Description
This Chocolate Chip Cookie Dough Pudding combines creamy custard-like pudding with the nostalgic flavors of cookie dough, featuring melty chocolate chips and brown sugar for a delightful dessert that’s easy to make and perfect for chilling.
Ingredients
Scale
Liquid Ingredients
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
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 not boil). Keep an eye on it so it doesn’t scald.
- Mix the dry ingredients: In a separate bowl, whisk together the granulated sugar, cornstarch, and 1/4 teaspoon salt to ensure even distribution and prevent lumps.
- Combine the mixtures: Gradually add the dry ingredients to the milk and cream mixture, whisking constantly to prevent lumps. Cook for 4-5 minutes, stirring frequently, until the pudding thickens to a smooth, custard-like consistency.
- Add butter, vanilla, and flour: Remove the saucepan from heat. Stir in the melted butter, vanilla extract, and the heat-treated flour. Make sure to heat-treat the flour beforehand to eliminate bacteria by microwaving for 1-2 minutes or baking at 350°F (175°C) for 5 minutes. Stir until the mixture is smooth and creamy.
- Add the cookie dough flavor: Fold in the brown sugar and chocolate chips gently until the chocolate chips are evenly distributed throughout the pudding mixture, enhancing the cookie dough flavor.
- Chill the pudding: Transfer the pudding into individual serving cups or a large bowl. Allow it to cool at room temperature for about 15 minutes, then cover and refrigerate for at least 2 hours or until completely chilled for optimal texture and flavor melding.
- Serve: Once fully chilled, serve the pudding topped with additional chocolate chips or a sprinkle of brown sugar, if desired. Enjoy this creamy, cookie dough-inspired treat!
Notes
- Heat-treat the flour by microwaving it for 1-2 minutes or baking at 350°F (175°C) for 5 minutes to eliminate bacteria from raw flour.
- Use mini chocolate chips for better distribution, but regular chopped chocolate chips work as well.
- Adjust the sweetness by increasing or decreasing the brown sugar to taste.
- For a richer pudding, use full-fat dairy as stated, or reduce heavy cream for a lighter version.
- Store leftovers covered in the refrigerator for up to 3 days.
- To make this dessert vegan, substitute dairy ingredients with plant-based milk and butter alternatives and ensure vegan chocolate chips are used.
