white chocolate snickerdoodle pudding cookies.

I have been eyeing these cookies on Pinterest for some time now and finally got around to baking them. They had me at pudding cookies. I've never made pudding cookies that disappointed. They are always thick, chewy, soft, and delicious. 

I also had some leftover cinnamon chips which I felt were the perfect addition to the white chocolate chips. If you don't have cinnamon chips or can't find them, just add an extra cup of white chocolate chips. You can't go wrong either way. Get baking, friends!

white chocolate snickerdoodle pudding cookies

from the recipe critic

Ingredients:
1 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
3.4 oz package white chocolate instant pudding mix (mine was 3.56 oz)
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt

1 tsp cinnamon
1 cup white chocolate chips

1 cup Hershey's cinnamon chips

Instructions:

1.  Preheat oven to 350 degrees F and line baking sheets with parchment paper or silicone baking mats

2.  In a large bowl mix together flour, baking soda, salt, cinnamon, and white chocolate pudding mix. Set aside.

3.  In mixer, cream together butter, sugar and brown sugar.  Add eggs and vanilla. Mix together.  Add dry ingredients to butter mixture.  Mix together just until combined and lastly add the white chocolate chips and cinnamon chips. Fold them in gently.

4.  Scoop cookie dough with medium cookie scoop. Place two inches apart on baking sheet.

5.  Bake for about 8-10 minutes or until slightly golden.  Let cool and enjoy!