Strawberry Pudding Cheesecake Cookies

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  1. 1 (18.25 oz.) Box Pillsbury Moist Supreme Strawberry Cake Mix
  2. (Don’t prepare the cake mix as directed-follow these instructions instead)
  3. 2 large eggs
  4. 1/2 Cup vegetable oil. (not butter)
  5. 1 3.4-oz. box Strawberry instant pudding
Cheesecake Filling
  1. 1/2 of one 8oz. package of PHILADELPHIA Cream Cheese, softened
  2. 2 Cups powdered sugar, sifted
  3. 2 Tablespoons butter or margarine, softened or melted slightly
  4. 1/2 tsp. vanilla
  5. dash of salt

  1. Preheat oven to 350.
  2. In a medium mixing bowl, combine cake mix, instant pudding mix, eggs, and vegetable oil. Mix well, then knead with your hands. It will form into a dough. Put back into bowl and cover with saran wrap, place in refrigerator until ready to use.

  1. In a medium bowl combine cream cheese, butter, vanilla, and powdered sugar. Mix with an electric mixer until thick and creamy.
  2. Spoon out 1 teaspoon at a time and roll into balls, place balls on a lined cookie sheet. Freeze for 2 hours.

Prepare the cookies

  1. Using a 2-tablespoon cookie scoop, place cookie dough on a lined cookie sheet. Flatten each cookie to form a circle.(I used the back of a spoon) Place a frozen cream cheese ball in each cookie. Roll the cookie dough around the cream cheese ball making sure the cream cheese ball is not showing.
  2. Place prepared cookies on a lined baking sheet and bake for about 8-12 minutes. Depending on the size of your balls. The top of the cookies won't brown, you will need to check the bottom of the cookie. If it's brown it is down. Don't over cook them. They only need to cook about 8 minutes.
  3. When you remove them from the oven gently flatten them to form a ball, if needed, and immediately remove them from the hot pan.

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