Being a food blogger has its perks. In my cupboards, you will find a wide variety of spices, seasonings, mixes and extracts. Sometimes I will just go open the cupboard and stare at my extracts until something pops out at me. This particular time, the Cheesecake extract stood out to me.
The Christmas season is upon us. Craisins, chocolate and cheesecake are some of my favorite flavors/desserts of the holidays. I knew they would compliment each other perfectly in, you guessed it, a pudding cookie. I adapted the original Chocolate Chip Pudding Cookie recipe on my blog and the end result was fantastic.
In my church, I am called to work with the youth and I love it! They love it too because I bring them yummy goodies :) I brought these cookies into class and they all loved them. My husband also raved about them. So there you have it. These cookies are kid and adult approved.
- ¾ cup butter, softened
- ¾ cup brown sugar
- ¼ cup sugar
- 1 (3.4 oz) box cheesecake instant pudding mix, dry, do not prepare
- 2 eggs
- 1 tsp. cheesecake flavoring
- 1 tsp. baking soda
- 2¼ cups flour
- ½ cup craisins
- ¾ cup white chocolate chips
- Preheat oven to 350 F.
- In a medium bowl, stir together flour and baking soda and set aside.
- In a separate large bowl, cream butter and sugars together.
- Add in dry cheesecake instant pudding mix and beat until well blended.
- Add eggs and cheesecake flavoring and mix well. (if you don't have cheesecake flavoring, vanilla will work as well)
- Add flour mixture slowly until well incorporated.
- Add chocolate chips and craisins and stir in to cookie dough.
- Roll into 1″ balls and place on greased baking sheet.
- Bake at 350 F for 8-12 minutes.
(Recipe base from my Chocolate Chip Pudding Cookies)
While I came up with the recipe on my own, I am getting in the habit of googling recipes before I post them to see if the recipe already exists. While searching I found this recipe at Annadoll that is similar to mine. While our recipes are slightly different, I want to give her a shout out too :)