Cookies

Name: S'mores Chocolate Chip Cookies
Yield: 3.5 dozen
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 cups graham cracker crumbs (see notes); 1 tsp baking powder; 1/4 tsp kosher salt; 16 tbs unsalted butter; 1 1/2 cups brown sugar, packed; 2 eggs; 1 cup mini semi-sweet chocolate chips; 4 Hershey's bars, broken into pieces; 1 cup mini marshmallows

S’mores Chocolate Chip Cookies

July 8, 2019 by laurenpacek Leave a Comment

These cookies are the perfect way to get your s’mores fix without going anywhere near a campfire!

These S’mores Chocolate Chip Cookies have all of the flavors of your favorite camping treat. The dough is made with half flour, half graham crackers and is packed with mini chocolate chips. Plus, mini marshmallows and good old Hershey’s chocolate bar pieces are pressed into the tops of the cookies.

FYI – This post contains affiliate links

I’ve shared a s’mores cookie variation with you before.

It’s true. I showed you these S’mores Cookies way back when. They’re chocolate chip cookies, packed with marshmallows and topped with Hershey’s bars. Then the dough is baked ON TOP OF graham crackers.

They’re pretty great. Try them out.

But I’ve been wanting to concoct a s’mores cookie recipe that included the graham crackers in the cookie itself, rather than the graham cracker serving as a vehicle for the cookie dough.

How are these cookies different?

After some thought, I decided to grind up some graham crackers and sub those crumbs for half of the flour that would go into a chocolate chip cookie.

Marshmallows are pressed into the tops of the dough, rather than mixing it throughout because otherwise they tend to seep out of the bottoms of the dough balls and make a sticky mess.

You end up with a delicious, self-contained, mess-free cookie that tastes just like a s’more.

S’mores mean Summertime

There’s nothing quite like sitting outside around a campfire in the summertime and toasting a marshmallow, right? Followed by sandwiching that toasty marshmallow between a couple of graham crackers and some chocolate.

I have some really great memories of doing this at my parents’ cabin. The flavors of these cookies stir these happy memories up a bit.

In addition to these cookies being undeniably delicious, I think there’s a good chance that they’ll evoke some memories for you, too.

What gear should I have on hand to make these cookies?

I love this cookie scoop. It makes evenly portioning the dough a breeze!
Wire cooling racks
Hershey’s chocolate bars, duh.

S'mores Chocolate Chip Cookies

Yield: 3.5 dozen

Ingredients

2 cups all-purpose flour
2 cups graham cracker crumbs (see notes)
1 tsp baking powder
1/4 tsp kosher salt
16 tbs unsalted butter
1 1/2 cups brown sugar, packed
2 eggs
1 cup mini semi-sweet chocolate chips
4 Hershey's bars, broken into pieces
1 cup mini marshmallows

Instructions

In a medium-sized bowl, whisk the flour, graham cracker crumbs, baking powder, and kosher salt together. Set aside.
In the bowl of a stand mixer, cream the butter and brown sugar together until light and fluffy.
Add the eggs to the butter and sugar mixture, one at a time, making sure that the first egg is fully combined before adding the second.
Reduce the mixer's speed to low and add the flour mixture bit by bit. Scrape down the sides of the bowl as needed.
Add the mini chocolate chips and mix until they are well distributed throughout the dough.
Using a cookie scoop, scoop the dough onto cookie sheets. Press the Hershey's bars pieces and mini marshmallows into the dough.
Refrigerate for at least 30 minutes.
When ready to bake, preheat the oven to 350 degrees F and line baking sheets with parchment paper.
Place the dough balls onto the prepared baking sheets, approximately 2-3 inches apart.
Bake for XX minutes. Allow the cookies to cool on the baking sheets for 5 minutes before removing them to a wire rack to finish cooling completely.

Notes

I like to use a blender or food processor to really finely pulverize the graham crackers. You can achieve more or less the same effect by really working them over with a rolling pin (while they're contained in a zip top bag, of course).

Nutrition Information:

Yield: 42 Serving Size: 1
Amount Per Serving: Calories: 152Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 54mgCarbohydrates: 20gFiber: 1gSugar: 12gProtein: 2g

Still trying to get your s’mores fix?

I have a few other s’mores recipes that you should definitely check out!

S’mores Cupcakes
S’mores Cheesecake
The S’mores Cookies that I talked about earlier in this post

Pin this recipe for later!

