Raspberry White Chocolate Cheesecake Cookies

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

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

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.

If using 20% more cookie mix, add 3 tablespoons water with the cookie mix, pudding mix, oil and egg. Increase raspberry jam to 1/3 cup. Yield is 40 cookies.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
110
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
1g
6%
Trans Fat
1/2g
Cholesterol
5mg
2%
Sodium
85mg
4%
Total Carbohydrate
16g
5%
Dietary Fiber
0g
0%
Sugars
11g
11%
Protein
0g
0%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.