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Double Chocolate Pudding Cookies

Pegs gluten free Double Chocolate Pudding Cookies are a chocolate lovers’ dream! Pegs tested them with many family and friends, and they all agreed with double thumbs up!
  • Total Time: 12 minutes

Ingredients

Scale
  • 2 sticks butter (alternative DF butter will work too), softened
  • 2 large egg yolks, room temperature eggs
  • 2 cups gluten free flour blend (I used King Arthur)
  • 1 box chocolate pudding mix
  • 2 Tbsp. cocao powder
  • 1 tsp. flake salt
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1 cup crushed vanilla wafers (used 2 dozen Kinnikinic)
  • 2/3 cup coconut or packed light brown sugar
  • 1/3 cup cane sugar
  • 1/2 cup, very ripe banana, (it’s ok if it’s a little more), mashed
  • 1 1/2 tsp. vanilla extract
  • 1 cup salted caramel chips from Lily’s
  • 1 cup dark chocolate chips
  • 1/2 cup white chocolate chips
  • Optional: 1/2 cup chopped nuts

Instructions

  1. Pre-heat oven to 350-degrees
  2. Prepare cookie sheets with parchment paper
  3. Place butter and egg yolks into mixing bowl using a hand mixer or a bowl of your stand mixer. Blend until creamy.
  4. Add in sugars and beat until combined and creamy about 1 minute. Add mashed banana and vanilla extract. And blend together. Might look a little curdled, that’s OK.
  5. In a medium bowl combine all the dry ingredients together and mix (flours, pudding, chocolate cocoa, baking soda and powder)
  6. In a baggie, lightly crush all the vanilla cookies into chunks using a rolling pin or pot
  7. Add the flour mixture into the egg mixture on STIR setting, just to combine.
  8. Fold in the crushed cookies and chocolate chips until all is thoroughly combined.
  9. Using a small ice cream scoop dipped in hot water or a tablespoon, dropping them onto parchment lined baking sheets.
  10. Roll cookies into a ball and flatten them.
  11. Place in pre-heated 350-degree oven for 7 minutes. Turn the cookie sheets and continu cooking for about 5 minutes more.
  12. Transfer cookies to a cooling rack.
  13. Reuse parchment paper until all cookies have been cooked.
  14. Store cooled cookies in an airtight container. They will stay moist and yummy for at least 4 days…
  15. Cookies dough can be made ahead or bake half and store the rest in an air tight covered container. Bake as desired.
  • Author: Curry Girls Kitchen
  • Prep Time: 5 minutes
  • Cook Time: 7 minutes