My Cheesecake Pudding Cookies combine the creamy tang of cheesecake pudding with a soft, chewy cookie base. They’re fluffy, tender, and perfect for an afternoon snack, a bake sale, or a quick party dessert.
These indulgent cookies use instant cheesecake pudding mix to create a rich, chewy texture and a distinct cheesecake flavor. White chocolate chips add sweet pockets of creaminess, though you can omit them if you prefer a more pronounced cheesecake taste. Be warned—these cookies are easy to overeat!
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At Sweet C’s I include tips in my recipes because I’m a home cook without formal training and I want others to feel confident in the kitchen. Knowing why ingredients and techniques work makes baking easier and more enjoyable.
Table of Contents
- How To Make Cheesecake Pudding Cookies
- Tips and Tricks to Perfect Cheesecake Pudding Cookies
- Cheesecake Pudding Cookies Recipe
How To Make Cheesecake Pudding Cookies
These cookies are both indulgent and simple to prepare. They offer a chewy, cheesecake-like flavor without any of the fuss of a traditional cheesecake. They work well as a snack, potluck dessert, or sweet treat for guests.
Indulgent Cheesecake Pudding Cookies Ingredients
Most ingredients are pantry staples. Here’s what you’ll need:
- Butter – salted, at room temperature (about 30 minutes out of the fridge).
- Brown sugar – light brown, packed.
- Granulated sugar – measured normally.
- Egg – large, at room temperature.
- All-purpose flour – spoon into the cup and level off; do not pack.
- Baking soda – helps the cookies rise and become chewy.
- Cheesecake instant pudding mix – half of a 3.4 oz packet (about 1.7 oz); you can use a full packet for a stronger flavor.
- White chocolate chips – optional but recommended for extra sweetness and texture.
Steps to Make Pudding Cookies
Follow these straightforward steps for consistently great results.
Assemble and Prep
Gather ingredients and preheat the oven to 350°F (175°C).
Make the Dough
Cream butter with brown and granulated sugar until smooth. Add the egg and mix until blended. Stir in the flour, baking soda, and cheesecake pudding mix until no dry streaks remain and the batter forms a dough.
Fold in White Chocolate
Gently fold in white chocolate chips so they’re evenly distributed through the dough.
Scoop
Scoop 1–2 tablespoons of dough per cookie and place balls 1–2 inches apart on a baking sheet.
Bake
Bake for 10–12 minutes at 350°F. Let the cookies cool on the sheet before transferring to a cooling rack. Serve and enjoy.
Tips and Tricks to Perfect Cheesecake Pudding Cookies
Scrape the bowl. Scrape the bottom and sides of the mixing bowl several times to ensure everything is fully incorporated.
Store and reheat. Store baked cookies in an airtight container at room temperature for 3–4 days, or freeze up to 2 months. Reheat baked cookies in the microwave for about 30 seconds for a warm treat.
Freeze dough for later. You can freeze unbaked dough balls and bake them from frozen—just add a minute or two to the bake time.
Try different mix-ins. Swap or add raisins, chopped nuts, peanut butter cups, or other candies to customize the cookies.
More Cheesecake Recipes You’ll Love
If you enjoy cheesecake flavors, check out other recipes on the site for no-bake cheesecakes, cheesecake bars, and cheesecake dips for fruit.
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Cheesecake Pudding Cookies
Ingredients
- ½ cup salted butter, room temperature
- ½ cup light brown sugar
- 2 tbsp granulated sugar
- 1 large egg
- 1 cup all-purpose flour
- ½ tsp baking soda
- 1.7 oz cheesecake instant pudding mix (half of a 3.4 oz packet)
- 1 cup white chocolate chips (optional)
Instructions
- Preheat the oven to 350°F.
- Cream together butter, brown sugar, and granulated sugar until smooth.
- Add the egg and mix until the batter is smooth and uniform.
- Stir in flour, baking soda, and the cheesecake pudding mix until no dry clumps remain. Scrape the bottom of the bowl as needed.
- Fold in the white chocolate chips evenly.
- Scoop 1–2 tablespoon-sized dough balls onto a baking sheet and bake for 10–12 minutes.
- Let cookies cool on the sheet, then transfer to a rack. Serve and enjoy.
Notes
- Store baked cookies in an airtight container at room temperature for 3–4 days, or refrigerate if you prefer.
- Freeze baked or unbaked cookies up to 2 months. Use parchment between cookies when freezing.
- Reheat baked cookies in the microwave about 30 seconds for a warm treat.
- If freezing unbaked dough, thaw before baking or add a couple of minutes to the bake time if baking from frozen.
- Omit white chocolate chips for a stronger cheesecake flavor, or use a full pudding packet for a more intense taste.
Nutrition
Nutrition information is an estimate and should be used as a guideline.
Additional Info
Pudding Cheesecake Cookies FAQs
Bake the cookies at 350°F for best results.
About 10 minutes to mix the dough and 10–12 minutes to bake. Total time is roughly 20–25 minutes.
Store in an airtight container at room temperature for 3–4 days, or refrigerate if preferred.
Yes. Freeze baked or unbaked cookies up to 2 months. Reheat baked cookies briefly in the microwave or enjoy them straight from the freezer.
