| addiction: pinterest sweet treats |

i love cooking and baking.  baking became more fun when Jeff and I started dating years ago: he has the biggest sweet tooth.  so over the years he's been my tester, critic and overall, the judge who tells me the good the bad and ugly.
i have a sick, sad, love-hate obsession with pinterest: I love scrolling through my feed when I wake up in the am, in the day while working, cozied up before bed....it's inspiring; especially finding fun new sweet treats (who am I kidding?  it's inspiring for EVERYTHING).  I found this recipe for white chocolate snickerdoodle pudding cookies and I just couldn't resist making them.  the taster (jeff), our neighbors and my parents all loved them; i did too and I am not the biggest cookie lovin' girl.  They were easy to make especially if you have a stand mixer.  enjoy!

White Chocolate Snickerdoodle Cookies:
makes 2 dozen cookies

Ingredients:

• 1 cup butter, chilled
• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 1 tsp cinnamon
• 3.4 oz. package white chocolate instant pudding mix 
• *NOTE: I couldn't find white chocolate instant pudding so I used vanilla
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 tbsp hot water
• 1/2 teaspoon salt
• 2 cups white chocolate chips
• 1/3 c. cinnamon-sugar for rolling (1/3 cup granulated sugar + 1 tsp cinnamon)

Instructions:

1. Preheat oven to 350 degrees F.
2. Using a stand mixer, beat the butter until smooth.
3. Add the brown sugar and sugar. Beat for 1-2 minutes, until nearly creamy.
4. Add the eggs, one at a time and mixing in between additions.
5. Dissolve the baking soda in the tablespoon of water. Add both the baking soda and the vanilla to the mixer and mix well. Mix in the salt and cinnamon.
6. Add the flour and pudding mix, and mix until dough forms.
7. Mix in the white chocolate chips using a wooden spoon or spatula.
8. Scoop dough by heaping tablespoons and roll in the cinnamon sugar before placing onto a parchment lined or silicon lined baking sheet, 2 inches apart.
9. Bake for 10-12 minutes until edges are golden brown. Let cool on the baking sheet for a few minutes before removing to wire rack to cool completely.
   *NOTE:  Keep an eye on your first batch; 10 minutes made the cookies too crispy for my liking and ended up keeping the other batches in for about 8 minutes.

Cooking Notes:

Store in an airtight container once completely cooled. Makes approximately 48 cookies. *It's important that the butter is still a little cold and not room temperature, otherwise the cookies will spread too much. Leave it on the counter for about 30 minutes, and it will be perfect.