depth, creating a truly decadent experience. Paired with dark cocoa powder and dark chocolate chips, you get a triple dose of rich, satisfying chocolate flavor that will leave you craving more.

My first encounter with the concept of adding pudding mix to cookies was a revelation just a few years ago. A college friend raved about her irresistibly soft chocolate chip cookies, eventually divulging that instant vanilla pudding was her secret weapon. Her cookies consistently garnered rave reviews, and my family enthusiastically echoed that sentiment. It was a game-changer! Coincidentally, around that time, Megan Porta, the brilliant founder of Pip and Ebby, released her debut cookbook, Cookie Remix. Her book featured a tempting chocolate rendition of pudding cookies, and I immediately knew I had to try her soft, chewy chocolate pudding cookie recipe. The results were every bit as spectacular as I’d hoped, solidifying this technique as a staple in my baking repertoire.

Essential Ingredients for Perfect Dark Chocolate Pudding Cookies

Crafting the perfect batch of these dark chocolate delights begins with selecting quality ingredients. Here’s a breakdown of what you’ll need and why each component is crucial:

• Kitchen Staples: All-Purpose Flour, Baking Soda, Salt, and Unsweetened Dark Cocoa Powder. These form the foundational dry ingredients. The cocoa powder is key to achieving that deep, dark chocolate flavor and rich color. Baking soda helps with the cookies’ rise and chewy texture, while salt balances the sweetness and enhances all the flavors.
• Eggs: At Room Temperature. Using room-temperature eggs is a small but significant detail. They emulsify more easily with the butter and sugar, creating a smoother, more uniform dough, which translates to a better cookie texture. Plan ahead and take them out of the fridge about 30 minutes before you start baking.
• Salted Butter: At Room Temperature. Similar to eggs, softened butter creams beautifully with sugar, incorporating air and creating a light and fluffy base. If you only have unsalted butter, simply add an extra ¼ teaspoon of salt to the recipe. Make sure it’s soft enough to indent with your finger but not melted.
• Dark Brown Sugar: For Depth and Moisture. Dark brown sugar is preferred over light brown sugar because its higher molasses content contributes to a richer, deeper flavor profile and an even chewier, moister cookie. If dark brown sugar isn’t available, you can create a substitute: for every cup of brown sugar needed, mix in one tablespoon of molasses. For this recipe, you would add 1½ tablespoons of molasses to 1½ cups of regular brown sugar, mixing thoroughly before use.
• Small Box of Instant Chocolate Pudding Mix. This is our star ingredient! Be sure to use instant pudding mix, not the “Cook and Serve” variety. The instant pudding contains starches that activate with the moisture in the dough, preventing the cookies from drying out and giving them their signature soft and chewy texture. A 3.9-oz (110-g) package is typically perfect.
• Real Vanilla Extract: For Superior Flavor. Always opt for pure vanilla extract over imitation vanilla. The depth and complexity of real vanilla significantly enhance the overall flavor of the chocolate, rather than just adding a generic sweetness.
• Dark Chocolate Chips: The Ultimate Indulgence. While the recipe title highlights “dark” chocolate, I often use high-quality semisweet chocolate chips, as their slight sweetness perfectly complements the richness of the dark cocoa and pudding. Feel free to use milk chocolate chips for a milder flavor, or extra dark chips for an even more intense chocolate experience.

Expert Tips for Baking Your Best Pudding Cookies

Achieving bakery-quality Dark Chocolate Pudding Cookies is easier than you think with a few insider tips. These simple techniques will help you ensure every batch is perfect, from their texture to their visual appeal:

• Choose the Right Pudding: Instant is Key. This cannot be stressed enough: only use instant pudding mix. “Cook and Serve” pudding has different gelling agents and will not yield the same moist and chewy results. Always double-check your box before you start baking.
• Prepare Your Baking Sheets with Parchment Paper. Lining your baking sheets with parchment paper is a game-changer. It ensures your cookies don’t stick, promotes even baking, and makes cleanup incredibly easy. No more scrubbing stubborn residue from your pans!
• Mix for Chewy Perfection. When combining your dough ingredients, especially after adding the dry components, use the paddle attachment of your stand mixer (or a hand mixer) and mix just until everything is combined. Overmixing incorporates too much air, which can lead to a cakier, less chewy cookie. The goal is a dense, tender, and distinctly chewy texture.
• Achieve Uniformity with a Cookie Disher. For perfectly sized and evenly baked cookies, invest in a cookie disher (also known as a cookie scoop). This tool ensures each cookie ball is the same size, promoting consistent baking times across the entire batch. After scooping, gently roll the dough balls between your palms to create perfectly round shapes, which makes for a more appealing final product.
• The Bakery Finish: Extra Chocolate Chips. For that irresistible, professional bakery look, press 3-4 extra chocolate chips onto the surface of each cookie immediately after they come out of the oven. While the cookies are still warm and soft, the chips will melt slightly and adhere beautifully, making them even more tempting.
• Shape While Warm for Perfection. If any of your cookies come out a little misshapen or spread unevenly, don’t fret! As soon as they emerge from the oven, while they are still hot and pliable, use the back of a spatula or a round cookie cutter (larger than your cookie) to gently push the edges inward, reshaping them into perfect rounds. Make sure to steady the baking sheet with a hot pad or oven mitt to avoid burns. This quick trick makes a huge difference in presentation.