Maple Bourbon Chocolate Chunk Pecan Cookies

November 19, 2018 by laurenpacek 1 Comment

I’ll admit, there’s a lot going on in these Maple Bourbon Chocolate Chunk Pecan Cookies. Heck, the name itself is a mouthful. But trust me. And stay with me here! All of these flavors and textures are dang near perfect together.

I mean. Chewy cookies studded with melty dark chocolate and crunchy pecans, topped with sea salt, AND a hit of sweet maple bourbon flavor? Come on.

These cookies include some of the same delicious smoked maple bourbon that I used to make these Maple Bourbon Moscow Mules. While the maple version isn’t 100% necessary, I do think that it tastes particularly good with the brown sugar heavy flavor of these cookies. It also makes them extra Autumnal, in my opinion.

Looking for more bourbon-y baked goods? Mini Bourbon Pecan Pies and No-Bake Bourbon Balls are always a hit!

In the mood for a cocktail? How about a Bourbon Pumpkin Shrub Cocktail, Bourbon Moscow Mule, or Maple Bourbon Moscow Mule??

This recipe comes from Baker By Nature.

5 from 1 vote

Maple Bourbon Chocolate Chunk Pecan Cookies

Prep Time

25 mins

Cook Time

15 mins

cooling the butter

2 hrs

Total Time

40 mins

Course: Dessert

Cuisine: American

Servings: 36 cookies

Ingredients

For the brown butter

16 tbs unsalted butter

For the buttered pecans

1 1/2 cups pecans, finely chopped
2 tbs unsalted butter
2 tbs bourbon maple syrup

For the cookie dough

2 1/3 cups all-purpose flour
1 tsp kosher salt
1 1/4 tsp ground cinnamon
1 tsp baking soda
1 cup brown sugar, packed
1/2 cup granulated sugar
2 tsp vanilla extract
2 tbs smoked maple bourbon, see notes
2 eggs
12 oz dark chocolate, roughly chopped, plus more for pressing into the tops of the cookies
36 pecan halves, for pressing into the tops of each cookie, see notes
sea salt, see notes

Instructions

To make the brown butter

Place the butter in a small saucepan over medium-high heat and cook for about 3 minutes (stirring pretty much constantly) until the butter has browned.
Pour the brown butter into a heatproof bowl. Make sure to scrape all of the toasty, brown bits into the bowl as well.
Place the bowl in the refrigerator for 2 hours, or until the butter is at room temperature. It should not be liquid at all.

To make the buttered pecans

Melt the butter in a large skillet over medium heat. Add the chopped pecans and maple syrup and cook, stirring occasionally, for 4-5 minutes. Set them aside until needed.

To make the cookies

Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
In a large bowl, whisk the flour, kosher salt, cinnamon, and baking soda together. Set aside.
In the bowl of a stand mixer, on medium speed, cream the brown butter and sugars together until light and fluffy.
Add the vanilla and bourbon and beat until combined.
Add in the eggs, one at a time, beating until they are totally combined.
A little at a time, add the flour. Mix until the flour has just disappeared.
Add the chocolate and pecans. Mix to distribute throughout the dough.
Using a cookie scoop, portion the cookie dough out onto the prepared baking sheets. Press pecan halves and chopped chocolate into the top of the cookie dough, if desired.
Bake 9-10 minutes, or until golden brown at the edges but still soft in the middle. Sprinkle with sea salt.
Allow the cookies to cool on the baking sheets for 5 minutes before removing them to a wire rack to finish cooling completely.

Recipe Notes

Notes:

More on how to make brown butter
I used Knob Creek Smoked Maple Bourbon, but use whatever bourbon you like/have on hand
I pressed more than 1 pecan half into the top of each cookie, but you do you.
I really love Maldon sea salt

No-Bake Bourbon Balls

October 9, 2018 by laurenpacek 3 Comments

These No-Bake Bourbon Balls are the perfect sweet and boozy treat. Best yet? You don’t even have to turn on the oven to make them!

Some may consider it a little early in the year to break out the bourbon balls. But I’m of the opinion that it’s officially Fall, which means that it’s basically Thanksgiving. And if it’s Thanksgiving, then Christmas is right around the corner. Right?

Okay so maybe this is a stretch. But I still think that there’s no wrong time to make bourbon balls.

