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Soft decadent cookies with white chocolate pudding mix in the cookie dough ~ plus dark brown sugar (so rich in flavor) and also granulated sugar ~ with white chocolate chips. I love this recipe since you can bake up all the dough at one time, or just bake what you want now and stick the rest into a Tupperware container in the fridge and bake it up later. ** TIP: I dipped the top of the unbaked cookie balls into Halloween sprinkles before baking, so that the sprinkles would stick.
Ultimate WHITE CHOCOLATE CHIP Halloween COOKIES
3/4 cup (12 TB) unsalted butter, room temperature
1/2 cup dark brown sugar
1/2 cup granulated sugar
1 (3.4 oz) box white chocolate pudding mix
2 eggs…………………………………………....1 tsp. vanilla
1 tsp. baking soda……………………….……...2-1/4 cups all-purpose flour
1 (12 oz.) pkg. white chocolate chips….…...….1/4 tsp. salt
NOTE: My daughters and I don’t like nuts in cookies, but if you really want to add nuts, then 1/4 to 1/2 cup chopped macadamia nuts would be perfect.
HALLOWEEN SPRINKLES
***
Preheat oven to 350°. Line baking sheets with parchment paper and set aside.
In mixer bowl, cream together butter, sugars and pudding mix. Then beat in eggs and vanilla. Beat in the baking soda and salt. **
Scrape down the sides of the bowl & paddle. Gradually beat in the flour on low speed, until it’s incorporated; then raise to a higher speed and beat for about 20 seconds. Turn down to low and fold in chips (and nuts) just until blended in.
I spray my small cookie scoop with buttery non-stick spray and put level full scoops of batter on the prepared sheets. Then go back and roll them into balls in the palm of my hand. Dip the top of each ball into HALLOWEEN SPRINKLES (so they stick while they're baking).
My cookie sheets are large and I put 12 cookies to a sheet (3 to a row, 4 staggered rows). They don't spread very much but do get nice & round & puffy.
Bake for 8-10 minutes, or until golden brown. Let them rest on the cookie sheet a few minutes before removing to rack or paper to cool completely.
Makes about 3 to 3-1/2 dozen.
Ultimate WHITE CHOCOLATE CHIP Halloween COOKIES
3/4 cup (12 TB) unsalted butter, room temperature
1/2 cup dark brown sugar
1/2 cup granulated sugar
1 (3.4 oz) box white chocolate pudding mix
2 eggs…………………………………………....1 tsp. vanilla
1 tsp. baking soda……………………….……...2-1/4 cups all-purpose flour
1 (12 oz.) pkg. white chocolate chips….…...….1/4 tsp. salt
NOTE: My daughters and I don’t like nuts in cookies, but if you really want to add nuts, then 1/4 to 1/2 cup chopped macadamia nuts would be perfect.
HALLOWEEN SPRINKLES
***
Preheat oven to 350°. Line baking sheets with parchment paper and set aside.
In mixer bowl, cream together butter, sugars and pudding mix. Then beat in eggs and vanilla. Beat in the baking soda and salt. **
Scrape down the sides of the bowl & paddle. Gradually beat in the flour on low speed, until it’s incorporated; then raise to a higher speed and beat for about 20 seconds. Turn down to low and fold in chips (and nuts) just until blended in.
I spray my small cookie scoop with buttery non-stick spray and put level full scoops of batter on the prepared sheets. Then go back and roll them into balls in the palm of my hand. Dip the top of each ball into HALLOWEEN SPRINKLES (so they stick while they're baking).
My cookie sheets are large and I put 12 cookies to a sheet (3 to a row, 4 staggered rows). They don't spread very much but do get nice & round & puffy.
Bake for 8-10 minutes, or until golden brown. Let them rest on the cookie sheet a few minutes before removing to rack or paper to cool completely.
Makes about 3 to 3-1/2 dozen.
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