French vanilla pudding mix and brown sugar make these Chewy White Chocolate Cookies rich, chewy and irresistible. Skip white chocolate chips and cut up your favorite white chocolate bar into chunks.
I hate to say it but it is Earthquake weather here in California. Or at least that’s what me and my girlfriends are thinking. It started raining yesterday, there has been no sun, and its still SOOOOO hot and humid. I hate it. So naturally I haven’t been baking that much because I am just tooo hot to turn the oven on and deal with washing dishes.
When I do bake, I tend to do it at night. And when you have warm cookies coming out of the oven while you are sitting on the sofa watching your favorite tv shows its only natural to grab some ice cream to make an at home pizookie. Am I right? HELL YES I AM!
I have had three pizookies with these white chocolate cookies. So good. The cookies are great on their own as well but everything is better with ice cream..cakes, cookies, pie, brownies… the list goes on..
You could of course add macadamia nuts but why would you ruin these delicious cookies with nuts? That was always my gripe with white chocolate cookies growing up they always came with nuts. I used to pick the nuts out or eat around them.
Luckily I didn’t have to with these. The pudding mix makes these cookies chewy for days.. but let’s be honest when do cookies last for days? 😉
- 2 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 small box french vanilla pudding mix
- 3/4 cup unsalted butter, 1 1/2 sticks
- 1 tbsp vanilla extract
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temp.
- 1 1/2 cups white chocolate chunks
- In a medium sized bowl mix together the flour, baking soda, salt and french vanilla mix. Set aside.
- In the bowl of an electric mixer fitted with a paddle attachment beat the butter, vanilla extract and sugars for 2 minutes on medium high speed. Add in eggs one at a time, continuing to beat for another 2 minutes. Slow the mixture down and slowly add in the flour mixture, mixing until just combined. Fold in white chocolate chips. Scoop cookie dough into mounds and cover with plastic wrap or plastic container and place in fridge for a minimum of 2 hours to chill.
- Preheat oven to 350F and line a baking sheet with silpat liner and place chilled cookie dough on sheets. Bake for 8-10 minutes, until cookie dough is set and golden brown. Let cool on tray on wire rack for 5 minutes then transfer cookies to wire rack. Keep in air tight container for up to 4 days.