When the cookie dough makes you drool you know you’ve got yourself a winner. We can’t stop doing it Recipe for white chocolate lemon cheesecake cookies now! The smell of the dough was good for rolling eyes!
If you own our second cookbook, Raised in the Kitchen, you know our oldest daughter adores her delicate lemon iced cookie recipe and we all agree 100%. But late one night I had to put out a lot of cookies for a friend and I found myself a little short of what I needed.
My chocolate chip cookies for feeding friends and family is actually a pudding recipe. I also use an adapted version for our chocolate cookies because the taste, texture and shelf life are unmatched. The pudding protects the cookies so perfectly soft and chewy And also makes it a completely fail-safe recipe. I mean, you really couldn’t mess up these cookies. even better? they feed a huge crowd So it’s best to go out for a group.
When I was on my last batch I suddenly realized I was out of the French vanilla pudding. I immediately grabbed a chocolate but again, out! I always keep them handy, how did I forget to fill them? Through searching I found a cheesecake box and a lemon box and as I use a large box I had no choice but to use two small boxes to get the job done.
Grab a box of Lemon pudding and a box of Cheesecake pudding And the rest you probably already have at home! The measurements for each ingredient can be found on the recipe card at the end of this post. You can also save or print the recipe from there. Here’s what you’ll need to make these irresistible cookies:
- unsalted butter – You need to soften it so that it creams together with the sugars
- eggs – Gives the cookies their structure
- Sugar – Just regular white sugar
- Brown sugar – Adds wealth
- Vanilla extract – Use the real thing and no flavor imitation
- almond extract – Just the little bit improves the taste so much
- All purpose flour – Be sure to measure the flour correctly
- Salt – Enhances all the flavors and cuts the sweetness
- Baking soda powder – Make sure your baking soda is fresh, it helps give the cookies their fluffiness
- Cheesecake pudding mix – Measure half of the powder using a kitchen scale
- Lemon pudding mix – Measure half of the powder using a kitchen scale
- White chocolate chips – We like the Ghirrardeli or Guitard brand
What does pudding do in a cookie recipe?
Adding pudding in cookie recipes makes the cookies super soft and moist, not to mention the wonderful flavor it adds. In this recipe, all the lemon and cheesecake flavor comes from the pudding mix.
Other variations
There are many different flavors of pudding out there, and I’m obsessed with trying them all in cookies with different toppings. I will list some of our favorites Pudding cookie recipes down there. However, this recipe is the first time I’ve combined two different flavors of pudding together. Now I have to further try two flavor combinations. Below is a list of different pudding flavors:
- vanilla
- chocolate
- Chocolate fudge
- Banana cream
- Coconut cream
- Pistachio
- butter
- White chocolate
- lemon
- Oreo
- Pumpkin spice
- candy canes
You can try any of these flavors with different toppings – chocolate chips, chopped nuts, dried berries, freeze dried fruit, coconut, etc.
Some of the combinations I want to try next are chocolate fudge and coconut cream, banana and chocolate cream, white chocolate and butter.
Can you halve the recipe?
Yes, I use a kitchen scale or just pinch the bag up to half of the puddings. All other ingredients can easily be cut in half to make a smaller amount of cookies.
Can I freeze the cookies?
Yes, these cookies freeze great! Let them cool completely and then transfer them to a Ziploc bag. They will keep for 2-3 months. Actually I prefer to use a vacuum sealer To help them last even longer… up to 6 months.
How to freeze cookie dough
This is my preferred method for frozen cookies because we don’t eat too much of the first batch and it’s easy to throw in dessert for unexpected guests! Plus, it really does keep much better than a pre-baked cookie.
Form all the cookie dough balls and place them on a baking sheet in one layer. Put the mold in the freezer and let them freeze for about an hour. Once they are frozen, put all the dough balls in a Ziploc bag. Then store the bag in the freezer for up to 2-3 months.
Sometimes missing a few ingredients results in a new and insanely delicious recipe. “Happy Accidents” by Bob Ross! Now please excuse me while I go try some new pudding combinations! You are going to love it Recipe for white chocolate lemon cheesecake cookies!
More pudding cookie recipes worth trying:
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Preheat oven to 350 degrees F.
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Mix butter, eggs, sugars, vanilla and almond extract in a large bowl until smooth.
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In a separate bowl, mix flour, salt, baking soda and the two puddings.
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Slowly add the dry ingredients into the large bowl of the wet ingredients.
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After combining the ingredients, slowly stir in chocolate chips.
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Place on a greased pan or parchment paper.
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Bake for 8-10 minutes.
- Both baked cookies and unbaked cookie dough can be frozen. Please see the post above this recipe card for instructions on how to freeze cookies and cookie dough.
Calories: 113KKL
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