White Chocolate Pudding Cookies

These easy cookies use a basic recipe and have the best texture from the pudding. Change around the sprinkles for any holiday or occasion.

2 sticks or 1 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
small box instant vanilla pudding mix, 3.4 ounce
2 large eggs
1 1/2 tsp vanilla extract
2 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp fine sea or kosher salt
2 1/8 cups good quality white chocolate chips
colored sprinkles of choice, here are the snowflake sprinkles
white dusting or sanding sugar

• Preheat oven to 350 degrees. 
• Line two rimmed baking sheets with parchment paper, set aside.
• Using a stand mixer or hand held mixer cream together butter, and sugars.
• Add in eggs and vanilla. Mix until all is combined and creamy.
• In a large mixing bowl, combine all dry ingredients.
• Add dry into wet and mix gently to combine. 
• Use a rubber spatula to dig down to incorporate all the dry into the wet until you have a nice batter.
• Gently fold in the white chocolate chips and sprinkles.
• Using a medium cookie scoop, place on cookie sheet then roll into balls.
• If using the dusting sugar, roll them into the sugar and place on cookie sheets. If not, roll and place onto cookie sheets.
• Bake for about 10 minutes or until slightly golden. 
• Rotate cookie sheets after 5 minutes for even baking.
• Let cool on on the pans on a wire rack. 
• Slide off sheets onto rack to cool completely. 

Recipe: Pam's Daily Dish