Description

These Quadruple Chocolate Soft Fudgy Pudding Cookies are a chocoholic’s dream! Made with cocoa powder, chocolate pudding mix, chocolate chips, and chopped dark chocolate, they bake up thick, soft, and incredibly gooey. Perfect for when you’re craving something seriously indulgent!

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 (3.4 oz) box instant chocolate pudding mix (dry – do not prepare)
1/4 cup unsweetened cocoa powder
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips

1/2 cup chopped dark chocolate (or chunks)

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Instructions

Prep oven and pan: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

Cream butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).

Add wet ingredients: Beat in the egg and vanilla until smooth.

Mix dry ingredients: Add the pudding mix, cocoa powder, flour, baking soda, and salt. Mix just until combined.

Fold in chocolate: Stir in all the chocolate chips and chopped dark chocolate. The dough will be thick!

Scoop and chill: Scoop the dough into heaping tablespoons or use a medium cookie scoop. Place on baking sheets and chill for 15–30 minutes for extra thick cookies (optional but recommended).

Bake: Bake for 9–11 minutes, or until edges are set but centers look slightly soft. Do not overbake – they’ll firm up as they cool.

Cool and serve: Let cool on the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or cooled!

Notes

These freeze beautifully – both the dough and the baked cookies.
Want even more texture? Add ½ cup chopped walnuts or pecans.

You can use dark chocolate pudding mix for a richer flavor.