Cheesecake Pudding Cookies
Soft and creamy cookies that combine the flavor of cheesecake with the ease of baking cookies, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup softened butter Don't use melted butter.
- 8 oz cream cheese Full fat, block style is best for texture.
- 1 package instant cheesecake pudding mix Make sure it is instant.
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 large egg Add another if dough looks dry.
- 1 tsp vanilla extract
Add-Ins (Optional)
- 1 cup mini chocolate chips or any other desired add-ins Examples include freeze-dried berries or chopped sandwich cookies.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together softened butter and cream cheese until smooth.
- Add in the instant cheesecake pudding mix and mix until combined.
- Stir in the egg and vanilla extract.
- In a separate bowl, whisk together flour and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in any desired add-ins gently.
Baking
- Chill the cookie dough for 30 to 60 minutes in the refrigerator.
- Scoop tablespoon-sized portions of the dough onto a lined baking sheet.
- Bake for 10 to 12 minutes or until the edges are slightly golden but the centers are still soft.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container. They stay soft for longer due to the cream cheese. For best results, chill the dough before baking.