Soft & Fudgy Double Chocolate Chip Pudding Mix Cookies

ByAllyssa

Sometimes called double chocolate chip cookies, these bakery-style chocolate pudding mix cookies feature a rich cocoa dough loaded with melty chocolate chips. The pudding mix adds moisture and structure, so the cookies bake up with lightly crisp edges, soft centers, and a deep, fudgy chocolate flavor — just like you’d expect from a bakery case.

Looking for soft and fudgy double chocolate chip cookies? This recipe delivers bold chocolate flavor with a thicker, more indulgent texture than classic versions. Instead of baking flat or crunchy, these cookies stay tender and rich, making them a go-to for serious chocolate lovers.

Why These Double Chocolate Chip Cookies Work?

This recipe uses brown sugar and instant chocolate pudding mix to create moisture and structure, resulting in a soft, fudgy, bakery-style texture without complicated techniques. Chilling the dough helps control spread, while baking the cookies slightly underdone keeps the centers tender and packed with melty chocolate.

Baker’s Tips

  • For a deeper chocolate flavor, use chocolate fudge pudding mix instead of regular chocolate pudding. Both work, but chocolate fudge creates a richer, more bakery-style result.
  • Chill the dough before baking. This helps control spreading and keeps the cookies thick and soft.
  • Pull the cookies while the centers look slightly underbaked. They will continue to set as they cool, which keeps them fudgy instead of dry.
  • Use room-temperature butter, not melted. This helps the dough cream properly and prevents excessive spreading.
  • Add a few extra chocolate chips on top after baking for a bakery-style finish.
  • Make Ahead: Make dough balls and freeze up to 3 months. Bake from frozen. Reduce temp to 350 degrees, and add 2-3 minutes to bake time.

Double Chocolate Chip Pudding Mix Cookies

Soft and fudgy double chocolate chip cookies made with chocolate pudding mix for a rich, bakery-style texture.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 24 Cookies
Course: Dessert
Ingredients Method

Ingredients
  

  • ¼ cup granulated sugar
  • ¾ cup brown sugar
  • 1 box instant chocolate pudding mix 3.4 oz
  • 1 cup unsalted butter room temp
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 ½ cups all-purpose flour
  • 1 –1 ½ cups semi-sweet chocolate chips

Method
 

  1. Preheat the oven to 375°F and line baking sheets with parchment paper.
  2. In a large bowl, cream together the butter, sugar, brown sugar, and pudding mix on medium speed for 2 minutes, until light and fluffy.
  3. Beat in the vanilla and eggs until fully incorporated.
  4. Add the baking soda, salt, and flour. Mix just until combined. Do not overmix.
  5. Fold in the chocolate chips.
  6. Scoop dough into 3-tablespoon balls and refrigerate for 30 minutes to prevent spreading and create thicker cookies.
  7. Bake for 10–12 minutes, until edges are lightly golden and centers look slightly underbaked.
  8. Allow cookies to cool on the pan for 5 minutes before transferring to a rack.

Double Chocolate Chip Pudding Mix Cookie FAQs

Can I use regular chocolate pudding mix instead of chocolate fudge?

Yes. Both chocolate and chocolate fudge pudding mix work in this recipe. Chocolate fudge creates a deeper, richer chocolate flavor, while regular chocolate pudding produces a lighter cocoa profile with the same soft, chewy texture.

Why is instant pudding mix used in this recipe?

Instant pudding mix adds moisture and structure while enhancing the soft, chewy texture typical of bakery-style cookies. It does not make the cookies taste like pudding.

Why should I pull the cookies out of the oven when the centers look underbaked?

These cookies continue to set as they cool, and removing them early helps keep the centers soft and fudgy instead of dry and crumbly.

Do I really need to chill the dough before baking?

For best results, yes. Chilling improves texture and prevents excessive spreading, especially for soft and chewy cookies.

Can these cookies be frozen?

Yes. Both baked cookies and portioned dough balls can be frozen for up to 2–3 months.

Variations

  • Try swapping the semi-sweet chips for white chocolate chips for contrast against the rich cocoa dough.
  • Want a more intense chocolate cookie flavor? Try adding 1-2 teaspoons of espresso powder to intensify the chocolate flavor.
  • Do you love combining chocolate and peanut butter? Try swapping half the chocolate chips with peanut butter chips or chopped peanut butter cups for a sweet & salty twist.

Storage & Freezing

  • Store baked cookies in an airtight container at room temperature for up to 3 days.
  • Dough can be refrigerated for up to 3 days.
  • Dough balls or baked cookies can be frozen for up to 3 months.

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