White Chocolate Lemon Pudding Cookies
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 36 cookies
- 2 sticks unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup prepared lemon curd
- 1 tablespoon lemon zest
- 2 1/2 cups all-purpose Gold Medal Flour
- 3.4 ounce box Vanilla Jello Instant Pudding Mix
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 1/2 cups white chocolate chips
Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
Place butter and sugars into stand mixer and beat until combined. Add eggs and vanilla mixing to combine. Stir in lemon curd and lemon zest.
Slowly add your flour, salt, baking soda and chips, beating until just combined. Using a medium cookie scoop, scoop dough onto prepared baking sheet about 1 inch apart. Bake for 11-15 minutes, until baked through. Remove from oven and let cool on baking sheet for 15 minutes before transferring. Store in an airtight container for longest lasting freshness.
Calories: 130kcal | Carbohydrates: 24g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 133mg | Potassium: 38mg | Sugar: 16g | Vitamin A: 15IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.5mg