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This dessert is just like scooping cookie dough right from the bowl - I keep making it over and over. It's so smooth and rich, bringing back sweet memories of sneaking tastes while baking with my mother. Everyone in your house will beg you to make this treat repeatedly.
Why You'll Love This Sweet Treat
I've always had a soft spot for cookie dough. The buttery sweetness and how it slowly dissolves on your tongue feels like pure magic. I developed this pudding to bottle up those exact sensations in a velvety dessert. My little ones can't get enough, and I'm sure yours will devour it too.
Ingredients List
- Brown Sugar: 1 cup, firmly packed. Light brown sugar gives just the right sweetness level.
- Whole Milk: 3 cups, straight from the fridge. Using full-fat milk creates that unmistakable richness.
- Cornstarch: 3 tablespoons, flat across the top. This gives you that perfect pudding consistency.
- Vanilla Extract: 1 teaspoon, genuine. Skip the imitation stuff for best results.
- Salt: Just a pinch. It might seem odd but it really wakes up the flavor profile.
- Chocolate Chips: ½ cup, tiny or standard size. I typically grab dark chocolate ones.
Step-by-Step Directions
- Prep Your Ingredients
- Use milk straight from the refrigerator and measure everything before you start.
- Create Your Foundation
- Combine brown sugar and milk in your pot. Heat it gradually while constantly mixing until sugar completely dissolves.
- Thicken The Mixture
- Blend cornstarch with a splash of milk until it's lump-free. Add this to your warm mix and stir continuously until it reaches pudding texture.
- Boost The Flavor
- Remove from heat and mix in vanilla and salt.
- Chill Thoroughly
- Transfer to a dish and top with plastic wrap directly touching the pudding surface. Refrigerate for 2 hours.
- Finishing Touch
- Fold in chocolate chips just before you serve it.
Tips For Perfect Results
Getting that dreamy smooth texture needs time and attention. Keep the flame low and don't stop stirring. I found out the hard way that hurrying just creates lumps. Quality ingredients really show in the final taste. I sometimes pay extra for premium vanilla because the flavor difference is worth every penny.
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Explore Related Delights
Want more treats like this one? Check out my Two in One Desserts cookbook packed with creative combos that merge classic favorites in surprising ways. You might fall for my Chocolate Chip Cookie Dough Brownie Bomb Cake or try the Lucky Charms Bundt Cake. Follow my baking journey on Instagram where I post all my kitchen experiments.
Recipe FAQs
- → Can I swap whole milk for a dairy-free option?
Absolutely! Almond or oat milk works well. It'll be a bit less creamy, but still tasty.
- → How long can I keep this in the fridge?
Cover it properly and it'll stay fresh up to 4 days. Just make sure the top is sealed with wrap.
- → What's the point of pressing wrap on the pudding?
This step stops a skin from forming on the surface, so the texture stays silky smooth.
- → Is this dessert okay to make ahead?
Sure! Prepare it 2 days ahead if needed. Just toss in the chocolate chips right before serving to keep them firm.
- → What if I don’t have brown sugar?
You can use white sugar instead, though the cookie dough flavor won’t be as deep. Brown sugar gives it that rich kick.