Step-by-Step Guide to Making Dark Chocolate Pudding Cookies

Creating these divine Dark Chocolate Pudding Cookies is a straightforward and rewarding process. With your ingredients at the ready and a few simple steps, you’ll be enjoying warm, gooey, and intensely chocolatey cookies in no time. The key is to combine your wet ingredients thoroughly, then gently fold in the dry, ensuring not to overmix. The visual progression below will guide you through each stage, from preparing your dough to the final decorative touches that make these cookies truly special.

Discover More Irresistible Chocolate Cookie Recipes

If these Dark Chocolate Pudding Cookies have awakened your inner chocoholic, you’re in luck! There’s a whole world of chocolatey delights waiting to be explored. From intensely rich fudge cookies to innovative layered creations, here are some other fantastic chocolate cookie recipes to satisfy any craving:

• Hot Chocolate Cookies from Love from the Oven: Imagine your favorite winter drink transformed into a chewy cookie!
• Layered Chocolate Chip Cookies: A unique take on a classic, offering delightful texture variations in every bite.
• Death by Chocolate Cookies: For those who believe there’s no such thing as too much chocolate.
• Milky Way Chocolate Chip Cookies: Infused with the iconic candy bar for a truly out-of-this-world flavor.
• Killer Chocolate Chip Cookies: A classic done perfectly, ensuring crispy edges and a soft, chewy center.
• Homemade Samoa Bars: Bring the beloved Girl Scout cookie flavors right into your kitchen.
• Ad Hoc Chocolate Chunk Cookies: Rustic, hearty, and packed with generous chunks of chocolate.
• Triple Chocolate Fudge Cookies: A dense, rich, and supremely fudgy cookie experience.
• Explore All Cookie Recipes: Dive into a vast collection of cookie inspiration for every occasion.
• Discover More Chocolate Recipes: Beyond cookies, find a treasure trove of chocolate-based desserts and treats.

The Recipe:

Dark Chocolate Pudding Cookies Recipe

Prep Time
20 minutes

Cook Time
11 minutes

Total Time
31 minutes

Yield
48 cookies

These splendid Dark Chocolate Pudding Cookies are the perfect snack for my chocoholic family!

Ingredients

• 1 cup (2 sticks; 225 g) salted butter, softened
• 1 ½ cups (340 g) dark brown sugar
• 1 (3.9-oz [110-g) package instant chocolate pudding mix
• 2 large eggs
• 2 teaspoons (10 ml) vanilla extract
• 2 cups (250 g) all-purpose flour
• ¼ cup (28 g) unsweetened dark cocoa powder
• 1 teaspoon (5 g) baking soda
• 1 teaspoon (6 g) salt
• 1 10-oz (280 g) package dark chocolate chips (plus extra to add to tops of cookies as they come out of the oven)

Instructions

1. Preheat the oven to 350°F (180°C) and line 3 baking sheets with parchment paper. Set aside
2. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, brown sugar, pudding mix, eggs, and vanilla and beat on medium speed until creamy and free of lumps.
3. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined.
4. Stir in the chocolate chips until just combined.
5. Scoop out tablespoon-size (15-g) chunks of batter and form balls, using your hands. Place 1 inch (2.5 cm)apart on the prepared baking sheets.
6. Bake in the preheated oven for 9 to 11 minutes, or until the centers of the cookies are cooked through.
7. Remove from the oven, and let them cool for a few minutes to allow them to firm up, then transfer the cookies to a wire rack and let cool.

Notes

• This Dark Chocolate Pudding Cookies recipe is reprinted courtesy of Megan Porta and Page Street Publishing Co.
• For an enhanced visual appeal, I recommend gently pressing about 3-4 extra chocolate chips onto the surface of each warm cookie right after they come out of the oven.
• If any cookies appear slightly misshapen after baking, use a spatula to gently tap and reshape them into perfect rounds while they are still hot and pliable.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
• Reynolds Cookie Baking Sheets Non-Stick Parchment Paper, 25 Sheet, 4 Count
• USA Pan Bakeware Half Sheet Pan

Nutrition Information:

Yield:

24

Serving Size:

2 cookies

Amount Per Serving:
Calories: 157Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 31mgCarbohydrates: 22gFiber: 2gSugar: 10gProtein: 3g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates.

Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results.

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