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A plate of soft-baked Cheesecake Pudding Cookies with festive sprinkles.

Cheesecake Pudding Cookies

Soft, creamy cookies that combine the flavors of cheesecake with the chewiness of a cookie, made with simple ingredients and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter Soften to room temperature.
  • 8 oz cream cheese Full fat is best, leave out for about 30 minutes to soften.
  • 1 cup granulated sugar Can use half brown sugar for more caramel flavor.
  • 1 large egg Use one egg. If dough is too soft, chill instead of adding flour.
  • 1 tsp vanilla extract Use real vanilla for best flavor.
  • 2 cups all-purpose flour Scoop lightly to avoid packing.
  • 1 pkg instant cheesecake pudding mix (3.4 oz) Vanilla instant pudding can be substituted.
  • 1 tsp baking powder Helps cookies to puff.
  • 1 mix-ins (white chocolate chips, crushed graham crackers, or chopped strawberries) Use your choice of mix-ins.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until smooth.
  3. Add the egg and vanilla extract, mixing until well combined.
  4. In a separate bowl, whisk together the flour, instant pudding mix, and baking powder.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Fold in your chosen mix-ins.
  7. If the dough is too sticky, chill in the refrigerator for 30 to 60 minutes.
Baking
  1. Use a cookie scoop to drop dough onto the prepared baking sheet, ensuring even spacing.
  2. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers look slightly underbaked.
  3. Remove from the oven and let sit on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Chill the dough if it feels sticky. Do not overbake to maintain a soft texture. Store in an airtight container for up to 2-3 days.