Lemon White Chocolate Pudding Cookies are the classic pudding cookie but with lemon and white chocolate.
Have you made pudding cookies before?
I have been making pudding cookies for years. The first time I saw a pudding cookie recipe was in a Taste of Home Cookbook, Best of Country Cookies, back in the mid-1990s.
Yes, I have been making pudding cookies since around 1995.
The version I am sharing today is a lemon white chocolate version. If you love lemon these are a must make!
I am also sharing how you can make them gluten free. If you are gluten free these are so easy to make gluten free.
What Kind of Pudding Do You Use In Pudding Cookies
These pudding cookies, and all the pudding cookies that I have seen, use a box of instant pudding.
You do not make the pudding for pudding cookies. You add the dry mix to the cookie batter.
You just dump the pudding mix into the cookie batter and mix it in.
Are Pudding Cookies Gluten Free?
Most flavors and brands of instant pudding are gluten free, but always read labels to make sure. I use JELL-O brand pudding when I make these because I know it is gluten free.
To make the cookies gluten-free use Bob’s Red Mill 1 to 1 Gluten Free Flour blend. Other blends might work, but I have only tested it with Bob’s Red Mill 1 to 1 Gluten-Free Blend.
Ingredients
Lemon pudding, white chocolate chips, and basic cookie ingredients are all you need for these delicious white chocolate lemon cookies..
- butter
- brown sugar
- sugar
- 3.4 ounce instant lemon pudding
- eggs
- vanilla
- flour or Bob’s Red Mill 1 to 1 gf flour for gf version
- baking soda
- white chocolate chips
More Cookie Recipes
More delicious cookie recipes!
You must use the category name, not a URL, in the category field.Lemon White Chocolate Pudding Cookies
Lemon and white chocolate combined into a delicious cookie.
Ingredients
- 1 cup butter, softened
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1- 3.4 ounce instant lemon pudding, dry mix not made into pudding
- 2 eggs
- 1 teaspoon vanilla
- 2 ¼ cup flour ( Use Bob’s Red Mill 1 to 1 gluten free blend for gf blend)
- 1 teaspoon baking soda
- 2 cups white chocolate chips
Instructions
- In a mixing bowl cream together butter, brown sugar, and white sugar until light and fluffy.
- Add eggs one at a time beating well after each addition.
- Add pudding mix and vanilla. Mix well.
- In a small bowl combine flour and baking soda. Gradually add to creamed mixture.
- Stir in white chocolate chips.
- Drop cookie dough onto cookie sheets by the tablespoonful. Flatten the cookie slightly.
- Bake at 350 for 8-10 minutes or until lightly browned.
- Remove to a wire rack to cool.
Notes
For the gluten free version I tested this with Bob's Red Mill Gluten Free Blend, but other blends may work. Also, be sure to read labels to make sure that your instant lemon pudding is gluten free.
Nutrition Information:
Yield:
30Serving Size:
1Amount Per Serving: Calories: 189Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 118mgCarbohydrates: 22gFiber: 0gSugar: 14gProtein: 2g
Nutritional values are approximate and aren't always accurate.
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