Triple Chocolate Pudding Cookies
Thick, fudgy whole wheat cookies featuring 3 (or 4!) kinds of chocolate.
Servings 24 cookies
- 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