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Raspberry White Chocolate Cheesecake Cookies

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Raspberry White Chocolate Cheesecake Cookies
  • Prep 60 min
  • Total 60 min
  • Servings 36
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Honorable Mention - Contest Recipe 2008! Bite into a tasty pocket of raspberry jam when you make these sugar cookies sprinkled with white chocolate.
Updated Apr 9, 2020

Ingredients

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can use vanilla instant pudding and pie filling mix for the cheesecake flavor.
  • tip 2
    Space cookies about 2 inches apart on the cookie sheet to prevent them from baking together.
  • tip 3
    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

110 Calories, 5g Total Fat, 0g Protein, 16g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
110
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
6%
Trans Fat
1/2g
Cholesterol
5mg
2%
Sodium
85mg
4%
Potassium
20mg
1%
Total Carbohydrate
16g
5%
Dietary Fiber
0g
0%
Sugars
11g
Protein
0g
% 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.
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