White Chocolate Snickerdoodle Pudding Cookies

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I am obsessed with snickerdoodles and white chocolate. So when I found this recipe on pinterest I had to try it right away! This is taking snickerdoodles to a whole nuther level my friends. I am not even kidding when I say that these were probably the best cookies that I have made to date. Have you ever made a pudding cookie? They are the softest, chewiest, most tasty cookies created. And these had all of my favorite things rolled up into one! This is a recipe that I hope that everyone tries. When I was taking pictures of these, I originally had a cookie leaning on the side. But then bite by bite, it suddenly disappeared. They were amazing!

White chocolate snickerdoodle pudding cookies with milk and cinnamon

Rating: 5 stars  Difficulty of Recipe: 2 stars
Review:  I had to give these away because I would have eaten all of them. Everyone absolutely loved them and the hubby agreed that these are the best. This is one of those recipes that you never want to lose and make over and over again!

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White chocolate snickerdoodle pudding cookies

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I had to give these away because I would have eaten all of them.  Everyone absolutely loved them and the hubby agreed that these are the best.  This is one of those recipes that you never want to lose and make over and over again!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Alyssa Rivers
Servings: 24 Cookies


  • 1 cup unsalted butter softened
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 3.4 oz package white chocolate instant pudding mix
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups white chocolate chips
  • 1 tsp cinnamon

Cinnamon Sugar Mixture:

  • 1/3 cup sugar
  • 1 1/2 tsp cinnamon


  • Preheat your oven to 350 and prepare baking sheets by lining with parchment paper.
  • In a large bowl mix together flour, baking soda, salt, cinnamon, and white chocolate pudding mix. Set aside.
  • In your mixer cream together butter, sugar and brown sugar.  Add eggs and mix together.  Add your bowl of dry ingredients.  Mix together and lastly add the white chocolate chips.
  • Mix in a small bowl the cinnamon sugar mixture.  Scoop out cookie dough and roll into balls.  Roll the balls in the cinnamon sugar and place two inches apart on baking sheet.
  • Bake for about 10 minutes or until slightly golden.  Let cool and enjoy!


Serves: 24

Calories258kcal (13%)Carbohydrates33g (11%)Protein3g (6%)Fat13g (20%)Saturated Fat8g (40%)Cholesterol37mg (12%)Sodium173mg (7%)Potassium81mg (2%)Fiber1g (4%)Sugar23g (26%)Vitamin A261IU (5%)Vitamin C1mg (1%)Calcium44mg (4%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert, Snack
Cuisine American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. I just didn’t see where I was suppose to add the vanilla so I forgot to add it :/ I’m sure it probably was suppose to go into the butter mixture but I’m kinda a cooking dummy….

  2. Wow!!! You have so many great looking recipes!!! Do you by any chance have the nutritional info for these ? Thank you for posting!! I plan on making these for Christmas ! Yum!

  3. I don’t really ever post comments, but I found this recipe on Pinterest and decided to make it one lazy day around the house. These are actually amazing – honestly, I think my favorite cookie I’ve ever had, and I’m a huge fan of cookies. Chocolate chip, sugar, you name it. I will never go back to regular snickerdoodles again, and I keep telling all of my friends about these amazing cookies I made 🙂

    A few notes for readers: I made 36 cookies with this recipe. I don’t think it says the yield anywhere, so I wasn’t sure how many I’d get, but I got 36. They keep great in the freezer and are delicious even straight out of the refrigerator. And chilling the dough does make the cookie a bit thicker, but is not necessary for a delicious cookie with the thickness you see in the pictures. (I had to wait to bake the third dozen until I had a free baking sheet.)

    Thank you so much for making my day every time I eat these 🙂 Happy New Year!

  4. LOVE this recipe! The white chocolate pudding really makes them perfect. I don’t think I’ll ever make cookies without pudding again. Thanks for this!!

  5. oh my god these cookies were heavenly ._. almost had to kill my dog for jumping up on the counter and stealing a few while they were cooling on a rack. i ended up using about 2/3 of a cup less chips than the recipe calls for because just after adding one cup, it looked like enough already. came out GREAT. i WILL be making these again and again 😀

  6. I made these and they were delicious! Just wondering though.. Yours are alot more flat and look chewier.. mine were alot thicker and not so chewy but still yummy. The only thing I did differently was the butter was salted so i omitted most of the salt and it was still cold so I just mixed on high speed for quite a while until it was very soft,, would that make a difference?? thanks always enjoy your recipes!

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