Strawberries and Cream Pudding Cookies
Soft and fluffy strawberry cookies with melty white chocolate chips!
Servings: 24
Ingredients
- 1 Cup Butter softened (2 sticks)
- 3/4 Cup White Sugar
- 1/2 Cup Brown Sugar
- 2 Large Eggs
- 1/4 teaspoon Almond Extract
- 2 1/4 Cups Flour
- 1 Box Instant Strawberry Pudding 3.4 oz
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- 1/2 teaspoon Corn Starch
- 1 Package White Chocolate Chips
Instructions
- Heat the oven to 375.
- In a large mixing bowl, combine the butter and sugars.1 Cup Butter, 3/4 Cup White Sugar, 1/2 Cup Brown Sugar
- Mix until completely smooth, about 30 seconds.
- Add the eggs and almond extract and mix again.2 Large Eggs, 1/4 teaspoon Almond Extract
- In a small bowl, add the flour, pudding, salt, baking soda, and corn starch.2 1/4 Cups Flour, 1 teaspoon Salt, 1 teaspoon Baking Soda, 1/2 teaspoon Corn Starch, 1 Box Instant Strawberry Pudding
- Whisk to combine.
- Add to the wet ingredients and mix until smooth.
- Stir in the chocolate chips and scoop out into balls on a cookie sheet.1 Package White Chocolate Chips
- Bake for 8-10 minutes.
Video
Notes
Beating the sugar with the shortening or butter allows for a fluffier cookie.
Cookies can be stored at room temperature for 3 days, or frozen for up to a month.
Nutrition
Serving: 1g | Calories: 173kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 242mg | Potassium: 27mg | Fiber: 1g | Sugar: 14g | Vitamin A: 256IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg