Cranberry White Chocolate Chip Pudding Cookies
Servings 3 dozen
These Cranberry White Chocolate Chip Pudding Cookies are chewy, sweet, and perfect for the winter holidays! Just a few minutes of prep and your first batch will be coming out of the oven in less than 30 minutes!
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup granulated sugar
- 3/4 packed light brown sugar
- 1 (3.4 oz) package instant white chocolate pudding mix
- 2 large eggs
- 1 additional egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dried cranberries
- 1 1/2 cup white chocolate chips , divided
Preheat oven to 350 degrees 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 1/2 cup at a time and mix until combined.
Add dried cranberries to a food processor or blender and pulse until small pieces form. Add cranberry pieces and 1 CUP of the white chocolate chips to the dough and mix until combined.
Using a medium cookie scoop (1.5-2 tbsp), 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.
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