Get ready to experience a cookie that will revolutionize your baking game! These aren't just ordinary cookies - they're a decadent fusion of creamy vanilla pudding, tangy dried cranberries, and rich white chocolate chips that will make your taste buds dance with joy. Imagine a cookie so soft, so perfectly textured, that it literally melts in your mouth, leaving behind a symphony of flavors that will have everyone begging for your secret recipe. Whether you're a seasoned baker or a kitchen novice, these pudding cookies are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 package vanilla pudding mix
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup white chocolate chips
- 1 cup dried cranberries
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, approximately 2-3 minutes.
- Add the vanilla pudding mix, egg, and vanilla extract to the butter-sugar mixture. Beat until well combined and smooth, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the all-purpose flour and baking soda to ensure even distribution of the leavening agent.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in the white chocolate chips and dried cranberries using a spatula, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Make sure your butter is truly softened, but not melted - room temperature is key for the perfect cookie texture.
- Don't overmix the dough after adding flour, as this can make your cookies tough instead of tender.
- Use a cookie scoop for uniform cookie sizes, which ensures even baking.
- Let cookies rest on the baking sheet for 5 minutes after baking to help them set properly.
- For extra flavor, try toasting your white chocolate chips briefly in a dry skillet before adding them to the dough.
- Store cookies in an airtight container with a piece of bread to help maintain their softness.
- For best results, use fresh ingredients and measure precisely.
- If you like a chewier cookie, slightly underbake by 1-2 minutes.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 20g
Protein: 2g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
