The combination of flavors in these cookies is outstanding. White chocolate, dried cranberries and cheesecake pudding in a soft cookie, what's not to love.
White Chocolate Cranberry Cheesecake Pudding Cookie
Ingredients:
- 3/4 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 3.4 ounce box cheesecake instant pudding mix
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 1/4 cups all purpose flour
- 1/2 cup dried cranberries
- 3/4 cup white chocolate chips
Directions:
- Preheat oven to 350º F. Spray 2 baking sheets with cooking spray and set aside.
- In medium bowl combine the flour and baking soda.
- In a large bowl cream together the butter, brown sugar and granulated sugar. Add in the dry cheesecake pudding mix and beat until well blended. Add in eggs and vanilla extract, mix well.
- Slowly mix in the flour mixture until well mixed. Add in the white chocolate chips and cranberries, stirring until incorporated throughout.
- Roll dough into 1 inch balls and placed on prepared baking sheets. Bake for 8-12 minutes. Cool on baking sheet for a few minutes and then transfer to a cooling rack.
Notes:
You can use cheesecake extract in place of vanilla to add more cheesecake flavor.
Yields: about 3 dozen cookies
Adapted from Chef in Training.
