These no-bake cookies are made with white chocolate pudding mix and instant espresso, giving it a sweet, subtle mocha-like flavor. Inspired by the Coffee Toffee Cookies.
2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 (5 oz) can evaporated milk
1/4 tsp salt
1 small package instant white chocolate pudding mix
2 tsp instant espresso (or 1 tbsp instant coffee)
2 1/2 cups quick oats
Line cookie sheets with waxed paper.
In a large heavy-duty saucepan, combine sugar, butter, evaporated milk, and salt. Cook over medium heat, stirring constantly until mixture comes to a full, rolling boil. Remove pan from heat.
Stir in pudding mix, instant espresso, and quick oats. Mix well until all the oats are coated.
Drop mixture by rounded tablespoons onto lined cookies sheets. Allow to cool and become firm, about 30 minutes.
