Strawberry Cheesecake Cookies: Soft and fluffy cheesecake pudding cookies with strawberries and chocolate chips.
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Strawberry Cheesecake Cookies
Yesterday, for Valentines Day I decided to treat my five Valentines to my traditional Valentines Day Pizza and wanted to make them something special for dessert. I asked my kids what they would like me to make. My oldest voted for cheesecake, my middle sons voted for cookies and chocolate and my youngest daughter who LOVES fruit voted for strawberries. Voila! These delicious cookies were born. But these cookies aren’t just for Valentines Day – they would be perfect for spring and summer!
Cheesecake Pudding Cookies
One thing that makes these cookies extra special is that they are made with pudding mix. Cheesecake Pudding Cookies are super light and fluffy. The texture is so dreamy and combined with the freeze-dried strawberries it is a perfect dessert that is sure to please everyone.
There are some recipes online that use actual cream cheese in the base. But I love how using the dry pudding mix adds that deep flavor in such a quick and easy way.
Strawberry Cheesecake Cookie Recipe
To make these cookies, start by gathering the ingredients:
- baking soda
- cheesecake flavored pudding
- softened butter
- brown sugar
- granulated sugar
- freeze dried strawberries
- white chocolate chips
- dark chocolate chips
Start by preheating your oven to 350 and line a cookie sheet with parchment paper. You don’t have to use parchment paper, but these are super soft and i just find it so much easier to remove after baking using it.
Next, whisk together the flour, baking soda and pudding mix in a large bowl.
In a second large bowl, use an electric mixer to beat together the butter and sugars until light and fluffy. Add the eggs and vanilla, then continue to beat until well combined.
Slowly add in the dry mixture, until fully incorporated. Then, stir in the strawberries and chocolate chips.
Use a 1.5 Tablespoon cookie scoop to roll dough balls and place them evenly spaced on a cookie sheet. Bake for 8-10 minutes or until the edges are beginning to turn golden.
How To Store Strawberry Cheesecake Cookies
Keep these cheesecake pudding cookies fresh by storing in an airtight container. They will keep for up to a week. You can also store the dough balls in the freezer and make little batches at a time.
Using Dehydrated Strawberries
Using dehydrated strawberries in this recipe gives that sweet burst of pure strawberry flavor while controlling the moisture. If you choose to use fresh strawberries, be sure to remove as much moisture as possible.
Variations for this Strawberry Cheesecake Cookies Recipe
- Use fresh strawberries in place of dehydrated
- Try using different chocolate types and shapes
- Melt chocolate and drizzle it over the cookies after they are done cooling.
Strawberry Cheesecake Cookies
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 3.4 oz package cheesecake pudding mix
- 1 1/2 cups softened butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 1/2 teaspoon vanilla
- 1 cup freeze-dried strawberries
- 1/2 cup white chocolate chips
- 1/2 cup dark chocolate chips
- Preheat the oven to 350 degrees. Prepare a baking sheet for baking by lining with parchment paper. Set aside.
- In a medium sized mixing bowl, whisk together flour, baking soda and cheesecake pudding powder. Set aside.
- In a large bowl, use an electric mixer to combine the butter, brown sugar, granulated sugar until light and fluffy. Add eggs and vanilla and mix on medium low speed until smooth.
- Add the flour, baking soda and cheesecake pudding powder mixture until well incorporated.
- Stir in the strawberries and chocolate chips just until combined – do not overmix.
- Use a 1.5 inch cookie scoop to roll dough balls. Place them evenly apart on the cookie sheet allowing room for spreading.
- Bake for 8-10 minutes or until edges are lightly golden brown.
- If desired, you can add additional strawberries and chocolate chips on top immediately after removing from the oven.
- Allow to cool completely on a cooling rack before serving.
- If adding additional toppings, do it right when you remove cookies from the oven, otherwise they won’t stick!
- You can use fresh berries for this recipe, however, I love the concentrated flavor of using freeze dried berries and they keep the cookie batter a nice beige color.
- Once the dry and wet ingredients are combined, keep stirring to a minimum.
- I love the combination of big white chocolate chips and mini dark chips for this cookie! When testing, my taste tester used large chips for both the white and dark and visually, the chocolate chips kind of overpowered the strawberries. Using mini dark chocolate chips really helped draw your eye to the strawberries.
Have you tried this cheesecake pudding cookie recipe yet? Let me know what you think in the comments!
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