The Littlest Coconuts is a huge fan of sweets, chocolate in particular. The saying is that a person has a sweet tooth, and I’m fairly certain that Rynn is growing a mouthful. One of his most recent favorite treats is a Pepperidge Farm brand chocolate cookie that Grandma bought.
Those cookies are pretty great, but they tend to crumble in his little hands, leaving a not-so-great mess.
Since I always have cookies on the brain, I started thinking about making Rynn some knock-off chocolate cookies that weren’t quite so sweet and that were firmer and could hold up well in toddler whirlwinds.
But the catch was that I only had two tablespoons of cocoa powder! So what is a gal supposed to do??
Throw in some Hershey’s Special Dark Chocolate Pudding mix and hope for the best haha!
I can’t really call it a secret ingredient, but it does make these cookies special. It provides such a smooth chocolate flavor without overwhelming your taste buds.
Nailed it. And they’re pretty, too!
Chocolate Sugar Cookies
- 2 1/4 cups all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 tablespoons cocoa powder
- 2 sticks butter (1 cup), room temperature
- 2 cups granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 box (3.5 ounces or so) Hershey’s Special Dark Chocolate Pudding mix
- In a medium mixing bowl, whisk together flour, salt, baking soda, and cocoa powder; set aside.
- In mixer, whip the butter and sugar until fluffy and gorgeous. Add the eggs, one at a time, beating thoroughly after each addition. Follow this up with the vanilla.
- Slowly add in the pudding mix and beat until combined.
- Now it’s time to combine the wet with the dry. Add the flour mixture, a little at a time, until all of it is combined in. This may become thick, and you may need to use your arm powers to get it done, but that’s good.
- Turn the dough out onto plastic wrap and roll into a tube. Toss in the refrigerator for at least half an hour.
- Preheat oven to 350° and prepare your baking sheets with either a silpat or parchment paper.
- Pull dough out of fridge and create 1″ balls. Place the cookie balls on your baking sheet and bake 10-12 minutes (depending on your stove, 11 was perfect here).
- Let cool thoroughly *on the baking sheet* before transferring to plate, mouth, tray, etc. (It’s important to let them cool on the baking sheet. When you transfer them to a wire rack, it lets the air cool them from under, letting some valuable moistness slip away. We don’t want that on these babies).
This recipe will make about 4 dozen cookies.
They are firm, yet soft, with slightly crisp edges and a chewy center. They are sturdy, too, and held up very well in Rynn’s chubby fingers. I chose not to add any chips or additional candies in them since I wanted to treat him with chocolate cookies but not overly sweet cookies; however, I’m fairly certain that M&M’s or even chocolate chips would only boost the flavor of these cookies.
And so now it seems as though all of my boys have a favorite cookie. Ethan loves my chocolate chip cookies, Joey adores my Snickerdoodles, and Rynn can’t resist these new chocolate sugar cookies.