Soft, chewy and packed with double white chocolate! These white chocolate chip cookies are super easy to make and are ready in just 15 minutes!
Why I’m Obsessed With These Cookies
These cookies aren’t just any white chocolate chip cookie. Oh no. They have a couple very key ingredients that make them unique and the absolute BEST white chocolate cookies you’ll ever taste. The two key ingredients: white chocolate pudding mix and an extra egg yolk.
The pudding mix adds the second layer of white chocolate flavor while also making these cookies the perfect amount of chewy. It also allows for the cookie dough to have no chill time since it will firm up the dough a bit (literally the most annoying thing!). The extra egg yolk also makes these white chocolate cookies extra chewy and super tender!
These cookies are one of my absolute favorites. They’re like a classic chocolate chip cookie got a serious glow up! My husband also agrees because whenever I make a batch of these double white chocolate chip cookies he says “You’re really good at making cookies!” I’ll take that compliment.
I like to make an extra batch of these and keep them in the freezer. Usually they’re in a big bag of cookies that also includes some almond flour peanut butter cookies, chewy candy cookies and easy pumpkin chocolate chip cookies!
Ingredients You’ll Need
- Pudding Mix. If you can’t find white chocolate you can use vanilla, however this will take away the “double” of these double white chocolate chip cookies. I also recommend using the regular VS sugar free. The sugar in the cookie recipe is adjusted to account for the sugar in the pudding mix, so if you use sugar free your results may vary!
How To Make These Cookies
Preheat your oven to 375 degrees and line a baking sheet with either a non-stick silicone baking mat (I love these affordable baking mats from Amazon). Set aside.
In a medium sized bowl combine your dry ingredients together; flour, pudding mix, baking soda, baking powder and salt.
Now, in a large bowl using electric beaters (or a stand mixer) cream together butter, white sugar, and brown sugar. Do this for about 2 minutes until smooth.
Now, add in the egg, egg yolk, and vanilla. Mix until just combined.
Slowly add your dry ingredients (flour mixture) to the wet ingredients (butter and sugar mixture) and beat until mixed well.
Then, fold in your white chocolate chips. Your dough will be firm- this is good!
Using a cookie scoop or a spoon take ~2 tbsp of cookie dough and form it into a ball, place it on the baking sheet and slightly flatten it. Repeat with remaining cookie dough, leaving ~2 inches of space between the cookies.
Bake your cookies for 8 minutes for chewy cookies and 9 minutes for crispier cookies.
Allow to cool fully and enjoy!
Recipe FAQs
I don’t recommend subbing the flour for anything besides 1:1 gluten free flour or whole wheat flour. You also want to avoid subbing sugars. Sugars have different moisture contents so if you do this your cookies may have a different result.
You want to avoid over baking these cookies. At the 8 minute mark they may look a little wet still, this is good! The pudding mix will cause your cookies to firm up as they cool. Trust the process! Don’t over bake!
If your cookies turn out flat a few things can be the cause: your butter was too warm or you didn’t measure the flour and/or baking soda/powder accurately.
If you make your cookies larger that ~2 tbsp of dough you’ll need to extend the cooking time. If you take them out at the 8 minute mark then realize you made them bigger and they need more time don’t worry you can pop them back in for just 1-2 minutes.
To store these cookies you can keep them in a container or a cookie jar on the counter for 5-7 days or in the freezer for 2-3 months. If freezing I recommend first freezing them on a cookie sheet flat and then transferring to a freezer bag or container to prevent them from sticking together.
Expert Tips
- Take your cookies out of the oven when they still look wet! This is a little tips that my father-in-law always says and it’s GOLD! It works every time to prevent over-baking these double white chocolate chip cookies or any other cookie.
- Feel free to get creative with other mix-ins like nuts, peanut butter chips, etc! If you do this though be sure to reduce some of the white chocolate chips. I have found out that there IS such a thing as too many mix-ins… your cookies may not have enough dough to stick together!
Other Recipes You Might Like:
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Don’t forget to pin it on your Pinterest board for later, or tag me on IG @no.food.rules if you try the recipe and love it!
XOXO
-Colleen1/2
Double White Chocolate Chip Cookies
Ingredients
- 1.5 cups white flour
- 1, 3.4 oz box of white chocolate pudding mix
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter softened
- 1/2 cup brown sugar packed
- 1/4 cup white sugar
- 1 egg + 1 yolk
- 1/2 tsp vanilla extract
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 375 degrees and line a baking sheet with parchment paper or a non-stick silicone baking mat. Set aside.
- In a medium sized bowl combine your dry ingredients together; flour, pudding mix, baking soda, baking powder and salt.
- In a large bowl using electric beaters (or a stand mixer) cream together butter, white sugar, and brown sugar. Do this for about 2 minutes until smooth.
- Now, add in the egg, egg yolk, and vanilla. Mix until just combined.
- Slowly add your dry ingredients (flour mixture) to the wet ingredients (butter and sugar mixture) and beat until mixed well.
- Then, fold in your white chocolate chips. Your dough will be firm- this is good!
- Using a cookie scoop or a spoon take ~2 tbsp of cookie dough and form it into a ball, place it on the baking sheet and slightly flatten it. Repeat with remaining cookie dough, leaving ~2 inches of space between the cookies.
- Bake your cookies for 8-9 minutes (8 minutes for chewier cookies and 9 minutes for crispier ones!). Allow to cool fully and enjoy!
Notes
- Store in an airtight container for up to 1 week, or put in the freezer if it will be longer!
- May use regular chocolate chips or add nuts
- I don't recommend subbing the flour for anything besides 1:1 gluten free flour or whole wheat flour. You also want to avoid subbing sugars. Sugars have different moisture contents so if you do this your cookies may have a different result.
- Cranberry White Chocolate Variation: Use 1/2 cup white chocolate chips and 1/2 cup dried cranberries!
Erica LaFranco says
Literally no stores have white chocolate pudding mix near me 🙁 any suggestions?
Colleen says
Vanilla will work too!
Abbey Stanley says
The pudding mix adds a great chewy texture to these cookies! They are so good! And they’re very customizable, too. I used vanilla pudding mix and semisweet chocolate chips, because that’s what I had on hand. They turned out great! I can see how you could use different pudding flavors and mix-ins to make a ton of different flavors. They also look gorgeous. Mine flattened out nicely and were still thick and chewy.