Chocolate Soft Fudgy Pudding Cookies

Rich, decadent, and irresistibly soft, these Chocolate Soft Fudgy Pudding Cookies deliver deep chocolate flavor with a tender, bakery-style texture.

RECIPE CARD

Chocolate Soft Fudgy Pudding Cookies

Timing and serving details are shown only when they are available in the original recipe.

Prep

5 min

Total

5 min

Yield

2 servings

Ingredients

• 1 cup unsalted butter, softened
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 1 package instant chocolate pudding mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 2¼ cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1½ cups semi-sweet or dark chocolate chips

Quick Method

Condensed overview. Use Full Instructions for the complete method, timing and doneness details.

1. Cream the Butter and Sugars: Beat the butter, brown sugar, and granulated sugar until light and fluffy.
2. Add the Wet Ingredients: Mix in the pudding mix, then add the eggs and vanilla. Beat until well combined.
3. Combine the Dry Ingredients: Whisk the flour, cocoa, baking soda, and salt separately. Gradually stir them into the wet mixture until just combined.
4. Fold in the Chocolate Chips: Gently fold in the chocolate chips for even distribution.
5. Bake: Heat the oven to 350°F (175°C). Line baking sheets with parchment and place dough spoonfuls about 2 inches apart. Bake for 9–11 minutes, until…
6. Let Them Set: Cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack.

Full Instructions ↓ Print Recipe

Why These Cookies Stand Out

• Ultra-soft: instant chocolate pudding helps lock in moisture.
• Deep chocolate flavor: cocoa and chocolate chips add richness.
• No chilling: the dough goes straight to the oven.

Ingredients

• 1 cup unsalted butter, softened
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 1 package instant chocolate pudding mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 2¼ cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1½ cups semi-sweet or dark chocolate chips

Step-by-Step Instructions

1. Cream the Butter and Sugars

Beat the butter, brown sugar, and granulated sugar until light and fluffy.

2. Add the Wet Ingredients

Mix in the pudding mix, then add the eggs and vanilla. Beat until well combined.

3. Combine the Dry Ingredients

Whisk the flour, cocoa, baking soda, and salt separately. Gradually stir them into the wet mixture until just combined.

4. Fold in the Chocolate Chips

Gently fold in the chocolate chips for even distribution.

5. Bake

Heat the oven to 350°F (175°C). Line baking sheets with parchment and place dough spoonfuls about 2 inches apart. Bake for 9–11 minutes, until edges are set and centers look slightly underbaked.

6. Let Them Set

Cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack.

Baking Tips

• Use room-temperature ingredients for a smoother dough.
• Do not overbake; cookies firm as they cool.
• Try white chocolate chips, toffee, or chopped nuts as add-ins.

Storage and Freezing

• Store airtight at room temperature for up to 5 days.
• Freeze baked cookies or portioned dough for up to 3 months.