White Chocolate Cherry Pudding Cookies

If you’re looking for a cookie that combines chewy texture, bursts of fruity sweetness, and creamy white chocolate, then these White Chocolate Cherry Pudding Cookies are exactly what you need. They are soft, moist, and loaded with delightful flavors that make every bite irresistible. The addition of instant pudding mix gives these cookies an extra tender crumb and a subtle richness that sets them apart from your average cookie. Plus, the tartness of dried cherries perfectly balances the sweetness of the white chocolate chips, creating a harmonious and indulgent treat.

Whether you’re baking for a special occasion or just craving something delicious to enjoy with your afternoon tea, these cookies will quickly become a favorite in your recipe collection. Let’s dive into why this recipe is a must-try and how you can easily make these delectable cookies at home.

Why This Recipe Is a Must-Try

These White Chocolate Cherry Pudding Cookies are a game-changer for several reasons. First, the use of instant pudding mix in the dough keeps the cookies soft and chewy, even days after baking. Unlike traditional cookies that can get hard or dry, these maintain their perfect texture for longer.

Second, the combination of white chocolate and dried cherries is a classic that never fails to impress. The creamy sweetness of the white chocolate chips contrasts beautifully with the slightly tart and chewy cherries, giving the cookies a sophisticated and balanced flavor profile.

Lastly, this recipe is simple and straightforward, making it accessible for bakers of all skill levels. The ingredients are easy to find, and the steps are easy to follow, ensuring a delicious batch of cookies every time. Whether you’re an experienced baker or a beginner, these cookies will turn out fantastic with minimal effort.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 package (3.4 oz) instant vanilla pudding mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups white chocolate chips (ensure they contain no alcohol-based flavorings)
• 1 cup dried cherries (unsweetened or sweetened as per preference)
• Optional: 1/2 cup chopped nuts (such as walnuts or pecans) for added crunch

How To Make White Chocolate Cherry Pudding Cookies

Step 1: Preheat Your Oven and Prepare Baking Sheets

Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.

Step 2: Cream the Butter and Pudding Mix

In a large mixing bowl, use an electric mixer to cream together the softened butter and instant vanilla pudding mix until smooth and fluffy. This will take about 2-3 minutes on medium speed.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract. The batter will become creamy and slightly thick.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of the leavening agents and salt throughout the dough.

Step 5: Mix Dry Ingredients into Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cookies tender.

Step 6: Fold in White Chocolate Chips and Dried Cherries

Using a spatula, gently fold in the white chocolate chips and dried cherries. If you’re adding nuts, fold them in here as well.

Step 7: Scoop and Bake

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Step 8: Bake and Cool

Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden but the centers still look soft. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Expert Tips

• Use room temperature butter: This ensures it creams easily with the pudding mix, creating a smooth dough.
• Don’t overmix the dough: Overmixing can lead to tough cookies. Mix just until the dry ingredients are incorporated.
• Check your pudding mix: Use a vanilla pudding mix without any alcohol-based flavoring to keep the recipe suitable.
• Adjust dried cherry sweetness: If your cherries are very tart, consider using sweetened dried cherries or tossing them with a teaspoon of sugar before adding.
• Store cookies properly: Keep them in an airtight container at room temperature to maintain softness.
• Freeze dough balls: For fresh cookies anytime, freeze the dough balls on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding 1-2 minutes to baking time.

Variations and Customizations

• Swap dried cherries for other dried fruit: Try dried cranberries, blueberries, or chopped dried apricots for a different flavor twist.
• Use white chocolate chunks: Instead of chips, chopped white chocolate bars melt beautifully and create pockets of creamy chocolate.
• Make it nut-free: Simply omit the nuts or substitute with seeds like pumpkin or sunflower seeds for added texture.
• Add spices: A pinch of cinnamon or nutmeg can add warmth and depth to the cookie dough.
• Use vegan butter and egg substitutes: For a dairy-free or vegan option, use plant-based butter and flax or chia eggs.

How to Store Leftovers

To keep your White Chocolate Cherry Pudding Cookies fresh and soft, store them in an airtight container at room temperature. They will stay delicious for up to 5 days. If you want to keep them longer, you can freeze the baked cookies by placing them in a freezer-safe container or bag. When ready to enjoy, thaw them at room temperature or warm slightly in the microwave for a soft, freshly-baked feel.

FAQ

Can I use fresh cherries instead of dried cherries?

Fresh cherries have a higher moisture content, which can affect the cookie texture. If you want to use fresh cherries, be sure to pit and chop them well, and consider reducing other liquids slightly. However, dried cherries are preferred for their chewy texture and concentrated flavor.

What type of pudding mix should I use?

Use a vanilla instant pudding mix without any alcohol-based flavorings. This keeps the cookies soft and flavorful while maintaining the intended taste. Avoid cook-and-serve pudding mixes as they are not suitable for baking in cookies.

Can I substitute white chocolate with another type of chocolate?

Absolutely! You can use milk chocolate or dark chocolate chips depending on your preference. Keep in mind that the flavor profile will shift, with darker chocolate providing a richer, less sweet taste.

How do I make these cookies nut-free?

Simply omit any nuts from the recipe. The cookies will still be delicious and have great texture from the white chocolate and cherries. If you want some crunch, consider adding seeds like pumpkin or sunflower seeds as a nut-free alternative.

Conclusion

These White Chocolate Cherry Pudding Cookies are a delightful treat that brings together soft, chewy texture with the perfect balance of sweet and tart flavors. The secret addition of instant pudding mix creates a wonderfully tender cookie that stays fresh longer, making it ideal for sharing or enjoying over several days. With simple ingredients and easy steps, this recipe is a fantastic addition to your baking repertoire. Whether you keep them classic or try some of the suggested variations, these cookies are sure to bring smiles to every cookie lover’s face. Happy baking!