Raspberry White Chocolate Cheesecake Cookies

Honorable Mention - Contest Recipe 2008! Bite into a tasty pocket of raspberry jam when you make these sugar cookies sprinkled with white chocolate.

  • Prep Time 60 min
  • Total Time 60 min
  • Servings 36

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
110
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
Trans Fat
1/2g
1/2%
),
Cholesterol
5mg
5%;
Sodium
85mg
85%;
Total Carbohydrate
16g
16%
(Dietary Fiber
0g
0%
  Sugars
11g
11%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.