White Chocolate Chip Pudding Cookies

I know that it has been more than a hot minute since I've added a new recipe to my blog. Between moving across the country and going back to work full time, I have been rather busy the past couple of years! Rather than experimenting with new recipes, I've been making my family's tried and true favorites.

With my kids home for the summer, they eat through cookies rather quickly and I wanted to switch things up from my usual triple chocolate chip recipe. These pudding cookies stay super moist for days after baking... I have a feeling these will become a part of our usual rotation!

White Chocolate Chip Pudding Cookies
Yield: 3 dozen

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated white sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 2 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 box (3.4 ounces) instant white chocolate pudding mix
• 1 tsp baking soda
• 1/2 tsp salt
• 1 package (11 ounces) white chocolate chips

Directions

1. Preheat oven to 350°F.
2. Beat butter and sugars in large mixer bowl until creamy.
3. Add eggs, one at a time, beating well after each addition.
4. Stir in vanilla.
5. Beat in flour, pudding mix, baking soda, and salt.
6. Stir in white chocolate chips.
7. Drop by rounded tablespoon on baking sheet lined with parchment paper or silicone mat. (This allows for easier removal from pan after cooling. You can reuse the same parchment between batches to cut down on waste.)
8. Bake 8 minutes, or until golden brown. Cool on baking sheet for 2-3 minutes. Remove to wire rack to cool completely.
9. For best results, bake one pan at a time in center of oven.

Recipe adapted from Life in the Lofthouse.

Cake Batter Cookies

These soft, chewy cookies are simply the portable form of this delicious Funfetti Sugar Cookie Cake! Personalize the recipe with your choice of sprinkle colors to celebrate birthdays, holidays, sports teams, or school mascots. This is also a fun recipe for kids to help with in the kitchen!

Cake Batter Cookies
Yield: 3 dozen

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs, room temperature
• 2 tsp vanilla
• 2 1/3 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup white chocolate chips
• 1/4 cup sprinkles (jimmies, not nonpareils)

Directions

1. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
2. In stand mixer fitted with paddle attachment, beat butter and sugar until creamy. Add eggs and vanilla; mix until combined.
3. Add flour, baking powder, baking soda, and salt; mix until combined.
4. Fold in white chocolate chips and sprinkles until evenly distributed.
5. Use small cookie dough scoop and roll dough between hands before placing 2-3 inches apart on prepared baking sheets.
6. Bake 9 minutes, or until edges are set and dough is no longer shiny. (Cookies will brown just slightly.)
7. Cool on baking sheets 3 minutes, then remove from pan to wire rack to cool completely.

Recipe adapted from What the Fork.

Maple Nut Fudge

I didn't quite need the entire can of evaporated milk when making these caramel brownies, so I decided to try a new fudge recipe to use up the leftovers! The toasted walnuts add crunchy texture and depth of flavor to this decadent, creamy fudge. This recipe will be perfect for the holiday season and make for a delicious Christmas gift!

Maple Nut Fudge
Yield: 9x13 pan

Ingredients

• 2 cups chopped walnuts
• 3 cups granulated sugar
• 3/4 cup (1 1/2 sticks) butter
• 2/3 cup (5 oz can) evaporated milk
• 2 cups white chocolate chips
• 7 oz jar marshmallow creme
• 2 1/2 tsp maple extract

Directions

1. Preheat oven to 350°F.
2. Spread walnuts in single layer on baking sheet. Bake 3 minutes, stir, then bake additional 3 minutes. (Be careful not to burn!) Let cool.
3. Grease 9x13 baking pan with nonstick cooking spray. Line with parchment paper. Set aside.
4. Combine sugar, butter, and evaporated milk in heavy bottomed saucepan. Bring to boil over medium heat, stirring often. Once at full boil, maintain boiling for 3 minutes, stirring constantly.
5. Turn off heat. Stir in white chocolate chips until smooth.
6. Add marshmallow creme and maple extract. Stir until smooth.
7. Fold in toasted walnuts.
8. Pour into prepared pan.
9. Cool at room temperature until pan is no longer warm (about 2-3 hours). Then move pan to refrigerator to chill (about 1-2 hours).
10. Lift fudge from pan, discard parchment, and cut into squares. Store in refrigerator.
11. To maximize maple flavor, serve fudge at room temperature. (Simply remove fudge from refrigerator 30 minutes to an hour before serving.)

Recipe adapted from Mom On Timeout.

White Chip Chocolate Cookies {Bars}

Like many families, I try to maximize every dollar in my grocery budget. To minimize the financial impact of my need to be dairy free on top of gluten free, I have started making small batches of DF/GF desserts just for me while continuing to make regular GF baked goods for my family. An easy way to do this has been to cut cookie recipes in half and bake them as bars. I have included both versions below!

