White Chocolate Cherry Cheesecake Cookie |
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Prep Time: 0 Minutes Cook Time: 17 Minutes |
Ready In: 17 Minutes Servings: 2224 |
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The catalyst for this cookie was an exquisite bread pudding recipe I found before Christmas. I'll post both the bread pudding and cookie recipe this morning, simply because I believe it is one of the best bread puddings I've ever had. Read more . It's a white chocolate bread pudding with a cherry-Zinfandel sauce, and is absolutely amazing. After trying the bread pudding, I HAD to transform those flavors into a cookie. Ingredients:
2 1/4 c flour |
1 tsp baking soda |
1 tsp salt |
1/2 tsp cinnamon |
1/2 lb butter, at room temperature |
3/4 c packed brown sugar |
1/4 c granulated sugar |
1 pkg. (3.4 oz) jello cheesecake flavor instant pudding |
2 ( large) eggs |
1 tsp pure vanilla extract |
1 c dried cherries |
1 c white chocolate baking chips |
Directions:
1. Preheat oven to 350 degrees.
2. Sift together first 4 ingredients into a large bowl. Set aside.
3. In a large mixer bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add instant pudding, mixing well. Add eggs then vanilla extract, mixing until well blended. Scrape down sides of bowl as necessary. Slowly add flour, mixing well. Stir in the dried cherries and white baking chips, blending well.
4. Using a standard ice cream scoop (2 oz) or rounded tablespoon, drop dough on to an un-greased, parchment paper lined baking sheet.
5. For 2 oz cookie, bake at 350 degrees for 16-18 minutes. For rounded tablespoon-sized cookies, bake 12-14 minutes. After one minute, transfer from pan to wire rack to cool.
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