If you have a sweet tooth and a fondness for nostalgic flavors, this Chocolate Chip Cookie Dough Pudding Recipe is about to become your new obsession. Imagine the comforting creaminess of classic pudding combined with the irresistible texture and taste of cookie dough studded with melty chocolate chips. It’s like having your favorite cookies and dessert all in one bowl, with a silky smooth finish. This recipe is perfect when you want something indulgent yet easy to whip up, guaranteed to impress family and friends or just satisfy your own dessert cravings.
Ingredients You’ll Need
Every ingredient in this recipe plays a key role in building up those luscious layers of flavor and texture. These simple pantry staples come together effortlessly to create a silky pudding with the sweet, buttery essence of cookie dough.
- Whole milk: Provides a creamy base that’s rich but not too heavy, perfect for pudding texture.
- Heavy cream: Adds an extra velvety smoothness that elevates the pudding’s mouthfeel.
- Granulated sugar: Sweetens the base without overpowering the cookie dough flavor.
- Cornstarch: Essential for thickening the pudding to the perfect custard-like consistency.
- Salt: Balances the sweetness and enhances all the buttery, chocolaty notes.
- Vanilla extract: Brings warmth and depth, enriching the overall flavor.
- Unsalted butter: Melted for that unmistakable rich, buttery cookie dough taste.
- Brown sugar: Adds a caramel-like sweetness that mimics genuine cookie dough.
- Mini chocolate chips: Little bursts of chocolate throughout each spoonful for a delightful surprise.
- All-purpose flour (heat-treated): Gives the pudding dough body while ensuring safety with heat treatment.
How to Make Chocolate Chip Cookie Dough Pudding Recipe
Step 1: Heat the Milk and Cream
Start by gently warming the whole milk and heavy cream together in a medium saucepan. Heating them slowly over medium heat ensures you don’t scorch the mixture, and you want it just at the edge of simmering to start thickening your pudding beautifully.
Step 2: Mix the Dry Ingredients
While the milk and cream are warming, whisk together granulated sugar, cornstarch, and salt in a separate bowl. This dry mixture is what helps your pudding come together with the perfect texture, so mixing it well now makes a big difference.
Step 3: Combine the Mixtures
Slowly whisk your dry ingredients into the hot milk and cream. Constant stirring is the key here to avoid lumps. As the pudding cooks over a few minutes, it’ll thicken into a lovely custard-like consistency that’s rich and smooth.
Step 4: Add Butter, Vanilla, and Flour
Remove your saucepan from the heat and stir in the melted butter, vanilla extract, and heat-treated flour. The butter adds that iconic cookie dough richness while the flour gives the pudding its soft ‘doughy’ texture, making every bite irresistible.
Step 5: Add the Cookie Dough Flavor
Now for the best part—fold in the brown sugar and the chocolate chips. The brown sugar lends those toasty caramel undertones found in cookie dough, and the chips melt just enough to create pockets of chocolate goodness throughout.
Step 6: Chill the Pudding
Transfer your pudding into serving dishes and let it cool at room temperature. Then cover and pop it into the fridge for at least two hours. This step is crucial because chilling helps the pudding set and flavors to meld, giving you that homemade dessert vibe that’s so satisfying.
Step 7: Serve and Enjoy!
Once fully chilled, your pudding is ready to be dug into. Whether you spoon it straight from a bowl or layer it in clear glasses for a pretty presentation, each bite bursts with the perfect balance of creamy pudding and cookie dough delight.
How to Serve Chocolate Chip Cookie Dough Pudding Recipe
Garnishes
A sprinkle of mini chocolate chips on top, a dash of brown sugar, or even a dollop of whipped cream can elevate this pudding from delicious to show-stopping. Nuts like chopped pecans or walnuts add a lovely crunch, and a drizzle of chocolate syrup amps up the chocolate factor.
Side Dishes
This pudding stands beautifully on its own but pairs wonderfully with fresh berries or a crisp shortbread cookie on the side. For a more decadent dessert spread, serve alongside vanilla ice cream to create an amazing multi-textured experience.
Creative Ways to Present
Try layering the pudding with cookie crumbs or crushed graham crackers for a parfait-style treat, or pipe it into small ramekins for elegant single servings at your next gathering. The playful nod to cookie dough flavors makes it a crowd-pleaser no matter the presentation.