I was recently tasked with concocting a variety of bourbon-based sweets for a bourbon-themed (!!) 40th birthday party. These No-Bake Bourbon Balls were one of the treats that I whipped up. Even after decreasing the amount of bourbon in the recipe slightly, the bourbon flavor is still pretty potent. Watch yourself!

Need more no-bake cookie action? How about these Hot Chocolate No Bake Cookies?

I found this recipe on Saving Room for Dessert. After testing this recipe out on my lab, the only change that I made was to use 3 tbs of bourbon instead of 4.

Bourbon Balls

Prep Time

30 mins

rest time

1 hr

Total Time

1 hr 30 mins

Course: Dessert

Cuisine: American

Servings: 40 cookies

Ingredients

3 cups vanilla wafers (12 oz. box), crushed
1 cup pecans, ground
3 cups powdered sugar, divided
1.5 tbs cocoa powder
3 tbs light corn syrup
3 tbs bourbon

Instructions

In a large bowl, combine the vanilla wafers, pecans, 1 cup of powdered sugar, and cocoa powder. Whisk to combine.
In a mixing cup or small bowl, whisk the corn syrup and bourbon together.
Add the corn syrup/bourbon mixture to the dry ingredients and mix to combine.
Place the remaining 2 cups of powdered sugar in a shallow bowl or pie plate. Roll the dough into 1-inch balls, then immediately roll them in the powdered sugar. Set them aside on a baking sheet for 1 hour.
After 1 hour, roll the cookies in powdered sugar again. Store the cookies in an airtight container in the refrigerator.

Recipe Notes

Notes: I ran the vanilla wafer cookies and pecans through a food processor to ensure that they were finely ground.

Firecracker Pudding Cookies

July 4, 2018 by laurenpacek Leave a Comment

These Firecracker Pudding Cookies are soft, sweet, and all dressed up for the Fourth of July. Happy birthday, America.

I know I post about pudding cookies pretty often (go ahead and take a look). But there’s a good reason for it. They are consistently delicious! Plus I think that they come out being good looking cookies just about every time, too. There’s nothing wrong with an ugly cookie (provided that it tastes good), but ugly cookies aren’t exactly photogenic for a food blog.

Pudding cookies are also endlessly customizable. Switch up the mix-ins and pudding flavors to suit your needs. I obviously went red, white, and blue for the Fourth of July, but you can switch things up for any holiday or occasion.

This recipe is adapted from one found on Crazy for Crust.

Firecracker Pudding Cookies

Prep Time

15 mins

Cook Time

11 mins

Chilling time

1 hr

Total Time

26 mins

Course: Dessert

Cuisine: American

Servings: 24 cookies

Ingredients

1/2 cup unsalted butter, softened
3/4 cup brown sugar, packed
1 egg
1 tsp vanilla extract
3.4 oz (1 box) instant vanilla pudding mix
1/2 tsp baking soda
1/2 tsp kosher salt
1 1/4 cups all-purpose flour
3/4 cup red, white, and blue sprinkles
3/4 cup red, white, and blue M&Ms, plus more for pressing into the top of the cookies

Instructions

In the bowl of a stand mixer, cream the butter and brown sugar on medium speed. Beat in the egg and vanilla extract until smooth.
Add the pudding mix, baking soda, and kosher salt. Mix until combined. Add the flour. Mix again until well combined. Scrape down the sides of the mixing bowl as needed. Add the sprinkles and M&Ms and mix on medium-high speed until they are well distributed throughout the cookie dough.
Line a baking sheet with parchment paper. Scoop ~1.5 tbs balls of dough onto the prepared cookie sheet. Cover and chill for at least 1 hour.
When you’re ready to bake the cookies, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place the chilled balls of cookie dough on the prepared baking sheets, approximately 2 inches apart. Bake 9-11 minutes, or until the edges just start to turn brown.
Remove the cookies from the oven and press additional white chocolate chips into the warm cookies, if desired. Allow the cookies to cool on the baking sheets for 5 minutes before removing them to a wire rack to finish cooling completely.

Want to see more pudding cookies? Check these out:

Oatmeal Chocolate Chip Cookies

April 20, 2018 by laurenpacek Leave a Comment

Some days, there are few things more satisfying than the simplicity of Oatmeal Chocolate Chip Cookies.

Sure, the flavors aren’t particularly complex. But they’re sweet and chewy, and totally delicious. Complexity can be overrated, I say.

