Root Beer Malted White Chocolate Chip Pudding Cookies

Root Beer Malted White Chocolate Chip Pudding Cookies

Last week I posted a recipe for Root Beer White Chocolate Chip Pudding Cookies. They were such a hit with my husband and his students, I decided to see if I could make the recipe even better. This time, I used only brown sugar, instant white chocolate pudding instead of vanilla pudding, added a vanilla bean, decreased the amount of flour and added malted milk powder, and finally, used the richer tasting Ghiradelli white chocolate chips instead of Hershey’s.
These cookies definitely tasted better. The malt powder and vanilla bean really accentuated the ice cream shop flavor I was looking for. The Ghiradelli chips added a more genuine white chocolate taste. Once again, my husband and his math students went wild for them.

Root Beer Malted White Chocolate Chip Pudding Cookies
 
Prep time
Cook time
Total time
 
Serves: 48
Ingredients
  • 1 cup butter, softened
  • 1 cup light brown sugar, packed
  • 1 small package instant white chocolate pudding
  • 1 Tablespoon Root Beer extract
  • 1 large vanilla bean, scraped
  • 2 large eggs
  • 2 cups all-purpose flour
  • ½ cup malted milk powder
  • 1 teaspoon baking soda
  • 1 12 oz. bag Ghiardelli white chocolate chips
Instructions
  1. Preheat oven to 375 degrees. In a large bowl, mix together butter, sugar, pudding mix, root beer extract, and vanilla beans. Stir well.
  2. Add the eggs and stir well.
  3. Mix in the flour, malted milk powder, and baking soda.
  4. Fold in the white chocolate chips.
  5. Use a 1&1/2 Tablespoon cookie scoop to measure out dough and drop onto cookie sheets. Bake for 9 minutes or until cookies are set around edges. Let cool on wire rack.
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