I’m not sure exactly why, but I’ve been making a ton of cookies lately. I just can’t get enough of them. I think there’s something about baking cookies in the winter… baking is so cozy and it warms up the house and brightens up the dark winter days. If you’ve never had a pudding cookie before, the texture is incredible. They are the softest, moistest cookies! These particular ones are full of cranberries and white chocolate chips, with a little added white chocolate flavor (and a great texture!) from the pudding mix.
Lizzy helped me make these cookies and was so proud of herself. She watched every step of the process in wonder and was thrilled to see how the mixer combined all the different ingredients into a mass of delicious cookie dough. I brought them to my monthly meetings at work yesterday, and everyone was thrilled (as usual) to munch on them!
Cranberry White Chocolate Pudding Cookiesadapted from my Banana Cream Pudding Cookies1 1/2 sticks (or 3/4 cup) butter3/4 cup brown sugar1/4 cup sugar1 (3.4 oz) package instant white chocolate pudding mix2 eggs1 tsp vanilla2-1/4 cups flour1 tsp baking soda1 cup white chocolate chips1 cup dried cranberriesPreheat oven to 350 F. In a large bowl, cream butter and sugars together, then mix in pudding until well blended. Add eggs and vanilla, and mix well. Add flour and baking soda, and mix until just combined. Fold in white chocolate chips and dried cranberries. Roll into 1 inch balls (I used a cookie scoop and it worked great!) and place on greased baking sheet. Bake 8-12 minutes or until lightly golden around the edges.