Chocolate Sugar Cookies for Rynn

The Littlest Coconuts is a huge fan of sweets, chocolate in particular. The saying is that a person has a sweet tooth, and I’m fairly certain that Rynn is growing a mouthful. One of his most recent favorite treats is a Pepperidge Farm brand chocolate cookie that Grandma bought.


Those cookies are pretty great, but they tend to crumble in his little hands, leaving a not-so-great mess.

Since I always have cookies on the brain, I started thinking about making Rynn some knock-off chocolate cookies that weren’t quite so sweet and that were firmer and could hold up well in toddler whirlwinds.


But the catch was that I only had two tablespoons of cocoa powder! So what is a gal supposed to do??

Throw in some Hershey’s Special Dark Chocolate Pudding mix and hope for the best haha!

I can’t really call it a secret ingredient, but it does make these cookies special. It provides such a smooth chocolate flavor without overwhelming your taste buds.

Nailed it. And they’re pretty, too!


Chocolate Sugar Cookies


  • 2 1/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 tablespoons cocoa powder
  • 2 sticks butter (1 cup), room temperature
  • 2 cups granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 box (3.5 ounces or so) Hershey’s Special Dark Chocolate Pudding mix


  1. In a medium mixing bowl, whisk together flour, salt, baking soda, and cocoa powder; set aside.
  2. In mixer, whip the butter and sugar until fluffy and gorgeous. Add the eggs, one at a time, beating thoroughly after each addition. Follow this up with the vanilla.
  3. Slowly add in the pudding mix and beat until combined.
  4. Now it’s time to combine the wet with the dry. Add the flour mixture, a little at a time, until all of it is combined in. This may become thick, and you may need to use your arm powers to get it done, but that’s good.
  5. Turn the dough out onto plastic wrap and roll into a tube. Toss in the refrigerator for at least half an hour.
  6. Preheat oven to 350° and prepare your baking sheets with either a silpat or parchment paper.
  7. Pull dough out of fridge and create 1″ balls. Place the cookie balls on your baking sheet and bake 10-12 minutes (depending on your stove, 11 was perfect here).
  8. Let cool thoroughly *on the baking sheet* before transferring to plate, mouth, tray, etc. (It’s important to let them cool on the baking sheet. When you transfer them to a wire rack, it lets the air cool them from under, letting some valuable moistness slip away. We don’t want that on these babies).

This recipe will make about 4 dozen cookies.



They are firm, yet soft, with slightly crisp edges and a chewy center. They are sturdy, too, and held up very well in Rynn’s chubby fingers. I chose not to add any chips or additional candies in them since I wanted to treat him with chocolate cookies but not overly sweet cookies; however, I’m fairly certain that M&M’s or even chocolate chips would only boost the flavor of these cookies.


And so now it seems as though all of my boys have a favorite cookie. Ethan loves my chocolate chip cookies, Joey adores my Snickerdoodles, and Rynn can’t resist these new chocolate sugar cookies.

PicMonkey Collage cookies