White Chocolate Pudding Cookies

I was in search of a new holiday cookie recipe and found these festive cookies from Crazy for Crust. She calls them Santa’s Favorite, and I might have to agree with her! They must be a nice change for him from the classic sugar or chocolate chip cookies.  These cookies have pudding mix in them, which she has done for several different cookie recipes. At first I was not quite sure how the pudding would come through in the cookie, but it makes the so soft and chewy and DELICIOUS!!

White Chocolate Pudding Cookies

I am switching her recipe up just a little bit and adding Peanut Butter M&Ms instead of regular ones, and Hershey’s white chocolate pudding mix instead of vanilla. When you look at these cookies ,you just can’t help but feel some holiday cheer in your heart! Here is the recipe:

  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 box (3.4 ounces) instant white chocolate pudding mix (I used Hersey’s)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups all purpose flour
  • 1/4 cup red and green sprinkles (or any colors)
  • 3/4 cup Christmas M&Ms (I am using Peanut Butter M&Ms)

Directions:

  1. This dough requires chilling. So leave about 30 extra minutes for that.
  2. Cream butter and brown sugar together. Mix in egg and vanilla until smooth. Add pudding mix, baking soda, and salt. Mix until combined. Mix in flour, then stir in sprinkles and M&Ms. (save some M&Ms to smash right on top of each cookie before baking too!)
  3. Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered with parchment or a silpat baking mat. Since you are just chilling for now, don’t worry about spacing them out.
  4. Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place chilled cookie dough balls 2” apart on cookie sheet. Bake 9-11 minutes or until the edges just start to turn brown. Cool 5 minutes on cookie sheet before transferring to a rack to cool completely. Store in an airtight container for up to 4 days (if they last that long) or freeze for up to one month.
The Simple Sweetheart

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