White Chocolate and Cranberry Cheesecake Cookies
Spectacular cookie with white chocolate chips, dried cranberries and instant cheesecake pudding mix in the batter. Excellent choice for holiday baking.
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup light brown sugar packed
- 3/4 cup white sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 3 cups Gold Medal UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 3.4 oz. pkg. Jell-O cheesecake instant pudding mix
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 1 cup white chocolate chips
- 1 cup dried cranberries Craisins
Instructions
- Preheat oven to 350°.
- In a large bowl cream together the butter, white sugar, brown sugar, eggs, vanilla extract, baking soda and salt until smooth.
- Stir in UNBLEACHED all-purpose flour (bleached flour toughens cookies and cakes), pudding mix, white chocolate chips and dried cranberries.
- Stir the flour, chips, and craisins with a wooden spoon. Don’t use an electric mixer or it will toughen the cookies.
- Spray cookie sheets with cooking spray.
- Roll cookie dough into balls and place on sprayed cookie sheets.
- Bake for about 12-15 minutes or until edges are nicely browned.
- Let cookies cool for 10 minutes on the cookie sheets; the heat cooks them a little more.
- Then transfer onto cooling racks.
Notes
Recipe adapted from Anna Doll.
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