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!

snickerdoodle blondies.

Snickerdoodle cookies have never been a favorite of mine. Don't get me wrong- they are good but I would choose a chocolate chip cookie over a snickerdoodle cookie on any given day. 

These snickerdoodle bars are different. A million times better than the cookie version. I am talking crazy addictive. 

You can probably tell from the picture how gooey, dense, and moist they are. The white chocolate chips perfectly accompany the cinnamon-sugar mixture. Look for the recipe below- you don't wanna miss out on these yummies!

~

snickerdoodle blondies from rumbly in my tumbly

Ingredients:
1/2 cup butter
1 cup sugar
1/4 tsp salt
1 large egg
1 1/2 tsp vanilla extract
1 cup all purpose flour
1 tbsp sugar + 1 tsp ground cinnamon
A couple good sized handfuls white chocolate chips, optional but recommended ;)

Directions:

1. Preheat oven to 350F. Line an 8×8-inch baking pan with parchment paper.  This recipe doubles easily and well in a 9×13 baking dish.
2. In a large bowl, cream together butter and sugar until light. 
3. Beat in salt, egg and vanilla extract until well combined. Add in flour and stir until no streaks of dry ingredients remain. Stir in white chocolate chips.
4. Pour dough into prepared baking dish and smooth it into an even layer- You will probably have to wash your hands and use your fingers to pat it down evenly.
5. Stir together remaining 1 tbsp sugar and 1 tsp ground cinnamon. Sprinkle dough evenly with cinnamon sugar mixture.
6. Bake for about 20-30 minutes, until bars are set and the edges are just very lightly browned. Do not overbake or they won't be soft and chewy. Cool in the pan before slicing.

cake batter chocolate chip cookies.

Happy baking...err...spring break to me!

In honor of these wonderful 2 weeks I get off from work, I went to the store and got all the essentials for the week which includes but is not limited to, sprinkles, chocolate chips, birthday cake Oreos, brown sugar, and butter. You cannot forget the butter. 

I made up a list of recipes I wanted to bake and got started right away! 

These colorful, cake batter-y, chocolate-y gems were first on my list. Thank you Sally's Baking Addiction :)

They were super easy to whip up and unbelievably delicious. 

The recipe yielded about 38 cookies for me. 

With this, each cookie has roughly 18 grams of carbohydrates :)

Ingredients:

1 and 1/4 cup all-purpose flour
1 and 1/4 cup  yellow or vanilla boxed cake mix
1/2 teaspoon baking soda
3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg, at room temperature
1 and 1/2 teaspoons vanilla extract
1/2 cup chocolate chips

1/2 cup white chocolate chips
1/4 cup sprinkles

What to do:

1. In a large bowl, sift together flour, cake mix, and baking soda. Set aside.
2. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and beat on high until combined. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined. Add the chocolate chips and sprinkles. Mix on low until the add-ins are evenly disbursed.
3. Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3 days. This step is mandatory. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookies from spreading too much. If you chill longer than 2 hours, make sure you roll the cookie dough into balls after the 2 hour mark. Place dough balls on a plate, cover tightly, and store in the refrigerator until ready to bake.
4. Once dough has been chilled, preheat oven to 350F degrees. Line two large cookie sheets with parchment paper or silicone baking mats.
5. Scoop rounded balls of the cold dough onto baking sheet, use about 1-1.5 Tablespoons of cookie dough per cookie. 
6. Bake the cookies for 9-12 minutes or until edges are slightly browned. Mine took about 9-10 minutes. The centers will still appear very soft, but the cookies will set as they cool. 
7. Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely. 
8. Cookies stay fresh in an airtight container at room temperature for up to 7 days.

Recipe Credit: http://sallysbakingaddiction.com/2012/12/09/recipe-round-2-cake-batter-chocolate-chip-cookies/

Stay tuned for more of my spring break recipes!

cherry white chocolate pudding cookies.

I'm usually not a cherry-flavored dessert person (especially when maraschino cherries are involved). Don't get my wrong, I LOVE eating cherries in fresh fruit form. I just don't like it in my dessert, however, I will admit there are a couple cherry desserts I do enjoy. 

