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Raspberry White Chocolate Cheesecake Cookies

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Raspberry White Chocolate Cheesecake Cookies
  • Prep Time 60 min
  • Total Time 60 min
  • Servings 36
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Honorable Mention - Contest Recipe 2008! Bite into a tasty pocket of raspberry jam when you make these sugar cookies sprinkled with white chocolate.

Ingredients

1
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1
box (4-serving size) cheesecake-flavor instant pudding and pie filling mix
1/2
cup vegetable oil
1
egg
1/4
cup seedless raspberry jam
3
oz white chocolate baking bar, coarsely grated

Directions

  • 1 Heat oven to 350°F. In large bowl, stir cookie mix, dry pudding mix, oil and egg until soft dough forms.
  • 2 Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each ball. Spoon about 1/4 teaspoon jam into each indentation.
  • 3 Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool 10 minutes; sprinkle with white chocolate.
Tips  

You can use vanilla instant pudding and pie filling mix for the cheesecake flavor.

Space cookies about 2 inches apart on the cookie sheet to prevent them from baking together.

If using 20% more cookie mix, add 3 tablespoons water with the cookie mix, pudding mix, oil and egg. Increase raspberry jam to 1/3 cup. Yield is 40 cookies.

Nutrition Information 
No nutrition information available for this recipe
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