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White Chocolate Pudding Pecan Snickerdoodle Cookies

Prep Time 10 mins
Cook Time 12 mins
Course Dessert
Cuisine American
Servings 40 Cookies


  • 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


  • 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