Stacks of Cookies.
His favorite White Chocolate Chip cookies with a twist: used cheesecake pudding mix instead of the normal vanilla pudding mix for these scrumptious bites. This recipe makes THE.SOFTEST.COOKIES.EVER. As follows:
(Makes about 36)
Ingredients:
2 1/4 cup All Purpose Flour
1 tsp baking soda
1 cup butter, softened
3/4 cup packed medium brown sugar (my favorite!)
1/4 cup white sugar
1 tsp vanilla extract
1 package (3.4 ounce) package instant cheesecake pudding mix
2 eggs
2 cups white chocolate chips
Directions:
Heat oven to 350F
Sift together flour and baking soda.
In a separate bowl, cream butter, vanilla extract, white sugar, brown sugar. Add the pudding mix and finally the eggs. It should become a thick goop. Add the sifted flour and baking soda mixture and mix until blended. Don’t overmix it - you know its blended together when you can’t see any white flour anymore. Add the white chocolate chips and mix it all together (this part takes a little muscle!)
Bake on either a parchment lined pan or a buttered pan for 13 minutes until light golden brown. When you take it out, it will be pretty soft but trust - they will stiffen up and become chewy goodness. Take them off the pan after about 3 minutes with a spatula and let them cool on a wire rack before putting them on a plate.
Tip # 1 of the day: when you up wrap the butter, use the wrapper to grease your pan. Its clean and you can just toss it afterwards. The one time greased pans should last you all the baking rounds for these cookies.
Tip #2 of the day: if you’re doing multiple batches, as in you only have one or two pans and they don’t fit all the dough in one go - after you remove the cookies onto a wire rack, stick the pans in the freezer for a couple minutes! They will cool the pans down immediately so you won’t have a runny batter when you put the next batch of dough down.
Tip #3 of the day: you can also substitute different pudding mixes for this one. The pudding mix is the special ingredient that makes these cuties soft so don’t skip this one. You can use chocolate pudding, pistachio pudding (I like!), or just plain ol’ vanilla.
