Chocolate Chip Vanilla Pudding Cookie Recipe
Chocolate Chip Vanilla Pudding Cookie Recipe
Do you dream in chocolate? I do. In fact I believe a cookie can change your day. I am talking just one not the plate. I am in love with the easy cool whip chocolate mint cookies I made. I am over the moon for the chocolate pudding cookies.
Chocolate Chip Vanilla Pudding Cookie Recipe
This yields 24 cookies
1 cup of butter
3/4 cup of brown sugar
1/4 cup of sugar
1 box of vanilla pudding the small one 3.5 ounces
2 eggs or 3 egg whites
1 teaspoon of vanilla extract
2 1/4 cup of all purpose flower
1 teaspoon of baking soda
2 cups semisweet chocolate chips
Chocolate Chip Vanilla Pudding Cookie Recipe
The first thing you will need to do is ready your ingredients. Then you will take out two bowls one for dry ingredients and one for wet ingredients. You will place all the wet ingredients in one bowl. Then you place all the dry ingredients except the chocolate chips in the other bowl. You will mix the dry ingredients and then you will mix the wet ingredients. I always place my dry ingredients into the wet ingredient bowl. I do so slowly and I mix them in completely.
Then you will take the cookie dough and using a tablespoon make scoops of cookies on a greased cookie sheet about one inch apart. Then you will place them in the oven at 350 degrees for 10-12 minutes. I make sure mine are golden brown before I remove them from the oven. I place them on the cooling rack and I should wait for them to cool but I usually steal one and have it with a cold glass of milk. These are truly moist cookies. I just love the way they taste.
Chocolate chip cookie ideas
Chocolate chip cookie dough dip
Chocolate Chip Cheesecake Recipe
Chocolate Chip Cheesecake Recipe
It wasn’t that long ago that I was my oldest son’s age. I used to live with my mom and my grandparents in Florida. I had a sweet tooth even back then. I do feel like it is hereditary. I used to come home from school and do my homework while my grandmother cooked. I remember this recipe well since it soon became my favorite. I would ask for this Chocolate Chip Cheesecake Recipe any holiday that could have a dessert option and I never was without it on my birthday. I had the opportunity to make it the other day just for fun. I thought it would be a nice was to talk about my grandparents with my children. You see every recipe has a story and I enjoy sharing mine with a bite of this or that.
Chocolate Chip Cheesecake Recipe
You will need these ingredients
- 4 pkg. (8 oz. each) Cream Cheese, softened
- 1 cup sugar
- 1 tsp. vanilla
- 4 eggs
- chopped caramel
I made my own chocolate chip cookie dough and added 1/2 cup of chopped caramel… but you could just buy the large one from the store in the roll. If you want to add something special make these cookies they are my favorite
Cook for 50 minutes at 325 degrees.
This is how this works you take a grease baking dish. I like the glass ones. You split the cookie dough in half. The first half will be the crust and the second half will be the top.
You place the dough in the bottom of the glass dish. It will spread so give it a little room to do so.
I cook the bottom for about 6-8 minutes it should look a little cooked but not all the way.
Then you will remove it from the oven and pour in the cheesecake mixture. You will cook that for 40 minutes.
When it is golden brown. You will remove it from the oven and make cookie balls with the dough to cover the cheesecake. Then you will cook the cheesecake until the cookies on the top are done.
Also check out these cookies recipes:
No Bake Chocolate Cookies Recipe
Billion Dollar Fudge Stuffed Shortbread Cookies
Oatmeal Chocolate Chunk Cookies
Amaretto Cookie with White Chocolate Chips
Amaretto Cookie
The Amaretto Cookie story goes something like this. I was thumbing through a magazine a long time ago and I ran across this amazing recipe. I ran to the store and I made these cookies. I ate almost all of them myself. I was in love! Then fast forward years later I have no idea where the recipe went off to. I searched the web to find it but I couldn’t so after a little yummy trial and error . I recreated the recipe I loved with the addition of the fresh cranberries. I like the color they bring to my favorite cookie and the sweet and tart flavor.
Amaretto Cookie with White Chocolate Chip
Recipe Type: Dessert
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Amaretto Liqueur adds a savory taste to the ordinary white chocolate chip cookie. This cookie is also packed with fresh cranberries.
Ingredients
- 2 1/2 cups all-purpose flour
- -1/2 cup of quick oats
- -1 tsp baking soda
- -1 tsp baking powder
- -1/2 tsp salt
- -1 cup butter, softened
- -1/2 cup granulated sugar
- -1 cup brown sugar
- -2 large eggs
- -1 tsp Amaretto liqueur
- -2 tsp almond extract
- -1 cup milk chocolate chips
- -1 cup fresh cranberries
- -1 cup sweetened flaked coconut
- -1 cup sliced almonds
Instructions
- Preheat the oven to 350
- Grease a your baking sheet
- Add all of the dry ingredients into one bowl
- /2 cups all-purpose flour
- -1/2 cup of quick oats
- -1 tsp baking soda
- -1 tsp baking powder
- -1/2 tsp salt
- Then in another bowl add the remaining ingredients
- -1 cup butter, softened
- -1/2 cup granulated sugar
- -1 cup brown sugar
- -2 large eggs
- -1 tsp Amaretto liqueur
- -2 tsp almond extract
- Stir the above ingredients while adding in the dry ingredients slowly. Then add the remaining items.
- -1 cup milk chocolate chips
- -1 cup fresh cranberries
- -1 cup sweetened flaked coconut
- -1 cup sliced almonds
- Place balls of dough on a cookie sheet. Place them in the oven for 12-15 minutes or until they are golden brown.
