These forever soft and chewy cookies are loaded with a triple dose of white chocolate–white chocolate pudding, white chocolate chips, and white chocolate M&Ms!
To say that I love white chocolate would be a huge understatement.
I LIVE for white chocolate. I’m an addict, to put it bluntly. But hey, at least it’s an addiction where the only worry is thicker thighs.
Speaking of thick, that’s exactly how I like my cookies. (Sorry for that weird transition.) Thick, chewy, puffy, and soft! None of that crispy, crunchy dog biscuit stuff. So what better way to enable my white chocolate addiction than by creating an ultra soft and chewy white chocolate pudding cookie?
If you hadn’t guessed, instant pudding mix is the not-so-secret ingredient that gives these cookies that perfect ratio of soft and chewiness to ooey gooeyness. The cookies bake up with centers that are soft and dense, yet still with those golden, lightly crisp and buttery edges.
The pudding mix also adds another dimension of flavor and sweetness. While vanilla pudding mix could be substituted for the white chocolate pudding mix, I definitely prefer the white chocolate flavor that it adds to the cookie dough. Besides, triple the white chocolate just sounds better than double the white chocolate. Don’t ya think?
Aside from the fact that the cookie dough is infused with wonderful white chocolateyness, these cookies are also PACKED with white chocolate chips and white chocolate M&Ms. In fact, I think there might be more candy than dough in this recipe.
Sorry, not sorry…
White Chocolate Pudding Cookies
Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- 1 teaspoon salt
- ½ cup unsalted butter softened
- ¼ cup cream cheese softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg
- 1 ½ teaspoon vanilla
- 1 (3.56 oz) box instant white chocolate pudding mix
- 1 cup white chocolate chips plus more for topping
- 8 ounces white chocolate M&Ms divided
Instructions
- Preheat oven to 350ºF and line a baking sheet with parchment paper. Whisk together the flour, baking soda, and salt until combined; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, cream cheese, and both sugars together until lightened in color and creamy.
- Beat in the egg and vanilla, followed by the white chocolate pudding mix. Scrape down the sides of the bowl, then dump in the flour mixture. Beat until just combined. Stir in the white chocolate chips and 3/4 of the white chocolate M&Ms by hand.
- Scoop the dough out, roll into a ball, then place onto the lined baking sheet about 2 inches apart. Slightly press the tops of each cookie to allow for even baking. Gently press a few M&Ms into the top of each cookie along with extra chocolate chips, if desired. Bake for 9-11 minutes, or until edges begin to turn golden. Centers may appear undercooked, but will set up as they cool.
- Allow cookies to cool on baking sheet for 3-4 minutes before transferring to a wire rack to finish cooling.