Okay….I admit it. I’m a fiend for cookie dough. I’m the girl that will stay up all night watching The Notebook eating my cookie dough and count myself as being blissfully happy at that point. Some people, unfortunately, haven’t had the pleasure of eating cookie dough. They either can’t or won’t because of the raw eggs present in cookie dough. That’s a shame. But, I’m here to let you know your suffering is over. Cookie dough can be made and you will enjoy it’s greatness…without raw eggs! Yes, that’s right. This pudding is the perfect thing to get you right. You’ll be enjoying full cookie dough flavor without any of the risk. Now you too, can stay up watching chick flicks, crying into your cookie dough pudding. Don’t hold yourself from a real good time any longer. Try this recipe today!
In a medium saucepan, whisk together the cornstarch, brown sugar and salt.
Whisk in the milk and make sure it’s cold!
Turn on the heat to a medium-low setting and let this cook for about 5-7 minutes until thickened. Make sure it doesn’t boil and make sure you whisk it every now and then. Also, to indicate if it’s ready, you can test it with if it coats the back of a spoon.
Once it’s ready, take it off the heat and whisk in the room temp butter and vanilla. Whisk until combined.
Spoon the mixture into a bowl and cover with plastic wrap, ensuring the wrap is touching the surface. Cool for two hours or until set. Should be a pudding consistency.
Fold in the chocolate chips or chunks gently as to not muddy the mixture.
Serve in ramekins, glass cups or bowls with chocolate chip cookies, cookie crumbs or as is.
See how I make it:
- 1/2 cup brown sugar
- 3 tablespoons corn starch
- 1/4 teaspoon salt, (don't use if using salted butter)
- 2 cups whole milk, cold
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons unsalted butter
- 2 cups mini chocolate chips or chocolate chunks
- chocolate chip cookies for serving and garnish
Whisk together the brown sugar, salt and cornstarch ins a medium saucepan until combined.
Whisk in the cold milk.
Place over medium-low heat and cook until thickened up, about 5-7 minutes. A good way to indicate if it's done is if it coats the back of a spoon. Don't allow this mixture to come to a boil.
Remove from the heat and whisk in the butter and vanilla. Whisk until combined.
Spoon into a bowl and cover with plastic wrap, ensuring the wrap is pressed directly into the surface of the pudding and sides of the bowl. Chill for at least two hours or until set.
Just before serving, fold in the chocolate chips or chunks. Spoon into the glasses or bowls and serve with chocolate chip cookies.
To store, cover refrigerated for up to two days. Best the day it's made.
Don't add salt if you're using salted butter. Don't allow the mixture to boil. Lasts one or two days max covered refrigerated.