These easy Double Chocolate Chip Cookies made with instant pudding mix are tender, sweet and irresistible! These are a family favorite recipe that I bake often. I haven’t met anyone who doesn’t love these pillowy soft cookies and my kids gobble them up. They’re great anytime of the year, but they are especially perfect for cookie exchanges, gift giving and parties during the holiday season.

double chocolate chip cookies with icing and sprinkles

There’s nothing more satisfying than warm Double Chocolate Chip Cookies and some milk or coffee around the holidays. Christmas is full of magic and in my opinion, a good cookie only adds to that magic. I suppose just about any cookie could be made into a holiday cookie, however, there are some cookies that just scream Christmas for me. I make these Double Chocolate Chip Cookies all season long, but around this time of year they’re perfect dressed up with a little melted white chocolate and colorful, festive sprinkles.

Ingredients needed

When it comes to the ingredients, there’s nothing too fancy or out of the ordinary needed – just the usual: flour, baking soda, butter, sugar, eggs and vanilla. Then comes the secret ingredient: the chocolate pudding mix. Adding an instant pudding packet right into the cookie batter makes for a soft, flavorful, perfectly sweet cookie. The texture is perfection – with crispy edges and a soft center! These pudding cookies truly melt in your mouth with each bite. Seriously the best! Here’s everything you’ll need to make them:

  • Flour. All-purpose flour is my go-to when I’m baking cookies. Flour gives the cookies structure and depending on its ratio to the other ingredients, will make the cookies either chewy, fluffy, cake-y, crisp, or crumbly. The ratio of ingredients in this chocolate cookie recipe makes a soft, chewy cookie.
  • Baking soda. This will give the cookies the perfect “lift”. Be sure that your baking soda is fresh and not expired.
  • Salt. A small amount of salt is VERY important to balance the sweetness of baked goods.
  • Unsalted butter. I always use unsalted butter, so I can control the amount of salt going into a recipe. Be sure your butter is softened to room temperature, so that it combines properly with the sugars. Room temperature butter is still a bit cool to the touch and it should indent slightly when you press on it with your finger. Take butter out of the refrigerator about 1 hour before beginning your recipe. However, if you forget, like I often do, you can soften butter quickly with this trick.
  • Sugar. Using both brown and white granulated sugar, with a bit more brown sugar than white sugar, ensures a soft and chewy cookie.
  • Instant chocolate pudding mix. It’s important to use a dry INSTANT pudding mix… no mixing or making the actual pudding. Just add the dry mix!
  • Vanilla extract. Adds flavor and a touch of sweetness.
  • Eggs. Eggs act as a binder in the dough. Two eggs give these cookies a rich flavor and a soft and chewy texture. Room temperature eggs will combine best with the other ingredients.
  • Semi-sweet chocolate chips. The quality of your chocolate truly matters. These cookies call for standard-sized semi-sweet chocolate chips, but feel free to use chunks or mini semi-sweet chips. I think dark chocolate or a combination of dark chocolate and semi-sweet chocolate would also be wonderful. I have tried milk chocolate and I felt like it took away from the flavor of the cookie.
  • Flaky sea salt. I HIGHLY recommend sprinkling some flaky sea salt over your (just out of the oven) cookies. I like Maldon Sea Salt Flakes.
  • White chocolate + sprinkles. If you’d like to dress up your double chocolate chip cookies for the holidays, you’ll need some white chocolate and colorful sprinkles.
double chocolate chip cookies on a baking sheet pan

How to Make Double Chocolate Chip Cookies

These chocolate cookies are quick and easy to make. No chilling required! Just follow these easy steps:

Please see the recipe card for the full, printable recipe with all of the details.

