Quadruple Chocolate Soft Fudgy Pudding Cookies Recipe

Sink your teeth into these rich, decadent Quadruple Chocolate Soft Fudgy Pudding Cookies, and you’ll understand why they’re an instant favorite. These cookies are loaded with four layers of chocolate goodness—each bite is soft, gooey, and irresistibly fudgy. Thanks to a surprise ingredient (hello, instant pudding mix!), they stay incredibly soft for days. They’re quick to whip up, don’t require any fancy techniques, and are perfect when that chocolate craving hits hard—especially on a busy weeknight.

Why You’ll Love This Recipe

• Chocolate Overload in the Best Way: Four types of chocolate create a deep, multi-dimensional chocolate flavor that’s rich without being overwhelming.
• Super Soft & Fudgy: The pudding mix makes all the difference here. These cookies are like little brownie bites with the texture turned up to cloud-like soft.
• Quick and Easy: The dough comes together in one bowl, no mixer needed, and no long chilling times. You can go from craving to cookie in under 30 minutes.
• Crowd-Pleaser: Whether it’s a bake sale, a cookie exchange, or a family movie night, these cookies steal the show every time.

Ingredients You’ll Need

Here’s what goes into creating these unforgettable cookies—and why each one matters:

• All-Purpose Flour: Provides the structure and helps balance the richness of all that chocolate.
• Unsweetened Cocoa Powder: Adds a deep, dark chocolate flavor. Go for Dutch-processed for an even richer taste.
• Instant Chocolate Pudding Mix: The secret weapon. It gives the cookies their ultra-soft, fudgy texture and a gentle chocolate sweetness.
• Baking Soda & Salt: Essential for balance—baking soda gives the cookies lift, while salt enhances the overall flavor.
• Unsalted Butter: Adds richness and that classic buttery flavor. Soften it for easy mixing.
• Granulated Sugar & Brown Sugar: A mix of both gives the perfect balance of sweetness and chewiness.
• Eggs: Binds everything together and contributes to the cookie’s soft texture.
• Vanilla Extract: Adds warmth and enhances the chocolate.
• Semi-Sweet Chocolate Chips: Melty pockets of chocolate throughout the cookie.
• Milk Chocolate Chunks: Brings a creamy, sweet contrast to the dark cocoa.
• White Chocolate Chips: Adds sweetness and visual contrast.
• Dark Chocolate Chunks or Chopped Chocolate Bar: For intense chocolate richness and gooey bites.

Variations

Want to mix things up? Here are some fun twists:

• Nutty Crunch: Add chopped walnuts, pecans, or hazelnuts for a crunchy contrast to the fudgy cookie.
• Mocha Vibes: Mix in a teaspoon of instant espresso powder for a subtle coffee kick that deepens the chocolate flavor.
• Minty Fresh: Stir in some peppermint extract and swap the chocolate chunks for mint chocolate pieces.
• Spicy Chocolate: A pinch of cinnamon or cayenne adds a fun heat that pairs beautifully with dark chocolate.

How to Make Quadruple Chocolate Soft Fudgy Pudding Cookies

Step 1: Prep Your Oven and Tray

Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat. No sticking, no mess.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, cocoa powder, pudding mix, baking soda, and salt. Set this aside—you’ll be glad you did when everything comes together smoothly.

Step 3: Cream the Butter and Sugars

In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until creamy and light. You can use a hand mixer or just a sturdy spoon and some elbow grease.

Step 4: Add the Eggs and Vanilla

Beat in the eggs one at a time, followed by the vanilla extract. Mix until fully combined and smooth.

Step 5: Combine the Wet and Dry

Gradually add the dry ingredients to the wet, mixing until just combined. Don’t overmix—this keeps the cookies tender.

Step 6: Fold in the Chocolate

Gently fold in all four types of chocolate: chips, chunks, and everything in between. Make sure they’re evenly distributed throughout the dough.

Step 7: Scoop and Bake

Scoop the dough onto your prepared baking sheet, spacing the cookies a couple inches apart. Bake for 10-12 minutes or until the edges are set but the centers still look slightly underbaked.

Step 8: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. They’ll firm up as they cool—if you can wait that long!

Pro Tips for Making the Recipe

• Don’t Overbake: These cookies continue to set as they cool. Pull them out when the centers are still a little soft for that signature fudgy texture.
• Use Good Chocolate: With four kinds of chocolate in play, quality matters. Use the best you can find, especially for the dark and milk chunks.
• Chill for Extra Thickness: If you prefer thicker cookies, chill the dough for 30 minutes before baking.
• Double the Batch: These freeze beautifully and will disappear fast, so it’s smart to make extra.

How to Serve

These cookies shine all on their own, but you can also:

• Serve them warm with a cold glass of milk—classic and unbeatable.
• Pair with coffee or espresso for an indulgent afternoon pick-me-up.
• Make ice cream sandwiches! Just scoop your favorite vanilla or mint chip ice cream between two cookies.
• Crumble over a bowl of chocolate or coffee ice cream for an easy dessert upgrade.

Make Ahead and Storage

Storing Leftovers

Keep leftover cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy—no drying out here.

Freezing

Freeze unbaked dough balls on a tray, then transfer to a zip-top bag. They’ll last up to 3 months. Bake straight from frozen, adding a minute or two to the baking time.

Reheating

Want that just-baked magic? Microwave a cookie for 10–15 seconds to revive the gooey chocolate and warm center.

FAQs

Can I use regular pudding mix instead of instant?
No, you’ll want to stick with instant pudding mix for this recipe. The texture and structure rely on it, and using the cook-and-serve version can throw off the moisture balance.

Why did my cookies come out flat?
This usually means the dough was too warm. Try chilling it for 30 minutes before baking if your kitchen is especially warm or if you like thicker cookies.

Can I make these without one of the chocolate types?
Absolutely. The recipe is flexible. If you’re missing one kind of chocolate, just add a bit more of another. Still delicious, still decadent.

Do I need to use a mixer?
Nope! While a hand mixer makes things easier, you can totally make these with a good spoon and a little muscle.

Final Thoughts

These Quadruple Chocolate Soft Fudgy Pudding Cookies are the ultimate treat for serious chocolate lovers. They’re rich, soft, and absolutely packed with melty chocolate in every bite. Whether you’re baking for a crowd or just need something indulgent for yourself, this recipe delivers every time. Don’t wait—go preheat that oven and experience the magic yourself!

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