I haven’t really addressed this yet, but here goes… You may have noticed that things are looking a little different around here lately. I finally took the plunge and decided to take my blog self hosted! Basically this means that I now have all the creative control over the functionality and appearance of A Nerd Cooks that I could ever want.

It’s a bit of a work in progress since it’s just me working on this, not a team of people. So if you happen to come across broken links or missing photos (or anything else that looks wonky), please bear with me. Also feel free to also shoot me an email to let me know! I’m steadily working through my blog posts to freshen things up and make sure that everything is working the way that it should so that you can have the most enjoyable experience possible.

Stay tuned for more updates and lots of good stuff. Thank you so much for reading and for coming along on this journey with me! I appreciate you all very much.

In the meantime, please enjoy some of these chewy Oatmeal Chocolate Chip Cookies! I think that you’ll be pretty pleased with them. I know I am. In fact, I’m eating one as I type this.

This recipe comes from Bunsen Burner Bakery. If you haven’t been to her blog yet, I strongly suggest that you do. Of course the photos are beautiful, and the food looks and sounds delicious. But I’m also a fan because she, like me, is a scientist by day. Check it out!

Oatmeal Chocolate Chip Cookies

Prep Time

15 mins

Cook Time

12 mins

Total Time

27 mins

Course: Dessert

Cuisine: American

Servings: 36 cookies

Ingredients

1 cup unsalted butter, softened
1 cup brown sugar, packed
3/4 cup granulated sugar
2 eggs, room temperature
2 tsps vanilla extract
1 1/2 cups all-purpose flour
3/4 tsp salt
1/2 tsp baking powder
3 cups old-fashioned rolled oats
1 1/2 cups semi-sweet chocolate chips

Instructions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
In a medium-sized bowl, whisk the flour, salt, and baking powder together. Set aside.
In the bowl of a stand mixer, cream the butter and sugars together until light and fluffy. One at a time, beat in the eggs, followed by the vanilla extract.
Add the dry ingredients to the butter/sugar mixture and beat until just combined.
Add in the oatmeal in batches, stirring after each addition, until just combined. Stir in the chocolate chips until evenly distributed.
Drop the dough by the 1.5 tablespoons onto the prepared baking sheets. Bake for 10-12 minutes, or until the bottom is golden brown.
Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to finish cooling completely.

Haven’t had your fill of cookies? Check out these Thick and Chewy Oatmeal Raisin Cookies, Pumpkin Chocolate Chip Oatmeal Cookies, and Lemon White Chocolate Chip Pudding Cookies!

Double Chocolate Irish Cream Cookies

March 14, 2018 by laurenpacek Leave a Comment

These Double Chocolate Irish Cream Cookies are soft chocolate cookies, studded with mini chocolate chips, dunked in an Irish cream glaze, and topped with green sprinkles.

St. Patrick’s Day is nearly upon us! While you’ll never catch me doing a drunken bar crawl, or even drinking a Guinness (dark beer is not my jam) to celebrate the holiday, I am totally on board with holiday-appropriate boozy treats.

Luckily for me (and you!), all of the classic boozy flavors like whiskey, Guinness, and Irish cream work really well in baked goods. These Chocolate Irish Cream Cookies have double the chocolate (cocoa powder + mini chocolate chip) and double the Irish cream flavor (in the cookie dough + the glaze). Top everything with some festive AF green sprinkles, and you have yourself a tasty cookie that’s sure to please.

Double Chocolate Irish Cream Cookies

Prep Time

20 mins

Cook Time

10 mins

Chilling time

3 hrs

Total Time

3 hrs 20 mins

Course: Dessert

Cuisine: American

Servings: 24 cookies

Author: laurenpacek

Ingredients

For the cookies

1 cup all-purpose flour
3/4 cups cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 eggs
1 tsp vanilla extract
1/4 cup Irish cream liqueur
1/2 cup mini chocolate chips

