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Triple Chocolate Pudding Cookies
Course:
Dessert
Cuisine:
American
Prep Time:
15
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
24
cookies
Calories:
187
cal
Author:
Ashley Fehr
Thick, fudgy whole wheat cookies featuring 3 (or 4!) kinds of chocolate.
Print Recipe
Ingredients
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
Instructions
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
Nutrition
Calories:
187
cal
|
Carbohydrates:
24
g
|
Protein:
2
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Cholesterol:
30
mg
|
Sodium:
60
mg
|
Potassium:
73
mg
|
Fiber:
1
g
|
Sugar:
14
g
|
Vitamin A:
215
IU
|
Vitamin C:
0.1
mg
|
Calcium:
24
mg
|
Iron:
1
mg