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Even though it’s been hot outside lately, the kids and I were in the mood to bake something sweet. We made these cheesecake pudding cookies that hit the spot along with some homemade vanilla ice cream. Perfect for an afternoon summer snack if you ask us!
Cheesecake Pudding Cookies
The creamy cheesecake Jello creates a super chewy cookie that is loaded with white chocolate chips. If you love cheesecake, these cookies are just for you! They’re ridiculously easy to make, have a chewy vanilla cheesecake flavor, and aren’t messy! Yep. That’s an important thing for us when we begin an impromptu baking session.
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Pin It NowIngredients:
- All-purpose flour
- Baking soda
- Box of cheesecake pudding mix (dry)
- Shortening (Crisco baking sticks)
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- White chocolate chips
While white chocolate chip cookies are one of my very favorite kind of cookies ever, adding cheesecake pudding flavor to the recipe kicks it up a notch! They are subtly flavored like cheesecake and are not overwhelming at all. Imagine a white chocolate chip cookie with a hint of cheesecake taste. YUM!
If you happen to have any cookies left over, they will be soft and chewy the next day too. Just zip them up in a plastic bag and keep them out on the counter. Don’t be surprised if they’re suddenly gone before you wake up the next morning though… these pudding cookies have been known to cause sleepwalking and sleep-eating (or so my family tells me LOLolol!).
Adding pudding to the cookie dough is a simple trick to amp up the flavor, but also to keep the cookies soft. Make sure you’re using instant pudding, not “cook and serve”.
More Cookie Recipes
Cheesecake Pudding Cookies
Cheesecake Pudding Cookies
Equipment
- Electric Mixer
- Mixing Bowls
- Non-stick spray
- Foil
Ingredients
- 2½ cups all-purpose flour
- 2 teaspoon baking soda
- 1 box of cheesecake pudding mix (3.4 oz)
- ¾ cup shortening (Crisco baking sticks)
- ½ cup granulated sugar
- 1 cup brown sugar
- 2 eggs, room temperature
- 2 teaspoons eggs, room temperature
- 1 cup white chocolate chips
Instructions
- Pre-heat your oven to 350℉
- In a medium bowl, whisk together flour, baking soda, and cheesecake pudding mix
- With an electric or stand mixer on medium speed, mix together the Crisco, both sugars, and vanilla until fluffy (about 5 minutes)
- Add eggs and scrape down the sides
- Reduce to low speed and add dry ingredients.
- Fold in the white chocolate chips
- Prepare a baking dish with foil and non-stick spray
- Using your hands, make round cookie dough balls about 1-2 inches and place them 2 inches apart on the baking sheet
- Bake for 8-10 minutes or until they become slightly golden in color
- Transfer to a cooling rack within 5 minutes
Just made these cookies but had to revise the recipe-didn’t have to make any high altitude changes (I’m at about 5,250 ft.). Can’t find the 3.4 oz. pkg. of cheesecake pudding mix so bought 3 – 1 oz. pkgs. After making this recipe here are my changes:
2- 1 oz. boxes cheesecake pudding mix
2 T. softened butter (add with the shortening)
3/4 cup mini chocolate chips
On step 3 I added the vanilla extract since no where in the recipe did it tell to add the extract.
If I didn’t make these changes the cookies would have been really dry.
Can I substitute butter for the shortening?
Do you have to use the Crisco baking sticks or can you use it out of the can?
Could you use butter instead of the crisco?
They sure do look yummy