Tonight I had a revelation in baking. While I was browsing through one of my newly acquired vintage cookbooks (well, more like a magazine), I came across a recipe for pudding cookies. Essentially, a cookie recipe that includes a package of pudding mix for added gooey deliciousness. It was good timing, too, since Kirk came home today specifically requesting cookies for dessert tonight. We don’t do dessert most nights, but since he had spent the morning helping his brother move (while I stayed home cleaning and doing online Christmas shopping), and I happened to have a small package of instant pudding in my cabinet, I decided that it could be a fun experiment (and cookies seem to make a Saturday night at home seem so much better). I ultimately did not end up following the recipe included in my vintage my magazine (something about the proportions seemed a little weird…), but the amounts I tossed together seemed to work out well, and after doing some additional research online, seemed to be consistent with other “Pudding Cookie” recipes I was able to find.
If you don’t like a soft and chewy cookie, then these aren’t for you. But, if that’s your thing, than I urge you to give these a try. It’s a very easy and non-fussy recipe – perfect for holiday baking 🙂
Chocolate Pudding Cookies
- 2 1/4 Cups All-Purpose Flour
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1 Cup Unsalted Butter
- 3/4 Cup Brown Sugar
- 1/4 Cup White Sugar
- 1 Small Package (3.4 -3.9oz) Instant Chocolate Pudding
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1 1/2 Cups Chocolate Chips (I use bittersweet chips)
- Preheat oven to 350 degrees (Fahrenheit).
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a very large bowl (ideally the bowl of a stand mixer), cream together the butter and sugars. Add in the instant pudding mix and beat until blended.
- Stir in the eggs and vanilla until well-incorporated. Slowly mix in the flour mixture.
- Once all ingredients are completely mixed in, stir in the chocolate chips. Drop cookies by rounded table-spoonfuls onto an ungreased cookie sheet (I had to bake in two batches. Also, I used a small ice cream scoop to measure out even amounts of cookie dough).
- Bake for about 14 minutes (a minute of two less for a super gooey cookie, or a minute longer for a lightly firmer cookie).
- After the cookies have cooled for a few minutes, transfer to cool on wire racks.
For a slightly different spin, I could imagine making these cookies with vanilla pudding (in place of the chocolate pudding) and macadamia nuts instead of chocolate chips (or a 50-50 mix). Or you could use banana pudding with chocolate chips, etc… There are several combinations I can think of that could be tasty 🙂