Double Chocolate Pudding Cookies
Try this Double Chocolate Pudding Cookies recipe, or contribute your own.
Try this Double Chocolate Pudding Cookies recipe, or contribute your own.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 cup sugar
- 3/4 cup brown sugar
- 1 cup milk chocolate chips
- 1 1/2 teaspoons vanilla
- 1 cup salted butter softened
- 1 (3.4 ounce) pkg. instant vanilla pudding mix dry
- 2 eggs (at room temp)
- 2 1/4 cup flour
- 1 cup white chocolate chips (could also substitute for m
- Carbohydrate 381.973383537662 g
- Cholesterol 508.186666975944 mg
- Fat 209.215656783604 g
- Fiber 2.85600008010864 g
- Protein 9.23118166677716 g
- Saturated Fat 132.265118407395 g
- Serving Size 1 1 dozen (686g)
- Sodium 8418.24102090002 mg
- Sugar 379.117383457553 g
- Trans Fat 15.074141508193 g
- Calories 3374 calories
Step-by-step
- Preheat oven to 350°F.
- Cream together the butter and sugar in a large mixing bowl. Stir in pudding mix (dry) and vanilla.
- Beat in one egg at a time.
- In a separate bowl mix together flour, baking soda and baking powder. Then slowly stir into the wet ingredients. Then stir in the chocolate chips.
- Line baking sheet with baking mat and then spoon cookie dough onto the baking sheet.
- Bake for 8-10 minutes, or until the edges are set. You want the center to look a little underdone.
- Let sit on pan for 2 minutes, and then remove to a cooling rack.
- Enjoy with a cold glass of milk!
Double Chocolate Pudding Cookies: A Baker's Delight
As a busy mom, finding time to bake is a luxury, not a given. But sometimes, the craving for a warm, gooey chocolate chip cookie hits harder than any other urge. That’s when I reach for this recipe: Double Chocolate Pudding Cookies. These aren't just your average chocolate chip cookies; they're a decadent, intensely chocolatey experience that somehow manages to be both rich and comforting. The secret? Instant vanilla pudding mix. It adds an incredible creaminess and depth of flavor that elevates these cookies to a whole new level. I know, I know – pudding mix in cookies? Trust me on this one. It's a game-changer.
The beauty of this recipe lies in its simplicity. The ingredients are readily available, the process is straightforward, and the result is utterly irresistible. It’s perfect for a weeknight treat or a weekend baking project, especially when you have little helpers eager to lend a hand (or sneak a taste or two from the bowl). I often find myself making a double batch—one for immediate gratification and another for freezing for those future moments of chocolate-induced desperation.
Beyond the amazing taste, this recipe offers flexibility. Feel free to experiment with different types of chocolate chips – milk chocolate, dark chocolate, semi-sweet, even a blend. You could even add nuts, or a sprinkle of sea salt on top for an extra touch of sophistication (and a delightful salty-sweet contrast). The possibilities are endless, making this recipe a canvas for your own culinary creativity.
What I love most about this recipe, though, is the joy it brings. The aroma of warm chocolate filling the kitchen, the satisfaction of seeing perfectly golden-brown cookies emerge from the oven, the shared smiles and happy sighs as we savor the first bite… These are the moments that make baking so much more than just a culinary task. It’s about creating memories, sharing love, and indulging in a little bit of sweet escape from the everyday hustle. So, grab your apron, gather your ingredients, and prepare to be amazed. These Double Chocolate Pudding Cookies are far more than just a treat; they’re an experience.
Tips and Tricks for Perfect Cookies:
- Room temperature ingredients: Ensure your butter and eggs are at room temperature for optimal creaming and mixing.
- Don't overmix the dough: Overmixing can lead to tough cookies. Mix until just combined.
- Chill the dough (optional): For thicker cookies with crispier edges, chill the dough for at least 30 minutes before baking.
- Baking time: Oven temperatures vary, so keep a close eye on the cookies. They’re ready when the edges are set but the centers are still slightly soft.
- Cooling rack: Transfer the cookies to a cooling rack immediately after baking to prevent them from becoming soggy.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
This recipe is more than just a list of instructions; it’s an invitation to create, to share, and to savor the simple pleasures of life. So go ahead, bake a batch (or two!), and let the aroma of warm chocolate and the taste of pure indulgence fill your home with happiness.
