Chocolate Pudding Cookies

December 13, 2020

chocolate pudding cookie recipe

I was very tempted to title these Reindeer Patties;) It wouldn’t do the taste of the cookies justice however! These cookies are chocolatey, fudgey, brownie like, addictive goodness that make a really sweet neighbor treat.

This is Gabe’s recipe that he has been tweaking for a few years now until he could get the consistency and flavor he was looking for. We actually make them without the peppermint sprinkles year round! Thought it was time to let you in on this secret chocolatey goodness.

chocolate pudding cookies

Chocolate Pudding Cookies (Reindeer Patties)

3 c. flour
1 tsp. baking soda
Pinch of salt
1 c. butter (softened)
3/4 c. brown sugar
1/4 c. sugar
1 pack of instant pudding (make sure it’s vanilla!)
3 eggs
2 tsp. vanilla
4 -7 spoonfuls of dark unsweetened cocoa powder (to taste preference)
2.5 – 3 tbls. of a nutty flavored coffee syrup ​​​​​​​(We used chocolate macadamia nut.) You can find this at coffee shops or online.
8-10 Candy canes for peppermint sprinkles

– Preheat the oven too 350 degrees.
– Mix flour, baking soda, and pinch of salt in small bowl, and set aside.
– Mix together softened butter, brown sugar, white sugar, eggs, and vanilla until creamy with a hand mixer or in a Kitchenaid.
– Add pudding pack gradually and continue to mix.
​​​​​​​​​​​​​​- Now add the flour mixture gradually to your mixture.
– Mix in cocoa powder one spoonful at a time until you reach the cocoa flavor you prefer. (4-7 spoonfuls recommended)
– Add coffee syrup at the end to make sure you get just the right blend of flavors!
Note: This cookie dough has a very thick fudge like consistency!
– Place by the spoonful onto a greased cookie sheet a few inches apart. They expand in size!​​​​​​​
– Bake for 10-12 minutes.

Final Step! While the cookies are in the oven, put unwrapped candy canes in a gallon size bag and smash up with a rolling pin until they are small pieces. Sprinkle on top of the cookies while still warm and gently press them to secure.

The result is super soft almost brownie like cookies. Dangerously addictive. We hope you enjoy!

A few other holiday recipe favorites we have shared you may like:
Winter Berry Pie
Nutella Hot Chocolate with Homemade Marshmallows

Gingerbread Granola Recipe
Salted Caramel Gingerbread Cake with Orange Cream Frosting

Leave a Comment

  • What is coco powder? Are you referring to, for example, Hershey’s unsweetened cocoa powder or more of a Nestles chocolate milk powder? What if I don’t have a pump for flavoring? How much syrup should be used? Cookies look wonderful but need more direction.

    • Hi Marianne, yes unsweetened cacoa powder. I prefer the special dark myself. Don’t use chocolate milk powder. For coffee syrup, something like Torani syrup which is carried at many grocery stores or can easily be ordered on amazon. I like using a chocolate macadamia nut or praline flavored. One pump should be roughly 1/2 tbsp (or roughly 1/4 oz) so you are looking at about 2.5 tbsp ( or about 1.25 oz). Hope that helps! Let me know if you have more questions.

  • These were great! I made sandwich cookies out of them. Although I might had chocolate chips to the cookies because I like chocolate!

    • Wonderful!!!! So happy you liked them. We have done Chocolate chips as well. I think an extra dark is the best to mix in.

  • What size box of instant pudding? There is usually a small (3.4oz) and larger (5.1 oz) size.

    • You can’t go wrong with either!!! I prefer the larger box but I have used the 3.4 in a pinch and they still turned out great.

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