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Mocha chocolate chip pudding cookies baked on a baking sheet.
AGT Editorial Team

Mocha Chocolate Chip Pudding Cookies

5 from 8 votes
This Gooey Chocolate Chip Vanilla Pudding Cookie recipe is the BEST cookie recipe I have in my cookbook! They contain my two all-time FAVORITE ingredients...Coffee and chocolate!! They also have vanilla pudding in them so tell me, how can you go wrong? Best of all, NO CHILLING of the dough is necessary!
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Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings: 12 Cookies
Course: Dessert
Cuisine: American
Calories: 458
Ingredients Method Notes

Ingredients
  

  • 1 ¼ Stick Unsalted Butter (10 Tbsp.) (if using salted, omit the salt below)
  • ½ Cup Dark Brown Sugar (light or white can be substituted)
  • 1 ½ tsp. Vanilla Extract
  • 1 Large Egg
  • ¾ Tsp. Instant Coffee Powder (or espresso powder) *Optional
  • ¼ Cup Vanilla Instant Pudding Mix
  • 1 ½ Tsp. Baking Powder
  • ½ Tsp. Salt
  • 1 Cup Flour
  • 1 Cup Chocolate Chips

Method
 

  1. Preheat oven to 325°F. (yes 325!)
  2. In a mixer (using the paddle attachment if you have) cream together your butter and sugar on high until pale and fluffy. (about a minute or two.)
  3. Add your egg, vanilla extract, and instant coffee. Mix on medium speed until fully combined.
  4. In another bowl, add all of your dry ingredients. Turn your mixer on the lowest speed and add your dry into your wet scraping down the sides of the bowl at least once. Make sure you do NOT over mix!
  5. Stop mixer once the ingredients are mixed together. Lastly, add your chocolate chips and mix very briefly until they are dispersed throughout the dough.
  6. Scoop about 2 oz. of dough onto a nonstick baking sheet. Press down slightly with the palm of your hand. Wetting your hands prevents sticking.
  7. Bake on the MIDDLE rack for 12 minutes. Do not over-bake! They may not look done but they are! Allow to cool before transferring so they do not fall apart. Store in a sealed bag or container for 3-5 days or in the freezer for 3-5 months.

Notes

Other Mix-Ins
If you wish, you can tweak this recipe to your liking by adding other ingredients like:
  • walnuts (my favorite), pistachios, pecans
  • oats
  • raisins
  • coconut
  • M&M's
  • white chocolate chips
  • peanut butter chips
  • sprinkles (for kids!)
Storage/Freezer Tips
Storing: Pudding cookies will last about 3-4 days stored in an airtight container at room temperature and 4-7 days in the fridge.
Freezing Raw: If you want to freeze your cookies, I recommend doing so while the dough is RAW. Scoop them into balls and lay on a baking sheet. Flash freeze them (until they harden) then toss them in a baggie so they don't stick to one another. OR you can roll into a cookie log and freeze in plastic wrap. Then cut your log or pop a ball onto a baking sheet and bake.
Freezing Baked: If you made an excess amount of cookies, wait for them to cool completely then, then flash freeze them on a baking sheet before adding them together. This will keep them from sticking.