White Chocolate Pudding Pecan Snickerdoodle Cookies

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:

  1. 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.
  2. 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.
  3. Bake for 10-12 minutes or until the edges turn golden brown.
  4. 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

Prep Time10 mins
Cook Time12 mins
Course: Dessert
Cuisine: American
Servings: 40 Cookies
Author: toffeehouse

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.

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