These cookies are made with instant chocolate pudding mix and white chocolate chips. My new go-to chocolate cookie!
While all the other schools in Toronto are going on March break today, I am returning to school from our March break and starting a new semester.
I can't really say I'm jealous because I just had an entire week off as well, but during long breaks I feel so unproductive. Maybe it's the fact that I sleep in way past my usual 6 AM start, or the fact that I have spent entire days in my pajamas that week. Whatever it is, I am ready for the new semester to begin.
And with each new beginning comes a new batch of cookies I will try to bribe my new students with to like me. Or, you know. Welcome them back to school. Whichever sounds less manipulative.
And who can say no to a chocolate cookie with white chocolate bursting from the inside? I certainly can't. Which is why the drive to school may be a little difficult for me. There might not be any left for the students.
Let's talk about why these cookies are great. One: they can use any extra instant pudding mix you might have in your cupboard (me always). Two: they are stupid easy to make. And three: they are delicious! Crisp outer shell with a chewy centre, and packed with white chocolate chips inside. It is every chocolate lover's dream!
I think I will need to make a second batch entirely for me to eat. I just can't get enough!
Chocolate Pudding White Chocolate Chip Cookies
What you'll need:
- 3/4 cup butter, softened
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa
- 3 Tablespoons instant chocolate pudding mix
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1 cup white chocolate chips
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mat.
- Beat together the butter and sugars until light and fluffy. Add in the egg and vanilla until fully combined.
- In a small bowl, mix together the flour, cocoa, chocolate pudding mix, salt and baking soda.
- Slowly mix in the dry ingredients to the wet ingredients until fully incorporated. Fold in the white chocolate chips.
- Scoop the cookie dough on the prepared baking sheets, and bake for 8-10 minutes. Allow to cool on the baking sheets for around 5 minutes, then transfer to wire racks to cool completely.
Adapted from Oh Sweet Basil
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