In the bowl of a stand mixer fitted with the paddle attachment, or using a large mixing bowl and an electric mixer, combine the unsalted butter, cream cheese, light brown sugar, granulated sugar, egg, and vanilla extract. Beat on medium-high speed until the mixture is creamed and well combined, which should take about 4 minutes. You’ll know it’s ready when it’s light and fluffy.
Stop the mixer and scrape down the sides of the bowl to ensure everything is mixed well. Now, add in the all-purpose flour, instant pudding mix, baking soda, and the pinch of salt. Beat on low speed until just combined. This should only take about 1 minute. You don’t want to overmix at this stage.
Next, stop the mixer again and scrape down the sides of the bowl. Add the white chocolate chips and beat on low speed until they are just incorporated, which should take around 30 seconds.
Using a large cookie scoop, which measures about 1/4 cup, or your hands, form approximately 13 to 14 equal-sized mounds of dough. Roll them into balls and flatten them slightly. For an extra touch, take a few chips from the underside and place them on top of each mound for a pretty presentation.
Place the mounds of dough on a large plate or tray. Cover them with plastic wrap and refrigerate for at least 3 hours, or up to 5 days. Chilling the dough is crucial as it prevents the cookies from spreading too much while baking.
When you’re ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with a Silpat mat or spray it with cooking spray to prevent sticking.
Remove the dough from the refrigerator and place the mounds on the prepared baking sheet, spacing them at least 2 inches apart. I usually bake 8 cookies per sheet to give them room to expand.
Bake the cookies for about 11 minutes, or until the edges have set and the tops are just set, even if they appear slightly undercooked in the center. They will firm up as they cool, so don’t overbake them!
Once baked, allow the cookies to cool on the baking sheet for about 10 minutes before serving. I recommend leaving them on the sheet as they cool rather than transferring them to a rack for the best texture.
