Cranberry White Chocolate Chip Pudding Cookies
User Reviews
5
Cranberry White Chocolate Chip Pudding Cookies
Description
Cranberry White Chocolate Chip Pudding Cookies combine common baking staples with instant white chocolate pudding mix to produce a moist and tender cookie dough. The fat and sugars are creamed with eggs and vanilla, then folded together with dry ingredients including flour, baking soda, and salt. Dried cranberries contribute bursts of pleasant tartness that offset the sweetness of white chocolate chips folded into the batter. After scooping or rolling the dough on parchment-lined sheets, the cookies bake at 350°F until their edges lightly brown while maintaining a soft center. Leftover chocolate chips are melted to drizzle over the cooled cookies, adding an extra layer of glossy sweetness. The result is a textured cookie that juxtaposes creamy white chocolate and chewy cranberries, suitable as a snack or dessert.
Ingredients
- ½ cup butter softened, 1 stick, unsalted
- ¼ cup granulated sugar
- ¾ cup light brown sugar packed
- 3.4 ounces instant white chocolate pudding mix 1 box
- 2 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup dried cranberries
- 1 ½ cup white chocolate chips divided
Instructions
- Preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside.
- Cream butter and sugars together until smooth. Add pudding, eggs, additional egg yolk and vanilla. Beat for one minute on medium speed.
- In a separate bowl, combine flour, baking soda, and salt. Add dry ingredients to the wet ingredients a ½ cup at a time and mix until combined.
- Add cranberries and 1 cup of white chocolate chips to the dough and mix until combined.
- Using a medium cookie scoop (1 ½ -2 tablespoons), drop cookies on the lined baking sheet about 2 inches apart. Cookies can also be rolled into balls by hand if a cookie scoop isn't on hand.
- Bake for 11 to 13 minutes until cookie edges begin to brown. Remove from oven and allow to cool on the pan for a few minutes before transferring to a cooling rack and baking off the rest of the dough.
- Melt remaining chocolate chips in a microwave-safe bowl in the microwave on 30-second intervals until smooth, stirring between each round. Drizzle melted chocolate over the cooling cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Calories | 110 | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 17mg | 6% |
| Sodium | 104mg | 4% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 94IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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