Ingredients for Double Chocolate Pudding Cookies
- All Purpose Flour
- 1 teaspoon baking soda
- Granulated Sugar
- Instant Chocolate Pudding Mix
- 1 cup (2 sticks) unsalted butter
- Light Brown Sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- Semisweet Chocolate Morsels
- ½ cup chopped walnuts or pecans (optional)
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How to Make Double Chocolate Pudding Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, and 1 (3.4 ounce) package instant chocolate pudding mix.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup packed brown sugar until light and fluffy. Beat in 2 large eggs and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups chocolate morsels and ½ cup chopped walnuts or pecans (optional).
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Do not overbake!
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
440g
Fat
217g
Carbs
59g
