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.