Chewy White Chocolate Cookies

This recipe for chewy white chocolate chip cookies is easy to follow and made with a box of dry pudding mix for the best tasing cookie! Step-by-step photos teach you how to bake these pudding white chocolate chip cookies!

As a lover of milk and dark chocolate, white chocolate is often overlooked. A good white chocolate chip cookie is such a treat! These cookies are made with a box of pudding that helps create an incredibly rich, moist, tender but chewy cookie. In fact, I love pudding cookies, check out my favorite chocolate chip cookie recipe.

If you are looking for a white chocolate chip cookie that does not include pudding mix check out my white chocolate chip cookies.

The beauty of this white chocolate cookie dough is that it does not require any chill time, it does however require 10 minutes for the dough to "marinate" this helps ensure the flour rehydrates for a perfectly spread cookie. So what I do is make the cookie dough then turn the oven on to preheat and while the oven preheats let the dough rest. I will clean up the other dirty dishes, put all my ingredients away, and line my baking pans with silicone liners or parchment paper.

A note on baking pans, most likely you don't have multiple ovens and you will be rotating baking pans between batches of cookies. It is critical that you let your baking pan cool completely before adding the next round of cookies into the oven. A hot baking pan will melt the cookie dough quicker affecting the look and texture of the cookie. So not worth it! I let the racks cool until I can easily grab them then stick it in the fridge or freezer for a minute or two to take the heat off. Then I will scoop away.

I have tested these cookies with chilling the dough vs baking the dough after just 10 minutes of resting and I find there is no noticeable difference between the two so I say go ahead and bake right away.

Let's get to the recipe.

Jump to:

• Ingredients
• How do you make Chewy White Chocolate Cookies?
• Can you make ahead of time
• More cookie recipes
• Recipe Card
• Recipe Ratings & Comments

Ingredients

• All-Purpose Flour. I cannot stress enough how critical it is that you measure your flourly properly. It is so easy to overfill an American measuring cup, so I highly suggest weighing your flour with a scale.
• Baking Soda. This leavening agent requires an acid to activate it, the brown sugar will activate it. This helps the cookies rise and spread while baking.
• Baking Powder. This leavening agent does not require an acid, its already activated. So you don't need an acid. This helps create great texture and tenderize as well as the rise in the cookies.
• Salt. Don't skip salt, it helps balance out the sweetness.
• Vanilla Pudding Mix. The special ingredient that helps create delicious cookies with great chew!
• Unsalted Butter. The butter needs to be at room temperature so it can cream with the sugars.
• Pure Vanilla Extract. All good cookies have vanilla, use the real stuff!
• Light Brown Sugar. Brown sugar helps create a thicker, chewier cookie.
• Granulated Sugar. White sugar helps cookies spread.
• Large Eggs. Your eggs need to evenly incorporate into the butter sugar mixuter so make sure they are at room temperature.
• White Chocolate. This is the key ingreidnet to these cookies, don't skimp out on low quality chocoalte. Good quality white chocolate makes all the difference. My preference is Calleabut White Chocolate Callets or Lindt White Chocolate bars chopped into chunks.

How do you make Chewy White Chocolate Cookies?

In a medium-sized bowl mix together the flour, baking soda, baking powder, salt, and vanilla pudding mix. Set aside.

In the bowl of an electric mixer fitted with a paddle attachment beat the butter and sugars for 2 minutes on medium-high speed.

Add in eggs one at a time and the vanilla with the last egg, continuing to beat for another 1 minute.

Add the flour mixture, mixing until just combined. Fold in white chocolate chips.

Let the cookie dough marinate for 10 minutes, while the dough is resting preheat the oven to 350F/180C. Using a medium cookie scoop prepare cookie dough balls and line them 2 inches apart on a Silpat lined cookie sheet.

Bake for 9-11 minutes, until cookie dough is set and golden brown. Let cool on a tray on a wire rack for 5 minutes then transfer cookies to the wire rack to cool completely. Keep in an airtight container for up to 4 days.

You can see in the photo below the cookies have the best slightly crisper edges, with a gorgeous chewy crumb texture.

Can you make ahead of time

Like I said earlier, I have tested these cookies with chilling the dough vs baking the dough after just 10 minutes of resting and I find there is no noticeable difference between the two so I say go ahead and bake right away.

That being said I also LOVE to have cookie dough in my freezer or make it and store it in my fridge a few days before I am baking them for a party or event.

If the cookie dough balls are frozen just place them on the tray and bake for an additional minute or two, it may help to bang the baking tray on the ground about 2 minutes before the cookies are done baking, this just encourages spreading. Be careful as the tray will be hot!

If the cookie dough balls are in the fridge I would let the balls sit out at room temperature for 20-30 minutes to warm up a bit so they aren't so chilled- but again you can bang the baking tray on the ground (be careful) to encourage spreading.

The cookies below were baked in my countertop oven which browns the tops quicker- just another point that everyone's oven is different!

Check out this post on my Cookie Baking Tips

More cookie recipes

Another cookie I think is totally underrated are my orange crinkle cookies, step aside lemon, orange is here to rule the crinkly cookie!

If you're after a cookie with great texture try my Cornflake Marshmallow Cookies, we all love these!

My friend Hayley makes the BEST cinnamon toast crunch cookies! You gotta try 'em!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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This post was originally published on August 4, 2014, as of July 20, 2021, the recipe and photos have been updated.