Triple Dark Chocolate Pudding Cookies

3.85 from 20 votes

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!

chocolate cookies with chocolate chips on a white plate, close up of one cut in half

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?

Stack of Triple Dark Chocolate Pudding Cookies on wood cutting board

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.

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.

Close up photo of Triple Dark Chocolate Pudding Cookies on a white plate

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

Triple Dark Chocolate Pudding 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!
3.85 from 20 votes
Yield 24 cookies
Serving Size


  • 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)


  • 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 ¼ cups of chocolate chips.
  • 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.)
  • 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.

Nutritional information not guaranteed to be accurate

Nutella Chocolate Pudding Cookies

Triple Chocolate Bundt Cake

Almond Joy Pudding Cookies

Triple Chocolate Oreo Cookies

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

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Recipe Rating

90 CommentsLeave a comment or review

  1. Hi, can I use vanilla pudding instead of chocolate and maybe add some extra cocoa? Please let me.know quantity, thank you.

  2. definitely some of the best cookies I’ve ever made! we only had sugar free pudding, which I used with 2-3 extra Tbs of brown sugar to account for the lost mass due to the alternate sweeteners. I also chilled the dough for about 24 hours, and they turned out wonderfully! very soft and chewy, with an amazing dark chocolate flavor! I’ll definitely be making them again soon!

    1. I am still working to add nutrition to all my recipes. I suggest using a third party website to calculate nutrition, especially because it would be very important to have accurate info.

  3. I followed the recipe, only substituting mini m&m’s for chocolate chips. The batter was very thick and pasty, like play doh. After they were chilled in the fridge and baked, they didn’t spread and ended up rock hard mounds.

  4. My dough is really powdery I can’t get it to come together. What do you think I messed up? I triple checked the instructions and I’m sure I used all the right ingredients. My mixer doesn’t have a paddle attachment so I used the traditional whisk attachments on low speed. Maybe that beat it up too much? The dough tastes really good!

  5. Made these tonight using up a slightly expired box of Godiva chocolate pudding. I nestled a walnut on top before baking. DELISH! I highly recommend. Thanks for sharing this recipe.

  6. I love pudding in the mix cookies – they stay so soft and thick! These take it to a new level w the dark chocolate – so satisfying and perfect for our lockdown lifestyle these days! Thank you!!

  7. Mmmmm chocolate! So I added a second tablespoon of  brewed coffee cause I love coffee  flavor.  And I didn’t have choc pudding so I added cream cheese flavored pudding instead  they were delicious!

      1. I find the most comprehensive flavor selection at Walmart, but you can often find it at any grocery store.

  8. I made these today and ate way too much of the dough before it went in the oven. That was so wrong but so good. I still ended up with 26 cookies so mine must be small. I used a cookie scoop. I found this looking for a chocolate cookie recipe with coffee and almonds so I added almonds and used Godiva pudding and half black cocoa half Hersheys Dutch. I baked some without chilling and didn’t notice a difference. I roll mine into a ball off the scoop and they were perfect. Oh, and you don’t Amish people for black cocoa. It’s available online.

  9. This is, hands down, my favorite cookie recipe! I just popped in so I can look at the recipe to make for the 1000th time!