After that awful blizzard, I was definitely in need of a little “tropical paradise”!! I wish I could say that it involved squishing my toes into warm, soft sand, listening to waves gently kissing the shore, hot sun, and a colorful fruity drink in my hand with a cute little paper umbrella…..but that was not the case! Ha! We didn’t win that big fat lottery, either.

So I was on a tropical treasure hunt, with no map, to seek and find a delicious treasure from the ol’ pantry instead. 😉

It really didn’t take me long before I had gathered a nice start!! That incredibly delicious chocolate being the star and inspiration! White chocolate pudding as well as liqueur, salted cashews, coconut, vanilla, and one of my favorite liquors, fruity Amarula, all joined in! And what would they be without a little sea salt sprinkled on top? 😉

“Mango Sunset Intense Dark Chocolate”…..come to mama!!!

It was almost a shame to chop up what I needed…almost. 😉

But these cookies were going to be extra special!
Something insanely decadent to chase away those nasty winter blues!! 😉

And my GAWD did they ever turn out delicious!! 

Mmmmmm!!

Warm from the oven…

…chocolate still a little melty….kill me now!!!

*The pudding mix is what makes them ever so soft and tender on the inside,
with just a slight crunch on the outside!

Lightly crispy chewy…..is there anything better??

Ok, well maybe that tropical beach we were just dreaming about….

But until spring gets here, and we still have quite a long ways to go before that,
we’ll just have to “settle” for these amazingly delicious cookies!

Oh, bummer. I know.

To see a list of the rest of my collection of pudding cookie recipes, please click {here}!

Yield: 26 - 28

Tropical Paradise Pudding Cookies

Print

Ingredients

• 2 1/4 cups flour
• 1 tsp. baking soda
• 2 sticks real butter, softened
• 1/2 cup regular sugar
• 1/2 cup dark brown sugar, (can sub light brown), packed
• 1 (3.3 oz.) box White Chocolate instant pudding mix, (can also try instant Coconut Cream)
• 2 eggs
• 1 tsp. vanilla extract
• 1/2 Tbl. White Chocolate Liqueur
• 1/2 Tbl. Amarula Cream Liqueur
• 1/2 cup sweetened flaked coconut, lightly packed
• 6 squares Ghirardelli Intense Dark Mango Sunset squares, coarsely broken into small pieces
• approx. 78 salted cashews, or as desired (78 equals 3 whole cashews per 26 cookies)
• kosher salt

Instructions

Preheat oven to 350º F (175º C).

Whisk together the flour and baking soda, set aside.

In a large mixing bowl, cream together the butter, dark brown sugar, and regular sugar.

Beat in instant pudding mix until blended. Mix in the eggs, vanilla and liqueurs.

Blend in the flour mixture and coconut.

Drop cookies by large rounded spoonfuls onto ungreased cookie sheets. (*The size of a large walnut.) Lightly press cookies flatter with palm of hand.

Tuck in pieces of chocolate. Place 3 cashews on top of each cookie and lightly press in a little.

Lightly sprinkle tops with kosher salt as desired.

Bake for 10 to 12 minutes in preheated oven. Edges should be lightly browned. Don't over bake.

Remove from baking sheet carefully to a rack to cool.

*They will look like they aren't done, but they will set up as they cool.

Store in an airtight container on the counter.

Notes

The trick to these is to never over beat the eggs and wet ingredients. You want this to be well mixed on a low speed, but not whipped. Over beating will result in domed, cake-like cookies and they won't be as dense, moist, chewy and delicious.
Be careful NOT to over bake these, either. 10-12 minutes until the edges are lightly browned is all it takes.
**They will not look done at all, but set up as they cool.