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Gotta ask, are there a lot of pudding people out there??
Clearly I am hoping so, because today is all about pudding…with cookies!!
And one of my favorite parts about this Kahlúa chocolate pudding is that it’s so simple and easy, and if you like, you can literally eat it warm right off the stove with freshly baked oatmeal cookies. It’s just as cozy and delicious as it sounds.
For some reason, pudding and cookies sounded like a really good combo to me. You know how pudding is super smooth and silky? Yeah, well I love that, BUT I also love a ton of texture.
Cookies add that texture and let’s be honest, pudding and cookies should make us all feel like kids again.
Ahh, but wait??! I don’t actually remember eating pudding as a kid. Oatmeal cookies, yes, but not really pudding.
Whatever. I am eating it now, only this version is a little more grown up because um….Kahlúa!
Kahlúa to me gives everything more flavor. Mom always used it in her desserts growing up and even though I was a kid, I still somehow managed to eat my fair share of her boozed up desserts. Granted, Kahlúa doesn’t really have that high of an alcohol content and I would imagine that most of the alcohol was baked it out, so yeah, it probably wasn’t that big of a deal.
Anyway, this pudding is beyond easy to make. It’ll take you thirty minutes at most and like I said, you can eat it warm right out of the pot if needed. I mean, it’s cold in February and I wouldn’t blame you for just grabbing a spoon, adding a cookie or two and just digging in.
You gotta do, what you gotta do.
Oh and for the cookies? I used my mom’s FAMOUS oatmeal chocolate chip cookies. And I say famous because it seems like so many of you have tried these cookies and loved them. See, there is a reason I call them THE BEST.
Perfect for a Tuesday dessert or even better for Valentine’s Day, which for some reason, I have really gotten into this year. And when I say gotten into, I really just mean making some good food with that day in mind. Honestly, I could kind of care less about V-Day, it’s not like I dislike it, I just don’t really get excited about it. BUT cooking-wise, it’s kind of fun to have a theme for recipes, so I’m just going to go with it.
The good news is we can still make and eat these recipes year round. YES.
Sorry for the short post today. Apparently, all I can think about is this pudding and warm cookies… and the fact that I don’t have any left.
Kahlúa Chocolate Pudding...with Oatmeal Chocolate Chip Cookies.
Servings: 4 Servings
Calories Per Serving: 656 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Pudding
- 2 cups coconut milk (may use regular milk but I love the coconut flavor)
- 3 tablespoons flour
- 2-4 tablespoons sugar I used 2
- 3 egg yolks
- 1 vanilla bean seeds removed
- 1/3 cup Kahlúa may sub your favorite sweet liquor or 2 tablespoons milk
- 4 ounces dark chocolate chopped
- 4 tablespoons butter
- 4 large warm [Chocolate Chip Oatmeal Cookies | https://www.halfbakedharvest.com/moms-simple-oatmeal-chocolate-chip-cookies-best-oatmeal-chocolate-chip-cookies-around/]
Instructions
- Warm the milk in a saucepan over a low heat.
- Mix the flour, sugar, egg yolks and vanilla seeds in a separate saucepan until smooth, then whisk in the warm milk, a little at a time, until smooth. Place the pan onto the heat and cook over a gentle heat for 2-3 minutes, stirring continuously.
- Whisk in the Kahlúa and continue to whisk until the mixture thickens, about 15-25 minutes.
- Remove the pan from the heat and stir in the chocolate and butter until melted and smooth.
- To serve, spoon the mixture into serving glasses. If eating warm, sprinkle with lightly crushed [Chocolate Chip Oatmeal Cookies | https://www.halfbakedharvest.com/moms-simple-oatmeal-chocolate-chip-cookies-best-oatmeal-chocolate-chip-cookies-around/].
- To chill the pudding, cover the serving glasses and place in the fridge, serve as directed above with warm cookies.
Thinking now is a good time to make some more. Yup. Now it is!
I had leftover egg yolks from making a white cake. Decided to try this recipe…so simple and great tasting recipe! I subbed oat milk and I didn’t have any vanilla bean so I used vanilla extract. Also left out the kahlua and used the milk. It was so rich and chocolatey. Definitely will make this again!
Thank you so much, I’m so glad you enjoyed this recipe! Happy Monday ? xTieghan
Turned out decadently delicious!! As always, grateful for your recipes. When I poured into the ramekins, there were a number of “clumps”. I whisked my slurry a ton and my pudding liquid, but do you think I needed to mix more? Or is that common or? Thanks!!
Hey Hilarie,
I am thrilled this recipe was enjoyed, thanks a lot for making it! Maybe more whisking was needed? Happy Sunday! xTieghan
On the Kahlua puddings, do you use the canned unsweetened coconut milk or the containers of coconut almond milk?
Hi Katie! I use the canned unsweetened coconut milk. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Wow, great combination, would never have thought pudding and cookies together, works so good! And Kahlua in pudding…OMG!
Me & the kids had for movie night, watched Monster House. Was a big hit!
Thank you!
Awh how sweet! I am so glad you all enjoyed this recipe! Thank you Karen!
Hello,
Just wanna say thank you for sharing one of the best recipes,
Awh, thanks so much!