Twelve Days of Christmas Cookies: Chocolate Chip Chocolate Pudding Cookies

½ cup butter, softened
½ cup brown sugar
¼ cup sugar
2 tsp vanilla extract
3 Tbs milk
1 egg
1 cup flour
1 box (3.4 oz) instant chocolate pudding mix
2 Tbs cocoa powder
½ tsp baking soda
½ tsp salt
1 cup dark or semi-sweet chocolate chips

For dipping:
About 12-16 oz white dipping chocolate or almond bark
Decorative sprinkles

Preheat oven to 350°F. Line baking sheets with parchment paper.

With an electric mixer, beat butter and sugars until light and fluffy. Slowly beat in vanilla extract and milk, then mix in the egg.

In a small bowl, whisk together the dry ingredients: flour, pudding mix, cocoa powder, baking soda, and salt. Slowly add to mixing bowl and beat until combined. Mix in chocolate chips.

Using a medium cookie scoop, drop cookies onto baking sheets. Bake for 10-12 minutes. Do not overbake; cookies will still look slightly underdone. Cool 2-3 minutes on baking sheets, then remove to wire racks to cool completely.

Place dipping chocolate in a microwave safe bowl (I like to use a 1-cup Pyrex measuring cup for easy dipping and melt the white chocolate in batches as needed). Heat in microwave in 30-second increments, stirring after each heating.

Dip cooled cookies in white chocolate (I only dip half); gently scrape the bottom of the cookie along edge of bowl to remove excess chocolate. Place cookies on parchment or waxed paper. Decorate as desired with sprinkles while the coating is still wet. (I used 2 holly leaves and a round red ball for Christmas)

Let coating harden completely before storing. You can speed up this process by placing cookies in the refrigerator or freezer for a few minutes.

Makes about 2 dozen cookies

NoEmptyChairs.me