Cinnamon cashew butter, you say? With a hint of vanilla?
Then, rich, white chocolate pudding?
All baked into a cookie?
(This truly should be read in the voice of Shel Silverstein).
Scratchy, yet so animated.
Yes. The answer is yes!
I can’t express to you the enigmatic delight that transformed in my kitchen and house as the fragrance and aroma of these cookie puffs expanded in the oven.
You’ll have to find out for yourself –
Cinnamon Cashew White Chocolate Pudding Cookies.
Cinnamon Cashew White Chocolate Pudding Cookies
16 Tbs. butter, room temperature (2 sticks)
12 oz. cinnamon vanilla cashew butter**
3 large eggs
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
2 pkg. Godiva White Chocolate instant pudding
2 cups all purpose flour
Preheat the oven to 375 degrees.
Cream together the butter, cashew butter, and eggs.
Add the vanilla, baking soda, baking powder, and salt. Mix well.
Next, mix in the pudding packs. The mixture will be smooth, but a little sticky.
Mix in the flour, 1/2 cup at a time.
Scoop with a melon baller, 1″ cookie dough balls on to parchment lined cookie sheets.
Bake for 11-12 minutes.
Cool before moving or devouring – or both!
**Substitute plain cashew butter + 2 Tbs. honey + 1/2 tsp. vanilla extract + 1/2 tsp. ground cinnamon
