My three year old and I got adventurous last week and decided to do a little cookie experiment. He loves to help me bake. Especially cookies! I had a box of instant cheesecake pudding in my pantry so we thought it would be fun to make a cookie with that. I’ve never even used cheesecake pudding before so I was excited to try it!
I was really happy with how these cookies turned out. They’re really chewy and soft, and I love the shape. The white chocolate chips were a good call! These would be good with semisweet chocolate chips, too.
Cheesecake Pudding Cookies
- 1 stick butter at room temperature
- 1 egg
- 1/2 c. sugar
- 1/2 c. brown sugar
- 1/2 tsp. vanilla
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 small box instant cheesecake pudding
- 1 c. flour
- 1/2 c. white chocolate chips
- Preheat the oven to 375°. If you're using a cookie sheet baking stone, place it in the oven while the oven is heating. (Having the stone already heated will allow the cookies to bake more evenly. This step isn't necessary if using a metal cookie sheet.)
- In a KitchenAid with the paddle attachment (or by hand with a wooden spoon), cream together butter and both sugars. Then add the egg and vanilla.
- In a small bowl, whisk together salt, baking soda, and pudding. Add this mixture to the butter mixture. Then slowly add the flour.
- Fold the white chocolate chips into the dough with a wooden spoon. Drop dough by the spoonful or with a cookie scoop onto your cookie sheet baking stone or a greased cookie sheet.
- Bake 7-8 minutes or until lightly golden on top. Enjoy!
Bake 7-8 minutes or until lightly golden on top. Enjoy!!
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