White Chocolate Pudding Cookies with Butterscotch Drizzle

It’s officially 2016 and I wish you a very Happy New Year! If you’re anything like me, you spent the last few months indulging a bit on savory holiday dishes, decadent desserts, and snacks galore.

I look forward to these delicious nibbles every year because food brings people together better than anything else. I get to make amazing memories while cooking, baking, and eating recipes that have been handed down generations or when trying something new.

In January, I tend to get a little bit bummed that I have to wait a year to sample those tasty treats again. But who says you have to eat boring foods when the holidays wind down?

I say you can make every day delicious with Kraft, like with this White Chocolate Pudding Cookies with Butterscotch Drizzle recipe!

When I was younger, I would visit my Grandma in the summers and we would spend a good amount of time in the kitchen.

My favorite treat to make was always pudding. She had these adorable parfait cups that we’d spoon the pudding into making the dessert a touch fancy.

I’m also a huge fan of cookies so running across this recipe for White Chocolate Pudding Cookies on the Kraft Hub, I knew it was sure to delight my taste buds.

A hint of peppermint and rich, creamy white chocolate morsels are the perfect combination.

Ingredients

• 2-¼ cups flour
• 1 pkg. 3.4 oz. JELL-O Vanilla Flavor Instant Pudding
• 1 tsp. baking soda
• 1 cup butter softened
• 1-⅛ cups powdered sugar
• 1 tsp. vanila extract
• 2 eggs
• 1 cup BAKER'S Premium White Chocolate Morsels
• ½ cup butterscotch Morsels

Instructions

In a bowl, mix flour, dry pudding mix and baking soda until blended and set aside.

Using an electric mixer whisk butter, powdered sugar and extract until light and fluffy. Blend in eggs.

Gradually add flour mixture, beating well after each addition. Stir in morsels.

Refrigerate dough for 30 minutes.

Heat oven to 375 degrees F.

Drop tablespoonfuls of dough, 2 inches apart, onto parchment lined baking sheets.

Bake 8 to 10 min. or until lightly browned. Cool on baking sheets 1 min. Remove cookies and place on wire racks to cool completely.

In a microwave safe bowl, heat butterscotch morsels for 15 seconds, stir. Repeat until morsels have fully melted.

Place a piece of parchment paper under the wire racks with the cookies. Use a fork to lightly drizzle the cookies with the melted butterscotch.

Cool completely before serving.

The recipe is extremely easy to follow. Make sure you cream the butter and sugar until fluffy because that in turn ensures a light, soft cookie.

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To print this White Chocolate Pudding Cookies with Butterscotch Drizzle, click the recipe card below!

I know that many people still like to print out recipes and keep them in a recipe binder, or simply have the printed recipe sitting in front of them when it comes time to cook! 

Sometimes it is just easier to go off a recipe when it is printed right in front of you. Who wants to swipe their screen on their phone or tablet when their hands are greasy? So I love offering this option as well!

The Kraft Hub features a variety of other recipes including main dishes such as Taco Bake and cheeseburgers, hors d’oeuvres including a Totchos Bar - yes that’s tater tots made into nachos! - and desserts to satisfy any sweet tooth.