White Chocolate Coconut Cream Pudding Cookies

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      The other day while grocery shopping, I came across a package of jello instant coconut cream pudding mix. Immediately I wanted to go home and use it in my mom’s pudding chip cookies. The pudding gives the cookies their characteristic soft texture, and the coconut flavor offers a perfectly balanced tropical backdrop to the white chocolate chips. I’m thinking about adding macadamia nuts next time for an extra special treat!

 

White Chocolate Coconut Cream Pudding Cookies
 
Prep time
Cook time
Total time
 
Serves: 24
Ingredients
  • 1 cup butter, softened
  • 1 cup light brown sugar, packed
  • 1 small package instant coconut cream pudding
  • 1 vanilla bean, scraped
  • 2 large eggs
  • 2&1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 12 oz. bag white chocolate chips
Instructions
  1. Preheat oven to 375 degrees. In a large bowl, mix together butter, sugar, pudding mix, and vanilla. Stir well.
  2. Add the eggs and stir well.
  3. Mix in the flour and baking soda.
  4. Fold in the white chocolate chips.
  5. Drop by large spoonfuls onto cookie sheets. Bake for 10 minutes or until cookies are set around edges. Let cool on wire rack.

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Comments

  1. I am a big lover of all cookies, sound delish.  andi

  2. I’ve never used pudding in a cookie recipe. I think it’s time I try. This recipe looks to good to pass.
    p.s. I also love white chocolate-glad I found your blog. I’m now a follower.

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