These Very Valentine Pudding Cookies are the perfect chocolate cookie recipe for Valentine’s Day! They’re chocolatey, pretty, and stay soft for days!
Okay, so something really weird happened last week. I just have to tell you all about it, because it still kind of freaks me out a little bit.
Santa brought Jordan several books for Christmas. I *think* Santa shops on Amazon (he sure does love Prime). Anyway, he brought her all brand new books, which she began reading right away. Last week she was just starting one of the new ones, a book that is brand new and was just released in the past few months.
Okay, so before I continue: the book is brand new and was just release a few months ago.
This fell out of the book:
I know, I was all, “Cool! A Blockbuster coupon!” too. Never mind how a coupon got into a brand new book, right?
Now, look at the coupon again and read the expiration date.
This coupon, in pristine condition (no rips, tears, or folds, seriously like it’s never been touched) fell out of a brand new just released book…and it expired almost 20 years ago.
*Cue Twilight Zone music*
Just keep trying to wrap your brain around it, because I can’t.
Santa must really, really have liked the favorite cookies we left him. I certainly hope Cupid feels the same way about these!
I am a total sucker for holiday candy. The second that stuff hits the stores I’m throwing it into my cart like it’s going to disappear at any moment. 4th of July, Halloween, Christmas – you name it, I want to buy it.
Enter: Very Valentine Pudding Cookies.
For this Very Valentine version of one of my favorite pudding cookies, I decided to go with CHOCOLATE. I mean, Valentine’s Day is the holiday of chocolate, am I right?
Plus, I hadn’t made cookies like these in awhile and I was totally craving them.
This cookie is a Chocolate Pudding Cookie that’s filled with tons of Valentine M&Ms and sprinkles. Seeing all the pink and red just makes me happy, you know?
(Pink and red TOTALLY match, BTW.)
Pudding cookies are the BEST cookies. If you’ve never made them you MUST try. The cornstarch in the pudding mix keeps them soft for days and you can give the cookies an extra punch of flavor from whatever pudding flavor you’re using. (Like lemon or coconut or butterscotch.) Check out all my pudding cookie recipes!
These Very Valentine Pudding Cookies are ALL chocolate, though. And that’s just fine with me (and probably Cupid).
A few notes about these Very Valentine Pudding Cookies:
- The dough does require chilling, but it’s worth it!!
- You can use any flavor of chocolate pudding mix for this recipe, but make sure it’s instant. And you just add the powder to the cookie dough, not actual pudding.
- I also added cocoa powder to amp up the chocolate flavor. I like to use the Special Dark cocoa, but you can use any kind you like.
- For best results, use the “jimmie” type sprinkle. Often the nonpareils will dissolve. I found mine in the dollar section at Target. I also like to press additional M&Ms and sprinkles on the top before baking.
If these Very Valentine Pudding Cookies aren’t Cupid’s favorite cookies, I don’t know what would be. I have a feeling Santa would like these too!
Very Valentine Pudding Cookies
- 1/2 cup unsalted butter softened
- 2/3 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 tablespoon water or brewed coffee, if you have it
- 2 tablespoons special dark or regular cocoa powder
- 1 box 3.9 ounces instant chocolate, chocolate fudge, or special dark pudding mix (not sugar-free)
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups Valentine M&Ms plus more for topping
- 1/4 cup Valentine sprinkles plus more for topping
- Note: this dough requires chilling.
- Line a cookie sheet with a silpat baking mat or parchment paper.
- Cream butter and both sugars in a stand mixer fitted with the paddle attachment. Mix in vanilla, egg, and water (or coffee). Add cocoa powder and pudding mix (the powder) and mix until smooth.
- Whisk together the flour, baking soda, and salt. Add dry ingredients to the wet ingredients and mix until just combined. Stir in the M&Ms and sprinkles.
- Scoop 2 tablespoon sized balls of dough onto prepared cookie sheet. You don’t have to space them out, this is just for chilling. Press a few M&Ms and sprinkles on the top of each cookie ball. (This is not mandatory, it just makes them look prettier.) Cover with plastic wrap and chill the cookies for at least 1 hour.
- Preheat oven to 350°F. Prepare a second cookie sheet and place cookies about 2” apart on them. Press each cookie dough ball down slightly with the palm of your hand. Bake for 10-14 minutes, until they just start to lose their glossy sheen. I like mine slightly underdone, so I cooked them for about 11-12 minutes. I also like to rotate my cookie sheets in my oven halfway through for even baking.
- Cool cookies on cookie sheet for 5 minutes, then transfer to a rack to cool completely. Store in an airtight container for up to 5 days or freeze for up to 3 months.
Nutritional information not guaranteed to be accurate
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Published on: January 19, 2016