|Brownie taste, cookie texture.|
But then I discovered instant pudding mix. Folding the powder stuff into cookie dough yields the kind of chewy cookie you'd expect to find at a bakery—and they stay that way for days, long after most cookies would have gone stale. Now, I can easily eat an entire batch myself. (I'm still torn over whether or not this is a good thing.)
I have a basic pudding cookie recipe that I've adapted dozens of ways: classic chocolate chip, cranberry white chocolate, mint chocolate chip, chocolate peanut butter, to name a few of my favorites. For Easter, I stirred Mini Cadbury Eggs into a fudge chocolate base. The result, as described by my mother: "Crunchy on the outside, semi-creamy on the inside, with a nice little burst of yummy."
|Home at Nance Farm for Easter!|
What you need
Adapted from AllRecipes
2 ¼ cups flour
1 tsp baking soda
2 sticks butter, softened
¾ cup brown sugar, packed
¼ cup white sugar
1 package chocolate fudge instant pudding mix (3.9 oz)
1 tsp vanilla extract
1 bag Mini Cadbury Eggs
Put it all together
- Preheat the oven to 350°F.
- Use a mixer to cream the butter, brown sugar, and white sugar in a large bowl. Add the pudding mix, and beat until incorporated completely. Mix in the eggs and vanilla.
- Combine the flour and baking soda, then add to the butter mixture. Blend thoroughly.
- Stir in the Mini Cadbury Eggs with a wooden spoon. (Don't use the mixer. It will crush them.)
- Roll dough into 1" balls, and position them at at least 2 inches apart on a cookie sheet covered in parchment paper (or an ungreased cookie sheet). Bake for 10-12 minutes.*
* I bake mine for 11 minutes. The cookies will come out slightly gooey in the middle, but once cool, have the perfect textural balance of crispy and chewy.http://3.bp.blogspot.com/-IKDh19-yWQk/T4Cf1Qd4qfI/AAAAAAAAAN8/PDxln_0kVr4/s400/IMG_4440.jpg