Ingredients
Method
- Before You Begin
- Prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Whisk flour, pudding mix, baking soda, and salt in a bowl.
- Cream butter and sugars until light and fluffy.
- Add egg and extract and mix until smooth.
- Gradually mix in dry ingredients until combined.
- Fold in white chocolate chips and nuts if using.
- Scoop tablespoon-size portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake 10–12 minutes, or until edges are lightly golden and centers look set.
- Allow cookies to cool on the baking sheet for several minutes before transferring to a wire rack.
Notes
Cooking Notes
- Use softened butter for smooth mixing and even texture.
- Do not overmix once flour is added to keep cookies tender.
- Bake just until edges are set; centers may look slightly soft.
- Refrigerate dough up to 24 hours if preparing ahead.
- Store baked cookies airtight up to 1 week or freeze up to 3 months.
- Discard if cookies develop unusual odor, texture, or appearance.
- Warm briefly in microwave or oven until soft if desired.