"> pudding cookies Archives | A Tipsy GiraffeA Tipsy Giraffe

Butterscotch Pudding Cookies

Butterscotch Pudding Cookies

It’s no secret that I love pudding cookies, so when I was deciding what to bake to take to my work’s away day – pudding cookies were at the top of my list. I just love how soft and flavourful they are, it’s the perfect kind of cookie. And they’re so versatile, you can do pretty much whatever you like with them. I work from home and although I’ve worked for this company for over a year, I had never met any of my colleagues in person before this away day. They always get mad at me for posting photos of the things I bake when they can’t try any, so I knew I had to come out with guns blazing for them! I’d recently returned from my trip to Atlanta armed with many boxes of instant pudding and one of the flavours I had was butterscotch, I also had some butterscotch chips. I adore butterscotch and I decided this could make an amazing cookie flavour – I was not wrong. 

Butterscotch Pudding Cookies

Continue reading →

Cheesecake Stuffed Triple Chocolate Chunk Pudding Cookies

Wow, what a tasty mouthful!

Cheesecake Stuffed Triple Chocolate Cookies

I made these cheesecake stuffed triple chocolate chunk pudding cookies on a whim, I felt like baking something and this was the first thing that came to mind with the stuff I had in the house. I love pudding cookies, I don’t think there’s any better cookie in the world. I was first introduced to them by Leah’s family, I was told their chocolate chip cookies are the best in the world and I wasn’t disappointed. After making their recipe a few times I branched out and started trying different things. Pudding cookies are wonderfully soft, they make for the perfect cookie texture!

Cheesecake Stuffed Triple Chocolate Pudding Cookies

Since making a peanut butter stuffed version of these cookies and making them about a thousand times (I’ll be making them again this weekend) I knew I had to change it up a little, cheesecake is the perfect thing to go inside a cookie isn’t it? I’ve also made a Nutella version of these so maybe I’ll post those up one day too.

Cheesecake Stuffed Triple Chocolate Pudding Cookies

This week’s post is being dedicated to my best friend, Leah. She is graduating Summa Cum Laude from Savannah College of Art and Design and I couldn’t be more proud of her (she’s also getting an academic achievement award). It’s an extra big deal because she’s been in college for a few years longer than most people, she originally went to Georgia Tech but after a few years there she realised it’s not what she wanted to so transferred to SCAD and since the schools are so vastly different not many credits transferred over, so she was more of less starting her college career over again! She’s done amazing things though and she is so good at what she does, so much so she already has a full time job in her chosen field, one she’s been working full time since January while also going to school full time – how she’s kept her straight A’s I will never know (SCAD is NOT an easy school, they work you to the bone!). So this weekend I am partying with her (as well as at Fiesta Friday of course) and celebrating her great achievements. I will be making the peanut butter stuffed version of these cookies for her party so it’s only fitting I post the recipe today

Cheesecake Stuffed Triple Chocolate Pudding Cookies

I have posted the base recipe for these cookies before but I’ll include it in this post too, I don’t know about you but I get easily confused jumping between blog posts to get parts of recipes! It’s a very simple recipe anyway so I have no excuse not to to type it up again! The most important ingredient for these cookies is instant pudding mix, which is pretty hard to get in the UK. I normally stock up on some when I’m in the US and take it back with me so I can have yummy cookies all year round! You can buy it on amazon though and you might even be able to substitute Angel Delight (I keep meaning to try this to see how it works, one day I will!). These cookies also are packed full of dark chocolate chunks and milk chocolate chunks (I actually used Galaxy Counters because I had some in the house) and of course cocoa powder – so really these are quadruple chocolate but I prefer saying triple (I’m set in my ways, I don’t know what to tell you haha)

Cheesecake Stuffed Triple Chocolate Pudding Cookies

I’ll be bringing these yummy cookies along to Fiesta Friday so I hope everybody likes them! After you’ve finished drooling over Angie’s yummy vegetarian dish, please do go check out the co-hosts Mr Fitz and Justine, their blogs won’t fail to inspire you!

And I hope I have time to bake this week otherwise I’ll be bringing cookies to the party three weeks in a row!

[recipe title=”Cheesecake Stuffed Triple Chocolate Pudding Cookies” servings=”18-24″]

Ingredients:

  • 2 cups plain flour
  • 1/4 cup cocoa powder
  • 1 tsp bicarbonate of soda
  • 1 cup unsalted butter, softened
  • 1/4 cup caster sugar
  • 3/4 cup lightly packed brown sugar
  • 1 box instant chocolate pudding (NOT sugar free or cook-and-serve)
  • 1 tsp pure vanilla extract
  • 2 eggs
  • 12 oz chopped dark chocolate
  • 6oz chopped milk chocolate

For the Peanut Butter stuffing:

  • 4oz cream cheese, full fat
  • 1/4 cup icing sugar
  • 1/2 tsp pure vanilla extract

Method:

  • Mix the cream cheese, icing sugar and vanilla together in the bowl. Cover with plastic wrap and place in the fridge while you make cookies
  • Mix the flour, bicarb and cocoa powder in a bowl and set aside
  • Combine butter, sugars, pudding mix and vanilla in a mix bowl. Beat until smooth and creamy. Beat in the eggs one at a time until fully combined. Gradually add the flour mixture and beat until just combined, scraping down the sides to make sure all is incorporated.
  • Stir in chopped chocolate by hand until evenly dispersed.
  • Scoop about 2 tbsp of cookie dough per cookie and roll into balls. Place onto lined cookie sheet and flatten into disks. Take cream cheese filling out of fridge and spoon a small amount (about 1/2 tsp) into centre of cookie disks. Roll the cookie around the cream cheese filling, ensuring no cream cheese can be seen and roll back into balls (some may peek through, don’t worry about that too much). Place on cookie sheet with about 2 inches between each cookie, they shouldn’t spread too much but you want to leave plenty of room either way.
  • Cover with plastic wrap and place in the fridge for at least 2 hours, this will stop the cookies from spreading and flattening out too much.
  • Preheat the oven to 350F and bake for about 15 minutes, until cookies are just set around edges and tops.
  • Leave to cool on wire rack. They are great eaten when still warm though.

