3 dozen cookies
1 cup butter or margarine, room temperature
1 cup firmly packed light brown sugar
1 package (4-servings) instant chocolate pudding 2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 package (6 ounce) white baking chocolate, chopped
Preheat oven to 350°F.
In a medium mixing bowl, combine butter and sugar. At medium speed beat until light and fluffy. Beat in dry pudding mix until well blended. Add eggs and mix well. Gradually add flour and baking soda, beating until well blended after each addition. Stir in chocolate.
Drop dough by teaspoonfuls 2 inches apart onto cookie sheets. Bake until lightly browned, 10 to 12 minutes.
Remove from oven and cool on baking sheets for 1 minute. Remove from cookie sheet and place on wire rack until cool. Store cookies in an airtight container for a week or freeze.
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