White Chocolate Pudding Cookies
Ingredients
- ¾ cup butter room temperature
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 vanilla bean split and seeds scraped out
- 1 egg
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 package white chocolate instant pudding mix
- ¼ teaspoon salt
- 1 cup fine quality white chocolate chunks
Instructions
- Preheat oven to 350 degrees.
- With electric mixer, beat butter until fluffy.
- Add both sugars and beat until well combined.
- Add vanilla beans seeds and beat until well combined.
- Add egg, beat until well combined, making sure to scrap sides as needed.
- In separate bowl stir together flour, baking soda, pudding mix and salt.
- Add flour mixture to butter mixture and mix on low until combined. (dough may look a bit crumbly, but comes together nicely when rolled into a ball)
- Stir in white chocolate chunks.
- Line cookie sheet with parchment paper.
- Using cookie scoop, make 18 large or about 24 smaller cookies.
- Roll into ball to press cookie dough together, then flatten slightly with fork.
- Place in freezer for 15 minutes.
- Bake at 350 degrees for about 11-12 minutes or until slightly browned.
- If desired decorate by drizzling melted chocolate on top.
Nutrition
Be sure to try these other yummy cookie recipes like my Ultimate Chocolate Chip Cookies and Peanut Butter Thumbprint Cookies