I’m excited to kick off The Blogger Cookie Exchange Week!
When I considered which cookie to share, I naturally chose my favorite—pudding cookies. They’re the softest, chewiest cookies you can make, and the secret is instant pudding mix. That one ingredient gives pudding cookies their irresistible texture and flavor.
Many readers have nicknamed me “The Pudding Cookie Queen,” a title I happily accept. I have several pudding cookie recipes on the blog, but for this event I wanted a version that stands out. During my pregnancy I craved root beer and would drink one or two tall glasses a day. Even after pregnancy I continued to love root beer, so I decided to capture that flavor in cookie form.
These cookies combine root beer concentrate with white chocolate chips to deliver a root beer float experience in cookie form. They’re soft, flavorful, and delightfully nostalgic.
I recently learned that another baker created a similar idea, and while I didn’t see her recipe before posting mine, I want to acknowledge Dreaming of White Chocolate—great minds think alike!
- 3/4 cup butter, softened
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 small box instant vanilla pudding mix (dry; do not prepare)
- 2 large eggs
- 1 tsp root beer concentrate (add more to taste if desired)
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1–2 cups white chocolate chips
- Preheat oven to 350°F (175°C). Prepare a greased or lined cookie sheet.
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the instant vanilla pudding mix until evenly incorporated.
- Add the eggs and root beer concentrate, beating until the mixture is smooth and combined.
- Add the flour and baking soda, mixing until just combined. Do not overmix.
- Stir in the white chocolate chips by hand so they distribute evenly throughout the dough.
- Roll dough into 1-inch balls and place them on the prepared cookie sheet, spacing them a couple inches apart.
- Bake 8–10 minutes, until the edges are set but the centers are still soft. Cookies will continue to firm as they cool.
- Allow cookies to cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.
These cookies are perfect for cookie exchanges, parties, or any time you want a treat that tastes like a root beer float. Enjoy!
Come back later this afternoon to Chef in Training to see what The Girl Who Ate Everything is baking up next!