My latest pudding cookie creation…..just might be my favorite one yet!! I really had a lot of fun coming up with these easy to make, tender, soft cookies, and they did taste quite a lot like cheesecake, too!

I think the instant pudding mix could’ve had more cheesecake flavor, but other than that, these are really super fun all the way around!

Cheesecake with strawberry topping and I have been best friends almost my whole life. One of my favorite desserts that I used to always request for my birthday! So I really wanted to come up with a cookie version to add to my very own “pudding cookie” collection! (This is the fifth one that I’ve come up with now, so be sure to check out my other flavors by typing “pudding cookies” into my search bar!)

They were out of my favorite white chocolate chips, Boooo!, so I settled for a lesser brand that worked ok. But do try to go ahead and buy better chips, they really do make quite a big difference! All of the rest of the ingredients I already had right on hand, including the pudding the mix! 😉

One of the tricks to these cookies is to not over beat the ingredients once you add the eggs or you’ll end up with tall, domed cake-like cookies instead of the flatter, soft and chewy cookies.

Secondly, do NOT over bake these! They will NOT look done when they come out of the oven! But they set and harden up as they cool. So trust me on the time! You’ll see. 😉

(Also, when you remove them from the baking sheet, get under the whole cookie to transfer them to a cooling rack, not just half of the cookie or they could fall apart and break in half.)

One of the classic elements to a cheesecake, is of course a graham cracker crust. So I decided to mix some graham cracker crumbs with just sugar and dip the bottoms of the cookies into the mixture before baking them!

Not a whole lot wanted to stick, so I simply double-dipped them, going back and giving them a second dip in the pool and this worked out really well! Not too much that they were gritty on the bottoms, but just right.

I usually get about 28 cookies, and I always share a few with the neighbors, so that leaves us just enough for two to handle before they stale!

These really turned out fantastic if I do say so myself! I think they’re my favorite ones out of the 5 that I’ve made so far! 😀

The dried strawberries are heavenly, and with a hint of cheesecake, a touch of strawberry liqueur, white chocolate chips and the nice dusting of sweetened graham on the bottoms, these truly were a surprise hit and very addictive! Bonus – – they keep well, too! Not that they last long around here, though!! 😉

They would make for a great addition to the cookie jar for after-school treats, and the minimal ingredients plus how easy that are to whip up, make them perfect for upcoming bake sales!

These are ones to not pass up, friends! Hope you try them soon! 😀

27-30 cookies

Strawberry White Chocolate Cheesecake Pudding Cookies

Ingredients

2¼ cups flour
1 tsp. baking soda
2 sticks butter, softened
1 cup white sugar
1 (3.4 oz.) box instant cheesecake pudding mix
2 eggs
2 tsp. Tequila Rose Strawberry Cream Liqueur
1 tsp. vanilla
2 cups quality white chocolate chips such as Ghirardelli
3/4 cup coarsely chopped dried, or freeze-dried strawberries
kosher salt for sprinkling

For Graham "Crust":

1/3 cup graham cracker crumbs
1 Tbl. sugar

Instructions

Preheat oven to 350º F (175º C).

Sift, or whisk well, the flour and baking soda, set aside.

In a large mixing bowl, cream together the butter and sugar. Beat in instant pudding mix just until blended. Mix in the eggs, and vanilla until combined, but not over mixed. Blend in the flour mixture.

Fold in the white chocolate chips, then fold in freeze dried strawberries last, adding as you fold.

Shape cookies the size of a large walnut. Lightly press cookies flatter with palm of hand.

Lightly press base of cookie into sweetened graham crumb mixture quite a few times and place onto ungreased baking sheet. Once all are dipped, repeat and dip a second time.

Lightly sprinkle tops with kosher salt.

Bake for 10 to 12 minutes in preheated oven. Edges should be barely lightly browned. Don't over bake.

Remove from baking sheet carefully to a rack to cool. (Get spatula underneath whole cookie when transferring to a cooling rack to prevent breaking.)

*They will look like they aren't done, but they will set up as they cool.

To Make Graham Cracker "Crust":

In medium-sized bowl, whisk graham cracker crumbs and sugar until mixed.