Quadruple Chocolate Cookies

I was looking for some new recipes when I ran across cookie recipe. I love Chocolate Crinkles (my signature dish) so these seemed like something I’d enjoy. Although they are tasty, I think my Chocolate Crinkles are better. But they did give me another excuse to use my Kitchen Aid mixer.

Quadruple Chocolate Soft Fudgy Pudding Cookies from Pinterest
¾ c. butter, softened
¾ c. brown sugar
¼ c. sugar
2 eggs
1 packet of chocolate pudding
¼ c. cocoa powder
2 c. flour
1 tsp. baking soda
pinch of salt
1 c. semi-sweet chocolate chips

5 oz. dark chocolate chopped

Mix together butter, sugars, and eggs. Add in pudding, cocoa, flour, baking soda, and salt slowly. Stir in chocolate. Refrigerate for two hours. Roll into balls and bake at 350 degrees for 10-12 minutes.


Chocolate Dump Cake

You may have started wondering if I was still writing this blog. The answer is yes but I’ve been busy. I recently started a new job – as a volunteer manager. It’s a crazy busy time of the year and I’m learning a new job so it’s been keeping me pretty busy. In addition to my new job, I am still working at the hotel. I also have some blogs I need to write for another nonprofit agency. Until my life settles into my “new normal”, this blog will have to hold you over for a little while til I have more time to bake than just throwing a frozen pizza in the oven. It’s times like this when I wonder how people juggle work, family, and still have the energy to do fun things.

I’m super excited to share this recipe with you because it is just four ingredients. It’s a super easy and very delicious dessert.

Chocolate Dump CakeChocolate Dump Cake from Pinterest
1 box of chocolate cake
1 box chocolate pudding
1 3/4 c. milk
1 1/2 c. chocolate chips

Mix milk and pudding. Add box of cake mix and stir. Pour into 9 x 13 pan. Scatter with chocolate chips. Bake at 350 degrees for 25-30 minutes.


  • I used sugar free pudding. I think you could also use a sugar free cake to make it healthier.
  • I used skim milk and it still turned out fluffy. I think I cooked it for 25 minutes to prevent it from burning.
  • I also cut the amount of chocolate chips to 3/4 c. and it still had a great chocolate flavor.

Two Thumbs Up

I’m not exactly sure what recipe I was looking for when I ran across this recipe on The Cooking Channel’s website. It is a Hungry Girl (2010) recipe so you know she has turned one of your favorites into a healthier snack. This recipe reminded me of those Warm Delights by Betty Crocker. This homemade version is probably cheaper and super quick. Enjoy!

Chocolate Mug DessertMississippi Mug Pie by Hungry Girl
1 packet, 25 calorie hot cocoa mix
3 level tablespoons devil’s food cake mix (not packed)
1 T. fat-free liquid eggs substitute
1 sugar-free 60 calorie chocolate pudding snack, divided
1 tsp. mini semi-sweet chocolate chips
Fat-free whipped topping (optional)
Fresh mint leaves (optional)

Spray a large microwave-save mug with nonstick spray. Add cocoa mix, cake mix, egg substitute, and 2 T. water. Mix well. Add chocolate chips and about third of pudding. Stir gently. Microwave on High for 1 minute. Fluff with ford, and add remaining pudding. Microwave for 1 more minute. Let cool slightly and top with whipped topping and mint leave if desired.

Nutritional Facts: 223 calories, 5 g. fat, 588 sodium, 45.5 g. carbs, 2.75 fiber, 19 sugars, 6.5 g. protein. Serves one.