There’s something about baking cookies that just makes me feel good. Does that happen for you? Could it be due to the nostalgic vibes of baking cookies with the women whom I looked up to as a child? My mom and my aunt would always let me help them make chocolate chip cookies when I was small. I was NOT a fan of any other dessert, but when it came to their cookies … that was my jam. It’s all I ever wanted to do when I visited my aunt’s house. Well, that … and watch either the Sword and the Stone or The Velveteen Rabbit. God, I miss childhood.
In all fairness, I fibbed a bit. I do enjoy chocolate chip cookies, but I was actually just really into the dough. There is no “dessert” I love more than homemade chocolate chip cookie dough. (Looks like I even survived the ingestion of raw egg. Probably made me tougher.) 🙂
There are SO many recipes for cookies, and I would venture to say they’re all delicious. A more “modern” version of cookies seems to include instant pudding mix. Whatever brilliant mind decided to add gooey-pudding-goodness to cookies needs to be thanked repeatedly. Think about it: you’re combining the flavor and excitement of eating a cookie with the subtle richness of pudding.
Genius, I tell you.
I came up with toffee crunch pudding cookies because Mark is a HUGE fan of Heath bars. Not particularly Heath bars on their own, but rather when they’re combined with ice cream. Mainly … vanilla ice cream.
So why not combine a vanilla pudding cookie with Heath bars? Or rather, “toffee crunch” bars. Like when Ben & Jerry’s changed it up and renamed their Heath Bar Crunch ice cream to Toffee Bar Crunch. (I’m simply following suit to keep it PC.)
This recipe starts with a basic version of pudding cookie, and it’s combined with crumbled Heath bar. You can find pre-crumbled packages near the chocolate chips – or you can just buy normal size Heath bars and crumble them yourself. You do you.
I rolled the cookie dough into balls that were a little larger than one inch in diameter, then I placed them on a baking sheet lined with parchment paper. Next, I mummified said baking sheet with cling wrap because CLING WRAP DOESN’T CLING TO ANYTHING BUT ITSELF. So there’s that note. In other words, cover your dough balls with plastic wrap before chilling them in the refrigerator.
You only have to chill these for about an hour, but I chilled mine for 20 hours. Why? Because it was 10 p.m. and I had to go to work the next day, so it gave me something to look forward to when I got home the next evening. 🙂
So chill your dough, then pop them in the oven at 350 for about 11-13 minutes. Let them cool on a cooling rack, and then devour them. Or store them for 3-4 days in an airtight container. Or freeze them for a couple of weeks and eat them with ice cream later. Again, you do you. Just tell me what you think when you’ve officially finished them off. 🙂
- 1/4 cup butter, softened
- 1/3 cup dark brown sugar, packed
- 1 egg
- 1/2 tsp. pure vanilla extract
- 1/2 (small) box instant vanilla pudding mix
- 1/4 tsp. baking soda
- 1/4 tsp. kosher salt
- 1/2 cup AP flour
- 3 Tbsp. bread flour
- 1/2 cup toffee crumbles (Heath bar crumbles)
- Cream together the butter and dark brown sugar, and vanilla.
- Add egg, and beat the mix until creamy.
- Add instant pudding mix, salt, and baking soda. Mix together until the batter is extremely smooth and creamy. (I used a stand mixer, and mixed on low for about two minutes).
- Add both flours, and stir in (on a low speed if using a stand mixer), until completely combined.
- Fold in toffee crunch crumbles. Form 1 1/2" balls of dough, and place onto a baking sheet lined with parchment paper or a silicone mat.
- Cover with plastic wrap and chill for at least one hour, up to 24 hours.
- Bake at 350 for 11-13 minutes.
- This recipe makes 9 large cookies. (I don't make many because there is only two of us.) Just double it for more! 😀