Best Chocolate Pudding Cookies Recipes

CHOCOLATE CHIP PUDDING COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the flour and baking soda. Set aside.
• Mix the butter, brown sugar, white sugar, pudding mix, and vanilla. Beat until creamy. Add the eggs and mix well. Gradually stir in the flour mixture. Stir in the chocolate chips and the chopped nuts. Drop from teaspoon onto ungreased cookie sheets about 1 inch apart.
• Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes.

SOFT CHOCOLATE PUDDING COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine shortening, sugars, milk, and vanilla extract in a large bowl. Beat in eggs. Whip mixture until light and fluffy.
• Combine flour, pudding mix, salt, and baking soda in a separate bowl. Pour over the shortening mixture and beat until well blended. Fold in chocolate chips.
• Drop rounded tablespoonfuls of cookie dough onto ungreased cookie sheets, spacing them 3 inches apart.
• Bake in the preheated oven, 1 cookie sheet at a time, until edges are set, 11 to 15 minutes. Repeat with remaining cookie sheets. Cool each batch for 5 minutes before moving cookies onto a cooling rack.

PUDDING CHOCOLATE CHIP COOKIES

Steps:

• Mix flour and baking soda and set aside.
• Then combine margarine, sugars, vanilla, and pudding mix in a large mixing bowl and beat until smooth and creamy.
• Beat in eggs.
• Gradually add flour mixture.
• Then stir in chips (batter will be stiff).
• Drop dough by rounded teaspoonfuls on ungreased baking sheet.
• (it works well to roll dough in ball and slightly flatten).
• Bake at 375° for 8-10 minutes.

HALLOWEEN OREO CHOCOLATE CHIP PUDDING COOKIES RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F. Break the Oreo cookies into chunks. I don't crush the Oreos to dust. I keep quite a few big chunks to keep the Oreo flavor and crunch in the cookies. In a large bowl, cream butter and sugars together. Add in pudding package and beat until well blended. Add eggs and vanilla. Stir flour and baking soda together in small bowl. Add flour mixture slowly to cookie batter until well incorporated. Stir in crushed Oreos and chocolate chips. With a cookie scoop or spoon, scoop 1-inch cookie dough balls onto a baking sheet. Bake at 350°F for 8 to 12 minutes.

DOUBLE CHOCOLATE PUDDING COOKIES

Steps:

• Heat oven to 350°F.
• In large bowl, mix cookie mix, dry pudding mix, melted butter, water and egg with spoon until soft dough forms. Stir in minis until blended. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
• Bake 9 to 11 minutes or until edges are set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store covered in airtight container.

WHITE CHOCOLATE PUDDING COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, cream together the butter and two sugars until well combined. Beat in vanilla pudding mix. Add eggs, one at a time, until well incorporated. Mix in vanilla extract.
• In another small bowl, mix together flour, baking soda, and salt. Add the dry ingredients to the wet ingredients, mixing until just incorporated. Fold in M&Ms and white chocolate chips.
• Drop tablespoon size cookie dough onto prepared cookie sheet. Bake for 10 minutes, or until just turning golden brown (be careful not to over bake). Cool on cookie sheet for 5 minutes before removing to wire rack to cool completely.

CHOCOLATE PEANUT BUTTER PUDDING COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder and instant pudding mix; stir into the creamed mixture. Fold in the peanut butter chips. Drop by rounded spoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

MINT-CHOCOLATE CHIP PUDDING COOKIES

Steps:

• Heat oven to 375°F.
• Combine flour, dry pudding mix and baking soda; set aside. Beat butter, sugars, extract and food coloring in large bowl with mixer until light and fluffy. Blend in eggs. Gradually add flour mixture, mixing well after each addition. Stir in chocolate chips.
• Drop tablespoonfuls of dough into 42 mounds, 2 inches apart, on baking sheets.
• Bake 8 to 10 min. or until lightly browned. Cool cookies 1 min. Remove to wire racks; cool completely.

