I feel that some of my favorite recipes come from mistakes.  Like Post-Its, the original chocolate chip cookie, and potato chips, some mistakes are noteworthy [and delicious].  And in this instance, my intentions to make an original recipe came out slightly different than expected.
But so far, that’s been working for me.
devil's food chocolate chip pudding cookies
 Take these Devil’s Food chocolate chip cookies, for example.  I’ve been on a pudding cookie kick (more recipes to come – don’t you worry πŸ˜‰ ), and I’ve loved every second of it.  My brother came to visit me last week, and I figured what better time to make cookies that I don’t necessarily want to keep around?  
 devil's food chocolate chip pudding cookies
 I tossed the butter, sugars, egg, and vanilla into my KithenAid before looking into my cabinet to retrieve my vanilla pudding mix.  Alas, it was nowhere to be found.  Upon about ten seconds of reflection, I recalled that I had used the rest of the pudding mix in a batch of M&M pudding cookies I had made the previous week.  (Of course.)
 devil's food chocolate chip pudding cookies
I was left with two options:  butterscotch pudding cookies or devil’s food pudding cookies.  Seeing as how I am not necessarily a dessert person, but I tend to have a serious chocolate craving every now and then, the devil’s food option was really appealing to me.  Why not?  What could possibly go wrong with chocolate pudding and chocolate chips?
Nothing.  Everything went exactly as I wanted it to go.  
 devil's food chocolate chip pudding cookies
These devil’s food chocolate chip cookies are rich and delicious.  One a day will do ya, unless you have a serious craving.  I’m a big fan of the pudding cookie thing, as I think it makes them a bit softer and more luscious.  I also incorporated 1/4 cup of bread flour to keep it a little thicker.  Otherwise, using all AP flour will work just fine.
 devil's food chocolate chip pudding cookies
My major tip to you is to not over bake pudding cookies.  Luckily, you don’t necessarily have to chill the dough before baking them.  However, to keep them fluffy and moist, don’t overdo it on the temperature or the time in the oven.
 devil's food chocolate chip pudding cookies


[my additional tips!]:

Actual Prep / cook time:  20 minutes

Clean-up difficulty:  3

Overall difficulty to make:  2

Overall satisfaction:  8.5

Price range?  This dish is under $5 for a batch of cookies.

What I would change next time?  I think mixing up the chocolate chips with maybe some candy could be fun. πŸ™‚

For your own version, I recommend:.

  • Don’t over bake the cookies.
  • Top them with juuuust a pinch of salt after they’re done! πŸ™‚

Β© 2016 : a flavor journal : by sara alvord
devil's food chocolate chip pudding cookies.
Serves 6
Super chocolate chip cookies made with devil's food pudding mix! Rich, decadent, and delicious. These cookies are the ultimate chocolate lover's dream.
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
  1. 1 stick unsalted butter (1/2 cup), room temperature
  2. 1/4 cup granulated sugar
  3. 1/2 cup brown sugar (loosely filled)
  4. 1/2 tsp. salt (kosher if possible)
  5. 1 large egg
  6. 3 Tbsp. devil's food pudding mix
  7. 1/4 cup bread flour (substitute AP flour if you like!)
  8. 3/4 cup all-purpose flour
  9. 1/4 tsp. baking soda
  10. 1/4 tsp. vanilla
  11. 1/2 cup milk chocolate chip cookies
  1. Heat oven to 350.
  2. Combine butter, sugars, salt, egg, and vanilla into a large mixing bowl. Mix on medium speed for 2 minutes.
  3. Sift together flours and baking soda. Slowly add into the large mixing bowl with the other ingredients, mixing on low until fully combined.
  4. Fold in chocolate chips.
  5. Bake at 350 for 8-10 minutes. (Rotate the pan halfway through!)
  1. I top each cookie with just a tiny pinch of salt once they come out of the oven! πŸ™‚
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