Of all the cookies on "Chef in Training"'s blog, she has deemed these to be her absolute favorite! These are absolutely INCREDIBLE!
COOKIE
- ¾ cup butter, softened
- ¼ cup sugar
- ¾ cup brown sugar
- 1 (3.4 oz) package Vanilla Instant Pudding mix, dry
- 2 eggs
- 1 tsp. vanilla
- 1 tsp. baking soda
- ½ tsp. salt
- 2¼ cup flour
CARAMEL BUTTERCREAM
- ½ cup butter, softened
- 3 cups powdered sugar
- ½ tsp. salt
- 1 tsp. vanilla
- ¼ cup caramel topping
- 2-3 Tbsp. milk
Topping Drizzles
- 4 oz. chocolate candy coating, I use Candiquick
- ½ cup Kraft Caramel Bits
- 1 Tbsp. water
- 1 cup toasted coconut
- Preheat oven to 350 F.
- Stir together flour, salt and baking soda and set aside.
- In a large bowl, cream butter and sugars together.
- Add in pudding package and beat until well blended.
- Add eggs and vanilla and beat until well incorporated.
- Add flour mixture slowly until well incorporated.
- Roll into 1½″ balls and slightly press down to slightly flatten. Place on greased baking sheet.
- Bake at 350 F for 8-12 minutes. I usually bake mine for 9 minutes and they are perfect. When done, remove from oven and allow cookies to cool on cooling rack completely.
- Melt candy coating in 30 second increments, stirring between each increment until chocolate is smooth and melted.
- Spread a small amount of chocolate on the bottom of each cookie, just enough to cover. Place top side down until chocolate has hardened.
TO MAKE CARAMEL BUTTERCREAM
- Cream butter in stand mixer. Add powdered sugar, salt, vanilla, caramel and milk to stand mixer and mix until well combined. Add more milk and/or powdered sugar as needed to reach desired consistency.
- Frost the top of each cookie.
Topping Drizzles
- Combine caramel bits and water in microwave safe bowl and microwave for 45 seconds. Stir until smooth and well combined.
- Next drizzle cookies with remaining chocolate candy coating (melt again if needed and add more if needed) and caramel. I like to alternate the way I drizzle each one.
- Sprinkle tops of cookies with toasted coconut. Let chocolate and carmel set.
Recipe by Chef in Training at https://www.chef-in-training.com/samoa-pudding-cookies/
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