These Cookies hit all the spots! Sweet, “cinnamony”, crunchy, buttery and nutty all at the same time. They’re guarantied to be a crowd favorite!
Makes about 40 Cookies
Ingredients:
1 cup Butter, softened
1 ½ cup granulated Sugar
2 large Eggs, room temperature
1 Ts Vanilla Exctract
2 ½ cups All-Purpose Flour
1 (3.4 oz) Package Hershey’s White Chocolate Instant Pudding Mix
1 Ts Baking Soda
½ Ts Cinnamon
½ Ts Salt
1 12 oz bag White Chocolate Chips
½ cup Pecan pieces
½ cup granulated Sugar for Rolling
1 Ts Cinnamon for Rolling
Instructions:
- Preheat oven to 350*F. Cream the Butter and 1 ½ cups of Sugar together until smooth. Beat in the Eggs and Vanilla Extract. In a separate bowl, whisk together the Flour, Pudding Mix, Baking Soda, ½ Ts Cinnamon and Salt. Add the dry ingredients to the wet mixture and mix well. Stir in the Chocolate Chips and Pecan pieces until combined.
- In a separate bowl, stir together ½ cup Sugar and 1 Ts Cinnamon. Form the dough into 1 inch balls and roll in the Cinnamon-Sugar mixture until coated completely.
- Bake for 10-12 minutes or until the edges turn golden brown.
- Remove from oven and let cool on the baking sheet for a few minutes before moving the cookies onto a wire rack to cool. If the Cookies spread too much during baking, refrigerate the dough balls before baking.
White Chocolate Pudding Pecan Snickerdoodle Cookies
Ingredients
- 1 cup Butter softened
- 1 1/2 cups granulated Sugar
- 2 large Eggs room temperature
- 1 teaspoon Vanilla Extract
- 2 1/2 cups All-Purpose Flour
- 1 3.4 oz Package Hershey's White Chocolate Pudding Mix
- 1 teaspoon Baking Soda
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Salt
- 1 12 oz Bag White Chocolate Chips
- 1/2 cup Pecan Pieces
- 1/2 cup granulated Sugar for rolling
- 1 teaspoon Cinnamon for rolling
Instructions
- Preheat oven to 350*F. Cream the Butter and 1
½ cups of Sugar together until smooth. Beat in the Eggs and Vanilla Extract. In
a separate bowl, whisk together the Flour, Pudding Mix, Baking Soda, ½ Ts
Cinnamon and Salt. Add the dry ingredients to the wet mixture and mix well.
Stir in the Chocolate Chips and Pecan pieces until combined. - In a separate bowl, stir together ½ cup Sugar
and 1 Ts Cinnamon. Form the dough into 1 inch balls and roll in the
Cinnamon-Sugar mixture until coated completely. - Bake for 10-12 minutes or until the edges turn
golden brown. - Remove from oven and let cool on the baking
sheet for a few minutes before moving the cookies onto a wire rack to cool. If
the Cookies spread too much during baking, refrigerate the dough balls before
baking.