Cooking on a Budget,  Housemade,  Recipe

Chocolate Pudding Cookies

I found out about this type of cookie when I was talking to a co-worker about cooking without eggs – not that I need to cook without eggs, but I was intrigued. I tried one of the pumpkin cookies that she made, and loved the texture  – it was gooey and creamy and kinda sticky but not too sticky. It was awesome, so I tried to look for a recipe myself, and found one here.

Here’s the batter before I added the flour –

I thought the texture was great when they came out of the oven – they were soft in the middle, a little fudgy, and tasted great. When they cooled, though, the texture changed completely and they became crispy little cookies – almost the crispness of amaretti.

All in all, these weren’t at all like the cookies I tried at work, but still tasty and worth a try.

Dark Chocolate Pudding Cookies – Recipe adapted from Madhuram’s Eggless Cooking

  • 3/4 Cup Softened Butter (I Used 1.5 Stick Smart Balance 50/50 Unsalted Butter Blend)
  • 1 Package 3.4Oz Instant Dark Chocolate Pudding Mix
  • 1.25 Cups All Purpose Flour
  1. Preheat oven to 375.
  2. Cream together the butter and pudding mix until smooth.
  3. Add the flour in, a quarter cup at a time, until mixed well.
  4. Roll into 1 inch balls and place on cookie sheet.
  5. Cook for 10-12 minutes, or until set.

A couple ideas for changing it up –

  • Try switching out the pudding mix for a different flavor..
  • Mix in nuts or chocolate chips or cinnamon chips to change up the texture.
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