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

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 1/4 Cups) All-Purpose Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
(1) 3.4oz box Vanilla Pudding Mix
6oz (3/4 Cup) Unsalted Butter, at room temperature
1 Tablespoon Pure Vanilla Extract
150 grams (3/4 Cup) Light Brown Sugar
100 grams (1/2 Cup) Granulated Sugar
2 Large Eggs, at room temperature
1 1/2 cups White Chocolate Chips, Callets or Chunks

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Instructions

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.