Cranberry Orange Pudding Cookies with a White Chocolate Drizzle
These festive cookies are the perfect blend of tart, citrusy and sweet! The juice from the fresh cranberries bursts open with every bite, complemented by that bold orange flavor. And the white chocolate drizzle? Adds that needed touch of sweetness!
Equipment
- Stand mixer or electric handheld mixer
Ingredients
- 2 ¼ cup all purpose flour
- 1 tsp baking soda
- 1 cup (2 sticks) salted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 3.4 oz. vanilla instant pudding mix
- 1 tsp. vanilla extract
- 2 large eggs
- 2 tbsp. orange juice
- 1 cup fresh cranberries
- 2 tbsp. orange zest
- 2/3 cup white chocolate
- 2 tsp. coconut oil
- sea salt, for topping
Instructions
- Preheat oven to 350°F. Line baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour and baking soda. Set aside.
- Using a stand mixer or handheld electric mixer on high speed, beat together the butter and sugar until light and creamy, about 3-4 minutes. Add pudding mix, vanilla, eggs, and orange juice, and continue to beat on high speed for 2-3 more minutes.
- With the mixer on low speed, slowly add the dry ingredients to the wet. Increase mixer speed until all the dry ingredients are incorporated. Add cranberries and orange zest, and mix until everything is evenly distributed. It's ok if some of the cranberries burst!
- Drop cookies by 1/4 cup onto the prepared baking sheet. Bake for 10-12 minutes, or until slightly golden on the edges. Allow to cool on the baking sheet for 5 minutes, then transfer to a baking rack to cool completely. Melt white chocolate and coconut oil together and drizzle over each cookie, topping with sea salt if desired!
Notes
- Store leftover cookies in an air-tight container at room temperature for up to 1 week, or in the freezer for up to 3 months!
- Original Chocolate Chip Pudding Cookie Recipe: https://whatmollymade.com/chocolate-chip-pudding-cookies/