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White Chocolate Lemon Pudding Cookies
2 sticks unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup prepared lemon curd
1 tablespoon lemon zest
2 1/2 cups all-purpose Gold Medal Flour
3.4 ounce box Vanilla Jello Instant Pudding Mix
1 teaspoon kosher salt
1 teaspoon baking soda
1 1/2 cups white chocolate chips
1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
2. Place butter and sugars into stand mixer and beat until combined. Add eggs and vanilla mixing to combine. Stir in lemon curd and lemon zest.
3. Slowly add your flour, salt, baking soda and chips, beating until just combined. Using a medium cookie scoop, scoop dough onto prepared baking sheet about 1 inch apart. Bake for 11-15 minutes, until baked through. Remove from oven and let cool on baking sheet for 15 minutes before transferring. Store in an airtight container for longest lasting freshness.
View the original video here: Picky Palate – White Chocolate Lemon Pudding Cookies.