Triple Chocolate Pudding Cookies

Thick, fudgy whole wheat cookies featuring 3 (or 4!) kinds of chocolate.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24 cookies
Calories 187kcal
Author Ashley Fehr


  • 3/4 cup unsalted butter softened (1 1/2 sticks)
  • 3/4 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 package instant chocolate pudding mix not sugar-free and not cook & serve
  • 1/4 cup cocoa powder
  • 1 cups all-purpose flour
  • 1 cup whole wheat flour or feel free to use all white
  • 1 teaspoon baking soda
  • pinch salt
  • 1 cup chocolate chips
  • 1/2 cup chocolate chunks optional


  • To the bowl of a stand mixer add the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined.
  • Scrape down the sides of the bowl and add the pudding mix, cocoa, and beat on low speed until just combined.
  • Scrape down the sides of the bowl again, and add the flour, baking soda, optional salt, and beat on low speed until just combined.
  • Scrape down the sides of the bowl, and add the chocolate chips (and chocolate chunks if using) and beat on low speed until evenly distributed.
  • Refrigerate cookie dough at least 2 hours or up to a few days (Note: You may do this before or after rolling cookies).
  • Preheat oven to 350 degrees F.
  • Roll into balls, and flatten slightly. Place cookies on a large baking sheet lined with parchment or sprayed with cooking spray.
  • Bake for about 10 minutes, or until edges have set and tops are just set, even if they don't look quite done yet. Don't overbake!
  • Let cookies cool before serving


Calories: 187kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 60mg | Potassium: 73mg | Fiber: 1g | Sugar: 14g | Vitamin A: 215IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 1mg