In early spring, I noticed a lot of pudding cookie recipes popping up on my favorite food blogs and in my Pinterest feed. Everyone was making some kind of cookie or another and throwing instant pudding mix in the batter. I was intrigued, but initially refused to drink the kool-aid (or should I say bite the cookie?). This is pretty much the same way it happened with me and cookie butter, just to let you all know. You all now know now obsessed I am with that stuff... ;)
But the photos of soft, thick pudding cookies kept beckoning to me and at last I took the plunge. I decided to make a pudding cookie in the likeness of a Take5 candy bar. If you all are not familiar with Take5's from Hershey, it is basically caramel, pretzels, peanuts, and peanut butter all covered in chocolate. With these cookies, I included everything but the caramel. You could always feel free to pop a caramel in each cookie if you have to have it, but I personally wouldn't change a thing about these cookies.
They are soft, chocolaty cookies with gooey mini chocolate chips topped with salty & crunchy pretzel pieces... :)
Take4 Chocolate Pudding Cookies
by
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Ingredients (26-28 cookies)
- 1/2 cup butter, softened
- 1/2 cup crunchy peanut butter
- 1 cup packed brown sugar
- 1 3.9 oz package of instant chocolate pudding
- 2 eggs
- 1 tsp baking soda
- 2 cups flour
- 1/2 cup mini chocolate chips
- 1 cup of crushed pretzels
Instructions
Heat your oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
Beat together the butter, peanut butter, & brown sugar in a large bowl until light & fluffy. Add in the chocolate pudding mix, and beat until well blended. Add in the eggs and then the baking soda. Mix well.
Beat in the flour a little at at time until blended. Stir in the mini chocolate chips.
Pour the crushed pretzels onto a plate. Roll the dough into tablespoon-sized balls and then press the tops of each one into the crushed pretzels. Place on your prepared baking sheet pretzel side up, about 2 inches apart.
Bake for 10-12 minutes or until edges are slightly browned. Cool for a few minutes on the baking sheet and then transfer to a wire rack to cool completely.
Store in an airtight container for up to 3 days. (After 3 days, the pretzels start to lose their crunch.)
Enjoy!
Have you bit into the pudding cookie craze yet? Tell me I am not the only one a little late to this yumminess. ;)
If you could turn any candy bar into a cookie, which one would you choose?
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