After having a late lunch of Ricky’s Fish Tacos (our first time! And it did not disappoint), I got a hankering for something sweet. It is Easter after all, and since I don’t have chocolate bunnies, Cadbury eggs, jelly beans, or fluorescent Peeps around me to partake in, I could always use a cookie.
So I decided to try pudding cookies.
These were way tastier than the sub-par picture. I keep baking at night. Sorry!
The recipe is basically a spin on a traditional chocolate chip cookie, but it’s more fool-proof. The pudding makes the cookies nice and soft and gives you some insurance in (over)-baking. They’re also hardy little things. I sort of dropped one while transferring them to the cooling rack and it barely even dented.
Adapted from Nikki’s recipe from Chef in Training. I cut the sugar, as I do for most baking recipes, and sprinkled in some espresso salt in the flour mixture.
1 1/2 sticks (or 3/4 cup) butter
3/4 cup brown sugar minus 1-2 Tsb
2 tsp white sugar
1 (3.4 oz) package instant vanilla pudding OR 2 small packages (1.85 oz)
1 tsp vanilla
1 tsp baking soda
2-1/4 cups flour
1-2 cups chocolate chips (or whatever add in you would like)
- Preheat oven to 350 F.
- Stir together flour and baking soda and set aside.
- In a large bowl, cream butter and sugars together.
- Add in pudding package and beat until well blended.
- Add eggs and vanilla.
- Add flour mixture slowly until well incorporated.
- Add chocolate chips or whatever add-in you chose.
- Roll into 1″ balls and place on greased baking sheet. Flatten the cookies since if you want a thinner cookie (my personal preference).
- Bake at 350 F for 8-12 minutes (about 11 minutes in my oven), and I rotated the pans halfway through when I remembered.
Extremely simple and straightforward recipe. I don’t even want to tell you how many cookies I ate before I finished baking the last batch. Good thing I went to spin class this morning.
Happy Easter, everyone! Hope you had some of that disgusting Easter candy that I was craving all day!