These delicate White Chocolate Cherry Pudding Cookies are soft on the inside with a slightly crispy edge. The sweet maraschino cherries and white chocolate are an absolute dreamy flavor combination and the pink hue given to the dough is magical. They’re one of those cookies you’ll make once and then find new reasons to bake another batch and then another. Bake some for someone special or share them with a friend. It’s guaranteed to bring a smile to their face.
White Chocolate Cherry Pudding Cookies
In my world, baking cookies is a year-round sport. I know some people like to wait until the holidays to go all out with a variety of cookies but, life is short I say why wait? Make the most of every single day. Cookies are one of those desserts that everyone loves. Kid of all ages gravitate to them and I openly admit that I’m no different. Perhaps it’s the fact they’re handheld and can be eaten on the go. Or perhaps, it’s due to their sheer deliciousness.
Cookie Tips
For these white chocolate cherry cookies, the dough is creamy and delicate and in turn creates a cookie that’s delicate as well. This is due to the addition of the sweet maraschino cherries, so when preparing the ingredients make a point to drain them well. The maraschino cherries naturally add juice and a beautiful pink color to the batter that makes them so very pretty. These cookies are best stored flat and if stacked place a piece of wax paper between layers to keep them separate.
Make The Dough In Advance For A Timesaver
The dough can be made in advance and keeps quite well. Use the freshest dairy products and it can be stored chilled in an airtight container for up to 1 week. It’s a magnificent treat to bake a batch fresh when you’re in the mood for something sweet. Cookies are one of the small joys in life that should be savored. Often. Other cookies you may like to try are these Pomegranate White Chocolate Cookies and island inspired, Key Lime White Chocolate Chip Cookies.
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Helpful Kitchen Items:
White Chocolate Cherry Pudding Cookies
Ingredients
- 1 cup salted butter, softened
- 4 oz plain cream cheese softened (Not spreadable or whipped)
- 1½ cup granulated sugar
- 2 tsp pure vanilla extract
- ½ tsp pure almond extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 3.4 oz package instant white chocolate pudding mix
- 1 tsp baking soda
- 1/2 tsp salt
- 1 (12-oz} jar maraschino cherries well drained and quartered
- 1 11-oz package white chocolate chips
Instructions
- Preheat the oven to 375°F. Line 2 standard baking sheets with parchment paper. Set aside.
- In a mixing bowl using an electric mixer cream together the butter, cream cheese, sugar, vanilla and almond extracts. Beat until fluffy and pale yellow in color, around 2 minutes.
- Add the eggs one at a time beating well after each addition.
- Sift together the flour, pudding mix, baking soda and salt. Lower the speed of the mixer and add the dry ingredients to the creamed butter and sugar. Continue mixing until fully combined.
- Mix-in the cherries and white chocolate chips by hand until evenly distributed in the dough.
- Use a medium cookie or ice cream scoop to divide the dough placing at least 2-inches apart. on the pan
- Using floured fingers gently press to flatten the centers.
- Bake for 12-14 minutes or until lightly golden.
- Cool on the pan for 5 minutes then carefully remove to a cooling rack to cool completely.
Notes
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suad says
it looks awesome and easy … thank you for the recipe
Melissa says
It’s my pleasure, thank you for visiting.
Jill L says
I am going to try these next weekend. Thank you!
Judy says
Can I use cake mix instead of flour this recipe looks good will try it in the near future
Melissa says
I’m sure there are other cookie recipes using cake mix but, this recipe isn’t interchangeable. It should be made as written.
Bee Gianni says
I’m wild for these cookies. I just happen to have a big jar of maraschino cherries in the back of my pantry. Apparently, it’s serendipitous and I just need the pugging to go forward. ????????????
Bee Gianni says
You have a very nice website. However, you are sorely in need of a robust collection of scones and muffins. Lol. ????????????
Melissa says
I love them both, I need to add more to my “to do” list. Ha!
Desi S Anderson says
I made these cookies and they were a big hit!!!. At the time when shopping for the ingredients the 2 stores that I went to were out of the Jello brand white pudding but I did splurge on the Godiva brand white chocolate pudding. The box was 3.9oz instead of the 3.4oz of Jello brand pudding. So I just added more cherries (I almost used a full 16oz jar of cherries) and added more chips. I cooked about 6 trays of these cookies, (those went bye bye in 1day). I still had some cookie dough left (even with some people getting into it). So I made 3 more trays last night, well let’s just say those cookies are gone as well.
Tomorrow is Friday so Melissa I guess I’m going to be following in your tradition of baking cookies on Friday. I guess. These cookies are a smash with family and friends and really moist. 💗❤️❤️❤️ 👍👍💯. Next time I will add a pic.
Melissa says
Hi Desi, I LOVE that you loved these cookies as much as we do. I’m delighted your family enjoyed them. This dough freezes like a dream, too. Thanks so much for such a kind note and happy Friday cookie baking!
H says
Can I freeze the dough to be baked later? How long would they keep in the freezer?
Melissa says
Yes you can, up to 2 months. Thaw in the fridge.
Kathy says
What do you mean by vanilla chocolate pudding I’ve never seen vanilla/ chocolate pudding mix?? Thank you
Melissa says
White chocolate pudding is a flavor that’s available at most grocery stores. If you’re unable to find it, you could use vanilla pudding.