Google Amy's Cooking Adventures: Hot Cocoa Pudding Cookies #Choctoberfest
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Monday, October 5, 2015

Hot Cocoa Pudding Cookies #Choctoberfest


*Disclosure: I received a case of granulated sugar from ­­­­Imperial Sugar.  All thoughts and opinions are my own.



Since today is the kick-off for #Choctoberfest with Imperial Sugar, I decided to start things off with some intensely chocolatey cookies!

I made Hot CocoaCookies last year using cocoa mix and they were good, but the chocoholic in me stamped her foot and demanded more.  #Choctoberfest provided the perfect opportunity to explore that a bit further.   

The cookies started off with butter creamed with Imperial Sugar.  Then I added chocolate pudding and cocoa powder to amp up the chocolate.  Lastly, the cookies were stuffed with chocolate and marshmallow bits and we were in business!  This was the rich chocolatey hot cocoa cookie of my dreams!


I recommend enjoying these with a cold glass of milk – or hot cocoa if you’re feeling crazy!



This post was sponsored by Imperial Sugar.



Imperial Sugar has been providing quality cane sugar since 1843.  Connect with Imperial Sugar below:



Hot Cocoa Pudding Cookies

1 cup unsalted butter, softened
½ cup brown sugar, such as Imperial Sugar
½ cup white sugar, such as Imperial Sugar
1 (3.4 oz) package chocolate instant pudding
2 eggs
1 tsp vanilla extract
1 tsp baking soda
½ tsp salt
2 tbsp special dark cocoa powder
2 cups all purpose flour
2/3 cup mini chocolate chips
2/3 cup Mallow Bits (Mini Marshmallows)
2/3 cup white M&Ms or “Hershey-ets”



Preheat the oven to 350 degrees F and line baking sheets with parchment or silicone mats.

Place the butter and sugars in the bowl of a stand mixer and beat until smooth and creamy.  Add the pudding mix and mix until combined.

Add the eggs, one at a time, and mix each one thoroughly; stir in the vanilla.

Turn the mixer to low and slowly add the cocoa powder, baking soda, salt, and flour. 

Use a large spoon to stir in the M&Ms, mini chocolate chips, and Mallow Bits.

Use a 2 tablespoon scoop to drop the cookies onto the prepared sheets.

Bake the cookies for 10-12 minutes or until the cookies are set.  Cool on wire racks and store in a tightly sealed container.


Makes about 36 cookies





5 comments:

  1. Just wanted to let you know that the Yes, Chef roundup for Cook the Books is now up. Thanks for sending over your post.

    ReplyDelete
  2. I've only recently discovered how fabulous adding pudding mix to cookie dough can be! And then you went and stuffed your chocolate gems! These must taste amazing!

    ReplyDelete
  3. yesssss-more chocolate is always a good idea!

    ReplyDelete
  4. Wow these are definitely loaded with chocolate! My hot cocoa cookies that I made awhile back could have used some of that extra oomph

    ReplyDelete

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