vanilla cookie pudding recipe

Written ByJenny Smyth Posted on
vanilla cookie pudding recipe
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The Best vanilla cookie pudding recipe

This vanilla cookie pudding recipe is a classic comfort food dish that never fails to put a smile on my family’s faces. I first discovered it in my grandmother’s old cookbook, and it has been a staple in our household ever since.

The combination of creamy vanilla pudding, crunchy cookies, and a sprinkle of cinnamon is pure magic. Every time I make it, my kids ask for seconds (and sometimes even thirds!)

It’s a perfect treat for any occasion, whether it’s a special dinner or just a cozy night at home. The best part?

It’s incredibly easy to make and requires minimal ingredients, making it a great option for busy weeknights or lazy Sundays. My kids love helping me in the kitchen, measuring out the pudding mix and crushing the cookies for the topping.

It’s a fun and engaging way to spend quality time together as a family. And let’s not forget the health benefits – this dessert is made with wholesome ingredients like real vanilla extract and milk from local dairy farms.

Plus, you can adjust the amount of sugar to your taste, making it a relatively guilt-free treat compared to many other desserts out there.

Vanilla Cookie Pudding

Vanilla Cookie Pudding

4.8 from 1391 votes

A creamy vanilla pudding layered with soft, homemade vanilla cookies. This easy dessert combines the comfort of pudding with the crunch of cookies for a delightful treat.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Vanilla Pudding

2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 large egg yolks
2 teaspoons vanilla extract
2 tablespoons unsalted butter

For the Vanilla Cookies

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

👨‍🍳Directions

1Make the vanilla pudding: In a medium saucepan, whisk together 2 cups milk, 1/2 cup sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt.
2Place over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil, about 5 to 7 minutes.
3In a small bowl, beat the 2 egg yolks lightly.
4Gradually whisk about 1/2 cup of the hot milk mixture into the yolks to temper them, then pour the yolk mixture back into the saucepan.
5Continue cooking over medium heat, stirring constantly, until the pudding is thick and bubbly, about 2 to 3 minutes more.
6Remove the saucepan from heat and stir in 2 teaspoons vanilla extract and 2 tablespoons butter until smooth.
7Pour the pudding into a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until cool, at least 2 hours or until fully set.
8Make the vanilla cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
9In a medium bowl, whisk together 1 1/2 cups flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
10In a separate large bowl, beat 1/2 cup softened butter and 3/4 cup sugar with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
11Add 1 egg and 1 teaspoon vanilla extract, beating until well combined, then gradually add the flour mixture, mixing on low speed just until a soft dough forms.
12Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
13Bake for 10 to 12 minutes, until the edges are lightly golden and the centers are set.
14Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
15Assemble the pudding: Once the pudding is fully chilled and the cookies are cool, layer the pudding and cookies in serving dishes.
16Begin with a layer of pudding, then add a layer of cookies, and repeat until the dish is filled, ending with a pudding layer on top.
17Cover the assembled pudding and refrigerate for at least 1 hour to allow the cookies to soften slightly.
18Serve chilled, optionally garnished with a dollop of whipped cream or a sprinkle of crushed cookies.

🔧Equipment

Medium saucepan
Whisk
Mixing bowls
Electric mixer
Baking sheet
Parchment paper
Cooling rack
8×8-inch dish or individual serving cups

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 9g❤️Cholesterol: 110mg🧂Sodium: 220mg🌾Total Carbs: 54g🥦Dietary Fiber: 1g🍬Sugars: 34g🥩Protein: 6g

📝Notes

For a richer pudding, use half-and-half instead of whole milk. The cookies will soften as they sit, so the texture improves after a few hours in the fridge.

Watch Video Of How Vanilla Cookie Pudding Works

This vanilla cookie pudding recipe is truly a timeless classic that never goes out of style. Whether you’re serving it at a family dinner or just need a comforting treat after a long day, this recipe is sure to please even the pickiest eaters.

One of my favorite things about this recipe is its versatility – you can serve it chilled as a dessert or enjoy it warm as an after-dinner treat. Either way, be sure to store any leftovers in an airtight container in the fridge for up to 3 days – simply reheat when you’re ready for another delicious serving.

❓ Frequently Asked Questions About Vanilla Cookie Pudding

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

I find that using store-bought chocolate sandwich cookies (like Oreos) gives the best results, but you can also experiment with other flavors like peanut butter or snickerdoodle cookies.

Q: Can I use low-fat milk instead of regular milk?

Yes, you can use low-fat milk if you prefer, but keep in mind that it may affect the flavor and texture of the pudding slightly.

Q: How do I prevent the cookies from getting soggy?

To avoid sogginess, be sure to crush the cookies just before adding them to the pudding mixture, and don’t overmix the batter.

Q: Can I make this recipe ahead of time?

Yes, you can prepare the pudding mixture up to 24 hours in advance and store it in the fridge until ready to serve.

Q: What if I don’t have vanilla extract?

You can omit the vanilla extract if you don’t have it on hand – simply omit it from the recipe altogether.

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