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Very Valentine Pudding Cookies are the perfect cookie to give your loved ones on Valentines Day!
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Very Valentine Pudding Cookies

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 15 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings 24 cookies
Calories 155kcal
Author Dorothy Kern
Cost $8

Ingredients

  • ½ cup (113g) unsalted butter , softened
  • cup (133g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 tablespoon (15ml) water or brewed coffee, if you have it
  • 2 tablespoons (10g) unsweetened cocoa powder regular or Hershey's Special Dark
  • 1 3-3.5 ounce box INSTANT chocolate pudding mix , any flavor (not sugar-free)
  • 1 ¼ cup (155g) all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ cups Valentine M&Ms plus more for topping
  • ¼ cup Valentine sprinkles plus 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.

Video

Nutrition

Serving: 1cookie | Calories: 155kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 60mg | Potassium: 26mg | Fiber: 1g | Sugar: 16g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg