In a large bowl, cream butter, sugar and Jell-O mix together with a hand mixer. Add eggs and vanilla and mix well.
In a separate bowl, mix flour, pudding mix, baking soda and salt. Slowly add to the butter mixture, and mix well.
Fold in white chocolate chips.
Use a small cookie scoop to scoop and roll dough into 1½-inch balls, then place on a greased baking sheet.
Bake for 9–10 minutes.
Let cookies sit on the cookie sheet for a few minutes, then remove to a rack to cool.
Video
Notes
Make Ahead: Store in an airtight container for 1 week at room temperature, or for 2 weeks in the refrigerator.Variations: Use vanilla instant pudding mix if you cannot find white chocolate pudding. Or change the flavor by substituting another flavor for the strawberry Jell-O mix, such as raspberry or cherry Jell-O.