Chocolate Dipped Double Chip Pudding Cookies

A yummy combination of chocolate and peanut butter, these pudding cookies call for a glass of cold milk, or hot coffee and plenty of time to enjoy!

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If you’ve been with me a while you know we love cookies around here! If you haven’t been with me long, please let me share, we love cookies around here!

There are so many wonderful cookies out there and it’s always such a treat when a person can sit down with a cookie and really enjoy it, or two or three. :)

For those of you not familiar with pudding cookies, have no fear. Pudding gives you a softer texture and it is absolutely wonderful in cookies. Soft, chewy pudding cookies are tough to beat!

Now some people enjoy a crispy cookie, and that’s fine too. Some cookies are meant to be crispy.

My Chocolate Dipped Double Chip Pudding Cookies are so soft and tasty. I really hope you consider giving these a try!

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First let’s talk about shape. I made these cookies in my whoopie pie/muffin top pans because I love the uniform size and shape!

That said, my oldest son reminds me every time I use my muffin top pans he prefers a free form shape. My point is, everyone likes something different. Either way they will be fantastic!

You do not need a special pan to make these cookies. Use regular cookie sheets if that’s what you have, no big deal.

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You will notice in the ingredients I used fewer chips than I normally would in a cookie. I always go a little lighter with the chips when I’m dipping the cookie in chocolate so that the chocolate doesn’t become too much.

Yes I know, some people say there’s no such thing. :)

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Moving on, if you don’t like the peanut butter and chocolate chip combo feel free to use regular chocolate chips, or whatever kind of chip makes your family happy.

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Chocolate Dipped Double Chip Pudding Cookies    

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A yummy combination of chocolate and peanut butter, these pudding cookies call for a glass of cold milk, or hot coffee and plenty of time to enjoy!        

Ingredients:       

1 cup butter, softened

3/4 cup packed brown sugar

1/4 cup granulated sugar

1 package (3.4 oz.) vanilla instant pudding

1/2 teaspoon vanilla

2 eggs, room temperature

1 tsp. baking soda

2 cups all-purpose flour

1-1 1/2 cups Nestle Peanut Butter & Milk Chocolate Morsels, or any other brand available

Melted Chocolate for Dipping:

2 cups chocolate chips

1 tablespoon shortening

rainbow sprinkles

Directions:

1. Heat oven to 375 degrees F. Spray whoopie pie pans or muffin top pans, or cookie sheets with cooking spray. Set aside.

2. Beat butter and sugars. Add the eggs and vanilla and beat again. In a separate bowl stir together the dry pudding mix, flour and baking soda. Gradually add to the creamed mixture until dough forms. Stir in peanut butter & milk chocolate chips.

3. Press about 2 tablespoons of dough into a muffin top/whoopie pie pan. Bake for 8-9 minutes. Allow the cookies to sit for 2-3 minutes, then gently remove to a wire rack to cool completely. Because they’re a pudding cookie they will be soft, but they will set up as they cool

OR

Drop spoonfuls of dough, onto baking sheets, 2 inches apart. Bake 8 to 10 minutes, or until lightly browned. Cool 2-3 minutes on baking sheets. Gently remove to a wire rack to cool completely.

4. In a microwave safe bowl, combine chocolate chips and the shortening. Heat for 30 seconds and stir. Repeat process until you reach desired consistency and chocolate is melted in creamy. Dip the cookies in the chocolate however you desire and place on wax paper. While the chocolate is still wet, sprinkle with rainbow sprinkles. Let dry completely before eating or moving.

 

 

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