Disclosure: This post was sponsored by Betty Crocker. I was paid to develop the recipe and received sampled of their new Hershey’s baking mixes.
Way back this spring, I was asked to create a few recipes using some new Betty Crocker/Hershey’s mixes. I’ve been waiting pretty impatiently to be able to share them with you. Do you know how terrible it is to make something this good but have to keep the recipe to myself for months? Almost as bad as waiting for the mixes to start appearing on store shelves so I can make them again myself. They’re out now though, so phew!
Because these cookies? It’s honestly a little embarrassing how quickly the two of us polished off the whole batch. I’m not sure they even lasted 24 hours.
They’re so simple – literally just chocolate chip cookies and chocolate fudge pudding – but the final product is definitely greater than the sum of its parts. The contrasting textures are just so perfect together: the pudding is cool, creamy, and extra thick (made like you would for a chocolate cream pie); the cookies are dense, buttery, and perfectly chewy. The cookie dough has big chunks of Hershey’s chocolate and a slight saltiness that makes them irresistible. My mouth is watering just thinking about them. What I originally planned these to be a sort of throwaway treat, but they ended up as a huge hit that we’ve been craving all summer.
Chocolate chunk cookies filled with creamy pudding make the perfect afternoon snack! Mix things up with butterscotch, pistachio, or cherry pudding.
(Because pudding is perishable, these cookies need to be stored in the refrigerator. Luckily they taste best chilled anyway.)
10 minPrep Time
1 hrCook Time
1 hr, 10 Total Time
- 1 box (12.5 oz) Betty Crocker ® Hershey’s Chocolate Chunk Cookie Mix
- 1/3 cup butter, softened
- 3 tablespoons water
- 1 box (3.9 oz) chocolate fudge flavor instant pudding
- 1 3/4 cup fat free milk
- Heat oven to 375ºF. Stir cookie mix, softened butter, and water in medium bowl until soft dough forms.
- Drop teaspoonfuls into mini muffin pan. Bake 12-14 minutes, or until edges are set. Remove from oven; use the handle of a wooden spoon to press down on the center of each cookie, forming a cup. Let cool completely before removing from pan.
- In second bowl, combine pudding mix and milk. Using hand mixer, beat 2 minutes or until thick. Spoon 1 teaspoon of pudding into each cookie cup. Refrigerate 30 minutes or until pudding is set.