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    Home » Dessert » Cookies

    Chewy White Chocolate Cookies

    Published: Jul 23, 2021 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    325 shares
    Jump to Recipe
    close up of a cookie standing up on a wire rack on top of a blue stripped linen on a light brown surface

    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!

    close up of a cookie standing up on a wire rack on top of a blue stripped linen on a light brown surface

    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.

    plate of white chocolate chip cookies on a plate on top of a blue linen on a light brown surface

    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.

    up close of white chocolate chip cookie dough balls before baking

    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.
    callebaut white chocolate callets and a box of vanilla pudding mix on a light brown surface

    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.

    hand whisking dry ingredients together in a glass bowl on a light brown surface with a blue linen

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

    butter and sugars in a metal mixing bowl on a light brown surface with a blue linen

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

    egg and vanilla added to creamed butter and sugar mixture in a metal mixing bowl on a light brown surface with a blue linen

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

    white chocolate chips added to cookie dough in a metal bowl on a light brown surface

    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.

    white chocolate chip cookies before and after baking on a silpat lined baking sheet on a light brown surface

    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.

    white chocolate cookies baked and stacked on top of each other on a wire rack on top of a blue stripped linen on a light brown surface

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

    stack of three white chocolate chip cookies on a wire rack on a light brown surface

    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!

    stack of white chocolate cookies and the top cookie missing a bite on top of a blue stripped linen on a light brown surface

    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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    Recipe Card

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    close up of a cookie standing up on a wire rack on top of a blue stripped linen on a light brown surface

    White Chocolate Chewy Cookies

    ★★★★★

    5 from 1 reviews

    Print Recipe
    Pin Recipe

    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!

    • Total Time: 2 Hours 25 Minutes
    • Yield: 2.5 Dozen Cookies 1x

    Ingredients

    Units Scale
    • 281 grams (2 ¼ Cups) All-Purpose Flour
    • 1 Teaspoon Baking Soda
    • ½ Teaspoon Baking Powder
    • ½ Teaspoon Salt
    • (1) 3.4oz box Vanilla Pudding Mix
    • 6oz (¾ Cup) Unsalted Butter, at room temperature
    • 1 Tablespoon Pure Vanilla Extract
    • 150 grams (¾ Cup) Light Brown Sugar
    • 100 grams (½ Cup) Granulated Sugar
    • 2 Large Eggs, at room temperature
    • 1 ½ cups White Chocolate Chips, Callets or Chunks

    Instructions

    1. In a medium-sized bowl mix together the flour, baking soda, baking powder, salt, and vanilla pudding mix. Set aside.
    2. 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.
    3. 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.
    4. 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.

    Equipment

    kitchen aid cordless hand mixer

    Cordless Hand Mixer

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    kitchen aid stand mixer

    KitchenAid Stand Mixer 6 Quart

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    half sheet pans

    Half Sheet Pan

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    Image of Medium Cookie Scoop

    Medium Cookie Scoop

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    White Chocolate Callets

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    silpat liner

    Silpat

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    oxo food scale

    OXO Kitchen Scale

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    Notes

    *Total Time includes Chill Time

    • Author: Elizabeth @ Confessions of a Baking Queen
    • Prep Time: 15
    • Cook Time: 10
    • Category: Dessert
    • Method: Baking
    • Cuisine: American

    Keywords: pudding cookie recipe, white chocolate chewy cookie recipe

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

    Recipe Card powered byTasty Recipes

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

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    1. Ashley says

      August 05, 2014 at 6:13 am

      Agreed! Warm cookies straight from the oven are the best night-time snack! I love making them and then curling up on the couch 🙂 These sound delicious!

      Reply
    2. Thalia @ butter and brioche says

      August 05, 2014 at 6:02 pm

      i am a massive fan of pudding mix in cookies.. makes them so much more tasty and soft! looks delicious, definitely craving a batch right now.

      Reply
    3. Johlene says

      August 07, 2014 at 5:23 am

      Listen these remind me of my favourite white chocolate chunk cookies from Marks & Spencer.. they rock! So if they taste like that, I´m totally jealous! xoxo

      Reply
    4. [email protected] Life says

      August 18, 2014 at 9:59 pm

      I love pudding cookies, they are seriously the best! I love the big chunks of white chocolate in these cookies! They look so delicious! 🙂

      Reply
    5. Hayley @ The Domestic Rebel says

      August 19, 2014 at 3:36 pm

      Mmkay, those chunks of white chocolate are out of control. Can't even handle how yummy these look. And whenever I go to BJ's I ALWAAAAYS get the white choc macadamia nut pizookie -- bomb.com!!

      Reply
    6. Kaja Zybura says

      May 25, 2021 at 11:12 am

      They are exactly the same as the M&S delicatessen cookies. Absolutely amazing, make sure they are very cold and hard from the fridge (I froze mine and they work perfectly as well, just need to gauge on the timing in the oven). They are lovely even when day old, still very gooey!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        May 25, 2021 at 9:18 pm

        Hi Kaja, thank you so much for the review! I am so pleased you enjoyed the cookies and likened them to my fave Marks & Sparks!! Thank you again for coming back to review the recipe, it really helps me, so thank you! XX Liz

        Reply
    7. Eleanor Anton says

      July 31, 2021 at 4:54 pm

      What size pudding box do you use, the small or large size?
      Also, how many cookies does it make ? Thank you!

      Reply
      • Elizabeth Waterson says

        July 31, 2021 at 9:29 pm

        Hi Eleanor, thanks for reaching out! I used one small 3.4oz box of pudding mix. The recipe makes around 2.5 dozen cookies. Please let me know if you have any further questions or if you try the recipe, I would love to know what you think! XX Liz

        Reply

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    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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