Are you craving a delicious dessert that’s both easy to make and incredibly satisfying? Look no further! These Chocolate Pudding Cookies are the perfect answer. Forget boxed mixes; this recipe delivers the rich, fudgy texture of chocolate pudding baked into a chewy, delightful cookie. It’s a simple recipe perfect for beginner bakers, a quick dessert for busy weeknights, and a guaranteed crowd-pleaser for any occasion. Prepare to be amazed by how easy it is to create these homemade cookies – a true testament to the magic of simple, delicious dishes.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (3.4 ounce) instant chocolate pudding mix (not the cooked kind)
- 2 ¼ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Optional: Chocolate chips, chopped nuts, or sprinkles for added deliciousness.
Instructions:
- Preheat & Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
- Cream Butter & Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This is easiest with an electric mixer, but you can certainly do it by hand if you have the time and energy!
- Add Wet Ingredients: Beat in the eggs one at a time, then stir in the vanilla extract.
- Incorporate Pudding Mix: Gradually add the instant chocolate pudding mix, mixing until fully incorporated. The pudding mix adds amazing moisture and richness to the cookies.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough cookies.
- Add Mix-ins (Optional): If using, gently fold in your favorite mix-ins like chocolate chips, chopped nuts, or sprinkles.
- Scoop & Bake: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake: Bake for 9-11 minutes, or until the edges are set and the centers are still slightly soft. Remember that oven temperatures can vary, so keep a close eye on them.
- Cool & Enjoy: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Cooking Tips for Perfect Chocolate Pudding Cookies:
- Softened Butter is Key: Make sure your butter is truly softened – not melted, but easily spreadable. This ensures proper creaming and a smooth cookie dough.
- Don't Overmix: Overmixing develops gluten, resulting in tough cookies. Mix until just combined.
- Adjust Baking Time: Oven temperatures vary, so keep an eye on your cookies. Start checking for doneness around 9 minutes.
- Cooling is Crucial: Let the cookies cool completely on the wire rack before storing. This prevents them from becoming soggy.
Variations:
- Peanut Butter Chocolate Pudding Cookies: Stir in ½ cup peanut butter with the wet ingredients for a delightful twist.
- Mint Chocolate Chip Cookies: Add a teaspoon of peppermint extract along with the vanilla extract and fold in Andes mint chocolate chips.
- White Chocolate Macadamia Nut Cookies: Substitute white chocolate chips for regular chocolate chips and add chopped macadamia nuts. The possibilities are endless!
Nutritional Information (per cookie, approximate):
- Calories: Approximately 150-200 (depending on size and additions)
- Fat: Approximately 8-10g
- Sugar: Approximately 15-20g
These easy recipes are perfect for satisfying your sweet tooth, and these healthy meals are surprisingly simple to make. These chocolate pudding cookies are a delicious treat that can be enjoyed as a quick dinner idea or a satisfying dessert any time! Enjoy baking and sharing these incredible homemade cookies with your loved ones. They're guaranteed to be a hit!