Delicious Double Chocolate Pudding cookies, if you can get your hands on some instant pudding add these to your next must make list!

Posted August 24, 2014, Updated March 13, 2024

How good do these cookies look! They are made with Instant Pudding and it gives them a lovely soft texture almost like a brownie but light and oh so chocolatey.

I have been wanting to try an instant pudding cookie for a while and decided I would play around with my own Best Ever Chewy Chocolate Chip Recipe and with a few slight alterations I think this one is a winner! I also have a White Chocolate Butterscotch version as well.

I grew up with Instant Pudding as a go to dessert – quick to whisk up with milk and sets in no time – but the label says instant dessert – its another name for the same thing – a lovely easy mousse and an easy favourite pudding of my 3 kids that Dad can make!

It can be harder to find in stores but some still make it. 

I ended up simply adding the instant pudding to the cookie dough, as well as some more cocoa to make it a richer taste and colour. I added two whole eggs for a little extra moisture as well as reducing the sugar slightly to take into account the sweetness of the pudding.

As with my other recipe – you need to chill the dough once made so add this into your prep time 

Please see my recipe for Double Chocolate Pudding Cookies

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Double Chocolate Pudding Cookies

Yield: 35

Prep Time: 15 minutes

Cook Time: 12 minutes

Inactive Time: 1 hour

Total Time: 1 hour 27 minutes

Delicious chocolate cookies made with instant pudding

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Ingredients

• 170 grams Butter, softened or melted
• 3/4 Cup Packed Brown Sugar, packed, 150 grams
• 1/4 Cup White Sugar, 50 grams
• 1 Tablespoon Vanilla Extract
• 2 Eggs, medium
• 1 packet of Chocolate Instant Pudding
• 1/4 Cup Cocoa, 20 grams
• 2 Cups Plain White Flour, 300 grams
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 2 Cups Chocolate Chips, 350 grams (can use a combination of choc chips, choc bits, white or dark choc bits, big chunks of your favourite block of chocolate – up to you!)

Instructions

1. Preheat oven to 165ºC, Bake (330ºF).
   
2. Lightly spray baking tray then lay baking paper on top (I find this the BEST method – baking paper sticks and no extra oil on cookies).
   
3. In a food mixer mix melted butter, brown sugar and white sugar until well blended – colour will start to change - approximately 4 minutes.
   
4. Beat in vanilla, eggs until mixture light and creamy - a further 2 minutes.
   
5. Add the instant pudding and cocoa and combine for a further minute.
   
6. Add the flour, baking soda and salt and mix until just combined.
   
7. Stir in the chocolate chips (you can do this step by hand or in mixer).
   
8. Spoon out a tablespoon sized amount and roll into balls and pop onto tray about an inch or two apart.
   
9. Flatten the balls with the palm of your hand slightly.
   
10. Put the tray in the fridge for at least an hour - or overnight to chill mixture to ensure they do not spread when cooking.
    
11. Bake in oven for 10-13 minutes - they will still be soft in the middle but slightly cooked on the outside.
    
12. After they have almost cooled on the tray transfer to a wire rack until completely cooled.
    
13. Make sure that for quality control purposes you eat one cookie about 5 minutes after they come out of the oven, you may need to try up to 3 to ensure its a suitable for general consumption!
    
14. Store in an airtight container for up to 5 days.
    
15. Enjoy!
    

Nutrition Information:

Yield: 35 Serving Size: 1
Amount Per Serving: Calories: 142Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 67mgCarbohydrates: 18gFiber: 1gSugar: 11gProtein: 2g

JustAMumNZ.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 justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.

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Happy Baking

Anna