White Chocolate Cherry Pudding Cookies
These White Chocolate Cherry Pudding Cookies combine chewy texture, fruity sweetness, and creamy white chocolate for a soft, moist, and flavorful treat enhanced by instant pudding mix.
Servings: 24 servings
Ingredients
- 1 cup unsalted butter softened
- 1 package instant vanilla pudding mix 3.4 oz
- 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
- 1/2 cup chopped nuts optional, such as walnuts or pecans
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, use an electric mixer to cream together the softened butter and instant vanilla pudding mix until smooth and fluffy, about 2-3 minutes on medium speed.
- Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract until creamy and slightly thick.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined, avoiding overmixing.
- Using a spatula, gently fold in the white chocolate chips and dried cherries. If using, fold in the chopped nuts as well.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the cookies for 10-12 minutes until edges are lightly golden but centers still look soft. Remove from oven and cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Equipment
- Electric Mixer
- Mixing Bowl
- Whisk
- Spatula
- Cookie Scoop
- Baking Sheet
- Parchment paper or silicone baking mat
- Wire Rack
Notes
Use room temperature butter for smooth creaming. Avoid overmixing dough to keep cookies tender. Use vanilla instant pudding mix without alcohol-based flavorings. Adjust dried cherry sweetness as needed. Store cookies in an airtight container at room temperature to maintain softness. Dough balls can be frozen and baked from frozen, adding 1-2 minutes to baking time. Variations include substituting dried cherries with other dried fruits, using white chocolate chunks, making nut-free by omitting nuts or using seeds, adding spices like cinnamon or nutmeg, and using vegan butter and egg substitutes for dairy-free options.