PUMPKIN SPICE, CHOCOLATE CHIP PUDDING COOKIES

Steps:

• In a medium bowl, whisk together flour, baking soda, and pumpkin spice pudding mix- set aside. In the bowl of a stand mixer, fitted with paddle attachment, cream together (on medium speed) butter and both sugars until fluffy (about 5 minutes). Then add eggs, one at time, followed by vanilla and honey. Scrape down sides. Then reduce to low speed and add dry ingredients. Combine until just incorporated. Finally fold in chocolate chips . Line baking sheet with baking mat, aluminum foil, parchment or wax paper. Scoop out 1 1/2-2 inch, cookie dough balls onto sheet (roll between the palm of your hands for a nice round shape). Space the cookies 2 inches apart. Slightly flatten the cookies using the palm of your hand. Bake for 8-10 minutes. Let cool for 5 minutes before transferring to cooling rack.

OATMEAL CHOCOLATE CHIP PUDDING COOKIES

Steps:

• Set oven to 375 degrees.
• Lightly grease baking sheets.
• In a bowl, beat shortening and butter at medium speed with an electric mixer, until creamy; gradually beat in sugars, beating well.
• Add in the 2 eggs; beat until blended, then mix in the pudding mix and vanilla.
• In another bowl, combine the flour, and the next 4 ingredients.
• Gradually add to the butter/egg mixture, beating until blended.
• Stir in the chocolate chips, nuts and oats.
• Shape the dough into 1-1/2-inch balls.
• Place on a cookie sheet, leaving enough space between the balls.
• Press the balls to 1-inch thickness (the bottom of a glass works well for this).
• Bake for 10-12 minutes.
• Remove cookies to wire racks.

WHITE CHOCOLATE-PEPPERMINT PUDDING COOKIES

Steps:

• Heat oven to 375°F.
• Mix flour, dry pudding mix and baking soda until blended. Beat butter, 1 cup sugar and extract in large bowl with mixer until light and fluffy. Blend in eggs. Gradually add flour mixture, beating well after each addition. Stir in morsels.
• Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 8 to 10 min. or until lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
• Mix remaining sugar and water until blended; brush onto cookies. Sprinkle immediately with crushed mints.

CHOCOLATE PUDDING COOKIES

Steps:

• Preheat oven to 350°F. Mix dry pudding mix and baking mix in medium bowl. Stir in oil and egg with wooden spoon until mixture forms ball.
• Shape dough into 36 small balls, each about 1/2 inch in diameter. Place, 2 inches apart, on ungreased baking sheets. Flatten each cookie with bottom of drinking glass; sprinkle with sugar.
• Bake 5 to 8 minutes or until cookies feel set to the touch. Cool on wire racks.

QUADRUPLE CHOCOLATE SOFT FUDGY PUDDING COOKIES

Steps:

• To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes. Stop, scrape down the sides of the bowl, and add the pudding mix, cocoa, and beat on low speed until just combined, about 1 minute. Stop, scrape down the sides of the bowl, and add the flour, baking soda, optional salt, and beat on low speed until just combined, about 1 minute. Stop, scrape down the sides of the bowl, and add the chocolate chips, chopped chocolate, and beat on low speed until just combined, about 30 seconds. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 17 equal-sized mounds of dough. Roll into balls, and flatten slightly. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center. Don't overbake which is easy to do with dark cookies. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

CHOCOLATE CHIP PUDDING COOKIES

Steps:

• Put butter in a large mixing bowl.
• Using an electric mixer, beat on medium speed until creamy.
• Gradually add brown sugar, sugar, and pudding mix; beat well to combine.
• Add eggs, and vanilla; mix well to combine.
• In another bowl, add the flour, and baking soda.
• Gradually add to the batter and mix well.
• Add in chocolate morsels and pecans; stir to combine.
• Drop batter by rounded teaspoonfuls onto an ungreased baking sheet.
• Bake at 375° for 8-10 minutes.
• Let cool on baking sheet 3 minutes.
• Transfer to wire rack and let cool completely.
• Freezes well in air-tight container up to 8 months.

CHOCOLATE POTATO CHIP PUDDING COOKIES

Steps:

• Heat oven to 375°F.
• Mix flour, dry pudding mix and baking soda until blended. Beat butter, sugars and vanilla in large bowl with mixer until light and fluffy. Blend in eggs. Gradually add flour mixture, mixing well after each addition. Stir in remaining ingredients.
• Drop tablespoons of dough, 2 inches apart, onto baking sheets.
• Bake 8 to 10 min. or until edges are golden brown. Cool on baking sheet 3 min. Remove to wire racks; cool completely.

