In my own honest opinion, baking is so much easier than cooking and the best part is that the kids love helping me. I think it’s because they like the leftover batter in the bowl or maybe they just like the extra mommy-time.
The inspiration for these cookies came from a craving for strawberry cheesecake, but I was feeling lazy and I only had one package of cream cheese and one egg in the refrigerator, so I threw together these white chocolate strawberry cheesecake cookies.
As you can probably tell, these cookies are pink. They get their color from the strawberry flavored gelatin used in this recipe. These cookies are soft, chewy and oh so tasty. My daughter is my official taste tester, and she approves.
Anything strawberry flavored is usually a winner in our house. This recipe is just in time for Valentine’s Day, so whip up a batch of these white chocolate strawberry cheesecake cookies for your loved ones or your child’s teacher (they love cookies too). They will be sure to appreciate the extra love.
Perhaps you prefer chocolate chip cookies instead? I got you covered with my better than soft-batch chocolate chip cookies.
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This is what you will need to make these white chocolate strawberry cheesecake cookies:
1/2 cup (8 Tbsp) or 1 stick of unsalted butter
1 block of full-fat cream cheese
1/3 cup of brown sugar, packed
1/3 cup of white granulated sugar
3.4 oz of strawberry cream cheese Jello pudding mix
3 oz of strawberry flavored gelatin
1 tsp of vanilla extract
2 cups of all purpose flour
1 tsp of baking soda
1 pinch of salt (optional) for taste
2 cups of white chocolate chips
- ½ cup (8 Tbsp) or 1 stick of unsalted butter
- 1 block of full-fat cream cheese
- ⅓ cup of brown sugar, packed
- ⅓ cup of white granulated sugar
- 1 egg
- 3.4 oz of strawberry cream cheese Jello pudding mix
- 3 oz of strawberry flavored gelatin
- 1 tsp of vanilla extract
- 2 cups of all purpose flour
- 1 tsp of baking soda
- 1 pinch of salt (optional) for taste
- 2 cups of white chocolate chips
- Preheat the oven to 350 degrees Fahrenheit.
- Using a stand mixer with a paddle attachment, add butter, cream cheese, brown sugar, white sugar, egg, pudding mix, gelatin, and vanilla extract and combine at medium speed for 3-5 minutes, or until smooth and fluffy.
- Turn off the mixer and scrape the sides of the mixing bowl. Add the flour, baking soda, and salt and combine for an additional minute.
- Fold in the white chocolate chips until evenly incorporated into the batter.
- Important step: Chill the dough for a minimum of 2 hours or up to a week. If you try to bake unchilled dough, you will end up with flat, thin cookies.
- Using a tablespoon or a 2-inch cookie scoop, form mounds of cookie dough, approximately 2 dozen, and place on a lightly-greased cookie sheet or Silpat about 2 inches apart.
- Bake for 10-14 minutes, but not longer than 14 minutes. At the half-way mark, rotate your cookie sheet. The edges should be light brown and the centers slightly under cooked. The cookies will set upon cooling.
- Allow to cool for at least 5 minutes before attempting to transfer the cookies to a cooling rack.