These white chocolate pudding cookies are easy to make and quickly became a family favorite. With just a few simple ingredients, you’ll have a sweet, soft cookie everyone will love.
I love recipes that are straightforward yet turn out delicious every time.
These cookies are exactly that—tender, slightly chewy, and full of white chocolate goodness.
Adding a small box of instant vanilla pudding gives the dough a wonderful texture and keeps the cookies soft.
I started making this recipe last year and now my family asks for them often.
They make a lovely edible gift during the holidays.
Decorated with blue and white sprinkles, they look a bit like snowflakes—my niece thought so when she first saw them.
They’re beautiful on a holiday table, but you can swap sprinkles or chips for any occasion and enjoy them year-round.
Bake a batch soon—one bite and you’ll understand why we love them.
White Chocolate Pudding Cookies
Yields: 22 to 24 cookies
What you’ll need to make these delicious cookies…
Ingredients:
- 2 sticks (1 cup) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 small box instant vanilla pudding mix (3.4 ounces)
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine sea salt or kosher salt
- 2 1/8 cups good-quality white chocolate chips
- Colored sprinkles of your choice (festive snowflake sprinkles used here)
- Optional: white dusting or sanding sugar
Here’s how to make white chocolate pudding cookies…
Directions:
- Preheat the oven to 350°F (175°C). Line two rimmed baking sheets with parchment paper and set aside.
- In a stand mixer or with a hand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs and vanilla extract. Beat until the mixture is well combined and creamy.
- In a separate large bowl, whisk together the flour, instant vanilla pudding mix, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until combined. Use a rubber spatula to scrape the bowl and ensure all the flour is incorporated. The dough should be soft and slightly sticky.
- Fold in the white chocolate chips and the sprinkles until evenly distributed.
- Using a medium cookie scoop, portion dough onto the prepared baking sheets and roll each portion into a smooth ball.
- If using dusting or sanding sugar, gently roll each ball in the sugar, then place on the cookie sheets. Otherwise, place the dough balls directly on the sheets, spaced about 2 inches apart.
- Bake for about 10 minutes, or until the edges are set and the bottoms are just starting to turn golden. Rotate the baking sheets halfway through baking for even coloring.
- Allow the cookies to cool on the baking sheets on a wire rack for a few minutes, then transfer the cookies to the rack to cool completely.
Enjoy these yummy cookies!
If you enjoyed this recipe, try a few more cookie ideas for variety and fun baking.
Easy Caramel Apple Spice Cookies
Chocolate Chip Oreo Cookies
White Chocolate Lemon Oreo Cookies
Enjoy all the deliciousness!
Print recipe below
White Chocolate Pudding Cookies
Christmas Cookies, Cookies, Dessert
American
pudding cookies, white chocolate, white chocolate chips
10 minutes
24
Pam
Ingredients
- 2 sticks or 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- small box instant vanilla pudding mix (3.4 oz)
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine sea or kosher salt
- 2 1/8 cups white chocolate chips
- colored sprinkles
- white dusting or sanding sugar (optional)
Instructions
-
Preheat oven to 350°F. Line two rimmed baking sheets with parchment paper.
Cream together butter, granulated sugar, and brown sugar until light and fluffy. Add eggs and vanilla, mixing until smooth.
In a separate bowl, whisk together flour, instant pudding mix, baking soda, and salt. Gradually add the dry mixture to the wet, mixing until combined. Fold in white chocolate chips and sprinkles.
Scoop dough with a medium cookie scoop and roll into balls. If desired, roll each ball in sanding sugar before placing on the baking sheet. Bake about 10 minutes, rotating pans halfway through, until edges are set and bottoms are lightly golden.
Cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. Enjoy!
Thanks for stopping by today. I hope you enjoyed these cookie recipes.
If you do, please share with family and friends so they can enjoy them too—sharing is caring and very much appreciated.
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