Strawberries and Cream Pudding Cookies
1 cup unsalted butter room-temperature
1 cup granulated sugar
3 tbsp. strawberry flavored instant jello gelatin powder
2 large eggs room-temperature
1 tsp. strawberry extract
½ tsp. vanilla extract
2½ cups all-purpose flour
3.4 oz. box cheesecake flavored instant pudding mix
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
12 oz. bag white chocolate chips divided
In a large mixing bowl, using a handheld mixer on medium-low speed, cream together the unsalted butter, granulated sugar and strawberry flavored gelatin powder until light and fluffy.
Add the eggs, strawberry extract, and vanilla extract. Beat for an additional 1-2 minutes or until all the wet ingredients are fully combined.
In a medium mixing bowl stir together the all-purpose flour, cheesecake flavored instant pudding mix, baking powder, baking soda and salt.
Mix the dry ingredients into the wet ingredients on low speed just until combined.
Stir in 1 ½ cups of the white chocolate chips into the strawberry cookie dough.
Chill the strawberry pudding cookie dough for 30 minutes.
Preheat oven to 375* F. Line a large baking tray with parchment paper. Set aside.
Using a 1 ½ inch (or 1 ½ tablespoon) cookie scoop, scoop out the cookie dough onto the prepared baking tray.
Add an additional 3-4 chips to the top of each cookie dough ball before baking if desired.
Bake for 10 minutes or just until set in the middle. Repeat until you have baked all your cookies.
Allow your strawberry pudding cookies to cool on the tray for 5 minutes before transferring them to a cooling rack to cool completely before serving or storing.
*NOTE: You can store these strawberry pudding cookies, once completely cooled, in a lidded storage container for up to 4 days.