Mounds Bar Chocolate Chunk Cookies

Name: Mounds Bar Chocolate Chunk Cookies
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Yield: 13 large, bakery-style cookies
Ingredients: ¾ cup unsalted butter; ¾ cup light brown sugar; ¼ cup granulated sugar; 1 large egg; 2 teaspoons coconut extract; 2 cups all-purpose flour; one 3.5-ounce packet instant vanilla pudding mix; 1 teaspoon baking soda; pinch salt; 12 fun-size Mounds bars; 1 cup semi-sweet chocolate chunks

User Reviews

4.8

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
21 mins
Servings
13 large, bakery-style cookies
Calories
547 kcal
Course
Baked Goods

Mounds Bar Chocolate Chunk Cookies

Jade Rice

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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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Ingredients

Servings

¾ cup unsalted butter softened (1 1/2 sticks)
¾ cup light brown sugar packed
¼ cup granulated sugar
1 large egg
2 teaspoons coconut extract vanilla extract can be substituted but flavor will not be the same
2 cups all-purpose flour
one 3.5-ounce packet instant vanilla pudding mix not sugar-free and not ‘cook & serve’
1 teaspoon baking soda
pinch salt optional and to taste
12 fun-size Mounds bars .6-ounce size, dice each bar into sixths
1 cup semi-sweet chocolate chunks I use Trader Joe’s

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Instructions

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.
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.
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.
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.
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.
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.
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.
Adapted from The Best Soft and Chewy Chocolate Chip Cookies

Nutrition Information

Show Details

Serving 1 Calories 547kcal (27%) Carbohydrates 73g (24%) Protein 5g (10%) Fat 27g (42%) Saturated Fat 19g (95%) Polyunsaturated Fat 6g Cholesterol 43mg (14%) Sodium 327mg (14%) Fiber 3g (12%) Sugar 52g (104%)

Nutrition Facts

Serving: 13large, bakery-style cookies

Amount Per Serving

Calories 547 kcal

% Daily Value*

Serving	1
Calories	547kcal	27%
Carbohydrates	73g	24%
Protein	5g	10%
Fat	27g	42%
Saturated Fat	19g	95%
Polyunsaturated Fat	6g	35%
Cholesterol	43mg	14%
Sodium	327mg	14%
Fiber	3g	12%
Sugar	52g	104%