| 1 | pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix |
| 1 | box (4-serving size) cheesecake-flavor instant pudding and pie filling mix |
| 1/2 | cup vegetable oil |
| 1 | egg |
| 1/4 | cup seedless raspberry jam |
| 3 | oz white chocolate baking bar, coarsely grated |
| 1. | Heat oven to 350°F. In large bowl, stir cookie mix, dry pudding mix, oil and egg until soft dough forms. |
| 2. | Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each ball. Spoon about 1/4 teaspoon jam into each indentation. |
| 3. | Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool 10 minutes; sprinkle with white chocolate. |
| Bake 10 to 12 minutes. |
|
| You can use vanilla instant pudding and pie filling mix for the cheesecake flavor. |
|
| Space cookies about 2 inches apart on the cookie sheet to prevent them from baking together. |
Nutrition Information:
110 ( 45); 5g ( 1g, 1/2g); 5mg; 85mg; 16g ( 0g, 11g); 0g 0%; 0%; 0%; 0% 1 ; 0 ; 1 1