Soft Chocolate Pudding Cookies {Recipe}

I love a soft cookie that is full of chocolate goodness, don't you?  With the start of school looming ahead of us this week, I wanted to bake some cookies to include in the lunch boxes later this week.  Something about using chocolate pudding mix in cookie dough adds another dimension to the flavor.

I've made other cookie recipes with pudding in them in the past and while they were good, I think I like this version better.  Most seem to use vanilla pudding, but I like using the chocolate flavor and using a combination of white and milk chocolate chips.  This way it pleases everyone in my house since one likes white chocolate and the other likes milk chocolate.


We shared some of the cookies with friends last night and they were well received.  These cookies are not overly sweet (My Oldest thinks I should adjust them to be sweeter), but I think that they were sweet enough already.

You could easily switch the flavors up by using different pudding flavors.  I think banana pudding with white chocolate chips would be a fun twist on this cookie!

Soft Chocolate Pudding Cookies

Yield: approximately 8 dozen cookies

Ingredients

• 1 cup butter, unsalted, at room temperature
  
• 3/4 cup dark brown sugar
  
• 1/4 cup granulated sugar
  
• 3.9 ounce package  instant chocolate pudding
  
• 2 large eggs
  
• 2 teaspoons vanilla extract
  
• 2 1/4 cups all-purpose flour
  
• 1 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 1/2 cup white chocolate chips
  
• 3/4 cup milk chocolate chips
  

Cooking Directions

1. Preheat oven to 350 degrees.
   
   
2. In a mixing bowl, combine butter, dark brown sugar and granulated sugar using the paddle attachment of the mixer until creamy.
   
   
3. Next, add the chocolate pudding mix, eggs and vanilla extract and continue to beat until thoroughly combined.
   
   
4. Combine the dry ingredients in another bowl (flour, baking soda and salt). Add to the wet ingredients and blend until combined.
   
   
5. Add the white and milk chocolate chips and mix until just combined.
   
   
6. Chill the dough in the refrigerator for 15-20 minutes.
   
   
7. On parchment lined baking sheets (or you can use silicone baking mats), drop by teaspoonful (I use a cookie scoop to ensure equal sized cookies) on to the prepared baking sheets.
   
   
8. Bake for 10-12 minutes or until set. Allow to cool on baking sheets for 2-3 minutes, then remove to wire racks to cool completely.
   
   
9. Store in an airtight container for up to a week.

Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.