These Very Valentine Pudding Cookies are the perfect chocolate cookie recipe for Valentine's Day! Chocolate and soft, they're so good!
Course Dessert
Cuisine American
Keyword chocolate cookies
Prep Time 15minutes
Cook Time 15minutes
Chill Time 30minutes
Total Time 1hour
Servings 24cookies
Calories 155kcal
Author Dorothy Kern
Cost $8
Ingredients
½cup(113g) unsalted butter, softened
⅔cup(133g) packed brown sugar
¼cup(50g) granulated sugar
1teaspoonvanilla extract
1largeegg
1tablespoon(15ml) wateror brewed coffee, if you have it
2tablespoons(10g) unsweetened cocoa powderregular or Hershey's Special Dark
13-3.5 ouncebox INSTANT chocolate pudding mix, any flavor (not sugar-free)
1 ¼cup(155g) all-purpose flour
½teaspoonbaking soda
¼teaspoonsalt
1 ¼cupsValentine M&Msplus more for topping
¼cupValentine sprinklesplus more for topping
Instructions
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.