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Chocolate chip cookies are like at the top of the cookie list. I mean – they have chocolate. Need I say more??
Now these cookies have chocolate for sure – but they have a little more umph to them as a traditional chocolate chip cookie. I’m talking oreo pudding, caramel ice cream topping, 60% cacao chocolate, and milk chocolate. Yes, I’m completely serious.
Maybe you should go grab a napkin to wipe the drool from your chin before I continue. Don’t worry, I’ll wait for you!
Ingredients
- 4.5 cups all purpose flour
- 2 teaspoons baking soda
- 4 sticks unsalted butter, softened
- 1.5 cups brown sugar, packed
- 1/2 cup white sugar
- 2 (4.2oz) packs of Oreo instant pudding mix
- 4 eggs
- 2 tablespoons vanilla extract
- 2 cups milk chocolate chips
- 11.5 oz bag Ghirardelli 60% cacao chocolate
- jar caramel ice cream topping
Instructions
Preheat the oven to 350 degrees. Sift together the flour & baking soda. Set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar.
Beat in the instant pudding mix until blended.
Stir in the eggs and vanilla. Blend in the flour mixture.
Finally, stir in the caramel ice cream topping, milk chocolate chips & 60% cacao chips.
Dollop the cookie dough on a lightly greased baking sheet – large rounds, about golf ball size.
Bake for 10-12 minutes. Edges should be golden brown.
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