Wednesday, December 18, 2013

White chocolate funfetti pudding cookies

Have you ever been part of a cookie swap?  My friend Leigh hosts one at her house every year, but I also participate in an online cookie swap. My online cooking friends and I started a new tradition of swapping cookies with each other, and last year was the first time I participated. I got assigned someone who is local (and whom I've never met in person yet, but I hope to soon), and I decided to bake her something festive for the holidays - white chocolate funfetti pudding cookies. Pudding cookies have been on my to-bake list for a while now, and I finally get to cross them off my list.

The cookies were soft and chewy from the pudding mix, and the white chocolate and sprinkles made them more festive, flavorful and fun. I used a french vanilla pudding mix for my cookies but I bet that the cheesecake one would taste just as good. I've heard that the reason pudding cookies work so well is because of the cornstarch in the pudding mix. Try them and let me know what you think.

My cookie recipient will also receive another batch of cookies that I will share with you soon. I hope that she and her fiance' enjoy these.

White chocolate funfetti pudding cookies
  • 2¼ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3.4 oz package cheesecake or vanilla pudding mix
  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups white chocolate chips
  • ½ cup rainbow sprinkles
Directions
Preheat your oven to 350 degrees F.

Line two baking sheets with parchment paper or use a silicone baking mat. Set aside.

In a large bowl, whisk together the flour, baking soda, salt, and dry pudding mix. Set aside.

In the bowl of a stand mixer or in a large bowl if using a handheld mixer, cream together the butter and sugars on medium to medium-high speed until light and fluffy. Add eggs and vanilla and continue to mix until they are fully incorporated.

Turn the mixer down to low and slowly add the dry ingredients. Then add the sprinkles and chocolate chips. The mixture will be very thick.

Using a cookie scoop or two spoons, scoop out the dough into 1-inch balls and place on the prepared baking pans.

Bake in your preheated oven for about 10-12 minutes (I baked for 10 minutes) or until the tops are slightly golden. Turn off the oven, remove the pan and allow the cookies to cool completely.

Cookies can be stored in an airtight container at room temperature for several days.

Yield: I used my medium cookie scoop and got 3 dozen (36) cookies

Source: The Recipe Critic

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