Dark Chocolate Mocha Pudding Cookies

These cookies were my first try at using 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.


There’s a 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. So I decided to try their Simply Good Chocolate Instant Pudding Mix in these cookies. 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

  • Servings: 20-21
  • Difficulty: easy
  • Print


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.

Recipe from NancyC | nancy-c.com

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?

Sharing at Happiness is Homemade, Saturday Sparks, Meal Plan Monday, Weekend Potluck, Thursday Favorite Things, Full Plate Thursday, (Wow Me) Wednesday, Lou Lou Girls Fabulous Party, Wonderful Wednesday, Hearth & Soul, Inspire Me Monday.


21 thoughts on “Dark Chocolate Mocha Pudding Cookies

  1. rawsonjl

    I had no idea Jell-O came out with a line of pudding like that; I am definitely going to be keeping an eye out for those at my grocery store. These cookies look so good! Pinned.


  2. Miz Helen

    Your Dark Chocolate Mocha Pudding Cookies look delicious! Hope you are having a really good week and thanks so much for sharing with us at Full Plate Thursday!
    Miz Helen


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