  • Prep. About an hour before starting this recipe remove the egg and butter from the refrigerator. Preheat the oven and line your baking pans with parchment paper or a Silpat mat.
  • Dry ingredients. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
  • Wet ingredients. In a large bowl, using an electric hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter, sugars, pudding mix and vanilla. Next, beat in the eggs.
  • Add dry ingredients. On low speed, gradually add in the flour mixture until just combined. With a spoon, gently fold in the chocolate chips without over-mixing the dough, which can lead to toughness.
  • Scoop dough. Use a large spoon or cookie scoop to drop the cookie dough onto a cookie sheet lined with parchment paper or a silicone baking mat.
  • Bake. Place in the oven and bake for about 8-10 minutes. Do NOT overbake! Remove from the oven right when edges start looking set. The centers may look slightly underbaked, but they will continue to cook even after they are removed from the oven.
  • Cool cookies. While the cookies are still warm, press a few extra chocolate chips into the tops and sprinkle on some flaky sea salt. Let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to continue to cool.
  • Add white chocolate. Once cookies have cooled, microwave chopped white chocolate or white chocolate chips in a small bowl that is microwave-safe in 20 second increments, stirring each time. Dip the cookies into the white chocolate and add festive sprinkles. Alternatively, you can drizzle white chocolate over the tops of the cookies and add sprinkles.
double chocolate chip cookies topped with sea salt

Why Add Pudding Mix Into Cookies?

The chocolate pudding mix takes the place of adding cocoa powder in this double chocolate cookies recipe. Pudding mix has some extra ingredients in it, which helps create a thicker, more flavorful cookie with the most amazing taste. Using a pudding mix in a cookie recipe is an easy short-cut to make a MAJOR delicious cookie!

Quick tip: This double chocolate chip cookie recipe calls for the smaller box (3.9 ounces). If you can only find the bigger one, add in a little more than half a box! It will be fine if it is not exact.

Does The Pudding Mix Have To Be Instant Pudding?

You must follow the directions, here, and use an instant pudding mix. The coagulants in the “cook and serve” pudding mixes are different than the instant which contains a large amount of cornstarch. The texture will be altered and the cookies won’t bake up as nicely.

Tips For Double Chocolate Chip Pudding Cookies

There are tons of tips and tricks for baking the perfect cookies, but follow the suggestions below and you’re sure to have a really delicious treat!

  • Measure flour correctly. Using a food scale is the most precise method for measuring ingredients, especially flour. If you don’t have one available, lightly spoon flour (don’t pack) into a measuring cup and without shaking the cup, use the straight side of a butter knife (or another straight edge) to level the flour across the measuring cup.
  • Fresh baking soda. Be sure that your baking soda is fresh! It loses potency over time. When I open a new container, I always write the date on the lid with a Sharpie. Discard the opened container after 6 months.
  • Bake on parchment or silicone. Parchment paper, or better yet, a silicone baking mat makes for the most perfect cookies. Greasing the baking sheet creates an overly greasy foundation, which will cause the cookies to spread too much. Silicone baking mats will grip onto the bottom of your cookies to prevent them from spreading too much. The mats also promote even browning.
  • Don’t over bake! The best way to have cookies with the perfect texture that are soft and chewy, is to ever-so-slightly under bake them (I pull them out as soon as the top is no longer glossy or wet looking). Mine were done after only 8 minutes!
double chocolate chip cookies with icing and sprinkles

How To Package Christmas Cookies For Gift Giving

These festive double chocolate chip cookies made with pudding are one of my favorite cookies to gift to friends. There’s nothing better than a homemade holiday present, and my friends and family love to receive cookies. You can get creative with the packaging to make your cookie gift extra special.

  • Holiday Tins. Purchase festive tins at your local dollar store, then line them with parchment paper.
  • Christmas Plate. Choose a decorative Christmas-themed plate, then arrange different types of cookies on the plate.
  • Cellophane Bags. Pack cookies into little clear bags, then tie them at the top with a festive bow.
  • Mason Jars. Stack the cookies in a glass jar, seal the jar, then tie a ribbon around it.

