vanilla cookie pudding recipe

Written BySheba G Updated On
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I’ve been making this vanilla cookie pudding recipe for years, and it’s always a hit with my family. It’s a classic dessert that never goes out of style. I love how easy it is to make and how versatile it is – you can serve it at any occasion, whether it’s a holiday dinner or just a Tuesday night.

The best part is that it’s made with wholesome ingredients like real vanilla beans and fresh milk, so you don’t have to feel guilty about indulging in a sweet treat. Plus, the texture is just right – creamy, but not too rich. My kids adore helping me make it, and they’re always excited to get their hands dirty (or should I say, their spoons?)

when we’re mixing up the pudding base. And let’s not forget the cookies on top – they add a wonderful crunch and flavor contrast to the dish. I’ve even served this at potlucks and gatherings, and it’s always a crowd-pleaser.

As for storage, I like to keep the pudding base in the fridge for up to three days, and the cookies can be stored separately for even longer. Just be sure to give them a good stir before serving – you want that cookie flavor to shine through! In terms of reheating, I find that microwaving works well – just heat it up for about 20 seconds or until warmed through.

And if you’re feeling fancy, you can even top it with some whipped cream or fresh fruit for an added touch of elegance.

4.8 from 1038 votes

A delightful dessert combining the comforting flavors of vanilla pudding and crunchy cookies, making it a perfect treat for any occasion. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pudding

2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/8 tsp salt
2 large egg yolks
2 tsp vanilla extract

For the Cookies

1 cup all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 tsp vanilla extract

👨‍🍳Directions

1Preheat your oven to 350°F.
2Line a baking sheet with parchment paper.
3In a medium saucepan, combine 2 cups of whole milk, 1/2 cup of granulated sugar, 1/4 cup of cornstarch, and 1/8 tsp of salt.
4Whisk until smooth.
5Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
6This should take about 5-7 minutes.
7Remove from heat.
8In a separate bowl, whisk together 2 large egg yolks.
9Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs.
10Pour the egg mixture back into the saucepan with the remaining milk mixture.
11Cook over medium heat, stirring constantly, until the pudding thickens and comes to a boil.
12Remove from heat and stir in 2 tsp of vanilla extract.
13Transfer the pudding to a bowl, cover with plastic wrap, and refrigerate until cool.
14In a large mixing bowl, combine 1 cup of all purpose flour, 1/2 tsp of baking soda, and 1/4 tsp of salt.
15In another bowl, cream together 1/2 cup of unsalted butter, 1/2 cup of granulated sugar, and 1/4 cup of packed light brown sugar using an electric mixer until light and fluffy.
16Beat in 1 large egg and 1 tsp of vanilla extract.
17Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
18Using a spoon, scoop the dough into small balls and place them on the prepared baking sheet.
19Bake for 10-12 minutes, or until the edges are lightly golden.
20Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
21Once the pudding and cookies are cool, spoon the pudding into serving dishes and top with the cooled cookies.
22Serve immediately or refrigerate until ready to serve.

🔧Equipment

Saucepan
Whisk
Mixing bowl
Electric mixer
Baking sheet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For a richer flavor, use whole milk and full-fat ingredients. You can also add a pinch of nutmeg to the pudding for extra warmth.

This vanilla cookie pudding recipe has become a staple in our household over the years. Not only is it delicious, but it’s also incredibly versatile – perfect for daily desserts or special occasions alike.

One thing I love about this recipe is how well the flavors come together – the creamy pudding base pairs perfectly with the crunchy cookies on top. If you’re looking for an easy dessert that will please even the pickiest eaters (ahem my kids!)

, look no further than this recipe.

Q: What type of cookies work best in this recipe?

A: You can use any type of cookie you like in this recipe – vanilla wafers are a classic choice, but chocolate chip cookies or even oatmeal raisin cookies would work well too.

Q: Can I use store-bought pudding mix instead of making my own?

A: While store-bought pudding mix is convenient, I highly recommend making your own pudding base from scratch – it’s worth the extra effort trust me! The homemade version has a richer flavor and texture that just can’t be replicated by those pre-mixed packets.

Q: How long does it take to prepare this recipe?

A: This recipe is actually quite quick to prepare – just 15 minutes of prep time before letting it chill in the fridge for at least two hours.

Q: Can I make this recipe ahead of time?

A: Yes, you can definitely make this recipe ahead of time – just assemble all the components (pudding base, cookies, whipped cream) and refrigerate until ready to serve.

Q: Is this recipe suitable for vegans?

A: Unfortunately no – traditional vanilla pudding recipes typically include dairy products like milk and eggs.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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