For the glaze

1 cup powdered sugar
2-3 tbs Irish cream liqueur
green sprinkles optional

Instructions

To make the cookies

Line a baking sheet with parchment paper and set it aside.
In a medium-sized bowl, whisk the flour, cocoa powder, baking soda, and salt together. Set this bowl aside.
In the bowl of a stand mixer, cream the butter and sugars together for a few minutes until they are light and fluffy. Beat in the egg and add the vanilla extract and Irish cream.
Little by little, add the dry ingredients to the wet, on low speed. Scrape down the sides of the bowl as necessary. Add the mini chocolate chips and turn the speed up a bit higher to incorporate them throughout the thick dough.
Next, you’re going to want to scoop and chill the cookie dough. Unfortunately, the chilling is necessary. But trust me, it's worth it!
Scoop and roll the cookie dough into 1.5 tbs-sized balls. Place them on the prepared cookie sheet. Cover the dough with plastic wrap and chill for at least 3 hours, and up to overnight. When slightly impatient, I've been known to put my cookie dough that requires chilling into the freezer (for 1-2 hours) instead of the fridge. I haven't run into any issues yet!
When you’re ready to bake, preheat the oven to 350 degrees F and line another baking sheet with parchment paper. Move half of the dough balls over to the other cookie sheet, leaving a couple of inches between each dough ball.
Bake the cookies for 9-10 minutes. Allow the cookies to cool on the cookie sheets for 5 minutes or so before removing them to a wire rack to finish cooling completely.

To make the glaze

When the cookies are cool, mix the powdered sugar and Irish cream in a bowl. Dip, dunk, or drizzle your cookies with the glaze.
Top with green sprinkles, if you're feeling festive. Bonus: the sprinkles that I used add a bit of crunch to these otherwise soft cookies.

Need more boozy baked goods for St. Patrick’s Day? Try Guinness Brownies with Caramel Fudge Frosting or some Chocolate Guinness Cheesecake with Chocolate Whiskey Ganache!

Gingerbread Crinkle Cookies

January 15, 2018 by laurenpacek 1 Comment

These Gingerbread Crinkle Cookies are soft, full of warm gingerbread spices, and have pretty, crackly-looking tops.

To be honest, I’ve never been wild about gingerbread cookies. In my experience, they’re hard, dry, and just all around meh. It it just me? Or have I just been eating the wrong gingerbread cookies all along?

Regardless… THESE gingerbread cookies are something else entirely. They’re super soft and warmly spiced. The powdered sugar lends a bit more sweetness, in addition to allowing for the pretty, crackly tops.

This delicious recipe comes from the blog Self Proclaimed Foodie. Based on the cookie scoop that I use, this recipe has consistently yielded 2.5 dozen. Depending on what you use, you may get 2-3 dozen.

Gingerbread Crinkle Cookies

Prep Time

15 mins

Cook Time

12 mins

Chill the dough

2 hrs

Total Time

27 mins

Course: Dessert

Cuisine: American

Servings: 2 dozen cookies

Ingredients

3 cups all-purpose flour
3/4 cup brown sugar, packed
4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground allspice
3/4 tsp baking soda
1/2 tbs kosher salt
12 tbs unsalted butter, room temperature and cut into small pieces
1/2 cup molasses, see notes
2 tbs heavy cream, see notes
1/2 cup granulated sugar
1/2 cup powdered sugar

Instructions

In the bowl of a stand mixer, combine the flour, sugar, spices, baking soda, and salt. Mix on low until combined.
Turn the mixer off and add the butter that has been cut into pieces. Mix again, but at medium-low speed, until all of the dry ingredients are coated in butter. This will take about 1-2 minutes.
Reduce the mixer's speed to low. With it still running, slowly add the molasses and heavy cream. Mix until the dough is evenly moistened and everything is combined.
Using a cookie scoop, scoop the dough onto a baking sheet lined with parchment paper. Refrigerate the dough for 2 hours (or up to overnight) or freeze for 20-30 minutes.
When it's time to bake the cookies, line another baking sheet with parchment paper and set it aside. Preheat the oven to 350 degrees F.
Roll the chilled dough in the granulated sugar until coated. Next, roll the dough in the powdered sugar (see notes).
Place the dough balls on the prepared cookie sheet, approximately 1 inch apart from one another, and bake 10-12 minutes. Remove the baking sheet from the oven once they start to crack. Cool the cookies on the baking sheet for a few minutes before removing them to a wire rack to finish cooling completely.

Recipe Notes

Notes:

Spraying your measuring cup with cooking spray before pouring the molasses in helps keep the measuring cup mostly mess-free
I have used 2% milk when I didn't have heavy cream on hand, and nothing seemed to be adversely affected.
When it comes to rolling the dough in the powdered sugar, more is more. The first couple of times that I made these cookies, I skimped on the powdered sugar. Sure they looked like they were pretty much covered, but when they baked, the powdered sugar kind of melted. You're going to want to really coat them in powdered sugar. See the photo below for what you're aiming for.