But these cookies, oh these cookies, are a game-changer for me. Ok, maybe I can't go that far... They are an exception to my (mostly) no-cherry-dessert-rule. 

They are soft, sweet, and PINK! 

What are you waiting for? 

Make these adorable cookies now! 

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 2 tablespoons Cherry flavored gelatin (uncooked)
• 2 eggs
• 1/2 teaspoon vanilla
• 1 package instant white chocolate pudding (3.3 ounces, uncooked)
• 2 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 bag white chocolate chips

Instructions

1. Cream butter, sugar and Jello together. 
2. Add eggs and vanilla, cream again. 
3. Combine flour, pudding mix, baking soda and salt in a separate bowl then slowly add to butter mixture. 
4. Once all combined, fold in chocolate chips. 
5. Spoon onto parchment lined baking sheet. Bake in a preheated 350 degree oven for 8-10 minutes. 
6. Let cool on cookie sheets for 5 minutes before removing to racks to cool completely.

Notes:

Mine yielded about 36 cookies which is ~23 grams carbohydrates per cookie

Recipe Credit: Chocolate Chocolate and More

cranberry bliss cookies.

These cookies are pure bliss, just like their name says. 

These cranberry-white chocolate chip cookies are soft, moist, and perfect. Added bonus? They are smothered with a cream cheese frosting that has white chocolate in it! Did you know cream cheese frosting could get any better?  I sure didn't.

Try these now! You won't be disappointed.  

__________________________________

Ingredients

Cookies
• 3/4 cup butter, room temperature
• 2 oz cream cheese, room temperature
• 1 1/4 cup light brown sugar
• 2 eggs*
• 2 tsp vanilla
• 1 tsp baking soda
• 1/2 tsp salt
• 2 1/4 cups flour
• 1 cup white chocolate chips
• 3/4 cup dried cranberries
Frosting
• 6 oz cream cheese, room temperature
• 1/4 cup butter, room temperature
• 1 1/2 cups powdered sugar
• 1/2 cup white chocolate chips, melted
Topping
• 1/2 cup dried cranberries
• 1/2 cup white chocolate chips, melted

Directions

1. In bowl of stand mixer cream butter and cream cheese together until smooth.
2. Beat in brown sugar for 1-2 minutes until fluffy.
3. Add in eggs, vanilla, baking soda and salt and beat until evenly mixed. Turn mixer to low and add in flour.
4. Stir in white chocolate chips and chopped cranberries. Chill dough for 2 hours or overnight.**
5. Preheat oven to 375°. Line baking sheets with parchment paper.
6. Drop dough on baking sheet about 2 inches apart and bake for 9-11 minutes, until edges are golden and centers are just set.
7. Transfer to wire rack to cool.
Frosting
8. Beat cream cheese and butter together until smooth. Mix in powdered sugar and beat until creamy. Finally mix in melted white chocolate, beating until incorporated.
9. Spread frosting on top of cookies.
Topping
10. To garnish, sprinkle remaining chopped dried cranberries on top of cookies, evenly distributing them among all the cookies. Finally, drizzle melted chocolate on top.***

*I ran out of eggs so I substituted applesauce. I used 1/3 cup applesauce per egg. You can also use these substitutions: http://www.pinterest.com/pin/30821578673467398/

**I would recommend chilling them longer than 2 hours, possibly even overnight (if you can wait that long). My first batch in the oven spread a lot so I froze each scoop of cookie dough on a baking sheet for about 10 minutes before I baked them.

***As you can see, I didn't do this step because I was feeling a little lazy. They were just fine without the drizzled chocolate but the extra chocolate definitely wouldn't hurt!

Thank you Cookies and Cups for this yummy cookie recipe!

cookies & cream cookies.

These cookies, hands down, are the best cookies I've ever made and maybe even tasted. I hardly ever get this excited about the things I bake but these cookies were different. The oreos and the white chocolate chips are a perfect combination. I wouldn't change this cookie recipe one bit. It's too perfect and delicious! I found this recipe two weeks ago and have already made them twice!

Look at that chunky deliciousness.

