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Mar 20

Triple Dark Chocolate Pudding Cookies

It has been way, way too long since I made pudding cookies.

It’s time to fix that problem. These Triple Dark Chocolate Pudding Cookies are, hands down, my favorite pudding cookie yet!

Triple Dark Chocolate Pudding Cookies | crazyforcrust.com | Chewy and soft for days, these taste like a brownie!

So ohmigosh. I just had to delete the title picture because there was a hair in the photo. Bloggers, tell me I’m not alone in this? Can we ignore the fact I got all the way through editing and adding text without seeing it?

And it wasn’t even a golden retriever hair, it was mine. (If you have a golden, you’ll understand why I’m shocked. I often joke that when they autopsy me it will be embedded in my organs.)

Just an FYI, I do wear my hair up for baking and photo shoots. I have magical hair that falls off even when it’s up. I need a hairnet.

Anyway, the hair was just on the plate not in the cookies, so the rest are safe. End gross alert.

Let’s talk about the most amazing dark chocolate pudding cookies EVER, shall we?

Triple Dark Chocolate Pudding Cookies | crazyforcrust.com | Chewy and soft for days, these taste like a brownie!

I used to make pudding cookies all the time. Then I stopped for some weird reason. I love pudding cookies – they’re my favorite! Lately my friend Averie has been a little obsessed with them and her obsession sparked mine. And here we are!

For my re-entry into pudding cookie world, I decided to go dark – dark chocolate, that is. I never liked dark chocolate when I was a kid, but kind of like how my lemon love started a few years ago, my dark chocolate addiction is at an all-time high.

Last weekend, when I was at Walmart, I saw the Hershey’s Special Dark Pudding Mix and Special Dark Chocolate Chips. They went right in my cart, and I knew immediately I was going to pair them with my Hershey’s Special Dark Cocoa Powder.

{This post isn’t sponsored or anything, I just really, really love the Special Dark products!}

Note: if you live outside the United States and are wondering what the heck pudding mix is, I’ve been told that Angel Delight is similar to it. It comes in lots of different flavors, just like pudding mix.

Triple Dark Chocolate Pudding Cookies (1 of 11)

Why add pudding mix to cookies? Two reasons.

1. It adds another layer of flavor.

Depending on what cookie you’re making, you can add different flavors by adding pudding mix. Making a lemon cookie? Punch up the lemon flavor by adding lemon pudding mix. Same with vanilla and chocolate – it just intensifies the flavor. Want a touch of a different flavor to a cookie? Try adding banana, pistachio, cookies ‘n cream, or cheesecake pudding mix. It won’t be an overpowering flavor, but it’ll be there. That’s why I love adding the pudding mix – there are endless flavor combinations!

2. It makes them softer and keeps them soft.

If you like a chewy on the outside and soft on the inside cookie, pudding cookies are perfect for you. These cookies are soft-batch cookies and they stay soft for days…if they last that long. My recipe gives that chewy texture at the first bite, like you expect from a cookie, but the inside is all soft and perfect. These cookies, because of the dark chocolate, almost taste like a brownie cookie!

I found my Special Dark Chocolate pudding (and chocolate chips) at Walmart, but I think they sell it other places too. If you can’t find it, you can substitute chocolate or chocolate fudge pudding. You can use any dark chocolate chip you like – the darker the better!

If you aren’t a dark chocolate person, no problem. Substitute regular chocolate pudding, semi-sweet or milk chocolate chips, and regular unsweetened cocoa powder. They’ll still be triple chocolate, just more to your liking.

A few notes:

  • To avoid the confusion, when you’re making pudding cookies you don’t make the pudding. You just add the powder to your batter.
  • I use instant pudding, the small box (about 3.5 ounces). I have never used sugar-free pudding in my pudding cookie recipes so I personally don’t know how it behaves. Sugar-free pudding comes in smaller weight boxes (about 1 ounce each). I’ve had readers substitute 3 boxes to replicate the 3.5 ounces called for and their cookies failed. However, I have had reports of substituting one box of sugar-free pudding mix for my one box of regular with success. The point of my story: use sugar-free at your own risk (and then let me know how it went).
  • When I’m baking cookies, I like to reserve some of the mix-ins (in this case, chocolate chips) and press some on the top of the dough. It makes them prettier after baking.
  • This dough MUST be refrigerated. Don’t skip this step. Plan ahead! I like to scoop my balls of cookie dough right after mixing and place them on a wax paper lined cookie sheet. I cover it with plastic wrap and chill about 1-2 hours, then bake. The balls get nice and hard quicker than if you were to chill the whole bowl of cookie dough. Plus, it’s easier to scoop cookie dough warm than cold. Unless you’re building your biceps.

The moral of the story? Make pudding cookies. You’ll love them. Why wait? Start today!

And make them dark chocolate.

Triple Dark Chocolate Pudding Cookies | crazyforcrust.com | Chewy and soft for days, these taste like a brownie!

Best. Cookies. Ever. I should know. I ate way too many!

Triple Dark Chocolate Pudding Cookies

Yield: 24 cookies

These Triple Dark Chocolate Pudding Cookies are filled with three kinds of dark chocolate for a real chocolate kick. The pudding adds another layer of flavor and keeps them soft for days, if they last that long!

Ingredients:

  • 1/2 cup butter, softened
  • 2/3 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 2 tablespoons Hershey’s Special Dark unsweetened cocoa powder (or you can use regular unsweetened cocoa powder)
  • 1 box (3.5-3.8 ounces) instant Hershey’s Special Dark Pudding Mix (or any instant chocolate or chocolate fudge pudding mix, not sugar-free)
  • 1 tablespoon brewed coffee or water
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/2 cups Hershey’s Special Dark chocolate chips, divided (or any dark chocolate chip or chopped extra dark chocolate bar)

Directions:

  1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars. Mix in vanilla and egg until smooth. Mix in cocoa powder and pudding mix (just the powdery mix, not actual pudding). Beat in coffee or water, flour and baking soda until well blended. Stir in 1 1/4 cups of chocolate chips.
  2. Drop cookie dough balls (I used a 2 tablespoon cookie scoop) onto a wax paper lined cookie sheet. You don’t have to space them out, you’re going to chill the cookie dough balls. Press a few of the remaining chocolate chips into each cookie. Cover with plastic wrap and chill for at least 2 hours. (You can also just chill the bowl of cookie dough, but you’ll need it to chill for at least 4 hours. It’s harder to scoop cold, so scooping out cookie dough balls before chilling is easier.)
  3. Preheat oven to 350°F. Line cookie sheets with parchment or a silpat. Bake for 10-13 minutes, until the edges lose their sheen. I like these a little under-done, so I take them out when the center is still a tiny bit shiny.
  • You have to chill this dough or it will spread. Don’t skip that step!
  • If you’re using unsalted butter, add 1/4 teaspoon salt along with the baking soda.
  • If you don’t like dark chocolate or can’t find the special dark products, you can substitute regular chocolate pudding mix, regular unsweetened cocoa powder, and regular chocolate chips. (NOTE: this recipe has been edited from the original. There were a couple of typos. Oops!)

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Sweets from friends:
Quadruple Chocolate Soft Fudgy Pudding Cookies by Averie Cooks
Snickers Brownie Cookies by Something Swanky
Butterscotch Triple Chip Cookies by Two Peas and Their Pod