This weekend is cookie-baking weekend! I’m continuing on with baking cookies for Silverbackks and really enjoying trying out new recipes. I’m not feeling overly poetic this evening so my commentary won’t stretch too far beyond “cooooookies gooooooooooood!”
The below recipe is apparently pretty flexible. Substitute different flavors of pudding and different kinds of chips, etc, for a different take on them. Butterscotch pudding with chocolate chips. Lemon pudding with white chocolate chips and dried blueberries. Vanilla pudding with cherry chips. My version uses banana pudding and chocolate chips. Next up will be pistachio pudding, as a friend of mine says that it is amazing.
- 1 cup unsalted butter, at room temperature
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 (3.4 oz) package banana instant pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups semi-sweet chocolate chips
- Preheat oven to 350°F.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Beat together butter and sugars until creamy. Add in pudding mix, eggs, and vanilla extract. Stir until well-incorporated. Add the dry ingredients to the wet ingredients and mix until just combined. (Overmixing will toughen up the cookies.) By hand, stir in the chocolate chips.
- Drop cookie dough by rounded tablespoons onto baking sheet lined with parchment paper or a Silpat. Bake for 10 minutes, or until slightly golden around the edges. Remove cookies from oven and let cool on baking sheet for a few minutes. Transfer to a rack and allow to cool completely.