Cheesecake Pudding Cookies

4.54 from 49 votes

These cheesecake pudding cookies are sinfully delicious! You won’t be able to eat just one, but you’ll have to try them out for yourself.

Prep Time10

Cook Time12

Total Time22

Course: Cookies

Cuisine: American

Keyword: baking, cheesecake, cookies, dessert

Servings: cookies

Calories: 179kcal

Author: Courtney O'Dell

Preheat your oven to 350 degrees.
While the oven is preheating, cream together the butter, brown sugar, and white sugar in a medium sized bowl until the mixture is smooth.
Add the egg and continue stirring the mixture until the ingredients are smooth and homogenous.
Stir in the flour, baking soda, and pudding mix until no dry clumps of ingredients remain in the cookie batter. Be sure to scrape along the bottom of the bowl several times to ensure the batter is completely mixed.
Gently fold in the white chocolate chips until they are distributed evenly throughout the batter.
Scoop balls of dough the size of 1-2 tablespoons onto a cookie sheet and bake for 10-12 minutes.
Allow the cookies to cool before removing from the cookie sheet, serve and enjoy!

You can store these cookies for 3-4 days in an airtight container on the counter or the fridge.
These cookies do good stored in the freezer as well. They can be stored for up to 2 months either baked or unbaked.
If storing baked, simply heat on in the microwave for 30 seconds or eat it straight from the freezer.
If storing unbaked, simply throw a ball of dough in a mug and microwave it on 30 second intervals until warm for a gooey treat.
The white chocolate chips can be omitted if you want to really intensify the cheesecake flavor of these cookies. You can also use the entire package of pudding mix if you want these cookies to really pack a flavor punch. However, we found that half a package was plenty to get the cheesecake flavor to come through.