Double Chocolate Pudding Cookies

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

by Emily Morris

Prep Time: 15 minutes

Cook Time: 10 minutes

Keywords: bake dessert chocolate cookie

6050329

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

Instructions

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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