Soft White Chocolate Pudding Cookies
Recipe: #10223
July 28, 2013
Categories: Desserts, Cookies, Dropped, One-Pot Meal, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day, Picnic, Potluck Oven Bake, Pudding Mix, Kid's Lunches, Flour, Chocolate, more
"You know how exciting it is when you find a recipe that is over the top? well this is one of those recipes! The pudding mix makes them stay really soft for days! Store in an airtight container once completely cooled. It's important that the butter is still a little cold and not room temperature, otherwise the cookies will spread too much. Leave it on the counter for about 30 minutes, and it will be perfect."
Original is 48-50 servings
Ingredients
Nutritional
- Serving Size: 1 (22.6 g)
- Calories 96.7
- Total Fat - 4.7 g
- Saturated Fat - 1.8 g
- Cholesterol - 11.9 mg
- Sodium - 117.5 mg
- Total Carbohydrate - 13.1 g
- Dietary Fiber - 0.7 g
- Sugars - 7.3 g
- Protein - 1.2 g
- Calcium - 8.9 mg
- Iron - 0.3 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Using a stand mixer, beat the butter and shortening together until well mixed and smooth.
Step 3
Add the brown sugar and white sugar, beat for 1-2 minutes, until creamy.
Step 4
Add the eggs, mix until all combined well.
Step 5
Dissolve the baking soda in the tablespoon of water. Add both the baking soda/water mix and salt to the creamed mixture. Mix until really well combined.
Step 6
Add the flour and pudding mix, and mix until dough forms.
Step 7
Mix in the white chocolate chips using a large wooden spoon.
Step 8
Scoop dough by heaping tablespoons onto a parchment lined or silicon lined baking sheet, 2 inches apart.
Step 9
Bake for 10-12 minutes until edges are golden brown. Let cool on the baking sheet for a few minutes before removing to wire rack to cool completely.
Tips
No special items needed.
0 Reviews
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