Categories: Drop CookiesPuddingPudding CookiesValentine's Day

Raspberry Cheesecake Pudding Cookies – with White Chocolate and Fresh Raspberries!

soft, chewy, and packed with fresh raspberries and white chocolate chips. If you’re a fan of the raspberry, cheesecake, and white chocolate flavor combination then you’re going to LOVE these cookies!

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Raspberry Cheesecake Pudding Cookies

These raspberry cheesecake pudding cookies are soft, chewy, and packed with fresh raspberries and white chocolate chips. The cheesecake pudding mix gives these cookies a delicious flavor while making the cookie so chewy! If you’re a fan of the raspberry, cheesecake, and white chocolate flavor combination then you’re going to LOVE these cookies!

Recipe Notes

  • The pudding mix in these cookies, along with the fresh raspberries, add more moisture to the cookies which requires a longer bake time. These cookies need 10-12 minutes to bake, compared to other traditional drop cookies which don’t need as long.
  • I used fresh raspberries in this recipe but you could certainly use frozen
  • Salted or unsalted butter? Totally up to you. I think most cookie recipes need a little bit of salt to cut the sweetness, so I tend to prefer salted butter. If you only have unsalted butter, that will certainly work, but you may want to add 1/2 tsp of salt to your cookie dough

If you enjoy these Raspberry Cheesecake Pudding Cookies…

Be sure to check out my other pudding cookie recipes such as these M&M Pudding Cookies and my Sprinkle Pudding Cookies!

Ingredients

  • 1 cup salted butter
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla butter bakery emulsion
  • 2 eggs
  • 1 tsp baking soda
  • (1) 3.4 ounce box of cheesecake pudding mix
  • 2.5 cups flour
  • 1 cup white chocolate chips (plus a few more for topping cookies)
  • 1 pint fresh raspberries. Reserve a few raspberries to top cookie scoops.

Instructions

  1. Preheat oven to 350 degrees. Cream together butter and sugars until light and fluffy
  2. Add in baking emulsion and eggs. If you do not have the LorAnn butter vanilla baking emulsion (which is the BEST), you can substitute classic vanilla extract. Mix until all combined
  3. Add in your dry pudding mix. Add in baking soda and flour. Mix until just combined.
  4. Fold in your white chocolate chips until combined, then fold in your raspberries. Do not use your electric mixer to add in your raspberries. You want to gently fold them in so they stay mostly intact.
Raspberry Cheesecake pudding cookie dough.

5. Scoop cookies using a #40 cookie scoop. Top cookie scoops with additional white chocolate chips and raspberries.

Raspberry cheesecake cookies, topped with extra raspberries and white chocolate chips

6. Bake cookies for 10-12 minutes. Cookies should begin to turn golden brown around the edges, bit should still be a little glossy in the center. This bake time is for a really soft, chewy cookie. If you prefer your cookies a little more done, add 1-2 minutes to bake time.

7. Allow cookies to cool on parchment paper for an additional 15 minutes. Cookies will be soft and chewy, but will set more as they continue to cool.

These cookies maintain a gooey, chewy center after baking
Raspberry Cheesecake Pudding Cookies

Enjoy! The pudding mix in these cookies really adds so much moisture. These cookies keep a gooey, chewy center after baking. Don’t forget to save a few to enjoy with tomorrow morning’s coffee!

As always, if you try this recipe out please let me know what you think! I would love to hear your feedback.

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Raspberry Cheesecake Pudding Cookies

Recipe by MaeganCourse: Dessert
Servings

30

servings
Prep time

15

minutes
Cooking time

12

minutes

These cookies are soft, chewy, and packed with fresh raspberries and white chocolate chips. The cheesecake pudding mix gives these cookies a delicious flavor while making the cookie so chewy! If you’re a fan of the raspberry, cheesecake, and white chocolate flavor combination then you’re going to LOVE these cookies!

Ingredients

  • 1 cup salted butter

  • 1/2 cup brown sugar

  • 1/2 cup granulated sugar

  • 1 teaspoon vanilla butter bakery emulsion

  • 2 eggs

  • 1 tsp baking soda

  • (1) 3.4 ounce box of cheesecake pudding mix

  • 2.5 cups flour

  • 1 cup white chocolate chips (plus a few more for topping cookies)

  • 1 pint fresh raspberries. Reserve a few raspberries to top cookie scoops.

Directions

  • Preheat oven to 350 degrees. Cream together butter and sugars until light and fluffy
  • Add in baking emulsion and eggs. If you do not have the LorAnn butter vanilla baking emulsion (which is the BEST), you can substitute classic vanilla extract. Mix until all combined
  • Add in your dry pudding mix. Add in baking soda and flour. Mix until just combined.
  • Fold in your white chocolate chips until combined, then fold in your raspberries. Do not use your electric mixer to add in your raspberries. You want to gently fold them in so they stay mostly intact.
  • Scoop cookies using a #40 cookie scoop. Top cookie scoops with additional white chocolate chips and raspberries.
  • Bake cookies for 10-12 minutes. Cookies should begin to turn golden brown around the edges, bit should still be a little glossy in the center. This bake time is for a really soft, chewy cookie. If you prefer your cookies a little more done, add 1-2 minutes to bake time.
  • Allow cookies to cool on parchment paper for an additional 15 minutes. Cookies will be soft and chewy, but will set more as they continue to cool.
Maegan

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Maegan
10 months ago

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