Almond Cheesecake Pudding …

2 facts about me:I love pudding cookies. I love the flavor of almond extract.

Combine the two and you have a delicious soft cookie!  The flavor in this cookie is AMAZING! Y
ou are definitely going to want to give these a try!

If you have missed my other posts about pudding cookies check out:
Chocolate Chip Pudding Cookies
Peanut Butter Smore Pudding Cookies
and
Chocolate Pudding cookies with rolos

Almond Cheesecake Pudding Cookies from chef-in-training.com ...These are one of my absolute FAVORITE cookies! SO good! #recipe #cookie


Almond Cheesecake Pudding Cookies
 
Delicious and soft cookies! Once you try pudding cookies, there is no going back!
Author:
Recipe type: Dessert
Ingredients
  • ¾ cup butter, softened
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 1 (3.4 oz) package instant cheesecake pudding, dry
  • 2 eggs
  • ½ tsp almond extract
  • 1 tsp vanilla1 tsp baking soda
  • 2-1/4 cups flour
  • 1-2 cups white chocolate chips
Instructions
  1. Preheat oven to 350 F.
  2. Stir together flour and baking soda and set aside.
  3. In a large bowl, cream butter and sugars together.
  4. Add in pudding package and beat until well blended.
  5. Add eggs, vanilla and almond extract.
  6. Add flour mixture slowly until well incorporated.
  7. Add white chocolate chips.
  8. Roll into 1" balls and place on greased baking sheet.
  9. Bake at 350 F for 10-12 minutes.

Enjoy!


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Comments

  1. This is Stefanie from Lovely Little Snippets! I just wanted to let you know that I awarded you with the Versatile Blogger Award! I hope you'll come and accept it! I love your blog!Lovelylittlesnippets.blogspot.com

  2. Just my luck…was searching for a recipe for pudding cookies. First batch out of the oven: 10 minutes baking time produced beautiful, rich, well-rounded cookies with nice rise, texture, and slight golden brown color. Delicious, thank you!I did use french vanilla pudding instead of cheesecake, margarine instead of butter, and used just the vanilla extract with one cup of Nestle dark chocolate chips.

  3. mamawolfe

    Ok-I had to comment again…my daughter just made these and they are amazing! Yum! We used vanilla pudding and almond…oh boy! I wonder if I used chocolate if they would taste like an Almond Joy bar…

  4. ollie

    I am a serious lover of almond flavor (I love maripan). These cookies are getting made tomorrow. Saturday with rain expected all day – yup, tomorrow I know what I will be doing.

  5. Laura

    These cookies are AMAZING! When I first made them I didn’t have almond extract so I used raspberry instead and they were quite delightlful. The most recent combo I created that I LOVE is lemon pudding mix with lemon extract and white chocolate chips. Sooooo yummy! Thank you for posting this recipe, cookies will no longer be baked the way they used to be in my house from now on.

  6. Amanda

    FANTASTIC! I stumbled across your recipe by accident (was looking for a nomcookie recipe) and thouggt I’d give it a shot. WOW! I made tiny cookies (about 3/4 tbls ea) and ended up with 72, great to divy out for cookie exchanges or lunches! I saw a comment about using lemon pudding and extract and sort of Frankenstein’d… 1 tsp vanilla, 1tsp lemon with the cheesecake pudding. O M G I’m in love! Thanks so much for the recipe!

  7. Marnie

    So…I used lemon pudding…1c lemon chips and 1 c white chocolate chips. Vanilla and lemon extract!!!

  8. Fernanda

    Hi! I live in Brazil and we don’t have instant cheesecake pudding! Is there a recepie of that for me to do from scratch?
    I love your recepies!
    Thanks

    • Chef in Training

      I just means the powder contents of the package, not prepared. I find it in the baking aisle next to the jello packages. I hope this helps

  9. Sarah

    These cookies are delightful. I would have liked a slightly more pronounced cheesecake flavor. Other than that, so good & we devoured them