Foodie Friday: Chocolate-Orange Gingerbread Pudding Cookies

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One of the first recipes I ever made all by myself as a kid were pudding chocolate chip cookies. I think I found the recipe in an old family cookbook. Moist and fluffy, the basic cookie could be flavored a bit depending on the pudding mix I chose.
Last winter, I picked up a couple of seasonal pudding mixes, including Gingerbread. Unsure what else to do with it, I figured it lend itself to a great pudding cookie experiment. Thus, Chocolate-Orange Gingerbread Pudding Cookies were created.
This recipe is a riff on the typical pudding cookie formula. To add a bit more texture, I added in some instant oats. The orange zest turned out to be a great compliment to the chocolate and gingerbread flavors, as well.
I recognize that probably very few people have gingerbread pudding mixes on hand, so unless you want to wait until next December, I encourage you to use this recipe as a starting point to creating your own flavor of pudding cookie! I’m a big fan of butterscotch, but I wonder about the possibilities of pistachio or coconut cream…

Chocolate-Orange Gingerbread Pudding Cookies
  • 2 cups butter, softened
  • 1 (3.4 oz) package of instant pudding mix (I used gingerbread)
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1/4 cup cocoa powder
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 1/2 teaspoon orange zest
  • 1/4 cup instant oats
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/3 cup chocolate chips
  • 1/4 cup chopped walnuts
  1. Preheat oven to 375 degrees.
  2. Mix butter, pudding, sugars, cocoa powder, and vanilla until smooth
  3. Beat in eggs, allowing the batter to get a bit fluffy (the dark brown color of the batter should become lighter in color).
  4. Add orange zest and oats, mixing until they are incorporated.
  5. In another bowl, combine flour and baking powder. Once combined, add to the batter slowly.
  6. Add chocolate chips and walnuts.
  7. Drop spoonfuls of dough on a cookie sheet, about one inch apart.
  8. Bake about 10 minutes.

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