Aug 1, 2014

Chewy Triple Chocolate Chip Pudding Cookies

Triple chocolate chip pudding cookies are buttery-soft and chewy on the inside with a soft crunch on the outside, and super rich with chocolate flavor. Yum!

If you could describe a perfect chocolate chip cookie, I would have to guess that it would probably be one that is slightly crunchy but super moist and chewy on the inside with plenty of chocolate chips throughout the cookie, right?  Well, I think I achieved that perfect combination I was looking for.  Moist, rich and chocolaty flavor in every bite.
Years ago, I heard of adding a pudding mix occasionally into cake recipes to make them moist, but never heard of adding it to cookies, until now.  Since I wanted a super rich chocolate-chocolate chip cookie, and it had to be super moist, and stay moist for days, well I was thrilled to find the perfect recipe from my foodie friend Sue from Savoring Time in the Kitchen. 
I decided to add in a devil's food instant pudding mix along with 2 kinds of chocolate chips, a semi-sweet and a bittersweet chocolate chips in order to get that rich chocolate flavor I was looking for.  The results were truly amazing!  
These cookies turned out better than I expected with a buttery texture that stays moist and chewy even after the cookie cools down; along with the richness of chocolate chips throughout the cookie that melts in your mouth with every bite. Take our word for it's a perfect cookie.  Enjoy! 
Chewy Triple Chocolate Chip Pudding Cookies

  • 11 Tbsp. butter, softened to room temperature
  • 3/4 cup dark brown sugar, packed
  • 1/4 cup white sugar
  • 2 eggs, at room temperature
  • 1 tsp. vanilla extract
  • 1 (3.8 oz) package instant devil's food pudding mix
  • 1 tsp. baking soda
  • 2 +1/4 cups all-purpose flour
  • 1 cup mini semi-sweet chocolate chips
  • 1 cup bittersweet chocolate chips ( 60% cacao, Ghirardelli)

Preheat oven to 350 degrees.
In a large bowl or stand mixer, cream butter and sugars.  Add the eggs and vanilla and beat until creamy and smooth.  Add and beat in the chocolate pudding mix until light and fluffy, about 1 minute.  Add baking soda and beat until well combined.
Slowly add the flour and beat to incorporate well.

Last, add in both chocolate chips and stir well to mix them throughout the dough.

Place cookies on a silicone baking mat, or parchment paper lined baking sheet.  You can drop them by tablespoons full or use a medium cookie scoop for uniform cookies and bake for about 10 to 11 minutes, depending on your oven.

Allow cookies to cool on the baking sheet for 3 minutes before removing. 
Baked cookies freeze well, as does the cookie dough.

Yields: 4 dozen medium-sized cookie
Recipe adapted from: Savoring Time in the Kitchen

Are you looking for more chocolate chip cookie recipes?
  Check out some of our favorites:
And from around the world:
Chocolate chip pudding cookies by Savoring Time in the Kitchen
Brown butter chocolate chip cookies by Saving Room for Dessert 

Jul 30, 2014

Peach-Apricot Greek Yogurt Frozen Pops

My teens love frozen treats to snack on, like ice cream.  What better way to make them something without the fat and still taste fabulous?  So I decided to make them my own frozen treats using only 4 ingredients I had on hand. 

Peach-Apricot is the flavor for this delicious tasting Greek yogurt frozen pops that took only 5 minutes to make, and with this simple recipe you can make so many different flavors to enjoy all summer long.

Jul 28, 2014

Linguini Pasta with Zucchini, Onions and Capers

Fresh chopped zucchini, onions and capers are sautéed and caramelized until they are soft and tender, then gently tossed with linguini pasta and served with extra zucchini on top.  Makes a light summer dish to serve anytime, and a great way to use us some of that zucchini this season.  
We love this dish!  Because it's so simple, easy to make and so delicious, it will get your entire family to eating more zucchini.  We promise!

Jul 25, 2014

Grilled Sesame-Ginger Tuna Kabobs

Fresh tuna kabobs grilled with heirloom orange cherry tomatoes, toasted sesame ginger seasonings and topped with lemon zest and olive oil are perfect for a light summer meal.  These kabobs can be grilled to perfection in a matter of seconds!

Jul 24, 2014

Individual Roasted Eggplant Parmigiano - Lightened & Low-Fat!

There is nothing more delicious than a layer of golden eggplant slices sauced with fresh tomatoes, basil and topped with melted cheese! Then baked until cheese is melted. Perfect!

We wanted to take our Moms recipe for her eggplant parmigiano and reduce the fat and calories by roasting the eggplant in the oven instead of pan-fried, and without sacrificing taste.

Jul 19, 2014

The Palmetto Cheese Burger

South Carolina burgers are known for their famous pimiento cheese and BBQ flavors, what better way to give a this classic cheese burger a Southern twist.  Juicy cheese burgers topped with SC popular pimiento cheese spread ( also known as pimento), crispy lettuce, onion, tomato and a secret sauce.  Then served on a French hamburger bun.  YUMMY!

Jul 15, 2014

Grilled Salmon Over Chilled Tomato and Arugula Salad with Balsamic Vinaigrette

Summer is all about eating light and savory dishes like this grilled salmon served over a chilled arugula and tomato salad made with celery, red onion, garlic, fresh arugula and red juicy tomatoes, tossed in a sweet balsamic vinaigrette.  An easy recipe that whips up in only a few minutes, makes a light lunch or even dinner.