Cheesecake Delights
These delightful cookies offer a wonderful fusion of sugar cookie and cheesecake flavours. The soft dough, made with a cookie mix and cheesecake pudding, is shaped into balls and filled with a touch of raspberry jam. After baking, they are finished with a sprinkle of grated white chocolate for a sweet, elegant touch. This recipe yields 36 melt-in-your-mouth treats in about an hour.
Ingredients
- 1 (17 1/2 ounce) package sugar cookie mix (Betty Crocker)
- 1 (4 ounce) package cheesecake flavor instant pudding and pie filling mix
- 1/2 cup vegetable oil
- 1 egg
- 1/4 cup seedless raspberry jam
- 3 ounces white chocolate baking bar, coarsely grated
Method
- Set your oven to 350°F. Combine the cookie mix, dry pudding mix, oil, and egg in a large bowl, stirring until a soft dough forms.
- Form the dough into 1-inch balls. Arrange them on ungreased baking sheets, spacing them 2 inches apart. Create a small well in the centre of each ball using your thumb or a wooden spoon handle. Fill each indentation with roughly 1/4 teaspoon of raspberry jam.
- Bake for 8 to 10 minutes, until the edges turn a light golden brown. Let the cookies cool on the sheet for 1 minute before transferring them to a wire rack. After cooling for 10 minutes, sprinkle the grated white chocolate over the top.
Nutrition (per serving)
Sodium4800 mg
Recipe details
CategoryDessert
AuthorCindiJ
