Quadruple Chocolate Soft Fudgy Pudding Cookies

Indulge in the ultimate chocolate lover’s dream with these Quadruple Chocolate Soft Fudgy Pudding Cookies. Infused with four types of chocolate—cocoa powder, melted chocolate, chocolate pudding mix, and chocolate chips—these cookies offer a rich, decadent flavor and a soft, fudgy texture that’s simply irresistible.​Chef Lindsey Farr+1Averie Cooks+1

Why You’ll Love This Recipe

• Intense Chocolate Flavor: Combining four forms of chocolate ensures every bite is packed with deep, rich chocolate goodness.​
• Soft and Chewy Texture: The addition of chocolate pudding mix not only enhances the flavor but also contributes to the cookies’ moist and chewy consistency.​Allrecipes
• Perfect for Any Occasion: Whether you’re baking for a special event or simply satisfying a chocolate craving, these cookies are sure to impress.​

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter​thebitesizedbaker
• Light brown sugar​Simple Mixes Malathy+2thebitesizedbaker+2Chef Lindsey Farr+2
• Granulated sugar​thebitesizedbaker+1Chef Lindsey Farr+1
• Large eggs​Better Homes & Gardens+7thebitesizedbaker+7Chef Lindsey Farr+7
• Vanilla extract​
• Instant chocolate pudding mix​Simple Mixes Malathy+4Pinterest+4Chef Lindsey Farr+4
• Unsweetened cocoa powder​
• All-purpose flour​Pinterest+2thebitesizedbaker+2Chef Lindsey Farr+2
• Baking soda​thebitesizedbaker
• Salt​thebitesizedbaker+4Log in or sign up to view+4Log in or sign up to view+4
• Semi-sweet chocolate, melted and cooled​Chef Lindsey Farr+1thebitesizedbaker+1
• Bittersweet chocolate chips​Averie Cooks+2Chef Lindsey Farr+2Simply Recipes+2

Directions

1. Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, pudding mix, cocoa powder, and salt. Set aside.​Chef Lindsey Farr
2. Cream the Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, light brown sugar, and granulated sugar on medium-high speed until light and fluffy.​
3. Incorporate Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and continue to mix until fully combined.​
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.​
5. Add Melted Chocolate: Slowly pour in the melted and cooled semi-sweet chocolate, mixing until fully incorporated.​
6. Fold in Chocolate Chips: Stir in the bittersweet chocolate chips until evenly distributed throughout the dough.​
7. Chill the Dough: Cover the dough and refrigerate for at least 3 hours or overnight for best results. Chilling helps achieve thicker, chewier cookies.​Chef Lindsey Farr
8. Preheat the Oven: When ready to bake, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.​
9. Portion the Dough: Scoop the chilled dough into balls approximately the size of ping-pong balls and place them 2 inches apart on the prepared baking sheets. Gently press down on each ball to slightly flatten the tops.​Chef Lindsey Farr
10. Bake: Bake for 12 minutes, or until the edges are set and the tops are still slightly glossy. The cookies may appear underbaked, but they will firm up as they cool.​
11. Cool: Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.​

Servings and Timing

• Servings: Approximately 24 cookies​Chef Lindsey Farr
• Preparation Time: 15 minutes​Allrecipes
• Cooking Time: 12 minutes per batch​
• Total Time: Approximately 39 minutes (plus chilling time)​

Variations

• Different Chocolate Combinations: Experiment with various types of chocolate chips or chunks, such as milk chocolate, dark chocolate, or white chocolate, to customize the flavor profile.​
• Nutty Addition: Fold in chopped nuts like walnuts or pecans for added texture and a nutty flavor that complements the rich chocolate.​Allrecipes
• Stuffed Cookies: Place a small piece of your favorite chocolate or a dollop of Nutella in the center of each dough ball before baking for a gooey surprise.​

Storage/Reheating

• Storage: Store the cooled cookies in an airtight container at room temperature for up to one week.​
• Freezing: The cookie dough can be rolled into balls and frozen for up to three months. Bake from frozen, adding an additional 2-3 minutes to the baking time.​
• Reheating: To enjoy warm cookies, microwave them for 10-15 seconds until heated through.

FAQs

How does the pudding mix affect the cookies?

The instant pudding mix adds moisture and a soft, chewy texture to the cookies, ensuring they stay tender for days.​Allrecipes+1Allrecipes+1

Can I use sugar-free pudding mix?

It’s recommended to use regular instant pudding mix, as sugar-free versions may alter the texture and sweetness of the cookies.​

Do I have to chill the dough?

Chilling the dough is highly recommended as it helps prevent the cookies from spreading too much during baking, resulting in thicker, chewier cookies.​

Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 5 days before baking.​

What type of cocoa powder should I use?

Unsweetened cocoa powder is ideal for this recipe to achieve a rich chocolate flavor without additional sweetness.​

Can I substitute the bittersweet chocolate chips?

Absolutely! Feel free to use semi-sweet, milk, or even white chocolate chips based on your preference.​

How do I know when the cookies are done?

The cookies

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