White Chocolate Pudding Cookies
These White Chocolate Pudding cookies are soft and chewy thanks to the addition of vanilla pudding mix. Loaded with chunks of white chocolate, it is one of my favorite cookie recipes.
What makes these cookies so soft and taste so delicious? I use an instant pudding mix, it keeps the cookies soft for days and adds great flavor. With this simple recipe you get bakery-style cookies every time. There is nothing quite like a warm, fresh from the oven Homemade cookie!
Ingredients you will need to make this recipe
Using top quality ingredients when baking makes a big difference in flavor, especially in simple recipes like cookies.
- White Chocolate Instant Pudding mix: pairs well with the white chocolate giving the cookies a rich creamy flavor.
- White chocolate chunks: use fine quality white chocolate that is made with cocoa butter, milk solids and sugar. Quality chocolate melts smoothly and tastes creamy, not waxy.
- Butter: I used salted butter in this recipe, if you choose to use unsalted butter simple add a bit more salt.
- Granulated sugar and brown sugar: using both types of sugar gives the white chocolate pudding cookies better flavor, texture, and structure than using just one sugar.
- Pantry staples: all-purpose flour, baking soda, salt, pure vanilla extract, and an egg.
My favorite homemade cookie recipes
You can always tell the difference in a warm and comforting cookie made from scratch!
White Chocolate Pudding Cookies
Pudding mix and good quality white chocolate are the secret to making these exceptional White Chocolate Pudding cookies that are soft and chewy.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 package white chocolate instant pudding mix 3.4 oz size or 102 grams
- 1/4 teaspoon salt
- 3/4 cup butter room temperature
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 egg
- 1 cup fine quality white chocolate chopped into pieces
Instructions
- Preheat oven to 350º F
- Line cookie sheets with parchment paper.
- In a medium size bowl whisk together the flour, baking soda, pudding mix and salt. Set aside.
- Using a standing mixer or electric mixer, beat the butter until fluffy.
- Add both the granulated sugar and brown sugar. Beat until well combined.
- Add the egg and vanilla extract. Blend until well combined.
- Turn mixer to low speed and add the flour mixture into the butter-sugar mixture. Mix just until combined.
- Stir in the white chocolate chunks. The dough may look a bit crumbly, but it comes together nicely when rolled into a ball.
- Using a cookie scoop, make 18 large or about 24 smaller cookies.
- Roll into a ball using your palms. Place on prepared cookie sheet, then flatten slightly with a fork.
- Place in the freezer for 15 minutes.
- Bake in pre-heated oven for about 11-12 minutes or until edges are slightly brown.
- Decorate by drizzling melted white chocolate on top.
Notes
optional- substitute the white chocolate pudding mix with vanilla instant pudding mix.
Nutrition
Calories: 242kcalCarbohydrates: 33gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 32mgSodium: 203mgPotassium: 63mgFiber: 0.4gSugar: 22gVitamin A: 253IUVitamin C: 0.1mgCalcium: 34mgIron: 1mg
Tried this recipe?Let us know how it was!
For sure Judi, you can beat a great cookie.
Thanks Tara, I sent some to Calgary with my son, did he forget to drop some off at your house 🙂