Today I bring you another recipe: pudding cookies.
They’re relatively easy to make, and delicious. I call them pudding cookies because they are made using an instant pudding mix, making them extremely soft and extra delicious. They do, however, have such high butter/sugar content that it may be best not to think about it. Here’s what you’ll need:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 cup butter, softened
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 3.4 oz pack instant pudding
- (flavour of your choice)
- 2 eggs
- 1 tsp vanilla extract
- 2 cups semisweet chocolate chips
Start by setting your oven for 350 F. Now start creaming together the butter and sugars. (Tip: fill a measuring cup to one cup with warm water and add chunks of butter until the water level raises to two cups. This method is known as displacement and the warm water will make creaming the butter and sugars easier.) With either a fork or your hands, mash it all together until completely mixed. You’ll end up with a gross-looking beige paste.
Next, pour in the pudding mixture and mix that in as well. Then break open the eggs and add them, along with the vanilla extract, and continue to mix it all together. The mixture should be fairly creamy.
Grab another bowl and a sifter and sift together the flour and baking soda. Next, we’ll be adding this to the paste, but before we do that (as our hands are about to get messy), grab some cookie sheets and grease them up for the cookies to be cooked on.
Once the dry mixture has been added in, you’ll start to find it difficult to continue mixing with any sort of object, so at this point I recommend using your hands to fully mix together the dry and wet ingredients (after washing your hands first, of course). Continue working the mixture until bits of flour can no longer be seen, then add the chocolate chips and mix a little bit more.
Finally, roll the mixture into small balls and place them on the cookie sheets (the balls should be roughly the size of a large spoon). Space them out evenly, and place in the oven for 10Đ12 minutes. Though you can tell they’re done/nearly done by colour, a good trick is to take a toothpick and stick it in the cookie. If it comes out clean, they’re done (this doesn’t work if the toothpick passes through a chocolate chip, so you may have to poke more than one hole).
So, there we go, ladies and gents: pudding cookies! Fairly simple, and oh-so-fattening.