This White Chocolate Chip Pudding Cookies recipe is packed with vanilla goodness and a fun secret ingredient. It makes a wonderfully soft cookie that almost melts in your mouth.
This cookie recipe originally used the the pink and blue Nestle Unicorn candy morsels and I called them Unicorn Chip Cookies. I’ve updated the recipe since these baking chips were discontinued. I wanted to keep the same pink and blue colors even without the originals so I’ve used candy sprinkles.
For this recipe, I’ve used only brown sugar. The pudding mix already contains enough white sugar so you won’t need to add extra. You’ll be pleasantly surprised that this recipe uses only a few ingredients.
In order to keep with the Unicorn theme of the original cookie since Nestle Unicorn Chips are no longer available, I picked out some Unicorn sprinkles. It’s a great mix of pink, purple and blue.
I really like the kinds of sprinkles that you would use for cupcakes and ice cream. Although they may look like the regular sprinkles, they aren’t made for heating. Because you’ll be adding the sprinkles immediately after baking, you don’t need to be limited by the same old sprinkles you use all the time.
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Using Pudding Mix in Cookies
The secret ingredient that takes these white chocolate chip pudding cookies to an extreme level of goodness is vanilla pudding mix! You won’t believe the difference.
The pudding mix adds intense vanilla flavor and makes the cookies more moist. It’s the same thing you may have seen with cake mixes that include pudding right in the mix. Delicious!
Making Uniform Cookies
You’ll make nicely sized pudding cookies with a cookie scoop. Using a cookie scoop makes perfectly sized little mounds of cookie dough. It looks nice to have a stack of cookies of the same size, of course. But, there is another purpose as well.
It’s best to have your cookies of a uniform size so everything finishes baking at the same time. You don’t want some of your cookies to be soft and chewy cookies while some are crunchy.
Tools Can Make a Difference Too
I learned a new thing when making these cookies. Not all sheet pans are created equally! Rather than wait until the baking sheets cooled, I got out one of the older cookie sheets.
I was very surprised by the differences in the cookies. The older, less expensive pans caused some burning on the bottom of the cookies.
Don’t forget to measure your oven if you want to buy new pans, though! We have two large baking sheets and mom has them because she didn’t measure the oven first. It sure would be fun to have an oven that size, though!
Using a Higher Quality Baking Sheet
These cookies in the photographs here are a beautiful cookie and they melted perfectly, spreading out nicely, producing cookies about 3″ across. They’re soft and chewy and wonderful.
It’s the vanilla pudding in the cookies that really makes the difference.
Surprisingly, the cookies made on the older cookie sheet didn’t melt and then just sort of sat there until they cooked too long on the outside but not fully cooked on the inside. I never would have made this connection, if this hadn’t happened. Those cookies didn’t get photographed! ha!
That’s an example of what NOT to do, right?!
From now on, I’m going to be certain to use the higher quality sheets, even if it means that I need to be more patient.
Looking for More Cookie Recipes?
Browse the Cookie recipes category, or try one of these.
Looking for another cookie recipe? How about my Soft Espresso Coffee Cookies made with another new Nestle Candy Morsels flavor. Or, for more white chocolate, you will love these Chocolate Macadamia Nut Cookies.
Another great recipe is the Cranberry and Pistachio Cookie Recipe with delicious sweet, tart and crunch, all in the same cookie.
White Chocolate Chip Pudding CookiesTap to leave a star rating
For more information, be sure to check the recipe details in the attached 24Bite® post.
- Baking Sheets
- 2 cups All Purpose Flour
- 3.4 oz box Instant Vanilla Pudding Mix
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 cup Unsalted Butter, two sticks, softened
- 1 cup Brown Sugar, packed
- 1 teaspoon Vanilla Extract
- 2 large Eggs
- 1 10 oz pkg White Baking Chips
- Candy Sprinkles
- In medium bowl, whisk together flour, pudding mix, soda and salt until fully mixed. Set aside.
- In larger bowl, mix together softened butter and brown sugar until well mixed and creamy. Add vanilla and eggs. Mix well.
- Add about ½ to ¾ cup of flour mixture to larger bowl and mix well. Continue adding this amount to flour mixture mixing after each addition until all is fully mixed.
- Stir in white baking chips.
- For best results, cover in airtight container or plastic wrap and refrigerate for 2 hours before baking.
- Preheat oven to 350℉.
- With 1.5" cookie scoop (or about 1 ½ tablespoon or so per cookie), drop on parchment paper lined cookie sheet, about 2 or 3 inches apart. No need to roll into a circle or flatten.
- Place cookies in preheated oven for 10-12 minutes or until edges are golden. Cookies will still appear to be fudgy in the middle. They will continue cooking outside the oven. Do not overcook.
- Remove from oven and immediately press sprinkles into the tops. Cool on wire rack until cool enough to remove from pan then allow to cool completely before storing.
- Makes about two dozen 3" cookies.
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