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A delicious and soft pudding cookie made with the classic white chocolate and macadamia nuts!
Nothing beats a batch of freshly baked cookies. I mean seriously. Is there anything better than a chewy soft cookie with melted chocolate? I was so excited to get home from North Carolina and make a fresh batch. In fact that was the first thing that I made! And you can’t go wrong with white chocolate macadamia nut. Such a classic and one of my favorites!
Now lets talk pudding cookies. Have you tried them before? I don’t think I will ever go back! Something about the pudding mix in them that makes them so soft and chewy. I have yet to find a cookie recipe that gives the same amazing results as adding in a pudding mix. The best part is that they stay soft and chewy for days after. I absolutely love this pudding cookie recipe! Then you add one of my favorite white chocolate and macadamia nuts to them and they are perfect. I couldn’t stop eating them…. seriously I am eating one right now! 🙂
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White Chocolate Macadamia Nut Pudding Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 (3.4-ounce) package white chocolate instant pudding, or vanilla
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups white chocolate chips
- 1 cup macadamia nuts
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a large bowl mix together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and 1 (3.4-ounce) package white chocolate instant pudding, mix. Set aside.
- In a stand mixer cream together 1 cup unsalted butter, ¼ cup granulated sugar, and ¾ cup brown sugar. Add 2 large eggs and 1 teaspoon vanilla extract then mix to combine.
- Add the flour mixture and mix to combine. Mix in 2 cups white chocolate chips and 1 cup macadamia nuts.
- Scoop the cookie dough and roll them into 1 ½-inch balls. Place them two inches apart on the prepared baking sheet.
- Bake for about 10 minutes or until slightly golden. Transfer the cookies to a cooling rack to cool and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh, my! These are delicious! I used salted macadamia nuts, which I lightly chopped. Thanks so much!
Have you ever tried cookies using boxed cake mix? I use to teach Kindrgarten and we made cookies in class all the time using box cake mixes (we were allowed to use the kitchen), the hit of the class!
I am going to make these this weekend!! Question – salted or unsalted nuts??