If you’re a chocolate lover, brace yourself — these Quadruple Chocolate Soft Fudgy Pudding Cookies are the ultimate chocolate indulgence. Soft, rich, and irresistibly fudgy, these cookies are made with four kinds of chocolate to deliver an intense, melt-in-your-mouth experience. And the best part? They’re super easy to make with no fancy equipment, no chilling time, and just pure, decadent cookie bliss. Perfect for those busy days when you need a homemade treat fast.

Why You’ll Love This Recipe

Unbelievably Chocolatey: With four types of chocolate working together, these cookies are deeply rich and complex — just the way chocolate should be.
Soft and Fudgy: Thanks to instant pudding mix and the right balance of ingredients, you get that soft-baked, bakery-style texture without fail.
Quick and Easy: No dough chilling required! Just mix, scoop, and bake. You can have warm cookies on your plate in under 30 minutes.
Crowd-Pleaser: Whether it’s for a potluck, party, or just your own late-night craving, everyone will be asking for the recipe.

Ingredients You’ll Need

Quadruple Chocolate Soft Fudgy Pudding Cookies Recipe

Here’s what makes these cookies so ridiculously good:

All-Purpose Flour: Provides structure while keeping the cookies tender.
Unsweetened Cocoa Powder: Intensifies the chocolate flavor with a rich, dark edge.
Instant Chocolate Pudding Mix: Not only enhances the chocolate flavor but also guarantees a soft and chewy texture — don’t skip it.
Baking Soda: Helps the cookies puff up slightly and stay soft.
Salt: Balances out all that sweetness and deepens the chocolate flavor.
Butter (softened): Adds richness and ensures a soft texture. Use unsalted so you can control the salt.
Granulated Sugar and Brown Sugar: The perfect combo for sweetness and moisture — brown sugar helps with chewiness.
Eggs: Bind everything together and add structure and richness.
Vanilla Extract: Brings out all the chocolate notes — a must-have in any cookie.
Semi-Sweet Chocolate Chips: Melty pockets of chocolate in every bite.
Milk Chocolate Chunks: Smooth and creamy chocolate contrast to the darker chips.
White Chocolate Chips: For creamy, sweet pops of flavor throughout.
Dark Chocolate Chips or Chunks: Adds a bold, bittersweet richness to round it all out.

Variations

Want to put your own spin on these chocolate bombs? Here are a few ideas:

Minty Twist: Swap the vanilla extract for peppermint for a holiday vibe.
Nutty Crunch: Add chopped walnuts or pecans for texture and a hint of saltiness.
Spicy Kick: A pinch of cayenne or a sprinkle of cinnamon adds warmth and intrigue.
Peanut Butter Lovers: Toss in some peanut butter chips or swirl in a bit of PB to the dough.

How to Make Quadruple Chocolate Soft Fudgy Pudding Cookies

Step 1: Prep Your Oven and Baking Sheets

Preheat your oven to 350°F and line two baking sheets with parchment paper. No sticking, no cleanup headaches.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together flour, cocoa powder, pudding mix, baking soda, and salt. Set aside — you’ll be folding this in later.

Step 3: Cream the Butter and Sugars

Using a mixer or a sturdy spoon, cream the softened butter with the granulated and brown sugar until light and fluffy. This is where the magic begins.

Step 4: Add Eggs and Vanilla

Mix in the eggs, one at a time, followed by the vanilla extract. The dough will start looking glossy and rich.

Step 5: Combine Wet and Dry

Slowly mix the dry ingredients into the wet until just combined. Don’t overmix — we’re baking cookies, not bread!

Step 6: Add the Chocolate

Fold in all four types of chocolate: semi-sweet, milk, white, and dark. Make sure every spoonful of dough is studded with goodness.

Step 7: Scoop and Bake

Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9–11 minutes until the edges are set but the centers are still soft — they’ll firm up as they cool.

Step 8: Cool and Devour

Let them sit on the baking sheet for 5 minutes before transferring to a wire rack. Or just eat one warm. Trust me on this.

Pro Tips for Making the Recipe

Use Room Temperature Ingredients: Butter and eggs blend better when not cold, creating a smoother dough.
Don’t Overbake: The cookies will look slightly underdone when you pull them out — that’s what gives them their fudgy center.
Mix the Chocolate Chips Evenly: Use a mix of sizes and chop some chocolate chunks yourself for variety in every bite.
Double the Batch: These cookies freeze beautifully, so make extra and stash some for later.

How to Serve

These cookies are excellent straight off the tray, but you can definitely dress them up:

With Milk

The classic pairing. Cold milk + warm cookie = bliss.

As a Dessert Sandwich

Scoop your favorite ice cream between two cookies for the ultimate treat.

On a Dessert Platter

Pair with fresh berries, whipped cream, or even a drizzle of salted caramel.

Crumbled Over Pudding or Yogurt

Take that chocolate flavor even further.

Make Ahead and Storage

Storing Leftovers

Store cooled cookies in an airtight container at room temperature for up to 5 days. They stay soft — it’s the pudding magic.

Freezing

Freeze cookie dough balls on a baking sheet, then transfer to a zip-top bag for up to 3 months. Bake from frozen — just add a minute or two.

Reheating

To rewarm cookies, microwave one for 10–15 seconds. It brings back that fresh-from-the-oven softness.

FAQs

Can I skip the pudding mix?
It’s not recommended. The pudding mix is the secret to that super soft, melt-in-your-mouth texture. Without it, the cookies will be more traditional and less fudgy.

What if I don’t have all four types of chocolate?
No problem. Use whatever you have — even just two types of chips will still give you a deeply chocolatey result. The key is variety and balance.

Can I make the dough ahead of time?
Absolutely. Store the dough in the fridge for up to 3 days. Let it sit at room temp for 10–15 minutes before baking.

How do I know when the cookies are done?
Look for set edges and a slightly underbaked center. They’ll continue to cook on the sheet after you take them out — that’s how you get the gooey middle.

Final Thoughts

If you’re looking for a cookie that truly satisfies your chocolate cravings, these Quadruple Chocolate Soft Fudgy Pudding Cookies are your answer. They’re everything you love about cookies — soft, rich, gooey, and packed with layers of chocolate flavor — all in one easy, quick recipe. Don’t wait for a special occasion. Make a batch tonight and enjoy a warm, melty bite of chocolate heaven.

Quadruple Chocolate Soft Fudgy Pudding Cookies Recipe