These Strawberry Dark Chocolate Chunk Pudding Cookies are soft, fluffy, and extra gooey in the center, packed with fresh strawberry pieces and rich dark chocolate chunks, then finished with a light vanilla glaze. The pudding mix gives them that bakery-style texture—pillowy, thick, and irresistible.
They’re sweet without being too sweet, fruity without being cakey, and the combination of strawberries and dark chocolate makes them feel just a little bit fancy while still being totally comforting.
Why You’ll Love These Strawberry Pudding Cookies
• Soft and fluffy with gooey centers
• Loaded with fresh strawberries and dark chocolate
• Bakery-style texture thanks to pudding mix
• No mixer tricks—just simple ingredients
• Perfect for spring, summer, or Valentine’s Day
• Always a crowd favorite
What Makes Pudding Cookies So Soft?
Pudding cookies use cornstarch and sugar (or instant pudding mix) to lock in moisture and create a tender, plush texture. Combined with chilling the dough, this keeps the cookies thick, soft, and bakery-style even after baking.
Ingredients for Strawberry Dark Chocolate Chunk Pudding Cookies
Cookies
1 cup unsalted butter, softened
¾ cup light brown sugar
¼ cup granulated sugar
2 teaspoons vanilla extract
2 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup chopped dark chocolate or ¾ cup semi-sweet chocolate chips
1 cup finely chopped fresh strawberries
½ cup strawberry jam
Homemade Pudding Mix
(Or substitute one 3.4 oz box instant vanilla pudding)
3 tablespoons cornstarch
2 tablespoons granulated sugar
Glaze
1 cup powdered sugar
1 teaspoon milk (add more as needed)
How to Make Strawberry Dark Chocolate Chunk Pudding Cookies
Cream the butter, brown sugar, and granulated sugar in a stand mixer until light and fluffy, about 2–3 minutes. Add the vanilla and eggs, one at a time, mixing well after each addition.
In a separate bowl, whisk together the flour, cornstarch, remaining granulated sugar, baking powder, baking soda, and salt. Slowly mix the dry ingredients into the wet ingredients until just combined.
Stir in the strawberry jam until incorporated, then gently fold in the chopped strawberries and chocolate chunks.
Cover and refrigerate the dough for 1–2 hours. Chilling helps the cookies bake up thicker and enhances the flavor.
Preheat the oven to 350°F. Scoop dough onto a parchment-lined baking sheet, spacing cookies a few inches apart.
Bake for 10–12 minutes, removing the cookies while the centers still look slightly underbaked. They will continue to set as they cool.
Allow cookies to cool completely before glazing.
Glazing the Cookies
Whisk powdered sugar and milk until thick but pourable. Drizzle over completely cooled cookies. If desired, place glazed cookies in the freezer for 10–15 minutes to help the glaze set.
FAQ: Why Is My Glaze Melting Off?
The cookies must be fully cooled before glazing. If they’re even slightly warm, the glaze will melt and slide off. Make sure the glaze is thick enough to cling—too thin and it won’t set properly.
Tips for Perfect Strawberry Cookies
Chop strawberries finely to prevent excess moisture.
Don’t skip chilling the dough—it makes a big difference.
Use dark chocolate for balance against the sweet strawberries.
For extra gooey cookies, slightly underbake them.
Storage Tips
Line the bottom of an airtight container with parchment paper. If stacking cookies, place parchment between layers. Store at room temperature for up to 2 days or refrigerate for up to 4 days. These cookies are best enjoyed fresh.
Variations & Easy Swaps
White Chocolate Strawberry Cookies
Swap dark chocolate for white chocolate chips.
Strawberry Cheesecake Cookies
Add small cubes of cream cheese to the dough before chilling.
Freeze-Dried Strawberry Version
Use chopped freeze-dried strawberries for a stronger strawberry flavor and less moisture.
Chocolate Drizzle Finish
Skip the glaze and drizzle with melted dark or white chocolate instead.
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Strawberry Dark Chocolate Chunk Pudding Cookies
Ingredients
- 1 cup Unsalted Butter
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 2 tsp vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- ½ tsp salt
- ½ cup strawberry jam
- 1 cup chopped dark chocolate option: 3/4 cup semi-sweet chocolate chips
- 1 cup finely chopped strawberries
- Homemade pudding mix you can substitute for a box of 3.4 oz instant pudding
- 3 tbsp cornstarch
- 2 tbsp granulated sugar
Instructions
- Using a stand mixer, cream the butter, brown sugar, and 1/4 cup of granulated sugar until light and fluffy (2-3 minutes)
- Add vanilla and eggs (one at a time) to the bowl and mix well
- In a medium mixing bowl, whisk together flour, 2 tbsp of granulated sugar, cornstarch, baking powder, baking soda, and salt.
- Slowly stir the dry ingredients into the wet ingredients until just combined
- Stir in the strawberry jam until just combined
- Fold in the strawberries and chocolate chunks
- Cover and refrigerate for 1-2 hours (the longer the better)
- Using a cookie scoop, scoop the cookie dough onto a well-greased baking sheet or lined with parchment paper.
- Bake in the oven at 350°F for 10-12 minutes. Remove from the oven while the middle still feels a bit underbaked. They will continue baking as they cool on the cookie sheet
- Once cookies are completely cooled (if they are still warm to the touch, the glaze will melt into the cookie)
- GLAZE
- Combine the powdered sugar and stir together until it forms a thick glaze, then drizzle over top of the cookies.
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