Chocolate chip - pumpkin spice pudding cookies
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Crazy times at home: kids back from college, holiday meals, shopping, cleaning… I need a glass of nice chardonnay, just thinking of it. So, when things are hectic I look for a quick and foolproof cookie recipe that will be easy to make and stay moist and soft for a few days. Ahem, allow me to introduce: Chocolate chip - pumpkin spice pudding cookies.
The addition of pudding makes for a softer crumb that stays tender and moist a lot longer than your everyday cookie dough. Many variations on cookie recipes with pudding float around on the Internet. Some of my favorites are Vanilla pudding Snickerdoodles, Double chocolate chip cookies and these pumpkin spice cookies. The pumpkin-spice pudding is sometimes hard to find. My sister in law, Lee, found them for me at the Wal-Mart by her house: it tends to be a fall seasonal item. I just stock up when I find them!
This recipe is based on the blog Chef-in-training.com, with the addition of chopped pecans. Here we go…
Chocolate Chip - Pumpkin Spice Pudding Cookies Adapted from Chef in Training Makes about 3 doz cookies
Chocolate Chip - Pumpkin Spice Pudding Cookies Adapted from
Makes about 3 doz cookies3/4 cup Unsalted butter, softened3/4 cup Brown sugar1/4 cup Sugar1 small package Pumpkin Spice Pudding2 large eggs
1 teaspoon Vanilla
1 teaspoon Baking soda
2 1/4 cups all purpose flour
1-2 cups Semi sweet chocolate chips
1/2 cup Chopped pecans (optional)
1/4 cup vanilla or Turbinado sugar
Directions:
Cream the butter, brown sugar and sugar together in a large bowl.
Mix in the dry pumpkin spice instant pudding and beat until well combined.
Add eggs and vanilla and mix well.
Add flour and baking soda and beat until well combined.
Stir in chocolate chips and pecans (if using) until evenly distributed.
Roll dough into 1" balls.
Place them on a greased baking sheet and sprinkle with vanilla sugar or Turbinado sugar. Bake the cookies at 350 degrees F for 8-10 minutes.
Cool on cookie sheets for 2 minutes and then place on cooling rack to cool completely.
Store in an airtight container for up to 1 week (if they last that long!!)
