Chocolate Chip Cookie Pudding

Chocolate Chip Cookie Pudding

No, you didn’t misread the title. Yes, this is exactly what it sounds like. This is a feed your soul type of dessert. It’ll warm you all the way down to your toes and just make you genuinely happy without having to take a dozen trips to the cooling rack to indulge. Every bite is decadently delicious. It is the best of two worlds. Firstly, you get the crispy cookie on top, and then warm cookie dough in the center. Life doesn’t get much better. Unless of course, if you need a spatula to scrape your husband off the couch after eating them.

Chocolate Chip Cookie Pudding

Recipe:

Chocolate Chip Cookie Pudding (inspired by “Deep Dish Cookie Pies“)

Makes 4 puddings

1/2 cup (1 stick) cold butter, cubed

4 tbsp light brown sugar

4 tbsp granulated sugar

1 egg

1/2 tsp vanilla extract

1 cup and 2 tbsp all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup chocolate chips (I used mini-chocolate chips)

  1. Preheat the oven to 375˚F.
  2. In the bowl of an electric mixer fitted with a paddle attachment, combine the butter and sugars and beat until smooth.
  3. Add the egg and vanilla extract. Mix until combined.
  4. Add the flour, baking powder, baking soda and salt, and mix on low until just combined.
  5. Fold the chocolate chips into the batter.
  6. Divide the batter amongst 4 6oz ramequins, about 3/4 of the way up. Pat the batter down, cover with plastic wrap and refrigerate for 30 minutes to 1 hour.
  7. Bake for 18-20 minutes. Pudding will still be soft and moist on the bottom, and golden brown on top. Serve warm with a scoop of ice cream (in my case Salted Caramel Gelato… Amazing!!). Enjoy!

Chocolate Chip Cookie Pudding

US

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