White Chocolate Eggnog Pudding Cookies


A few evenings ago, my husband asked me for a glass of eggnog. It may be December, but I am yet to purchase a carton and certainly haven’t cooked any homemade yet. Rather than go to the store for eggnog or make him crave in silence, I decided to switch around my mom’s pudding chip cookies into white chocolate eggnog cookies. Here is what I substituted: white chocolate pudding mix for french vanilla mix, rum extract in place of vanilla, white chocolate chips in lieu of semi-sweet, and I also added some ground nutmeg. The cookies turned out better than I expected; they are soft from the instant pudding mix, creamy from the white chocolate chips, zippy from the rum extract, with just the right amount of spice from the nutmeg. As my husband put it, “they definitely taste like eggnog.”

White Chocolate Eggnog Pudding Cookies
Prep time
Cook time
Total time
Serves: 44
  • 1 cup salted butter, softened
  • ¾ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 (3.4 oz) pkg. jello instant white chocolate pudding mix
  • 1 teaspoon pure rum extract
  • ½ teaspoon ground nutmeg
  • 2 large eggs
  • 1 teaspoon baking soda
  • 2&1/4 cups all-purpose flour
  • 1 (12 oz.) bag Ghiradelli white chocolate chips (2 cups)
  1. Preheat oven to 375 degrees. In a stand mixer, add the butter, brown sugar, granulated sugar, white chocolate pudding mix, rum extract, and ground nutmeg. Beat until smooth.
  2. Add the eggs and beat until light and fluffy.
  3. Add the baking soda, followed by the flour in three additions, beating after each addition. Mix until flour has disappeared.
  4. Add the white chocolate chips and mix until incorporated.
  5. Use a one and a half tablespoon scoop to drop dough onto ungreased baking sheets.
  6. Bake for 9 minutes or until centers are almost set.


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