Make Ahead and Storage
Storing Leftovers
This pudding keeps well covered in the refrigerator for up to 3 days. Just make sure to cover tightly to prevent it from absorbing other odors and to maintain that creamy texture you love.
Freezing
While freezable, pudding textures can change after thawing, becoming slightly grainy. If you do freeze leftovers, thaw them slowly overnight in the fridge and stir before serving to help restore some creaminess.
Reheating
Since this dessert shines best chilled, reheating isn’t recommended. However, if you prefer it warm, gently heat in short bursts in the microwave and stir frequently, but expect it to lose some texture compared to when it’s cold.
FAQs
Can I use regular flour without heat-treating it?
It’s safest to heat-treat the flour to kill any potential bacteria since it’s eaten raw in this recipe. You can easily bake or microwave it beforehand to make sure it’s safe.
Can I substitute the mini chocolate chips with larger ones or chunks?
Absolutely! Larger chips or chopped chocolate will give bigger melty pockets and a chunkier texture, which is delightful if you prefer more chocolate in every bite.
Is this recipe gluten-free?
Not as written, because it uses all-purpose flour. To make it gluten-free, you can try substituting a gluten-free flour blend that can be heat-treated similarly.
How can I make this pudding vegan?
Swap out the milk and cream for plant-based alternatives like almond or oat milk, use vegan butter, and replace chocolate chips with dairy-free versions. The texture might be slightly different but still delicious!
Can I make this pudding ahead for a party?
Definitely! It actually tastes even better after sitting overnight, allowing the flavors to meld fully. Just keep it refrigerated and cover well until serving.
Final Thoughts
There is something truly magical about this Chocolate Chip Cookie Dough Pudding Recipe, capturing the best of both worlds in one creamy, dreamy dessert. Whether you’re making it for a family treat or to impress guests, it’s guaranteed to bring smiles and happy sighs around the table. Give it a try—you might just find your new favorite indulgence!
Print
Chocolate Chip Cookie Dough Pudding Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This Chocolate Chip Cookie Dough Pudding is a creamy, indulgent dessert combining the rich flavors of classic cookie dough with smooth pudding. Made with whole milk, heavy cream, and mini chocolate chips, this no-bake treat is perfect for satisfying sweet cravings.
Ingredients
Dairy and Liquids
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/2 cup brown sugar, packed
- 3/4 cup mini chocolate chips (or regular chocolate chips, chopped)
- 1/2 cup all-purpose flour (heat-treated*)
- 1/4 teaspoon salt (optional)
Instructions
- Heat the milk and cream: In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat, stirring occasionally, until it begins to simmer, but do not let it boil. Watch closely to avoid scalding.
- Mix the dry ingredients: In a separate bowl, whisk together the granulated sugar, cornstarch, and 1/4 teaspoon salt until combined.
- Combine the mixtures: Gradually add the dry ingredients to the warm milk and cream mixture while whisking constantly to prevent lumps. Cook for 4 to 5 minutes, stirring frequently, until the pudding thickens to a custard-like consistency.
- Add butter, vanilla, and flour: Remove the saucepan from heat. Stir in the melted butter, vanilla extract, and heat-treated flour. The flour should be heat-treated by microwaving for 1 to 2 minutes or baking at 350°F (175°C) for 5 minutes to ensure safety. Mix until smooth.
- Add the cookie dough flavor: Fold in the brown sugar and chocolate chips gently, stirring to distribute them evenly throughout the pudding.
- Chill the pudding: Transfer the pudding into individual serving cups or one large bowl. Let it cool to room temperature for about 15 minutes. Cover and refrigerate for at least 2 hours or until fully chilled.
- Serve: Serve the chilled pudding as is, or top with extra chocolate chips or a sprinkle of brown sugar for added texture and sweetness. Enjoy this creamy, cookie dough-inspired dessert!
Notes
- Heat-treat the flour before using to eliminate any potential bacteria, either by microwaving or baking as suggested.
- The pudding must be refrigerated for at least 2 hours to set properly and develop the best texture.
- Use mini chocolate chips for a more even distribution; regular chocolate chips can be chopped if preferred.
- This recipe yields 4 servings and can be doubled for larger groups.
- To reduce sugar content, consider using less brown or granulated sugar, but this will affect sweetness and texture.
