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These were quite a hit at the potluck I brought them to. I dare you to stop at one.

 

White Chocolate and Cranberry Cheesecake Cookies

Ingredients
1 cup butter, softened (Leave at room temperature for 1 hour)
3/4 cup packed light brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 package cheesecake instant pudding mix (3.4 oz)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
1 cup dried cranberries

 

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then add in the vanilla extract.
  3. In a separate bowl lightly whisk together the dry ingredients: flour, pudding mix, baking soda, and salt. Then add in the white chocolate chips and cranberries. Give it another whisk.
  4. Add the dry ingredients to the large bowl of sugar and egg mixture. Mix. (Make sure not to over mix!)
  5. Drop by large spoonfuls onto ungreased cookie sheets.
  6. Bake for about 10-12 minutes or until edges are nicely browned.
  7. LetΒ  cool for 10 minutes on the cookie sheets; the heat cooks them a little more. Then transfer onto cooling racks.

Dig in!

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I don’t have much experience with making cookies from scratch. This was my third time making cookies. They turned out more cake-ish than chewy cookie. A hybrid! Cakie?! It was still good though. Plus, I felt less guilty about eating one for breakfast…2 or 3 days in a row. :P

I have since tried a different recipe that turned out much more cookie like. Will post that one soon!

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Chocolate and vanilla cream puffs.

The first time I made these I made them completely from scratch. This time around I took a shortcut with the filling. Instead of using a burnt sugar custard that requires a whole dozen egg yolks I used instant pudding mix and whipped cream. Read on for the recipe! Read More