8tablespoonsunsalted buttersoftened to room temperature
½cuplight brown sugarpacked
½cupwhite sugar
2cupsall purpose flour
1boxinstant cheesecake mix3.4 ounces
2large eggs
1teaspoonpure vanilla extract
½teaspoonsalt
½teaspoonbaking soda
½teaspoonbaking powder
½cupwhite chocolate chips
½cupfreeze dried raspberriesyou can also sub raspberry baking chips
Instructions
In a large mixing bowl combine the cheesecake mix, flour, brown sugar, white sugar, baking soda, baking powder, and salt. Mix well with a large spoon.
Next, mix in the softened butter, vanilla, and eggs. Mix with a hand mixer until everything is well combined. Dough may seem crumbly at first but this is normal.
Stir in the white chocolate chips with a large spoon.
Let the dough chill in your fridge for at least 30 minutes, preferably an hour.
After the dough is chill, stir in the freeze dried raspberries.
Use a large cookie scoop (about 2.5 tablespoon) to form your cookies into dough balls. Work the dough with your hands until the balls form.
Bake on a greased baking sheet or a baking sheet with parchment paper (not wax paper) for 10 to 13 minutes at 350 degrees. Let them rest on the baking sheet for 10 minutes after baking.
Video
Notes
Make sure that you are using boxed instant cheesecake pudding mix, the 3.4 ounce size box.
For the best results, be sure to measure your flour correctly. Leveling it off with a butter knife helps a lot.
Your dough may seem crumbly at first but it will come together as you roll the dough into balls with your hands.
Be sure to chill your dough, if you don’t the cookies may become too flat.
For the best cookies, make tall dough towers instead of round balls (see above).
Let your cookies rest on the cookie sheet before transferring to a cooling rack. I let mine rest for at least ten minutes.
You can store these cookies in an airtight container at room temperature. They will be good for up to 5 days.Nutritional information is an estimate only.