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My brown sugar pudding tastes exactly like cookie dough and I can't stop making it. The creamy texture and familiar flavors bring back memories of licking the spoon while baking cookies with my mom. Your family will ask for this dessert again and again.
What Makes This Recipe Special
Cookie dough has always been my weakness. That sweet buttery taste and the way it melts in your mouth is simply magical. I created this pudding recipe to capture those exact feelings, turning them into a silky smooth dessert. My kids go crazy for it and I bet yours will too.
What You'll Need
- Brown Sugar: 1 cup, packed. I always use light brown sugar for that perfect sweetness.
- Whole Milk: 3 cups, cold. Full fat milk makes it extra creamy.
- Cornstarch: 3 tablespoons, leveled. This makes it thick and smooth.
- Vanilla Extract: 1 teaspoon, pure. The real stuff makes such a difference.
- Salt: A pinch. Trust me, it brings out all the flavors.
- Chocolate Chips: ½ cup, mini or regular. I love using dark chocolate chips.
Making Your Pudding
- Get Everything Ready
- Start with cold milk and measure everything out first.
- Mix the Base
- Put your brown sugar and milk in a saucepan. Warm it slowly while stirring until the sugar melts completely.
- Make it Thick
- Mix your cornstarch with a bit of milk until smooth. Pour it into your warm mixture and keep stirring until it thickens up nicely.
- Add Extra Goodness
- Take it off the heat and stir in your vanilla and salt.
- Cool it Down
- Pour into a bowl and cover with plastic wrap touching the surface. Pop it in the fridge for 2 hours.
- Final Touch
- Mix in those chocolate chips right before serving.
My Kitchen Secrets
The trick to silky smooth pudding is patience. Keep your heat low and stir constantly. I learned the hard way that rushing leads to lumps. Fresh ingredients really do matter here. Sometimes I splurge on fancy vanilla extract because it adds such amazing flavor.
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More Sweet Adventures
Looking for more recipes like this? My cookbook Two in One Desserts is full of fun combinations that bring together classic favorites in new ways. You might love my Chocolate Chip Cookie Dough Brownie Bomb Cake or the Lucky Charms Bundt Cake. Come see what I'm baking on Instagram where I share all my kitchen adventures.
Frequently Asked Questions
- → Can I use plant-based milk instead of whole milk?
Yes, you can use almond or oat milk instead. Keep in mind the pudding might be slightly less creamy, but it will still taste great.
- → How long does this pudding last in the fridge?
The pudding stays fresh for up to 4 days when stored properly. Make sure to keep it covered with plastic wrap touching the surface.
- → Why do I need to press plastic wrap on top of the pudding?
The plastic wrap prevents a skin from forming on top of the pudding. This keeps the pudding smooth and creamy throughout.
- → Can I make this pudding ahead of time?
Yes, you can make it up to 2 days ahead. Just add the chocolate chips right before serving to keep them from getting soft.
- → What can I use instead of brown sugar?
You can use regular white sugar, but the cookie dough flavor won't be as rich. Brown sugar gives that classic cookie dough taste we're looking for.