vanilla pudding

Chocolate Chip and Toffee Pudding Cookies

In high school and college I was a lifeguard at a community pool during the summers.  A couple of the other girls and I baked treats and brought them up to share with everyone a couple times a week.  One of the cashiers brought chocolate chip pudding cookies a few times and I fell in love with them.  She shared the recipe with me, but since this was more than 10 years ago and it was written on a piece of notebook paper I have lost it.  But thanks to Pinterest I found another recipe for pudding cookies that seems close to the recipe I got from Ashley!  What would we do without the internet?!

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These are thick, chewy and soft chocolate chip cookies, the kind I prefer.  It’s a basic chocolate chip cookie recipe, but contains a secret ingredient,  a small package of vanilla pudding mix!  This makes them softer than typical cookies and quite addictive.  I added in some toffee pieces along with the chocolate chips.  The options are endless when it comes to mix-ins though.  You could add any kind of chocolate chip, nuts, caramel bits, crushed up pretzels, etc.

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These are my favorite chocolate chips, milk chocolate chips from Guittard.  They’re bigger than the standard chip, have terrific milk chocolate flavor and melt terrifically in these cookies.  And in your mouth.  I may or may not eat them by the handful straight from the bag on occasion….or daily.

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 Chocolate Chips and Toffee Pudding Cookies

From Life in the Lofthouse

Makes 24-30 cookies depending on their size

Ingredients

  • 2 sticks of butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 small box (3.4 ounces) instant vanilla pudding mix
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 bag (11 ounces) chocolate chips
  • 1/2 cup toffee pieces

Directions

  1. Preheat oven to 375°F.
  2. In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat the butter and sugars until fluffy.
  3. Add in the pudding mix and beat to combine.
  4. Add in the eggs, one at a time, beating between additions, followed by the vanilla.
  5. Beat in the flour, baking soda and salt until just combined.  Use a spatula to stir everything together from the bottom of the bowl.
  6. Stir in the chocolate chips and toffee with the spatula.
  7. Line two cookie sheets with parchment paper.  Scoop dough by rounded tablespoons onto the sheet, spacing about 2 inches apart, 6-8 cookies per sheet.
  8. Bake for 8-10 minutes, until cookies are slightly browned.
  9. Let cool on cookie sheet for 5 minutes before transferring to a cooling rack.  Scoop dough onto the other cookie sheet while the one you just used cools off.
  10. Cookies will firm up as they cool, so if they appear under-baked wen you take them out of the oven, don’t worry.

Chocolate Chunk Pudding Cookies

In college a friend gave me a recipe for chocolate chip cookies that uses pudding mix in the dough resulting in an extra soft and tasty cookie.  Of course I lost the recipe in one of the 4 moves I’ve made across Texas in the last 5 years.  I came across this recipe this past weekend and decided to see if they were like Ashley’s.

I found the recipe on Kraft foods website. Here is the link.

They were not quite the same, but they were good.  I used some high quality milk and white chocolate in these cookies which made them extra special.  Good chocolate really does make a difference.  Chopping off a block of chocolate instead of using chips also makes a difference in the texture of the chocolate in the finished cookie.

I used half butter and half shortening in these, which makes the cookies more sturdy and causes them to spread less, but I will use all butter next time.  Some cookies can take the half shortening short cut without much of a sacrifice of flavor….but not this cookie.  For some reason they tasted too fake to me and too much like a grocery store cookie instead of a homemade one.

All of that negativity doesn’t make these cookies at all un-tasty.  I really liked how soft and chewy they were and absolutely loved the white and milk chocolate chunks.  Crazy good.

Chocolate Chunk Pudding Cookies

Ingredients

  • 1/2 cup butter, room temp
  • 1/2 cup shortening (or butter)
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 package (3.4 oz) vanilla pudding mix
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 taespoon baking soda
  • 2 1/4 cups flour
  • 6 ounces chopped milk chocolate
  • 4 ounces chopped white chocolate
Directions
  1. Heat oven to 375°F.
  2. Beat butter, sugars, dry pudding mix and vanilla in large bowl with mixer until blended.
  3. Add eggs and baking soda; mix well.
  4. Gradually add flour, beating after each addition until well blended.
  5. Stir in chocolate.
  6. Drop teaspoonfuls of dough, 2 inches apart, onto baking sheets.
  7. Bake 8 to 10 min. or until golden brown. Cool 3 min. on baking sheets. Remove to wire racks. Cool completely.