Keto Double Chocolate Pudding Cookies
Soft, chewy cookies combining chocolate cookie mix with instant chocolate pudding for extra moistness and rich flavor. Studded with mini peanut butter cups that create delightful pockets of creamy sweetness, these cookies offer the perfect balance of chocolate and peanut butter. The pudding mix is the secret ingredient that keeps them incredibly tender and prevents them from drying out. Perfect for parties, bake sales, or whenever you need an impressive treat that starts with convenient mixes but tastes completely homemade.
Ingredients
- 1 pouch Betty Crocker Double Chocolate Chunk Cookie Mix, 17.5 oz
- 1 box Jell-O chocolate-flavor instant pudding & pie filling mix, 3.9 ozcornstarch + cocoa1 box = 3 tbsp cornstarch + 2 tbsp cocoa + 3 tbsp sugarrefined-sugar-free
adjust liquid slightly
- ½ cup butter, melted
- 3 tablespoons water
- 1 large egg
- 1 ¼ cups Reese's Peanut Butter Cups minis, from 8-oz bagchocolate chips1:1nut-freedairy-free
similar texture
Instructions
- 1
Heat oven to 350°F
- 2
Mix cookie mix, dry pudding mix, melted butter, water and egg with spoon until soft dough forms
- 3
Stir in minis until blended
- 4
Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets
- 5
Bake 9 to 11 minutes or until edges are set
- 6
Cool 5 minutes then remove from cookie sheets to cooling racks
- 7
Cool completely about 30 minutes
Tips
Don't overbake - cookies will look slightly underdone when edges are just set, but they'll continue cooking on the hot pan
Let cookies cool on baking sheet for full 5 minutes before transferring to prevent breaking
Store with parchment between layers to prevent sticking from melted peanut butter cups
Good to Know
Store covered in airtight container at room temperature up to 1 week
Dough can be made 1 day ahead and refrigerated, or drop cookies can be frozen on baking sheets then stored in bags for up to 3 months
Serve at room temperature or slightly warm
Common Mistakes
Don't overmix dough to avoid tough cookies
Don't flatten dough balls to maintain thick, chewy texture
Don't skip cooling time on pan to prevent cookies from breaking apart
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
use certified gluten-free mix
General Alternatives
adjust liquid slightly
FAQ
Can I use a different pudding flavor?
Yes, try vanilla, butterscotch, or even pistachio pudding for different flavor combinations. The texture will remain the same.
What if I don't have mini peanut butter cups?
Chop regular-sized peanut butter cups into small pieces, or substitute with chocolate chips, butterscotch chips, or chopped candy bars.
How long do these cookies keep?
Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.