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The last week has been a blur of mixing and baking.  I made one of my tried and true holiday recipes (Pistachio Chocolate Chunk Cookies) and tested nine new recipes.  Out of the bunch, I only had one fail that I think still needs some tinkering.  Not too shabby!

These white chocolate cherry cheesecake cookies were one of my latest experiments that turned out absolutely AMAZING!  They were declared a new favorite by my husband…a man who has particular tastes when it comes to baked good/sweets since he’s more of a meat and potatoes kind of guy.

If you like white chocolate cranberry cookies (they seem to be everywhere during the holidays), you might really enjoy my spin on the recipe which uses instant cheesecake pudding mix, dried cherries, white chocolate chips and a splash of almond extract.

Serious deliciousness!  Definitely a flavor combination that grown-ups will love…although my 2-year-old is a fan as well.

Did you forget to buy someone a gift?  These look so pretty and feel a bit special – so get in your kitchen and whip these up to save the day!

White Chocolate Cherry Cheesecake Cookies

  • 2 1/4 c. flour
  • 1 tsp. baking soda
  • 1 c. unsalted butter, softened
  • 3/4 c. brown sugar
  • 1/4 c. sugar
  • 1 (3oz.) package instant cheesecake flavor pudding mix
  • 2 eggs
  • 1 tsp. vanilla
  • 1 tsp. almond extract
  • 1 bag white chocolate chips
  • 1 bag (6 oz.) dried cherries

Preheat oven to 350°.

Combine the flour and baking soda and set aside.

In a large bowl, cream together the butter and sugars.  Beat in the instant pudding mix until blended.  Stir in the eggs, vanilla, and almond extract.

Add the flour mixture.

Stir in the white chocolate chips and cherries.  If you have time, chill the dough for a few hours (and up to overnight) before scooping.

Using rounded spoonfuls, place the dough balls onto cookie sheets that are lined with parchment paper or a silpat liner.

Bake 10-12 minutes until edges are golden brown.  They may still look a little under-done.  That’s okay, they’ll keep cooking on the tray as they cool.  Once they are comfortable to touch, transfer to a cooling rack.