- Then you will need to place them on a plate to cool prior to serving.
- [url href=”https://cookinginbliss.com/wp-content/uploads/2013/12/Ameretto.jpg”][img src=”https://cookinginbliss.com/wp-content/uploads/2013/12/Ameretto.jpg” alt=”” width=”552″ height=”600″ class=”alignnone size-full wp-image-2378″][/url]
– 2 1/2 cups all-purpose flour
-1/2 cup of quick oats
-1 tsp baking soda
-1 tsp baking powder
-1/2 tsp salt
-1 cup butter, softened
-1/2 cup granulated sugar
-1 cup brown sugar
-2 large eggs
-1 tsp Amaretto liqueur
-2 tsp almond extract
-1 cup White chocolate chips
-1 cup fresh cranberries
-1 cup sweetened flaked coconut
-1 cup sliced almonds
If you like this recipe you will love the Chocolate Version of the Amaretto Cookie
No Bake Chocolate Cookies #Recipe
When I was in middle school the lunch ladies used to whip up these amazing cookies. I never knew what they were or what was in them but they were absolutely delicious. I started to think about them a few weeks ago when I heard one of the lunch ladies had passed away. The more I thought about them the more I wanted to taste them again. Then I found a recipe similar to what I was looking for on EzraPoundCake.com. This is the result.
Not long after I started making them John came in the kitchen.
He saw the oats on top of the chocolatey goodness and said “That looks like the cookies we had in middle school!” Apparently he had been thinking of them too.
The beauty of these no bake chocolate cookies is that they’re done, from start to finish, in 30 minuttes or less (most of that is waiting!) They’re perfect for those out of the blue chocolate cravings. They’ll also work for a last minute dessert when you have guests!
No Bake Chocolate Cookies #Recipe
Recipe Type: Dessert
Cuisine: American
Author:
Ingredients
- INGREDIENTS:
- 1 stick butter
- 1 1/4 cups granulated sugar
- 3 squares unsweetened bakers chocolate
- ½ cup milk
- ½ cup peanut butter
- 2 teaspoons vanilla extract
- 3 1/2 cups quick-cooking oats
Instructions
- Melt the butter in the top of a double boiler. Stir in the sugar and add the chocolate.
- Once the chocolate begins to melt slowly stir in the milk.
- Cook for 4 – 5 minutes or until everything is melted together.
- Turn off the heat and remove the top pan from the double boiler. Stir in the peanut butter, keep stirring until it’s a creamy mixture.
- Add the vanilla extract and the oats. Stir until the chocolate mixture is coating the oats.
- Drop tablespoons of the mixture onto sheets of wax paper. You’ll get about 2 dozen tablespoon sized cookies or a little less with bigger drops.
- Let the cookies cool and set for 5 – 10 minutes if possible.
Billion Dollar Fudge Stuffed Shortbread Cookies
Have you ever had something that was so rich yet so delicious you just wanted to keep eating them? That’s pretty much what these billion dollar cookies are, hence the name.
An out of this world fudge cream filling stuffed between 2 delicate shortbread cookies make this irresistible dessert. Either element would make for an incredible indulgence, but together they create a rich, beyond intense confection. Trying to eat just one is hard, but more than that can be too much. You’ve been warned!
I should say that I loathe making shortbread cookies. I hate the fact that it’s a crumbly dough that falls apart at the slightest wrong touch. With that said, the pain and suffering that goes into making them are totally worth it once they’re done baking.
Billion Dollar Fudge Stuffed Shortbread Cookies
Recipe Type: Dessert
Cuisine: American
Author:
Ingredients
- [b]For the Fudge Filling:[/b]
- 6 blocks of unsweetened chocolate
- 1 can of Eagle Brand condensed milk
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- [b]For the Shortbread cookies:[/b]
- 3 sticks of unsalted butter, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3½ cups flour
- 1 pinch of salt
Instructions
- Line a pie plate or cake pan with parchment or wax paper. Lightly butter or spray using a non stick cooking spray. Set it aside.
- Combine the chocolate, cream and salt in a medium, heavy sauce pan.
- Set the heat to medium and stir constantly until all chocolate is melted.
- Once the chocolate has completely melted remove the pan from the heat. Mix in the vanilla and butter until uniform.
- Pour the fudge mixture into the lined pie dish or cake pan and refrigerate for 40 minutes or until dough like.
- While your fudge is cooling begin making the shortbread cookies:
- Add the butter and sugar to a large bowl. Mix on medium speed until combined.
- Add in the vanilla and salt, and blend together. Slowly add in the flour and mix on low until the mixture is crumbly.
- Knead the crumbly mixture together to form a “dough” (it will still crumble, but should look like dough.)
- Wrap with plastic wrap and chill the “dough” in the fridge for 30 minutes. Preheat your oven to 350 degrees.
- Roll the dough out on a floured surface to ? inch thickness. Cut using whatever cookie cutter or glass you wish. I don’t have luck with a rolling pin for these so I use my hands to push down to the desired thickness.
- Put the cookies on a cookie sheet and bake for 22 minutes or until the edges turn golden.
- Flip the fudge mixture onto a clean surface and pull off pieces to fill the cookies. Roll the fudgy dough into little balls, place on top of one shortbread cookie and use another cookie to push it down.
That’s it – now you can enjoy your insanely delicious billion dollar cookies and share them with your friends. Be careful though – they’re very addictive!