White Chip Chocolate Cookie Bars
Yield: 8x8 pan

Ingredients

• 1 cup plus 2 Tbsp Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/3 cup cocoa
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1/2 cup (1 stick) butter, softened
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 1/2 tsp vanilla
• 1 egg, room temperature
• 1 cup white chocolate chips

Directions

1. Preheat oven to 350°F. Grease 8x8 pan with nonstick cooking spray; set aside.
2. Combine flour, cocoa, baking soda, and salt in small bowl.
3. Beat butter, sugars, and vanilla in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually stir in flour mixture. Fold in white chocolate chips.
4. Dump dough into prepared pan and flatten into even layer.
5. Bake 20-25 minutes, or until center is set.
6. Cool completely before cutting into bars.

---

Dairy Free Option

• Country Crock has a new line of plant based butters that are both dairy free and gluten free. I used the avocado sticks in this recipe, and they work just like real butter!
• Nestle Tollhouse has a line of "Simply Delicious" baking morsels that are free from the 8 major food allergens. It's the first company I've seen that offers dairy free white morsels in-store!
• Both of these products were purchased from Walmart, so you don't have to visit any specialty shops to make this recipe; you can simply pick up these ingredients during your regular shopping trip!

---

White Chip Chocolate Cookies
Yield: 4 dozen

Ingredients

• 2 1/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 2/3 cup baking cocoa
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 2/3 cup brown sugar
• 1 tsp vanilla
• 2 eggs
• 2 cups white chocolate chips

Directions

1. Preheat oven to 350°F.
2. Combine flour, cocoa, baking soda, and salt in small bowl.
3. Beat butter, sugars, and vanilla in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually stir in flour mixture. Fold in white chocolate chips.
4. Drop by rounded tablespoon on baking sheet lined with parchment paper. (This allows for easier removal from pan after cooling. You can reuse the same parchment between batches to cut down on waste!)
5. Bake 9-11 minutes, or until centers are set. Cool on baking sheet 2 minutes before removing to wire rack.
6. Cool completely before storing.

Recipe adapted from Very Best Baking.

Pumpkin Spice Truffle Cookies

I actually made these cookies at Thanksgiving, but I've been so busy preparing for Christmas that I haven't had a chance to share this recipe until now! Autumn is the season for pumpkin spice everything, and these cookies embody the aroma and flavor of traditional pumpkin pie with a modern twist. The soft, cake-like texture is studded with tasty truffles for a burst of fall flavor in every bite!

Pumpkin Spice Truffle Cookies
Yield: 3-4 dozen cookies

Ingredients

• 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup (1 stick) butter, room temperature
• 1 1/2 cups brown sugar
• 1 tsp vanilla
• 3/4 cup canned pumpkin
• 1 egg, room temperature
• 1 2/3 cups (9 oz pkg) Nestle Toll House Pumpkin Spice Filled Baking Truffles (or substitute white chocolate chips)

Directions

1. Preheat oven to 375°F.
2. Line cookie sheets with parchment paper; set aside.
3. In small bowl, combine flour, baking soda, salt, cinnamon, and nutmeg; set aside.
4. In stand mixer fitted with paddle attachment, beat butter, brown sugar, and vanilla until creamy. Add pumpkin and mix; then add egg and mix. Gradually beat in flour mixture.
5. Fold in pumpkin spice truffles.
6. Drop by rounded tablespoon onto prepared baking sheets. (Small cookie dough scoop works well for this step!)
7. Bake 9-11 minutes, or until edges are golden brown. Cool on baking sheet for 2 minutes before moving to wire rack to cool completely.
8. Store in airtight container at room temperature for up to a week. (Cookies are moist and will last longer if stored in refrigerator.)

Recipe adapted from Very Best Baking by Nestle.

Cookies & Cream Fudge

This recipe is a long-standing tradition at our house. I make it every single Christmas, without fail! Since this is not the usual chocolate fudge, it's a unique gift that everyone will enjoy. Be prepared to share the recipe! I get asked for it all the time. :)

Cookies & Cream Fudge
Yield: depends on how small/large you cut the pieces!

Ingredients

• 3 cups granulated sugar
• 3/4 cup (1 1/2 sticks) butter
• 2/3 cup (5 oz can) evaporated milk
• 2 cups white chocolate chips
• 7 oz jar marshmallow fluff*
• 10.5 oz package Glutino Chocolate Vanilla Creme Cookies (see photo below)

*WARNING! Did you know that marshmallow fluff can be a hidden source of gluten? Beware of the generic or off-brands which are often cross-contaminated with wheat. I go with a national name brand like Kraft.

Directions

1. Line cookie sheet with parchment paper.
2. Chop up cookies. Set aside.
3. Combine sugar, butter, and evaporated milk in medium, heavy-duty saucepan over medium heat. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.
4. Stir in white chocolate chips and marshmallow fluff until smooth.
5. Fold in crumbled cookies.
6. Pour fudge onto lined cookie sheet.
7. Cool at room temperature until pan is no longer warm (about 2-3 hours). Then move pan to refrigerator to chill (about 1-2 hours).
8. Lift from cookie sheet and discard parchment. Cut into pieces. Store in refrigerator.