Chocolate Chip Cookie Dough Pudding

Chocolate Chip Cookie Dough Pudding

Ok let me just tell you right off the bat: there is no cookie dough in this pudding.

BUT don't be disappointed! I was skeptical that pudding could just...taste like chocolate chip cookie dough. But it really really does!!

Brown sugar, vanilla, and a little bit of butter help flavor this silky smooth pudding in a way that is seriously like you're eating cookie dough in pudding form. And chocolate chips help (although I'm a weirdo who prefers to not have chocolate chips in my cookie dough, so I mostly just ate the pudding chip-less. Michael thinks I'm crazy.)

So he gets delicious cookie dough pudding. So do I. So will you!

Chocolate Chip Cookie Dough Pudding

From The Cookie Dough Lover's Cookbook: Cookies, Cakes, Candies, and More by Lindsay Landis

Makes 4-6 servings.

Ingredients:

3/4 cup light brown sugar, packed, divided
1/8 tsp. salt
3 tbsp. cornstarch
2 cups 2% or whole milk
1/2 cup heavy cream
1 tsp. vanilla extract
2 tbsp. unsalted butter
1/4 cup mini semisweet chocolate chips

Preparation:

In a saucepan, whisk together 1/2 cup brown sugar with the salt and cornstarch until there are no lumps or clumps.
Whisk in the milk and heavy cream and heat over medium heat until it starts to thicken and bubble, about 5-7 minutes. Lower heat to medium-low and whisk until it achieves a thick, pudding consistency (about 5 minutes).
Remove from heat and whisk in the vanilla extract, butter, and remaining 1/4 cup brown sugar until smooth.
Pour pudding into a large, heatproof, bowl or individual dishes. Cover with plastic wrap, pressing onto the surface of the pudding, and chill into set (at least 1-2 hours). Store in the refrigerator for up to 5 days.
Prior to serving, remove plastic wrap and sprinkle with chocolate chips.Note-if the pudding seems lumpy, just use a rubber spatula to press the pudding through a fine mesh sieve to catch or break up any large lumps.