Giant Almond Berry White Chocolate Chip Cookie with Jam
This oversized bakery-style cookie combines the rich flavors of vanilla pudding mix, toasted almonds, and sweet white chocolate chips with a delightful berry jam topping. The pudding mix creates an incredibly soft, chewy texture while keeping the cookie moist for days. Perfect for sharing at gatherings or as a special treat when you want something more indulgent than regular cookies. The combination of textures from crunchy almonds, creamy white chocolate, and fruity jam makes each bite interesting and satisfying.
Ingredients
- 2 tablespoons unsalted butter, softened
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar, packed
- 2 tablespoons beaten egg
- ½ teaspoon pure vanilla extract
- 6 tablespoons all-purpose flour
- 3 tablespoons vanilla instant pudding mix
- ¼ teaspoon kosher salt
- ¼ teaspoon baking soda
- ¼ cup sliced almonds
- ¼ cup white chocolate candy meltswhite chocolate chips1:1
Similar texture and sweetness
- 1 tablespoon berry jamany fruit jam1:1
Use your favorite flavor
Instructions
- 1
Preheat oven and line cookie sheet with parchment paper or silpat liner
- 2
Mix butter and sugars in small bowl until well combined
- 3
Add egg and vanilla, mixing until combined
- 4
Slowly stir in flour, pudding mix, salt, baking soda, almonds and candy melts until dough forms
- 5
Scoop onto prepared baking sheet and press evenly into round shape
- 6
Top evenly with jam
- 7
Bake until golden and baked through
- 8
Remove and let cool
Tips
Press the dough into an even round shape for uniform baking and presentation.
Let the cookie cool completely before cutting to prevent crumbling and maintain the jam topping.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
Dough can be shaped and refrigerated up to 1 day before baking.
Best served at room temperature, can be warmed slightly for softer texture.
Common Mistakes
Don't overbake or the cookie will become hard instead of chewy
Press dough evenly to avoid thick spots that won't cook through
Substitutions
Use your favorite flavor
FAQ
Can I make this as regular-sized cookies instead?
Yes, divide dough into 6-8 portions and bake for 10-12 minutes until edges are set.
What if I don't have instant pudding mix?
Add an extra tablespoon of flour and increase vanilla to 3/4 teaspoon for similar texture.
How long will this cookie keep fresh?
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.