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White Chocolate Chunk Lemon Pudding Cookies

by on June 21, 2014 · 5 comments

Today’s cookies resulted from an attempt to use up half a box of lemon flavored instant pudding mix. I made a half batch using the 1.7 oz of remaining pudding mix and liked the cookies so much I went to the store for more lemon pudding mix!  I can’t wait to serve these to my “tasting panel” aka our neighborhood baseball team and parents who have kindly stepped up to the task.

lemon cookies

Using a mixture of butter and shortening is key to the texture and thickness, so if you try substituting butter you won’t get the same cookie. I tested with Spectrum butter flavored and regular Crisco and both shortenings worked well. The cornstarch in the pudding makes them crisp around the edges, but still soft in the center, and the added lemon oil (Boyajian) gives them a good lemon flavor. But be careful: if you use a lesser quality lemon oil or extract, the flavor might be more like Lemon Pledge. On the other hand, actual lemon zest would almost certainly work well. I’ve only used the Boyajian so I can’t say how much lemon zest would be needed, but I’d probably go with 2-3 teaspoons. For the white chocolate chunks, I used Baker’s White Chocolate. I like how it holds its shape when baked into cookies, as opposed to some fancier brands which melt a little more.

5.0 from 1 reviews
White Chocolate Chunk Lemon Pudding Cookies
 
Prep time
Cook time
Total time
 
Chewy lemon cookies made with lemon instant pudding mix and white chocolate chunks.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 32
Ingredients
  • 2 1/3 cups to 2 1/2 cups all-purpose flour (12 ounces by weight)**
  • 1 tablespoon baking soda (that’s right – 1 tablespoon)
  • 1/2 teaspoon salt
  • 1 stick (4 oz) unsalted butter, softened
  • 1/2 cup (3.4 oz) butter flavored non-hydrogenated shortening or regular Crisco shortening
  • 2/3 cup light brown sugar, tightly packed
  • 3/4 cup granulated sugar
  • 1 box instant lemon pudding (3.4 oz)
  • 2 large eggs
  • 1 teaspoon lemon oil (Boyajian) or use 2-3 teaspoons of fresh lemon zest (or more)
  • 1/2 teaspoon vanilla extract
  • 6 to 8 oz of white baking chocolate, cut into small chunks
Instructions
  1. Mix together the flour, baking soda and salt. Set aside.
  2. In a mixing bowl, using an electric mixer, beat the butter and shortening until creamy. Beat in both sugars, then add pudding mix and beat until creamy. Add eggs one at a time, beating just until mixed.
  3. Gradually add the flour mixture, stirring by hand until mixed. If you’re using a stand mixer with paddle, you can mix with the paddle on low speed. Personally, like to use a hand-held mixer for the creaming process, then stir the flour in by hand. I'm always a little paranoid that the friction from a hand-held mixer might overdevelop the gluten.
  4. Stir in the white chocolate chunks.
  5. Using a generous tablespoon, scoop up about 34 rounds of dough and arrange them on a foil lined baking sheet. Chill dough rounds for several hours, then put in a zipper bag and bake as needed at 375 degrees for about 10 minutes or bake at 350 for 12-15 minutes.
  6. You can also bake right after mixing the dough, in which case you just scoop up the dough by tablespoons and bake on parchment lined baking sheets at 375 for about 10 minutes.
  7. I recommend scooping the dough into rounds and chilling them, as they will have a better shape as they bake.
Notes
Flour is tricky because 1 cup can have a different weight. I weighed out 12 ounces. If you don't have a scale, stir your flour and aerate it, then carefully scoop and sweep 2 1/2 cups. Also, I was out of my usual Gold Medal unbleached and used Gold Medal bleached, which I sometimes use for cakes and quick breads. The bleached flour probably also contributed to the cookies' thickness, so if you use unbleached you may get a thinner cookie.

 

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Published on June 21, 2014

{ 5 comments… read them below or add one }

Emily June 22, 2014 at 10:53 pm

I like the looks of these cookies!

Todd June 23, 2014 at 4:54 pm

This is one of my new favorites. I had a couple of these over the weekend and they are exceptional.

Ann June 24, 2014 at 1:00 pm

I’m delighted to see recipes with weights, not just volume measurements. Thanks much for taking the time to do that.

Anna June 24, 2014 at 2:29 pm

Hi Ann,

I’m glad you find it helpful. I’m a bit inconsistent with adding weights, because I imagine most people in the USA are using volume. Weights are so much more accurate for certain things.

Jennifer J-W June 24, 2014 at 3:59 pm

I can’t wait to make these. I think my co-workers will love them.

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