Dec. 4 is National Cookie Day and what better way to celebrate than by baking cookies of your own? Have you ever wondered how to make your cookies stay moist even after they’ve cooled? The answer is simple: pudding!

This delicious chocolate pudding cookie recipe will satisfy your chocolate cravings and keep your cookies smooth and fluffy after they’ve cooled. The recipe requires less than five ingredients and it’s done in 20 minutes or less.

Chocolate Pudding Cookies

Start to finish: 15 to 20 minutes

Servings: 3 dozen cookies depending on size

Chocolate cookie mix

Chocolate pudding mix

Vegetable oil

1 egg

To being, preheat oven to 375 degrees or as stated on cookie mix packaging. I purchased Betty Crocker Double Chocolate Chunk cookie mix ($2.69 at Schnucks) and Royal chocolate pudding mix (69 cents at Schnucks).

Sarah Fischer/Northern Star

Follow the directions on the cookie mix packaging, mixing the package contents with 2 tablespoons of water, ¼ cup of vegetable oil and an egg in a large bowl. Add the entire package of pudding mix into the bowl and stir until it becomes a large, sticky chocolate glob. Make sure you can’t see any traces of powder.

**Note: Don’t add more water if it looks like it’s not mixing. It might take a few minutes but it will all mix together evenly.

Sarah Fischer/Northern Star

Spray a baking sheet and roll up a portion of the dough, placing it on the sheet about two inches away from each other.

Sarah Fischer/Northern Star

Bake according to the directions on the packaging, about 13 minutes at the most for bigger sized cookies. Take them out and let them cool for about 10 minutes and they’re ready to eat!

Sarah Fischer/Northern Star