Description
Indulge in a delightful and easy-to-make dessert with this Chocolate Chip Cookie Dough Pudding recipe. Layers of creamy vanilla pudding are interspersed with chunks of edible cookie dough, creating a decadent treat perfect for any occasion.
Ingredients
Scale
For the Edible Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1 cup all-purpose flour, heat-treated
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
For the Pudding:
- 1 (3.4 oz) box instant vanilla pudding mix
- 2 cups cold milk
- 1 cup whipped topping, plus extra for layering
- Chocolate chips or cookie crumbs for garnish (optional)
Instructions
- Make the Edible Cookie Dough: In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add vanilla and milk, then mix in heat-treated flour and salt until combined. Stir in mini chocolate chips. Set aside.
- Prepare the Pudding: In a separate bowl, whisk the instant vanilla pudding mix with cold milk for 2 minutes until thickened. Gently fold in the whipped topping.
- Assemble: Crumble or roll the cookie dough into small chunks. Layer the pudding and cookie dough pieces in serving glasses or a trifle dish, alternating layers. Finish with whipped topping and a sprinkle of chocolate chips or cookie crumbs. Chill for at least 1 hour before serving.
Notes
- To heat-treat flour, spread it on a baking sheet and bake at 350°F for 5 minutes, or microwave in 30-second bursts until it reaches 165°F.
- This dessert can be made up to 24 hours in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 28g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
