Strawberry Pudding Cheesecake Cookies
Melt in your mouth strawberry cookies filled with cream cheese.
Did you grow up in a house where you heard the phrase ‘because, I said so’!?
You know, when you wanted to stay out past your curfew or when you wanted to take innocent victims for a car ride right after getting your drivers license and the answer you alway got was, No, because I said so! Now go away!
and your response was Gah, I don’t get to do anything!
Thank goodness our parents kept us safe and we survived those years, right?! and that they are over!!
Well, these cookies will give you the best party in your mouth! Because, I said so!
I know! I tried them and perfected them! and because cake and pudding and cheesecake are the best combinations!
So get out your mixing bowl and put on a happy face, because you are going to love these cookies!
p.s. If you happen to have any cream cheese left over put in a small plastic baggie, snip the corner of the baggie and drizzle on top of the cookies.
Yields 12-18 cookies
A creamy strawberry pudding cookie with a cheesecake filling.
Save RecipeIngredients
- 1 Super Moist Strawberry Cake Mix
- (Don’t prepare the cake mix as directed-follow these instructions instead)
- 2 Eggs
- 1/2 Cup vegetable oil. (not butter)
- 1 3.4-oz. box Strawberry or Vanilla Jello instant pudding (your choice)
- 1/2 of one 8oz. package of PHILADELPHIA Cream Cheese, softened
- 2 Tablespoons butter or margarine, softened or melted slightly
- 1/2 tsp. vanilla
- dash of salt
- 2 Cups powdered sugar, sifted
Instructions
- Preheat oven to 350.
- In a mixing bowl, combine cake mix, instant pudding mix, eggs, and vegetable oil. Mix and then knead with your hands. It will form a dough. Cover and place in the refrigerator until ready to use.
- Combine cream cheese, butter, vanilla, and powdered sugar. Mix with a mixer, until thick and creamy. Spoon out 1 teaspoon and roll into a ball, place on a cookie sheet. Put into the freezer for 2 hours to set.
- When cheesecake filling is ready, prepare your cookies.
- Scoop out 1-2 tablespoons of cookie dough. Roll into balls then flatten into a circle. Fill with the cream cheese filling balls, then roll it up into a ball.
- Place on a lined baking sheet and bake for about 8-12 minutes. Depending on the size of your balls.The tops won’t brown, but the bottom will. Right when you take them out of the oven, press them down to form a round cookie shape.
Not so pretty picture alert! I think I need to break out some new pans!
Place the cheesecake balls on a pan and place them in the freezer for a couple of hours to set. They are much easier to work with this way when they are frozen.
Roll your cookie dough into a ball, then give it a squash with your hands or the bottom of a cup to flatten it. Add one of your frozen cheesecake balls then roll up the cookie dough making sure it’s sealed so the cheesecake won’t seep out when it’s baking.
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