CHOCOLATE CHIP TAPIOCA PUDDING COOKIES (GLUTEN FREE)

Steps:

• Preheat oven to 375 degrees Fahrenheit Line a large cookie sheet with parchment paper Blend flour, b. powder, b. soda and xanthan gum together in a small bowl. Set aside In a large mixing bowl combine butter and sugars together and mix to form a smooth paste Add eggs to butter/sugar mixture and beat with an electric mixer until smooth and creamy Cook tapioca pudding according to package directions and allow to cool before adding to wet ingredients When pudding has cooled stir cocoa into pudding and dissolve completely Combine chocolate chips, flax seeds and tapioca pudding and mix into butter/sugar mixture and combine ingredients well Mix in dry ingredients and mix well to make a smooth cookie dough With a teaspoon take a small amount of dough and place 2 inches apart on parchment paper Press dough down with a fork and bake for 10 minutes until lightly browned Remove from oven and place cookies on wire rack to cool completely before storing away in a container for a longer storage period

CHOCOLATE-BANANA BREAD PUDDING COOKIES

Steps:

• Heat oven to 375°F.
• Mix flour, dry pudding mix and baking soda until blended. Beat butter, sugars and vanilla in large bowl with mixer until light and fluffy. Blend in eggs. Gradually add flour mixture, beating well after each addition. Stir in remaining ingredients.
• Drop teaspoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 8 to 10 min. or until edges are lightly browned. Cool on baking sheet 3 min. Remove to wire racks; cool completely.

PUDDING CHOCOLATE CHUNK COOKIES

Steps:

• Heat oven to 375°F.
• Beat butter, sugars, dry pudding mix and vanilla in large bowl with mixer until well blended. Add eggs and baking soda; mix well. Gradually beat in flour. Stir in chocolate.
• Drop teaspoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 8 to 10 min. or until lightly browned. Cool 3 min. on baking sheets. Remove to wire racks. Cool completely.

SUPER CHOCOLATE FUDGY PUDDING COOKIES

Steps:

• 1. In a large bowl, eg stand mixer, combine margarine, sugars, vanilla and eggs. Mix thoroughly - about 4 minutes - until thoroughly blended.
• 2. Sift together chocolate pudding, cocoa powder,flour, baking soda and salt.
• 3. Add sifted dry ingredients to margarine mixture. Combine until incorporated - about 1 minute. Work quickly once dry ingredients added because pudding mix may make it harder to mix.
• 4. Mix in chocolate chips and chopped dark chocolate to combine.
• 5. Using small ice cream scoop or two tablespoons, form approximately 24-27 balls of dough. Place on a plate, cover with plastic wrap and refrigerate 30 minutes.
• 6. Preheat oven to 350 degrees F. Prepare 3 baking sheets lined with parchment paper or Silpat, or lightly spray cookie sheets.
• 7. Remove chilled cookie dough from fridge. Place 8 or 9 cookies per sheet, approximate 2 inches apart. Flatten ever so slightly with back of spoon. Bake for approximately 10 minutes or until edges just begin to brown. Cookies will appear uncooked on top, but allow to cool 10 minutes on cookie sheet and they will set up.
• 8. Store cooled cookies in a covered container or sealed plastic bag.
• 9. NB. The original recipe called for butter instead of margarine, but I found it spread too much unless chilled for several hours. When it comes to chocolate cookies, no one wants to wait that long! :0)

GOLDEN CHOCOLATE BUTTERSCOTCH CHIP PUDDING COOKIES RECIPE - (4.5/5)

Steps:

• Preheat oven to 350, and either line a baking sheet with parchment or use a light spray of non-stick cooking spray. Cream together the butter with both sugars and the golden syrup. Add the eggs one and a time, scrapping down the sides one time. Add the vanilla, pudding mix, baking soda and salt, mix just until incorporated. Add in flour, mix well and scrape down sides. Add in chips and stir by hand to incorporate. Scoop out dough by large spoonfulls and roll into balls, flatten the balls slightly, so you have small round thick disks. Bake for 9-10 minutes at 350. Best to let them cool for 1-2 minutes on baking sheet and then transfer to cooling rack to complete cooling process. Pour a big glass of milk and enjoy!