Pudding is not something I like. I think it might be the texture. I just don't do it. Cake. Cookies. Ice cream. Those are my favorites.
Lately though I have seen millions upon millions of cookie recipes with pudding. I was told they were amazing. Plus the photos had the most plump looking cookies. I love me a thick cookie.
So here I am. Baking with pudding. And loving it.
I cut back on the sugar big time since the pudding mix already had it's fair share. The pudding not only adds flavor but also a denseness to the cookies. Mine plumped right up just like the photos I saw.
I baked off twelve and froze the remaining dough. Kind of wish I hadn't though. Mr. J promptly grabbed three. Our twelve are now eight and I doubt they will last much longer.
Double Chocolate Pudding Cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Keywords: bake dessert chocolate cookie
Ingredients (24 cookies)
- 1 cup (2 sticks) butter, softened
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 (3.4 oz) box vanilla pudding
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
Preheat oven to 350°.
Sift together flour, salt and baking soda. Set aside.
Cream butter and sugars in a stand mixer.
Add pudding, eggs and vanilla, and beat till combine.
Add in flour, salt and baking soda mixture, mixing until a smooth dough forms.
Fold in both kind of chocolate chips.
Drop a rounded tablespoon onto a baking sheet lined with parchment paper or silpat.
Bake in a preheated 350° oven for 10 minutes. Let cool for two minutes before transferring to wire rack. Store in an airtight container for up to 2-3 days.
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