Soft Lemon Cheesecake Cookies
Description
When the cookie dough is making you drool, you know you’ve discovered a winner with this Melt-in-Your-Mouth Soft Lemon Cheesecake Cookie Recipe!
Ingredients
- 2 Cups Butter, Unsalted (4 sticks)
- 4 Eggs
- 1 ½ Cups Granulated Sugar
- 2 Cups Brown Sugar
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Almond Extract
- 5 to 5 ½ Cups All-Purpose Flour
- 2 teaspoon Salt
- 2 teaspoon Baking Soda
- 2.5 Ounce Cheesecake Pudding Mix, instant, use half of the large box
- 2.5 Ounce Lemon Pudding Mix, instant, use half of the large box
- 2 Cups White Chocolate Chips
Instructions
- Preheat oven to 350 degrees F.
- Combine softened butter, eggs, sugars, vanilla, and almond extract in large bowl until evenly mixed.2 Cups Butter, 4 Eggs, 1 ½ Cups Granulated Sugar, 2 Cups Brown Sugar, 1 teaspoon Vanilla Extract, 1/4 teaspoon Almond Extract
- In a separate bowl combine flour, salt, baking soda, and both puddings.5 to 5 ½ Cups All-Purpose Flour, 2 teaspoon Salt, 2 teaspoon Baking Soda, 2.5 Ounce Cheesecake Pudding Mix, 2.5 Ounce Lemon Pudding Mix
- Slowly add the dry ingredients into the large bowl of wet ingredients.
- Once ingredients are combined slowly mix in chocolate chips.2 Cups White Chocolate Chips
- Place on prepared baking sheet or on parchment paper.
- Bake for 8-10 minutes, allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a cooling rack to finish cooling.
Notes
- Baked cookies and unbaked cookie dough can both be frozen. Please see the post above this recipe card for instructions on how to freeze cookies and cookie dough.
Nutrition
Calories: 113kcal