Recipe by Sammi Rall
These are some of the most delicious cookies I have ever made. Everyone loves them!! The pudding in the recipe makes the cookies moist and chewy for a long time after they've cooled! I add a liberal amount of white chocolate chips because they are so good, but you could add M&Ms or other chocolate chips in place of the white chocolate chips. Or do 1 cup of white chocolate and 1 cup of M&M's. Add seasonal M&M's to make the cookies beautiful and festive!
Top Review by plizma28_8144688
I made them using half flour and half whole wheat flour, white chocolate pudding mix and chocolate chips. I also use turbinado sugar that I have on hand instead of light brown sugar, giving them little crunch. First time I made them and came out perfect. I left some to brown a few minutes longer and came crispier and golden. Either way my family loved them. Easy to do and perfect drop up cookies.
- 3⁄4 cup unsalted butter, room temperature
- 1⁄4 cup granulated sugar
- 3⁄4 cup light brown sugar, packed
- 3 1⁄2 ounces vanilla instant pudding mix
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 cups white chocolate chips
Directions See How It's Made
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream together the butter and two sugars until well combined. Beat in vanilla pudding mix. Add eggs, one at a time, until well incorporated. Mix in vanilla extract.
- In another small bowl, mix together flour, baking soda, and salt. Add the dry ingredients to the wet ingredients, mixing until just incorporated. Fold in M&Ms and white chocolate chips.
- Drop tablespoon size cookie dough onto prepared cookie sheet. Bake for 10 minutes, or until just turning golden brown (be careful not to over bake). Cool on cookie sheet for 5 minutes before removing to wire rack to cool completely.