These White Chocolate Snickedoodle Pudding Cookies have a been a huge hit (both on the blog and in my house) since I first posted them almost a year ago! Everybody loves how soft and chewy they are on the inside, how crisp and buttery the edges are, and the bursting white chocolate and cinnamon flavors!

White Chocolate Snickerdoodle Pudding Cookies |
Originally posted in August 2012. Photos, recipe, and some text edited July 2013.
Given my fanatical obsession with all things involving sugar, you'd think I would have been all over this crazy Pudding Cookie recipe that's been trending this year. But, truth be told, this is the first pudding cookie recipe I've tried!

And I'm happy to report: not disappointed. I decided to make a white chocolate snickerdoodle version, being that it's one of my favorite cookie flavors (second only to a good classic chocolate chip cookie).

White Chocolate Snickerdoodle Pudding Cookies |

They received rave reviews from my husband's work… and from my own tummy ๐Ÿ˜‰

Hope you enjoy these as much as we did!

White Chocolate Snickerdoodle Pudding Cookies |


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White Chocolate Snickerdoodle Pudding Cookies


  • 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)


  1. Preheat oven to 350 degrees F.
  2. Using a stand mixer, beat the butter until smooth.
  3. Add the brown sugar and sugar. Beat for 1-2 minutes, until nearly creamy.
  4. Add the eggs, one at a time and mixing in between additions.
  5. 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.
  6. Add the flour and pudding mix, and mix until dough forms.
  7. Mix in the white chocolate chips using a wooden spoon or spatula.
  8. 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.
  9. 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.


Store in an airtight container once completely cooled. Makes approximately 48 cookies. *It's important that the butter is still a little cold and not room temperature, otherwise the cookies will spread too much. Leave it on the counter for about 30 minutes, and it will be perfect.

Nutrition Information can be found here:


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