STORING & FREEZING RECOMMENDATIONS

  • Freezing cookie dough. This cookie dough can be stored in the freezer, which is especially convenient as December is particularly busy with shopping and other Christmas events. Keep a batch or two of the dough in the freezer for freshly baked cookies at a moment’s notice. Scoop out cookie dough balls and place them in a freezer-safe baggie. Frozen cookie dough will keep well for up to 3 months. Be sure to label your bag of cookie dough with the date.
  • Bake from frozen. Baking from frozen will work just fine. The tops of your cookies may darken a bit more, but they will still be delicious. Follow all of the cooking instructions, but add a minute or two onto the bake time.
  • Freezing baked cookies. You can freeze already-baked cookies with great results. Store in a freezer-safe container or freezer bag and freeze the cookies for up to 3 months.
  • Storing baked cookies. Baked cookies will keep in an airtight container or zip-top baggie at room temperature for about 1 week, but I can’t imagine them lasting that long!
stacked double chocolate chip cookies

Everyone will be so impressed when you bring these double chocolate chip cookies to your next holiday gathering or cookie exchange. They can easily be jazzed up with holiday sprinkles and they are so full of flavor!

If you try these double chocolate chip cookies, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

double chocolate chip cookies with icing and sprinkles
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Double Chocolate Chip Cookies

These easy Double Chocolate Chip Cookies made with instant pudding mix are tender, sweet and irresistible! These are a family favorite recipe that I bake often. I haven't met anyone who doesn't love these pillowy soft cookies and my kids gobble them up. They're great anytime of the year, but they are especially perfect for cookie exchanges, gift giving and parties during the holiday season.
Author: Kim

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup granulated white sugar
  • 1 (3.9 ounce) package of instant chocolate pudding
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1 cup semi-sweet chocolate chips
  • optional: 8 ounces coarsely chopped white chocolate and colorful sprinkles

Instructions 

  • Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  • Mix flour, baking soda, and salt. Set aside.
  • In a large bowl using an electric hand-held or stand mixer fitted with a paddle attachment, beat the butter, sugars, pudding mix, and vanilla. Beat in eggs. Scrape down the sides and bottom of the bowl as needed.
  • On low speed, slowly add and mix the dry ingredients into the wet ingredients until combined. Stir in chocolate chips with a spoon.
  • Drop cookie dough by spoonfuls on baking sheets. Feel free to sprinkle some kosher or sea salt on top. So good!
  • Bake for 8-10 minutes. Mine are usually ready in 8 minutes. Allow to cool for 5 minutes on the cookie sheet. During this time, you can press a few more chocolate chips/chunks into the top of the warm cookies – this is just for looks. You can also sprinkle with a little more sea salt as well. Transfer to cooling rack to cool completely.
  • If using, melt the chopped white chocolate in the microwave in 20 second increments, stirring after each until completely melted. Dip the cookies into the white chocolate and sprinkle with sprinkles. Allow chocolate to set completely at room temperature or in the refrigerator.

Notes

*Nutritional information does not include optional white chocolate. 
  • Measure flour correctly. Using a food scale is the most precise method for measuring ingredients, especially flour. If you don’t have one available, lightly spoon flour (don’t pack) into a measuring cup and without shaking the cup, use the straight side of a butter knife (or another straight edge) to level the flour across the measuring cup.
  • Fresh baking soda. Be sure that your baking soda is fresh! It loses potency over time. When I open a new container, I always write the date on the lid with a Sharpie. Discard the opened container after 6 months.
  • Bake on parchment or silicone. Parchment paper, or better yet, a silicone baking mat makes for the most perfect cookies. Greasing the baking sheet creates an overly greasy foundation, which will cause the cookies to spread too much. Silicone baking mats will grip onto the bottom of your cookies to prevent them from spreading too much. The mats also promote even browning.
  • Don’t over bake! The best way to have cookies with the perfect texture that are soft and chewy, is to ever-so-slightly under bake them (I pull them out as soon as the top is no longer glossy or wet looking). Mine were done after only 8 minutes!
Serving: 1cookie, Calories: 101kcal, Carbohydrates: 11g, Protein: 1g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 18mg, Sodium: 89mg, Potassium: 37mg, Fiber: 1g, Sugar: 6g, Vitamin A: 136IU, Calcium: 9mg, Iron: 1mg

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