Mounds Bar Chocolate Chunk Cookies
Serves 1310 mins prep11 mins cook
These big, thick, bakery-style cookies are pillowy soft in the interior, slightly chewy at the edges, and are loaded with chocolate chunks and hunks of Mounds Bars. I adapted my favorite recipe for chocolate chip cookies and replaced half the chocolate chips with chocolate chunks, added Mounds pieces, and instead of using vanilla extract, I used coconut extract. It’s sold in the baking aisle near other extracts and adds so much bold coconut flavor. The cookies are melt-in-your-mouth soft thanks to instant vanilla pudding mix. There’s loads of dark chocolate and it complements the overall coconut flavor and the chewy, texture-filled pieces of Mounds Bars are welcome surprises when you bite into one.
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What you need
Instructions
-1 To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, coconut extract, and beat on medium-high speed until creamed and well combined, about 4 minutes. -1 Stop, scrape down the sides of the bowl, and add the flour, pudding mix, baking soda, optional salt, and beat on low speed until just combined, about 1 minute. -1 Stop, scrape down the sides of the bowl, and add the Mounds Bars, chocolate chunks, and beat on low speed until just combined, about 30 seconds. -1 Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 13 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few Mounds Bars and chocolate chunks right on top of each mound of dough by taking pieces from the underside and adding them on top. -1 Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. -1 Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 to 12 minutes (bake less if you made smaller-sized cookies than recipe indicates), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack. -1 Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired. -1 Adapted from The Best Soft and Chewy Chocolate Chip CookiesView original recipe