Need other holiday cookies? These Peppermint Mocha Cookies and Eggnog Cookies ought to do the trick!

Pumpkin Chocolate Chip Oatmeal Cookies

November 5, 2017 by laurenpacek 5 Comments

These Pumpkin Chocolate Chip Oatmeal Cookies are chewy, sweet, and full of pumpkin and Fall spices.

So, it’s been a minute.

I don’t think I’ve ever gone this long without posting something. I’m pretty sure I baked these cookies back in September… I even missed out on A Nerd Cooks’ birthday in August (the blog turned 6!!). In my defense, lots of things have been happening! To give you a little taste:

I/we have been doing a bit of traveling and have had friends and family visiting us.
I was promoted to Assistant Professor at Duke!
We bought a house!!

We moved in last weekend, and are so happy here already. I’ll likely share some photos of the kitchen at some point, because it is GORGEOUS. But only after the inside of the house stops looking like a tornado passed through.

As for the cookies? Well, they’re pretty fantastic. Unlike many pumpkin cookies (like these Pumpkin Chocolate Chip Cookies), these are chewy, not cakey. You have the oats and drained/blotted pumpkin (see instructions below) to thank for that. Beyond that, these cookies are full of pumpkin spice flavor as well as chocolate chips.

This recipe comes from the blog Sally’s Baking Addiction.

Pumpkin Chocolate Chip Oatmeal Cookies

Prep Time

15 mins

Cook Time

13 mins

Total Time

28 mins

Course: Dessert

Cuisine: American

Servings: 36 cookies

Ingredients

3/4 cup pumpkin puree
2 cups + 1 tbs all-purpose flour
1 tsp baking soda
2 1/4 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/4 tsp ground cloves
1/2 tsp kosher salt
1 1/2 cups old-fashioned oats
1 cup unsalted butter, melted and cooled slightly
3 tbs pure maple syrup
3/4 cup brown sugar, packed
1/2 cup granulated sugar
1 egg yolk
2 tsp vanilla extract
1 1/2 cups semi-sweet chocolate chips, plus more for pressing into the top

Instructions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Line a medium-sized bowl with paper towels. Add the pumpkin puree to the lined bowl. Using the paper towels, squeeze a bit of the moisture out of the canned pumpkin. Check out Sally's blog for a visual. Removing some of the moisture from the pumpkin helps produce a less cake-like cookie. Which is what we're going for here.
In another medium-sized bowl, whisk the flour, baking soda, spices, salt, and oats together. Set this aside.
In yet another medium-sized bowl, whisk the melted butter, maple syrup, sugars, egg yolk, pumpkin, and vanilla extract together.
Pour the wet ingredients into the dry ingredients and mix until combined. Fold in the chocolate chips.
Using a cookie scoop, scoop ~1.5 tbs-sized balls of dough onto the prepared baking sheets. Smoosh the dough balls down slightly with your fingers. They don't spread much on their own, so they need some help in this department. Bake for 12-13 minutes, or until lightly browned on the edges.
Remove the baking sheets from the oven. Press a few chocolate chips into the tops of the cookies while they are still warm. Allow the cookies to cool for 5 minutes on the baking sheets before removing them to a wire rack to finish cooling completely.

Confetti Pudding Cookies

July 18, 2017 by laurenpacek Leave a Comment

These Confetti Pudding Cookies are super soft, full of sweet vanilla flavor, and covered in colorful sprinkles!

I originally intended to cover these cookies in red, white, and blue sprinkles for the 4th of July, but after trips to 2 different grocery stores, couldn’t find sprinkles in those colors. Very disappointing. They were going to be Firecracker Pudding Cookies.

Once I resigned myself to using multicolored sprinkles, I really debated calling them Funfetti Pudding Cookies. But I feel like they’re not technically Funfetti since the sprinkles are only on the outside and not the inside, too.

Anyway, I settled on Confetti Pudding Cookies. Still an okay name, right? At least the cookies are cute. And they taste great. The sprinkles make the outside a bit crunchy, while the cookies themselves are soft and tender.

