White Chocolate Snickerdoodle Pudding Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar
  • 1 tsp Cinnamon
  • 1/3 cup Cinnamon sugar
  • 3/4 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract
  • 2 cups White chocolate chips
  • 1 3.4 oz. package White chocolate instant pudding mix

• Dairy

  • 1 cup Butter

• Liquids

  • 1 tbsp Water, HOT

Found on somethingswanky.com

Ingredients

• 1 cup butter, chilled
• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 1 tsp cinnamon
• 3.4 oz. package white chocolate instant pudding mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 tbsp hot water
• 1/2 teaspoon salt
• 2 cups white chocolate chips
• 1/3 c. cinnamon-sugar for rolling (1/3 cup granulated sugar + 1 tsp cinnamon)

Directions

• Preheat oven to 350 degrees F.
• Using a stand mixer, beat the butter until smooth.
• Add the brown sugar and sugar. Beat for 1-2 minutes, until nearly creamy.
• Add the eggs, one at a time and mixing in between additions.
• Dissolve the baking soda in the tablespoon of water. Add both the baking soda and the vanilla to the mixer and mix well. Mix in the salt and cinnamon.
• Add the flour and pudding mix, and mix until dough forms.
• Mix in the white chocolate chips using a wooden spoon or spatula.
• Scoop dough by heaping tablespoons and roll in the cinnamon sugar before placing onto a parchment lined or silicon lined baking sheet, 2 inches apart.
• Bake for 10-12 minutes until edges are golden brown. Let cool on the baking sheet for a few minutes before removing to wire rack to cool completely.