Today’s recipe is a tiny twist on the classic chocolate chip cookie…using instant cheesecake pudding mix and big ol’ Toll House chocolate chunks!
The cheesecake flavor is not overpowering at all – it just adds a little bit of “tang” (is that a real adjective? Or just an odd powdered orange beverage from my childhood?). I digress.
I know, I know. It’s been a ridiculously long time since my last post. Life has been a bit crazy…but chock full of great stuff like a vacation in Mexico and completing my first half-marathon with Team in Training (TNT)! Can’t complain.
As part of my half-marathon training with TNT, I pledged to raise a minimum of $1,000 for the Leukemia and Lymphoma Society. I raised just over $1,300 thanks to my fabulous family, friends and co-workers. One of my fundraising tactics was to supply one dozen homemade cookies to each donor that gave a $10 minimum. Needless to say, I’ve been a baking machine.
This recipe, my final post before the holiday, is an oldie but goodie. My grandma made these chewy treats when I was growing up. Any time we had the good fortune to spend Christmas with my grandma, I remember a tin of Special K bars.
I’m pretty sure these will be the cookies we leave for Santa this year…if they last that long! I love the flavor combination of peppermint and chocolate.
Exhibit A: Chick-fil-A’s Peppermint Chocolate Chip milkshake.
Exhibit B: Starbuck’s Peppermint Hot Chocolate.
Inspired by a pint of Ben & Jerry’s Heath Bar Crunch ice cream at the grocery store, I decided some Heath and chocolate chip cookies sounded good. Pretty standard stuff in the baking world, right?
I wondered. What could I add to these cookies to give them a little extra crunch? A little something…unexpected. Why not some Capn’ Crunch cereal? Crunchy AND sweet – perfect.
For the record, I was not smoking anything when I came up with this concoction.
This recipe is what I came up with the first time I started getting creative with the basic chocolate chip pudding cookie recipe. I’ve seen other pistachio pudding cookies out there from time to time, but I think adding in a cup of actual pistachio nuts and big chunks of chocolate are what make them stand out from the others. Hands down, this is one of my all-time favorite recipes!!
This is the recipe where it all begins. As you may have read on my About Me page, it’s your standard soft cookie or “pudding” cookie as it uses instant pudding mix in the batter. While the recipe isn’t anything new or particularly revolutionary, I’ve tweaked it a little bit over the years to suit my own taste. What is new and different is that through this blog, I will test and share hundreds of different flavor variations I have developed – all from this one simple recipe.