When the cookie dough makes you drool, you know you’ve found a winner. We can’t stop doing this White Chocolate Lemon Cheesecake Cookies recipe Now! The smell of the dough was eye-rolling good!
If you own our second cookbook, Raised in the Kitchen, you know that our oldest daughter loves her Lemon Tender Biscuits recipe and we all 100% agree. But late one night I had to break out a lot of cookies for a friend and found I was a little lacking in what I needed.
My go-to chocolate chip cookies for feeding friends and family are actually a pudding recipe. I also use an adapted version for our chocolate biscuits because the taste, texture and stability on the shelf are unbeatable. The pudding holds the cookies so perfectly soft and chewy and also makes it a totally error-free recipe. I mean, you literally couldn’t screw up these cookies. Even better? She feed a huge crowd So it’s best to go in a group.
During my last batch, I suddenly realized I was out of French custard. I immediately reached for chocolate, but again, out! I always have them handy, how did I forget to refill? Searching I found a box of cheesecake and a box of lemons and since I use one large box I had no choice but to use two small boxes to get the job done.
Grab a crate lemon pudding and a box Cheesecake Pudding and you probably already have the rest at home! You can find the measurements for each ingredient in the recipe card at the end of this post. You can also save or print out the recipe there. Here’s what you need to make these irresistible cookies:
- Unsalted Butter – must be soaked so that it becomes creamy together with the sugar
- eggs – gives the biscuits their structure
- Sugar – just plain white granulated sugar
- Brown sugar – adds wealth
- vanilla extract – Use the real store and no artificial flavors
- almond extract – just the tiniest bit enhances the flavor so much
- all purpose flour – Be sure to measure the flour correctly
- Salt – enhances all flavors and reduces sweetness
- baking powder – Make sure your baking soda is fresh, this will help give the cookies their fluffiness
- Cheesecake Pudding Mix – Measure half of the powder with a kitchen scale
- Lemon Pudding Mix – Measure half of the powder with a kitchen scale
- White chocolate chips – we love the brands Ghirrardeli or Guittard
What does custard do in a cookie recipe?
Adding custard in cookie recipes makes the cookies super soft and moist, not to mention the wonderful flavor it adds. In this recipe, all of the lemon and cheesecake flavor comes from the custard mix.
Other variations
There are many different flavors of custard and I’m obsessed with trying them all in cookies with different add-ins. I will list some of our favorites Recipes for pudding cookies below. However, this recipe is the first time I’ve combined two different types of pudding. Now I have to try two more flavor combinations. Here is a list of different pudding flavors:
- Vanilla
- Chocolate
- Chocolate toffee
- banana cream
- coconut cream
- pistachio
- butterscotch
- White chocolate
- lemon
- oreos
- pumpkin taste
- candy cane
You can try each of these flavors with different additions – chocolate chips, chopped nuts, dehydrated berries, freeze dried fruits, coconut, etc.
A few of the combinations I want to try next are chocolate fudge and coconut cream, banana cream and chocolate, white chocolate and butterscotch.
can you do half the recipe
Yes, I use a kitchen scale or just press the bag down on half of the pudding. All remaining ingredients can easily be halved to make a smaller batch of cookies.
Can I freeze the cookies?
Yes, these cookies freeze great! Let them cool completely, then place them in a Ziploc bag. They have a shelf life of 2-3 months. Actually, I prefer to use a vacuum sealing so they last even longer… up to 6 months.
How to freeze cookie dough
This is my favorite method for frozen cookies because we don’t overeat the first batch and it’s a cinch to throw away the dessert for unexpected guests! Plus, it really does hold up a lot better than an already baked cookie.
Form each cookie dough ball and place in one layer on a baking sheet. Place the pan in the freezer and let it freeze for about an hour. Once frozen, place all of the dough balls in a Ziploc bag. Then store the pouch in the freezer for up to 2-3 months.
Sometimes a few ingredients are missing, resulting in a new and insanely delicious recipe. “Happy accidents” according to Bob Ross! Now please excuse me while I try some new pudding combinations! you will love this White Chocolate Lemon Cheesecake Cookies recipe!
More Pudding Cookie Recipes to Try:
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Preheat oven to 350 degrees F.
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Combine butter, eggs, sugar, vanilla, and almond extract in a large bowl until evenly blended.
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In a separate bowl, mix together the flour, salt, baking soda and both puddings.
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Slowly add the dry ingredients to the large bowl with the wet ingredients.
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Once the ingredients are combined, slowly mix in the chocolate chips.
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Place on a greased baking sheet or on parchment paper.
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Bake for 8-10 minutes.
- 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.
Calories: 113kcal
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