This is the first time I’ve used instant pudding mix in a cookie. I’ve heard that adding pudding mix to cookie dough keeps the cookies soft, but I wasn’t crazy about the idea of adding pudding mix with artificial flavors, dyes, and other things.
I decided to try adding pudding mix this time because JELL-O recently came out with a new line of instant pudding mixes (and Jell-O mixes) called JELL–O SIMPLY GOOD. They’re made and flavored with real ingredients like banana, cocoa, vanilla bean, and fruit juices–and they have no artificial flavors, dyes, or preservatives. JELL-O sent me some complimentary samples to try and I used their Simply Good Chocolate Instant Pudding Mix in this recipe. The pudding mix really does make the cookies soft and chewy. These cookies also have a rich chocolate flavor with just a hint of coffee, which pairs well with the dark chocolate chips. And if you want to make them more of a holiday treat, you can add sprinkles on top!
DARK CHOCOLATE MOCHA PUDDING COOKIES by NancyC
Makes 20 to 21 large cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 2 Tablespoons strong brewed coffee
- 2 1/4 cups all-purpose unbleached flour
- 2 Tablespoons unsweetened cocoa powder
- 1 (3.9-ounce) package instant chocolate pudding mix (I used JELL–O Simply Good Chocolate)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups dark chocolate chips (you’ll need 2 packages of chips–1 whole package plus most of another package)
- Optional: assorted sprinkles–chocolate or holiday sprinkles
Preheat oven to 350˚F. Line two cookie sheets with parchment paper; set aside.
Cream butter and sugars until light and fluffy. Add vanilla, eggs, and coffee; blend everything well.
Whisk together the flour, cocoa powder, dry instant pudding mix, baking soda, and salt. Gradually add this flour mixture to the butter/sugar/egg mixture, mixing until everything is blended. Then fold in the dark chocolate chips, stirring until evenly incorporated in batter.
Use a 1/4 cup size measuring cup to scoop dough and place on parchment-lined cookie sheets, 2″ apart (you should be able to fit 6 cookies per sheet). Flatten cookies just slightly and sprinkle with assorted sprinkles, if desired.
Bake at 350˚F for 12 to 13 minutes or until tops are set. Be careful not to overbake! Cool cookies on pan for 2 minutes, then remove to wire rack to cool completely.
If you happen to have any cookies left over, you can store them in an airtight container for 4 to 5 days. Or if you want to make a batch ahead of time, you can freeze them for 2 to 3 months.
If you like your cookies on the soft and chewy side, you’ll have to try this recipe! I’m glad I finally tried adding the pudding! Do you add pudding mix to any of your cookie recipes?