Description

This Chocolate Chip Cookie Dough Pudding is a delightful, creamy dessert that mimics the flavor and texture of cookie dough in a smooth pudding form. Made with whole milk, heavy cream, and a blend of sugars and chocolate chips, this recipe offers an indulgent treat that’s perfect for any occasion. The pudding is gently cooked on the stovetop to achieve a custard-like consistency, then chilled for a refreshing finish.

Ingredients

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Liquid Ingredients

1 1/2 cups whole milk
1/2 cup heavy cream
1 teaspoon vanilla extract
1/4 cup unsalted butter, melted

Dry Ingredients

1/2 cup granulated sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1/2 cup brown sugar, packed
3/4 cup mini chocolate chips (or regular chocolate chips, chopped)
1/2 cup all-purpose flour (heat-treated*)
1/4 teaspoon salt (optional)

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Instructions

Heat the milk and cream: In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat, stirring occasionally, until it begins to simmer (but not boil). Monitor closely to avoid scalding.
Mix the dry ingredients: In a separate bowl, whisk together the granulated sugar, cornstarch, and 1/4 teaspoon salt until well combined.
Combine the mixtures: Gradually add the dry ingredient mixture to the milk and cream, whisking constantly to prevent lumps. Cook for 4-5 minutes, stirring frequently, until the pudding thickens to a custard-like consistency.
Add butter, vanilla, and flour: Remove the saucepan from the heat. Stir in the melted butter, vanilla extract, and heat-treated flour. Mix until the pudding is smooth and fully combined.
Add the cookie dough flavor: Fold in the brown sugar and chocolate chips gently, ensuring the chocolate chips are evenly distributed throughout the pudding.
Chill the pudding: Transfer the pudding to individual serving cups or a large bowl. Let it cool at room temperature for about 15 minutes, then cover and refrigerate for at least 2 hours until completely chilled.
Serve: Serve the chilled pudding topped with additional chocolate chips or a sprinkle of brown sugar if desired. Enjoy this creamy, cookie dough-inspired dessert!

Notes

To heat-treat the flour, microwave it for 1-2 minutes or bake at 350°F (175°C) for 5 minutes to eliminate any bacteria.
Use mini chocolate chips for better distribution and texture, but chopped regular chips also work well.
Make sure to whisk constantly when mixing dry ingredients into the hot milk to avoid lumps.
Refrigerate the pudding for at least 2 hours to allow it to set properly before serving.
For a dairy-free version, substitute milk and cream with plant-based alternatives and use dairy-free butter.