White Fudge Dipped Pretzel Pudding Cookies

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One small white fudge dipped pretzel is hidden in the center of each cookie.

One small white fudge dipped pretzel is hidden in the center of each cookie.

a view from the top

a view from the top

Have you seen the new Keebler White Fudge Dipped Pretzels? They come in a box of six 100 calorie packs and are SO GOOD…(I personally think they should come in 200 or 300 calorie packs because at least then I feel less guilty about opening up more than one bag). Anyway, before I ended up devouring all of these delicious white chocolate pretzels on my daughter, I decided to put them inside my white chocolate pudding cookies. They stay wonderfully crunchy even though they baked in an almost four hundred degree oven for eight minutes. The white chocolate stayed in tact on the pretzel too, leaving a sweet and crispy surprise inside each rich, delicious pudding cookie.

Am I alone, or do you also find it hard to stick to just one of those 100 calorie packs? 😉

White Fudge Dipped Pretzel Pudding Cookies
 
Prep time
Cook time
Total time
 
Serves: 36
Ingredients
  • 1 cup butter, softened
  • ¾ cup light brown sugar, packed
  • ¼ cup white sugar
  • 1 small pkg. instant white chocolate pudding mix
  • 1&1/2 teaspoons vanilla bean paste
  • 2 large eggs
  • 1 teaspoon baking soda
  • 2&1/4 cups all-purpose flour
  • 1 (6 oz.) box Keebler White Fudge Dipped Pretzels (100 calorie Right Bites)
Instructions
  1. Preheat oven to 375 degrees. In a stand mixer, add the butter, brown sugar, white sugar, instant pudding mix, and vanilla bean paste. Beat on low speed to combine, and then beat on medium speed until smooth.
  2. Add the eggs and beat on medium speed until smooth and fluffy.
  3. Add the baking soda, followed by the flour, in several additions, beating on low speed until combined.
  4. Drop dough with a one tablespoon scoop onto ungreased cookie sheets. Stuff one pretzel in the middle of each scoop of dough. (Make sure the entire pretzel is covered with cookie dough).
  5. Bake for 8 minutes, or until edges are set and centers are look slightly underdone. Remove from oven and let cool ten minutes on wire racks before removing from cookie sheets.

 

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