Ingredients
Scale
- 1 cup unsalted butter (softened)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries (or frozen, thawed and drained)
- 1/2 cup white chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the instant vanilla pudding mix and mix until well combined.
- Beat in the eggs one at a time, followed by the vanilla extract.
- In another bowl, combine the flour, baking soda, and salt. Gradually add this to the wet mixture, stirring until just combined.
- Gently fold in the blueberries and white chocolate chips (if using).
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look soft but will firm up as they cool.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Prep Time: 15
- Cook Time: 12