The original recipe for Pudding Cookies comes from Crazy for Crust; I’ve also shared Lemon White Chocolate Chip Pudding Cookies and Chocolate Cookies and Cream Pudding Cookies, too.

*dough requires ~1 hour of chilling*

Confetti Pudding Cookies

Prep Time

15 mins

Cook Time

11 mins

Chilling the dough

2 hrs

Total Time

26 mins

Course: Dessert

Cuisine: American

Servings: 24 cookies

Ingredients

1/2 cup unsalted butter, softened
3/4 cup brown sugar, packed
1 egg
1 tsp vanilla extract
3.4 oz (1 box) instant vanilla pudding mix
1/2 tsp baking soda
1/2 tsp kosher salt
1 1/4 cups all-purpose flour
3/4 cup white chocolate chips
1 cup sprinkles

Instructions

In the bowl of a stand mixer, cream the butter and brown sugar on medium speed. Beat in the egg and vanilla extract until smooth.
Add the pudding mix, baking soda, and kosher salt. Mix until combined. Add the flour. Mix again until well combined. Scrape down the sides of the mixing bowl as needed.
Add the white chocolate chips and mix on medium-high speed until they are well distributed throughout the cookie dough.
Line a baking sheet with parchment paper. Pour the sprinkles into a shallow bowl. Scoop ~2 tbs balls of dough and roll it around in the sprinkles. Place the sprinkle-covered dough balls onto the prepared cookie sheet. Cover and chill for at least 1 hour.
When you’re ready to bake the cookies, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place the chilled balls of cookie dough on the prepared baking sheets, approximately 2 inches apart. Bake 9-11 minutes, or until the edges just start to turn brown.
Remove the cookies from the oven and allow the cookies to cool on the baking sheets for 5 minutes before removing them to a wire rack to finish cooling completely.

Chocolate Cookies and Cream Pudding Cookies

May 31, 2017 by laurenpacek 2 Comments

These Chocolate Cookies and Cream Pudding Cookies include a beloved flavor combination baked into super soft pudding cookies.

Honestly? I’m not sure what to say about these cookies. What is there to say, really? They’re super soft, chocolate pudding cookies studded with white chocolate chips and chunks of Oreo cookies.

In my opinion, cookies get no better than this. Then again, I’m fairly obsessed with cookies and cream, well, everything. Check out the bottom of this post for more cookies and cream-flavored recipes!

The original recipe comes from Crazy for Crust; I’ve also shared Lemon White Chocolate Chip Pudding Cookies, too.

Chocolate Cookies and Cream Pudding Cookies

Prep Time

15 mins

Cook Time

11 mins

chill the dough

1 hr

Total Time

26 mins

Course: Dessert

Cuisine: American

Servings: 24 cookies

Ingredients

1/2 cup unsalted butter, softened
3/4 cup brown sugar, packed
1 egg
1 tsp vanilla extract
3.4 oz box instant chocolate pudding mix
1/2 tsp baking soda
1/2 tsp kosher salt
1 1/4 cups all-purpose flour
1 cup white chocolate chips, plus more for pressing into the tops of the cookies
12 Oreo cookies, roughly chopped

Instructions

In the bowl of a stand mixer, cream the butter and brown sugar on medium speed. Beat in the egg and vanilla extract until smooth.
Add the pudding mix, baking soda, and kosher salt. Mix until combined. Add the flour. Mix again until well combined. Scrape down the sides of the mixing bowl as needed.
Add the white chocolate chips and chopped Oreos and mix on medium-high speed until they are well distributed throughout the cookie dough.
Line a baking sheet with parchment paper. Scoop ~2 tbs balls of dough onto the prepared cookie sheet. Cover and chill for at least 1 hour. Yes, this step is necessary.
When you’re ready to bake the cookies, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place the chilled balls of cookie dough on the prepared baking sheets, approximately 2 inches apart. Bake 9-11 minutes, or until the edges just start to turn brown.
Remove the cookies from the oven and press additional white chocolate chips into the warm cookies, if desired. Allow the cookies to cool on the baking sheets for 5 minutes before removing them to a wire rack to finish cooling completely.

Need more cookies and cream-flavored desserts? I got you.

Chocolate Cookies and Cream Cake (my birthday cake from last year!)
Malted Milk Cookies and Cream Cookies
Cookies and Cream Cupcakes
Oreo Chocolate Chunk Cookies