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
Scale
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.
