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chocolate cookies with chocolate chips on a white plate, close up of one cut in half
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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!
Servings 24 cookies
Author Dorothy Kern

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)

Instructions

  • 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.
  • 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.