Description
These Quadruple Chocolate Soft Fudgy Pudding Cookies are ultra-rich, moist, and packed with four types of chocolate for the ultimate indulgence. Perfect for any chocoholic craving a soft, brownie-like treat in cookie form.
Ingredients
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- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 (3.4 oz) box instant chocolate pudding mix (not prepared)
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 1/4 cup white chocolate chips
- 1/4 cup dark chocolate chunks
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the egg and vanilla extract and beat until combined.
- Mix in the instant chocolate pudding mix until fully incorporated.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the semi-sweet chocolate chips, milk chocolate chips, white chocolate chips, and dark chocolate chunks.
- Drop tablespoon-sized dough balls onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 9-11 minutes, or until edges are set and centers look slightly underbaked.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Do not overbake—cookies continue to cook slightly after being removed from the oven.
- Dough can be chilled for thicker cookies.
- Store in an airtight container for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 13g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg