Sugardoodles and Double Chocolate Pudding Cookies
I’m sharing two of my favorite cookie recipes! They are perfect for making ice cream sandwiches this summer when paired with my Dulce de Leche 2 Ingredient Ice Cream! Double Chocolate Pudding Cookies are soft and chewy. The pudding mix keeps them soft.
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You guessed it! Sugardoodles are my version of a cross between soft sugar cookies and Snickerdoodles. Cream of tartar gives a Snickerdoodle its signature crinkle top and soft and chewy texture. Shortening makes them fluffy and butter gives them their rich, homemade flavor.
Double Chocolate Chewy Cookies start with a box of Jello instant pudding mix. It’s the key to the soft and chewiness I love!
On ABC 33/40 Talk of Alabama and WBRC Fox6 Good Day Alabama, I showed viewers how to make Dulce de Leche 2 Ingredient Ice Cream and ice cream sandwiches made with Double Chocolate Pudding Cookies, Sugardoodles, and brownies and purchased Pizelle waffle cookies.
Click on the pictures above and below to watch the television segments.
I spread lemon curd on the Sugardoodles, then sandwiched them with vanilla ice cream I had softened, spread in an 8-inch square pan, then cut out with a cookie cutter. The second Sugardoodle sandwich simply had vanilla ice cream cut outs rolled in sprinkles. The Double Chocolate Pudding Cookies have Dulce de Leche 2 Ingredient Ice cream between two cookies and rolled in chopped, chocolate-covered coffee beans. The brownies were halfway-homemade from a box of Ghiradelli fudge brownie mix. I softened the vanilla ice cream, cut the 13 x 9 inch pan of brownies in half, spread the ice cream on half of the pan of brownies that I’d lined with foil to easily remove it to a cutting board. Then, I laid the second half of brownies on top of ice cream layer and gently pressed down. After freezing about 4 hours in freezer or until firm, I cut them into rectangles and dipped in sprinkles or left them plain.
I brought dry ice with me, broken into little pieces (Publix sells it) and stuck the pieces around the ice cream in my cooler as I traveled to the tv station and then place even smaller pieces around the display of ice cream sandwiches to keep them from melting on set. You can use dry ice to keep your ice cream sandwiches from melting if you carry them to a block party or picnic – just be sure to wrap the sandwiches in plastic wrap first. Dry ice will burn your skin if you hold it with bare hands and burn your stomach if you swallow it. Use with caution around small children.
- 2/3 cup salted butter softened
- 2/3 cup shortening
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/3 cup granulated sugar for rolling
- Preheat oven to 350°. Beat butter, shortening, and sugars together in a large mixing
- bowl at medium-high speed 2 minutes with an electric mixer. Set a timer; you are beating
- in air to create a fluffy texture. Add eggs, one at a time, beating well after each addition.
- Add vanilla and beat just until combined.
- Combine flour, baking powder, cream of tartar and salt in a bowl or large plate and add
- to the mixing bowl; beat just until flour is incorporated.
- Shape about 1 tablespoon of dough into a ball and roll in granulated sugar.Using a tiny
- ice cream scoop gives you a head start on the shape and makes sure the size is the same
- every time.
- Bake for 8 or 9 minutes or just until center is set. Do not overbake. They will be soft at first, but will firm up to be a soft and chewy cookie. For a crisp cookie, bake 9 to 10 minutes.
Double-Chocolate Pudding Cookies
- 1 cup butter softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3.9-oz package instant chocolate pudding (I used Jello brand)
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 12-oz package semi-sweet chocolate chips
- Preheat oven to 350°. Beat butter and sugars in a large mixing bowl at medium-high speed 2 minutes with an electric mixer. Set a timer; you are beating in air to create a fluffy texture.
- Add eggs, one at a time, beating well after each addition. Add vanilla and beat just until combined. Add pudding mix and beat just until combined. Let stand 2 minutes. Don’t skip this step.
- Combine flour and baking soda in a bowl or large plate and add to the mixing bowl; beat just until flour is incorporated. Stir in chocolate chips.
- Spoon cookie dough onto a lightly greased baking sheet or a baking sheet lined with parchment paper. I like to use a very small ice cream scoop so I get the same amount of dough every time and it makes perfectly round scoops. Bake 9 minutes at 350°. The center will still be slightly doughy but the cookies will firm up when cooled. If you over bake these cookies, they will lose their soft, and chewy texture.
- Let cookies cool 2 minutes on the baking sheet then transfer to cooling racks to cool completely…..if you can wait that long. If you can wait until they are cool, you are a stronger person than I am!