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Delicious soft and chewy cheesecake pudding cookies with creamy filling.

Cheesecake Pudding Cookies

Deliciously soft cookies that blend the creamy richness of cheesecake with the comfort of classic cookies, perfect for satisfying your sweet tooth with minimal effort.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all purpose flour For structure.
  • 1 package instant pudding mix (cheesecake or vanilla) Provides flavor and moisture.
  • 1 teaspoon baking soda For lift.
  • 1/2 teaspoon salt Balances sweetness.
Wet Ingredients
  • 4 ounces cream cheese, softened Ensure it's softened for smooth blending.
  • 1/2 cup butter, softened Classic cookie flavor.
  • 1/2 cup peanut butter, creamy Provides a nutty flavor.
  • 1/2 cup brown sugar Adds chewiness.
  • 1/2 cup granulated sugar For sweetness and crisp edges.
  • 2 large eggs Binds the dough.
  • 1 teaspoon vanilla extract Adds cozy flavor.
Mix-Ins (Optional)
  • 1 cup chocolate chips, chopped peanuts, or white chocolate Customize to your taste.

Method
 

Preparation
  1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, pudding mix, baking soda, and salt. Set aside.
  3. In a larger bowl, beat the butter and cream cheese until smooth. Add peanut butter and beat again until creamy.
  4. Add both sugars and mix until fluffy.
  5. Mix in eggs one at a time, then add the vanilla.
  6. Add the dry ingredients into the wet ingredients and mix just until you no longer see dry flour. Fold in any mix-ins if using.
Baking
  1. Scoop the dough into balls and chill for 30 to 60 minutes.
  2. Bake for 10 to 12 minutes until the edges are set and centers are slightly soft.
  3. Cool on the baking sheet for 5 minutes, then move to a rack to cool completely.

Notes

For best results, soften cream cheese and butter without melting. Chill the dough to prevent spreading and remove cookies slightly underdone for a soft texture. Store in an airtight container at room temperature for 3 to 4 days.