Snicker Doodle Pudding Cake

Snicker Doodle Pudding Cake

I had been seeing recipes for “pudding cookies” all over the internet, so I based this recipe off of her Vanilla Pudding Chocolate Chip Cookie recipe. These cookies rock. All family members confirmed that. These cookies freeze nicely just like moelleux au chocolat recipe. Just store them well sealed and take them out of the freezer when you're ready to enjoy

I’ll be munching on cookies and milk and running on the treadmill to take my nervousness away. And I can feel a little bit better knowing that I tucked homemade cookies in his lunch too. These cookies are a wonderful snickerdoodle knock-off- all of the flavors of a snickerdoodle cookie with a semi-soft, luxurious texture and added cinnamon chips too. Cinnamon chips can be found in the same place where you find regular chocolate chips (unless you have a lame grocery store then you’ll need to talk to the management and try to persuade them to order them. For the record, they’re usually happy to accommodate you like that.

Ingredients:

1 cup (2 sticks) unsalted butter, at room temperature

3/4 cup packed brown sugar

1/4 cup granulated white sugar

One 3.4-ounce package vanilla instant pudding (dry)

2 large eggs

1 teaspoon vanilla extract

2 1/4 cups All Purpose Gold Medal® Flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

2 cups cinnamon chips

1/4 cup granulated white sugar + 1/2 teaspoon ground cinnamon (mixed)

Preparation/Method:

1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silpat mats.

2. In a large bowl, se an electric mixer to combine the butter and sugars until creamy. Mix in the pudding, eggs and vanilla. In a separate bowl, whisk together the dry ingredients: flour, cream of tartar, baking soda and salt. Add the dry ingredients to the wet ingredients and mix until well combined. Stir in the cinnamon chips.

3. Scoop out spoonfuls of the cookie dough and roll into balls. Roll in the cinnamon-sugar mixture and place on the baking sheets 2-inches apart. Bake 10 to 12 minutes, or until lightly browned and set in the middle. Let the cookies cool on the baking sheet for about 10 minutes before moving to a cooling rack to cool completely.

Source: Recipe Girl