12 tablespoons butter
3/4 cup light brown sugar
1/4 cup white sugar
3.4 ounces instant banana cream pudding dry mix only
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
2 1/4 cups flour
1 1/4cups white chocolate chips
Preheat your oven to 350°F.
Combine the flour and baking soda in a medium mixing
bowl and set aside.
In a separate large mixing bowl, cream your butter and sugars
together using a hand mixer. Add in the dry pudding mix and
continue to beat with the hand mixer until well blended.
Add your eggs and vanilla and beat with the hand mixer until
smooth and no lumps remain.
Combine your wet and dry mixture, stir together with a wooden spoon.
Add the white chocolate chips and gently fold together.
Roll into 1-inch balls and place on a parchment paper lined baking sheet.
Bake these cookies at 350°F for 8-9 minutes. Do not over bake
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