What you need:

2 1/4 cups flour 

1 teaspoon baking soda

1 cup butter, softened 

1/2 cup packed brown sugar 

1/2 cup white sugar 

1 (4.2 ounce) package Oreo Cookies 'n Creme pudding mix 

2 eggs 

1 teaspoon vanilla extract 

2 cups white chocolate chips 

15 Oreo cookies, broken or chopped 

What you do:
1. Preheat oven to 350 degrees. 
2. Cream butter and sugars, add pudding mix until blended. Stir in the eggs and vanilla. 
3. In a separate bowl, combine the flour and baking soda with a whisk then add it to the butter mixture. 
4. Stir in the chocolate chips and Oreo cookies. 
5. Drop cookies by rounded spoonfuls onto greased cookie sheet. 
6. Bake for 10 minutes in preheated oven until cookies tops barely have a touch of brown. 

The source of these gems: http://cjaneinthekitchen.blogspot.com/2011/04/cookies-n-creme-cookies.html

white & chocolate chip chocolate cookies.

I hadn't baked any sweets in probably 3 weeks so this was necessary. These are chewy with just the right amount of crunch. They are bursting with chocolate chips  in every bite. Hershey's calls these cookies "perfect white chip chocolate cookies". I have to admit they are pretty close to perfect.

Ingredients:

• 1 cup (2 sticks) butter or margarine, softened
• 2 cups sugar
• 2 eggs
• 2 1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 cup Special Dark Cocoa
• 1 teaspoon baking soda
• 1 cup White Chocolate Chips
• 1 cup semi sweet chocolate chips

Directions:

• 1. Heat oven to 350°F.
• 2. Beat butter and sugar in large bowl until creamy. Add eggs and vanilla; beat until light and fluffy. Stir together flour, cocoa, and baking soda; gradually beat into butter mixture. Stir in both kinds of chips. Drop by rounded teaspoons onto ungreased cookie sheet.
• 3. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking; flatten upon cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 5 dozen cookies.

[Inspired by https://www.hersheys.com/celebrate/summer/recipedetail.aspx?id=5167]

white chocolate chip red velvet cookies.

[adapted from http://www.cookingclassy.com/2012/08/red-velvet-white-chocolate-chip-cookies/]

that's right. yum.

If you like red velvet, these cookies are for you. They are soft and chewy and delicious. The white chocolate chips really go well with these cookies too. If only someone would make cream cheese flavored chips...these would be perfect!

Ingredients

• 2 1/4 cups all-purpose flour
• 2 1/2 Tbsp cocoa powder*
• 1 1/2 tsp cornstarch
• 3/4 tsp baking soda
• 1/2 tsp salt
• 8 Tbsp butter (1 stick), at room temperature
• 6 Tbsp all vegetable shortening (Crisco), at room temperature
• 1 1/2 cups granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 1/2 tsp white vinegar
• 1 1/2 tsp vanilla extract
• 1 Tbsp red food coloring
• 1 1/3 cups white chocolate chips, divided

just a bowl full of cookies. 

what could be better?!

Directions

1. Preheat oven to 375 degrees. 

2. In a mixing bowl, whisk together flour, cocoa powder, cornstarch, baking soda and salt, set aside. 

3. Add butter, shortening and sugar to the bowl of an electric stand mixer and mix on medium speed until very pale and fluffy about 4 minutes. 

4. Add egg and egg yolk and mix until combine. 

5. Add vinegar, vanilla and food coloring and mix until well blended. 

6. Slowly add in dry ingredients and mix just until combine. 

7. Mix in 1/2 cup white chocolate chips. 

8. Scoop dough out by the tablespoon and roll into balls and place on cookie sheets. 

9. Gently press about 6 white chocolate chips into the top of each cookie, being careful not to flatten the cookies (if you do flatten them a bit just reshape them to the height they had before adding the chips) and bake in preheated oven 8 - 9 minutes. 

10. Allow to cool several minutes on baking sheet before transferring to a wire rack to cool. 

11. Store cookies in an airtight container.

*If you want a more chocolaty cookie you could replace 1 - 2 Tbsp flour with an additional 1 -2 Tbsp cocoa, the red just won't be quite as vibrant. Or, you could replace the white chocolate chips with chocolate chips.