Sometimes my great ideas don’t always come to fruition like I imagined. I really wanted to make strawberry cheesecake cookies so I came up with a cheesecake batter with fresh strawberries diced up in the batter. The batter tasted amazing. The cookies? A wet, gooey mess. And not gooey in a good way.

So I went an entirely different route. I love the soft texture of pudding cookies. I thought cheesecake pudding cookies with diced strawberries throughout. Another disaster. As much as I would love fresh strawberries in the cookies, hot strawberries are just a bad idea.

Finally I came up with this version using strawberry Jello and white chocolate chips. To represent the graham cracker crust of a cheesecake, I baked these cookies on graham crackers. Ding. A winner.

And just like when I came up with these Cake Batter Truffles, the whole experience made me gain about 10 pounds. Totally worth it.

strawberry-cheesecake-cookiesbatter

strawberry-cheesecake-cookie-bite

Print
0 from 0 votes

Strawberry Cheesecake Cookies

Ingredients

  • 3/4 cup butter slightly softened
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 3.4 ounce box cheesecake instant pudding mix (dry)
  • 1 3 ounce box instant strawberry Jello mix (dry)
  • 1 teaspoon baking soda
  • 2 cups flour
  • 1 cup white chocolate chips
  • about 18 graham crackers

Instructions

  1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
  2. In a large bowl cream together the butter and sugars.
  3. Add the eggs and vanilla and mix together.
  4. Add the cheesecake pudding mix and strawberry Jello mix and combine.
  5. Add the baking soda and flour and mix until combined. Mixture will be thick.
  6. Gently stir in the white chocolate chips.
  7. Break graham crackers in half. Place about 2 Tablespoons of dough on each graham cracker square and flatten slightly with your hand. You want to cover most of the graham cracker.
  8. Bake on the middle rack for 8-9 minutes. They might not look done but they will continue to set while cooling. Remove from the oven and let cookies cool on the cookie sheet.

Recipe Notes

Source: The Girl Who Ate Everything