White Chocolate Lorna Doone Pudding Cookies


When not munching on homemade, one of my favorite store-bought cookies are Lorna Doone shortbread. Always one to experiment, I tossed four packages of them into my white chocolate pudding cookie dough batter. (I only quartered them as they continue to break up as you stir the dough). The Lorna Doones gave a great little crunch and were a wonderful buttery accent to the smooth white chocolate.

White Chocolate Lorna Doone Pudding Cookies
Prep time
Cook time
Total time
Serves: 54 cookies
  • 1 cup butter, softened
  • ¾ cup light brown sugar, packed
  • ¼ cup white sugar
  • 1 (3.3 oz.) pkg. instant white chocolate pudding mix
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • 2 large eggs
  • 1 teaspoon baking soda
  • 2 & ¼ cups all-purpose flour
  • 12 oz. white chocolate
  • 24 Lorna Doone cookies, quartered
  1. Preheat oven to 375 degrees. In a stand mixer, add the butter, brown sugar, white sugar, instant white chocolate pudding mix, vanilla, and almond extracts. Beat on medium speed until smooth.
  2. Add the eggs and beat on medium speed until smooth fluffy, scraping down sides of bowl as necessary.
  3. Add the baking soda and then the flour in three additions, beating on low speed after each addition. Beat until combined.
  4. Mix in the chopped white chocolate wafers and beat on low speed until combined.
  5. Add the quartered Lorna Doones and beat on low speed until incorporated.
  6. Using a 1&1/2 Tablespoon cookie scoop, drop dough onto ungreased baking sheets. Bake for 9 minutes.

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