Cheesecake Pudding Cookies
User Reviews
4.5
-
Prep Time
10 mins
-
Cook Time
12 mins
-
Total Time
22 mins
-
Servings
16 cookies
-
Calories
179 kcal
-
Course
Baked Goods
-
Cuisine
American
Cheesecake Pudding Cookies
Description
Cheesecake Pudding Cookies mix traditional cookie ingredients with a cheesecake pudding base and white chocolate chips. Butter, brown sugar, and white sugar are creamed together before adding an egg to form the dough. Flour, baking soda, and half a packet of cheesecake pudding mix create a tender texture with subtle cheesecake flavor. White chocolate chips are folded in for added sweetness and creaminess. The dough is scooped into balls and baked at 350°F for 10-12 minutes to develop slightly crisp edges while keeping the center soft.
The cookies have a soft, moist texture with a mild tang from the pudding blend and pockets of white chocolate to complement the flavor. This recipe balances sweetness and creamy elements without overpowering richness. It bakes evenly into round cookies suitable for snacking or dessert.
These cookies store well for several days in airtight containers, can freeze baked or unbaked for up to two months, and reheated in the microwave to regain a warm, soft consistency. White chocolate chips may be omitted for a stronger cheesecake flavor, and using the full pudding packet intensifies that tang but half is sufficient for subtlety.
Ingredients
- ½ cup butter room temperature, salted
- ½ cup light brown sugar
- 2 Tbsp granulated sugar white
- 1 egg large
- 1 cup all-purpose flour
- ½ tsp baking soda
- ½ cheesecake pudding mix 3.4 oz packet
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 350 degrees.
- While the oven is preheating, cream together the butter, brown sugar, and white sugar in a medium sized bowl until the mixture is smooth.
- Add the egg and continue stirring the mixture until the ingredients are smooth and homogenous.
- Stir in the flour, baking soda, and pudding mix until no dry clumps of ingredients remain in the cookie batter. Be sure to scrape along the bottom of the bowl several times to ensure the batter is completely mixed.
- Gently fold in the white chocolate chips until they are distributed evenly throughout the batter.
- Scoop balls of dough the size of 1-2 tablespoons onto a cookie sheet and bake for 10-12 minutes.
- Allow the cookies to cool before removing from the cookie sheet, serve and enjoy!
Notes
- Store cookies in an airtight container for 3-4 days at room temperature or in the fridge.
- Freeze baked or unbaked cookies for up to 2 months; reheat baked cookies in the microwave for 30 seconds for a warm treat.
- For unbaked dough, microwave individual dough balls in a mug at 30-second intervals until warm to enjoy gooey cookies.
- Omitting white chocolate chips increases cheesecake flavor intensity.
- Using the whole pudding packet will make the cheesecake taste stronger; half a package is enough for subtle flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 179kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 29mg | 10% |
| Sodium | 144mg | 6% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
