White Chocolate Snickerdoodle Pudding Cookies Recipe

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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 | somethingswanky.com

Originally posted in August 2012. Photos, recipe, and some text edited July 2013.

White Chocolate Snickerdoodle Pudding Cookies | somethingswanky.com

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 | somethingswanky.com

They received rave reviews from my husband’s work… and from my own tummy 😉

Hope you enjoy these as much as we did!

White Chocolate Snickerdoodle Pudding Cookies | somethingswanky.com
Dsc 0178 Edited Title

White Chocolate Snickerdoodle Pudding Cookies

Ingredients

  • 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)

Instructions

  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.

Notes

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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72 thoughts on “White Chocolate Snickerdoodle Pudding Cookies Recipe”

  1. My mom and I have recently discovered the “pudding” cookies, and I have to say that this one is my absolute favorite so far! I can’t beleive a simple recipe like this has been around all this time and I’ve never heard of it! For this one, I used half white chocolate chips & half cinnamon chips – It was perfect! Thank you!

    Reply
  2. Just to make sure, I put 3 packages of pudding mix in, right? Also, can I use a hand mixer instead? I don’t have a stand mixer. This recipe looks delicious!!

    Reply
  3. couldn’t find white chocolate pudding and vanilla be used instead….and is it 3 3.4 boes of pudding or just 1 3.4 box…

    thanks
    Bonnie

    Reply
  4. Can you tell me what the yield is on this? I am needing a certain amount and am unsure of how large/small to make the dough balls and/or should I double the recipe. Thanks!

    Reply
  5. These look delish! I’m using colored sugar to roll in so they can be “king cake” cookies, so much more parade-friendly than a huge cake.

    Reply
  6. Hello!

    These look absolutely delicious! I showed the picture to my husband, and have now been requested to make these which I am not sad about at all!! Question: I only have a hand mixer. Do you think these will still turn out as delicious?

    THanks!

    Reply
    • I think they’ll be just fine with a hand mixer. YOu may need to switch to a wooden spoon after the first cup or so of flour, but other than that, you should be ok 🙂

      Reply
      • I made these last night and they were fantastic! My husband has officially named these his favorite dessert! Thanks so much for the post!

  7. Made these the other night and they were absolutely delicious! So warm and they are still so chewy and yummy! A keeper for sure!

    Reply
  8. I just finished making these! I used vanilla flavored pudding. The dough was very stiff, perfect for rolling into balls. They are very tasty!

    Reply
  9. I can only find jello instant pudding in a box that is 1.5 oz or the smaller version which is 1 oz. where do you find a 3.4 oz box or should I use 2 of the 1.5 oz boxes and 1/2 of a 1 oz box?

    Reply
  10. They are super yummy. However, they didn’t spread very much, so I had to pat them down before baking them. I also used 3 1oz packages of the instant pudding mix because my grocery store didn’t have the 3.4oz box, but they came out well.

    Reply
  11. These look fantastic. I can’t wait to make them. One question, can the pudding be a sugar free mix, or should it be a regular pudding? Thanks!

    Reply
  12. I made these with sugar free pudding mix because my grocery store didn’t have the regular white chocolate instant pudding mix and they still turned out AMAZING!!! Love this recipe so much! Thanks!

    Reply
  13. OMG. I just made these… and had to comment and tell you how AMAZING they are! My favorite cookies I have ever made… cant wait to try more of your recipes. They are right up my alley. Thanks!

    Reply
  14. I just finished baking these cookies. They are delicious! I used my Pampered Chef large cookie scoop and yielded 3 dozen cookies. I also skipped using the parchment paper. I put the dough right on my cookie sheets (no cooking spray was used either). They came right off with no problem. I baked mine for 12 minutes.

    Reply
    • Also wanted to ask, what is your cinnamon sugar recipe? I used McCormick’s pre-made cinnamon sugar, but my cookies look darker than yours. I am guessing McCormick’s uses more cinnamon.

      Reply
      • Maybe McCormick’s does use more cinnamon, which is just fine. I usually just eyeball it– so some batches have more cinnamon than others. I think mine usually is about 1 cup sugar to 1 tbsp cinnamon though, if that helps 🙂

  15. Hi! Just wondering if the pre-update recipe is still available somewhere? ,y sister and I made these in early July (and then again after the update), and decided we liked the first way best! I can’t remember the exact differences though. Thanks!

    Reply
  16. I made the snickerdoodle white chocolate pudding cookies tonight. Mine turned out really flat followed the directions to the T. Even try chilling the dough for a few hours. I live in Florida so it’s not a altitude problem. What did I do wrong. They still taste grate flat.

    Reply
    • I’m not sure what went wrong for you. I would have especially thought chilling the dough wouldn’t have allowed for any flat cookies! I know I had a flat cookie problem when I used to use margarine or other butter substitutes. Was your butter real, dairy butter? Not Blue Bonnet or some other form of margarine? I know people confuse those sometimes.

      Reply
    • I just made these and mine are really flat too! I even chilled the dough overnight and baked them straight out of the fridge. My best guess is that I just overworked the dough, I doubt it’s a butter for me problem at all. But, flat or not, they taste super yummy and I will be making them again and again until I get it right!

      Reply
  17. These might just be the best cookies I have ever had! I followed the recipe exactly and they were AWESOME! I saw someone commented about half white chocolate/half cinnamon chips, That’s a great idea. I might try that next time I make these.

    Reply
  18. where did you find the white chocolate pudding mix? I went to all 3 major chain stores in Tacoma and could only find sugar free in that flavor. I’m going to use vanilla instead, but I think it would be better with the white chocolate

    Reply
    • Recently, I’ve been using the Hershey’s brand of pudding mix– they have a white chocolate flavor. You may have missed it since it’s not always with the Jell-O brand mixes! And the packaging it different– I always have to search for it on the shelf, because my eye misses it since it doesn’t look like Jell-O!

      Reply
  19. These cookies are amazing! Thanks so much for this recipe. I have also used this recipe as a template and made chocolate, snicker bar cookies and double butterscotch cookies. The possibilities are endless. Thanks again!

    Reply
  20. Can you make the dough ahead of time? It’s Monday and I have a party on Sunday. How early can I make the dough and can I keep it in the fridge or freezer for a few days?
    Thanks!

    Reply
  21. I’m planning on making up the dough today but not cooking them until tmrw- is that going to be ok? I wasn’t sure if there would be any issue with chilling the dough overnight because of the pudding. Thanks!!!

    Reply
  22. Just made these and they are the best snickerdoodle cookies. Just to help some people out – I could only find the sugar free 1 oz box of white chocolate instant pudding at the grocery store and the cookies taste great! Thanks for the recipe and happy baking!!

    Reply
  23. These cookies are SOOOOOO yummy. Making these for the teachers at school on conference night – thanks for the recipe – I will tell them where to find it because I am sure someone will ask!

    Reply
  24. I made these cookies for 4-5 years for a cookie exchange I am part of and they are always scooped up immediately. I recently found out that I am allergic to wheat, so I haven’t made these since then, but am going to try making these with gluten/wheat free flour – fingers crossed they turn out well!

    Reply
  25. I just made these and mine are really flat too! I even chilled the dough overnight and baked them straight out of the fridge. My best guess is that I just overworked the dough, I doubt it’s a butter for me problem at all. But, flat or not, they taste super yummy and I will be making them again and again until I get it right!

    Reply

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