Brownie Bomb Cookies

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 cup Brown sugar
  • 1/3 cup Cocoa
  • 3 cup Flour
  • 1/3 cup Granulated sugar
  • 1/2 tsp Kosher salt
  • 1 cup Milk chocolate chips
  • 1 cup Semi-sweet chocolate chips
  • 3 tsp Vanilla
  • 1 cup White chocolate chips

• Nuts & Seeds

  • 1 cup Walnuts

• Dairy

  • 1 cup Butter

• Desserts

  • 1 pkg Chocolate pudding, Instant

• Other

  • 1½ t. soda

Found on littledairyontheprairie.com

Description

Ingredients

• 1 c. butter
• 1 c. brown sugar
• ⅓ c. granulated sugar
• 3 eggs
• 3 tsp. vanilla
• 1 pkg (3.7 oz) instant chocolate pudding
• ⅓ c. cocoa
• 3 c. flour
• 1½ t. soda
• ½ t. kosher salt
• 1 c. semi sweet chocolate chips
• 1 c. milk chocolate chips
• 1 c. white chocolate chips
• 1 c. walnuts (optional)

Directions

• Cream butter, brown sugar, granulated sugar, vanilla and eggs for 4 minutes.
• Add pudding and cocoa. Stir (so it doesnt fly everywhere when you beat). Beat 1 minute.
• In a separate bowl mix flour, soda and salt. Add to wet ingredients. Beat 1 minute or until combined.
• Stir in all chocolate chips and nuts.
• Form cookies in ¼ cup size. Refrigerate for 2 hours or freeze for up to a month.
• Remove cookies from refrigerator or freezer. If frozen let sit for about 10 minutes before baking.
• Bake at 350 degrees for 10-11 minutes. Be careful to not over bake!