Notes

  • Store cookies in an air tight container and keep in fridge
  • You can flavour the cheesecake with whatever you like too, just stir in a couple teaspoons of jam or curd or replace the vanilla with another extract

[/recipe]
Cheesecake Stuffed Triple Chocolate Pudding Cookies

 

moreposts

peanutcookies

strawberrymarg

cheesecakebrownies

 

Peanut Butter Stuffed Chocolate Pudding Cookies

Possibly the best cookies in the world!

Image

I don’t even feel bad about making that statement, I mean look at them! They are soft, rich chocolate pudding cookies filled with tonnes of chocolate chips and chunks and stuffed with a sweet and salty peanut butter filling. I sent some with the bestie to work with her and one of her colleagues said they were the best thing she’s ever eaten, so you don’t have to just take my word for it!

Image

I adore pudding cookies, they’re so much softer and fluffier than regular cookies, the pudding keeps them nice and light despite all the chocolate and peanut butter that’s packed into them!  And in terms of chocolate these cookies have it all; cocoa powder, chocolate pudding mix, chocolate chips and chopped chocolate. I like to mix chocolate chips and chopped chocolate as it gives you a nice variety of textures and melting. Normal chocolate will melt and ooze, whereas chocolate chips have stabilisers in them to help them keep their shape. We don’t really get pudding mix in the UK but as I’m in the US right now I’ve stocked up on a few boxes and am bringing it back with me so I can have pudding cookies whenever I like!

Image

The peanut butter stuffing is your standard peanut butter filling mix; peanut butter, icing sugar and vanilla. It’s a classic mix and doesn’t need any changing. I mixed up a batch and put in the fridge for 30 minutes to stiffen up. Then just scoop the cookies and roll them into balls, about 2 tbsp per cookie, and flatten them into disks. Roll up a small ball of peanut butter filling, about 1/2 tsp, and place in centre of the cookie disk, roll the cookie around the peanut butter and roll into a ball so none of the filling can be seen. Place on cookie sheet and flatten ever so slightly. Repeat with all cookies. Cover with plastic wrap and refrigerate for at least two hours – chilling is an important step as it stops the cookies from spreading too much and flattening out.

Image

Image

Bake for about 15 minutes until just set around the edges and tops. It’s easy to over bake dark cookies but you really don’t want to do that with these, so remember that cookies firm up as they cool and there’s nothing wrong with cookies that are slightly under baked!

Image

These are definitely my favourite ever cookies and they’re so versatile. You can stuff them with whatever you like and add nuts, different types of chocolate, marshmallows, anything – the cookie world is your oyster! I’ve made a Nutella stuffed version of these too and I’ll post those up another day. Play around with them though and let me know the results and what you do with them, I’d love to hear about and see your pudding cookie creations!

Image

[recipe title=”Peanut Butter Stuffed Chocolate Pudding Cookies” servings=”Makes approx 24 cookies”]

Ingredients:

  • 2 cups plain flour
  • 1/4 cup cocoa powder
  • 1 tsp bicarbonate of soda
  • 1 cup unsalted butter, softened
  • 1/4 cup caster sugar
  • 3/4 cup lightly packed brown sugar
  • 1 box instant chocolate pudding (NOT sugar free or cook-and-serve)
  • 1 tsp pure vanilla extract
  • 2 eggs
  • 12 oz semi-sweet chocolate chips
  • 6oz chopped dark chocolate, chopped

For the Peanut Butter stuffing:

  • 1/2 cup creamy peanut butter
  • 1/2 cup icing sugar
  • 1/4 tsp pure vanilla extract

Method:

  • Mix the peanut butter, icing sugar and vanilla together in the bowl. Cover with plastic wrap and place in the fridge for 30 minutes.
  • Mix the flour, bicarb and cocoa powder in a bowl and set aside
  • Combine butter, sugars, pudding mix and vanilla in a mix bowl. Beat until smooth and creamy. Beat in the eggs one at a time until fully combined. Gradually add the flour mixture and beat until just combined, scraping down the sides to make sure all is incorporated.
  • Stir in chocolate chips and chopped chocolate by hand until evenly dispersed.
  • Scoop about 2 tbsp of cookie dough per cookie and roll into balls. Place onto lined cookie sheet and flatten into disks. Take peanut butter filling and roll into small balls, about 1/2 tsp per ball, and place in centre of cookie disks. Roll the cookie around the peanut butter filling, ensuring no peanut butter can be seen and roll back into balls. Place on cookie sheet with about 2 inches between each cookie, they shouldn’t spread too much but you want to leave plenty of room either way.
  • Cover with plastic wrap and place in the fridge for at least 2 hours, this will stop the cookies from spreading and flattening out too much.
  • Preheat the oven to 350F and bake for about 15 minutes, until cookies are just set around edges and tops.
  • Leave to cool on wire rack. They are great eaten when still warm though (just make sure you let them cool enough so you don’t burn your tongue!)

[/recipe]
Image

 

moreposts

 

2014-03-01 16.08.39

More fancy cookies – Viennese Whirls

 

2014-03-10 23.09.09

Pistachio Pudding Cookies – just as yummy!

 

2014-03-04 16.23.43

Love peanut butter? Try these Chocolate and Peanut Butter rolls!