Cranberry White Chocolate Pudding Cookies Recipe

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper, then set aside.

Cream the butter, granulated sugar, and brown sugar together until smooth.

Add the pudding, eggs, additional egg yolk, and vanilla, then eat for 1 minute on medium speed.

In a separate bowl, combine the flour, baking soda, and salt.

Add the dry ingredients to the wet ingredients ½ cup at a time, then mix until combined.

Add the dried cranberries to a food processor or blender, then pulse until small pieces form.

Add the cranberry pieces and 1 cup of the white chocolate chips to the dough, then mix until combined.

Using a medium cookie scoop of about 1½ to 2 tablespoons large, drop the cookies on the lined baking sheet about 2 inches apart. Cookies can also be rolled into balls by hand.

Bake for 11 to 13 minutes until the cookie edges begin to brown.

Remove from oven, then allow to cool on the pan for a few minutes before transferring to a cooling rack.

Bake off the rest of the dough.

Melt the remaining chocolate chips in a microwave-safe bowl in the microwave on 30-second intervals until smooth, stirring between each round.

Drizzle the melted chocolate over the cooling cookies.

Serve, and enjoy!