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White Chocolate Cranberry Cheesecake Cookies | Can't Stay Out of the Kitchen | #Subway copycat recipe. #cheesecake pudding mix takes these scrumptious #cookies to the next level. They are sensational! #whitechocolate #craisins #dessert

White Chocolate and Cranberry Cheesecake Cookies

Teresa Ambra
White Chocolate Cranberry Cheesecake Cookies are to die for! These spectacular cookies include white chocolate chips, dried cranberries and instant cheesecake pudding mix in the batter. Excellent choice for holiday baking, Christmas Cookie Exchanges and tailgating parties. If you have a sweet tooth, these cookies are sure to cure every craving.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 48
Calories 126 kcal

Equipment

  • 2 large 18x26" cookie sheet pans
  • 1 large mixing bowl
  • 1 electric mixer
  • 1 wooden spoon
  • measuring spoons
  • measuring cups
  • 1 spatula

Ingredients
  

  • 1 cup unsalted butter softened
  • 3/4 cup light brown sugar packed
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 3 cups 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 with an electric mixer 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.
  • Rotate cookie sheets on oven racks every six minutes of baking time.
  • Let cookies cool for 10 minutes on the cookie sheets; the heat cooks them a little more.
  • Then transfer onto cooling racks.
  • Transfer cookie sheets on oven racks half way through baking time.

Notes

Recipe adapted from Anna Doll.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 126kcalCarbohydrates: 19gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 19mgSodium: 77mgPotassium: 29mgFiber: 0.4gSugar: 12gVitamin A: 131IUVitamin C: 0.02mgCalcium: 14mgIron: 0.4mg
Keyword cheesecake, cookie, cranberry, cream cheese, dessert, white chocolate chips
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