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These Strawberries & Dream cookies are melt-in-your-mouth delicious. Made with fresh, hand-picked strawberries, these cookies are the perfect sweet treat for picnics and end of school year snacks!
We may have overdone it with the strawberry picking over the weekend so we needed to find ways to use the really ripe strawberries before they went bad. When Bailey asked to bake cookies last night, I knew we needed to come up with a way to incorporate some of our strawberries.
I’m not a big strawberries and chocolate fan, but Bailey is so to compromise we swapped in white chocolate chips to our favorite chocolate chip cookie recipe with our secret ingredient – pudding and decided to add cut up chunks of strawberry for a strawberries & cream taste. Crossing our fingers, we set to work gathering the ingredients and mixing everything carefully. I was concerned with the ripeness of our berries and how the juice would disrupt the texture of the cookies so we tossed them in flour and that helped set the juices while mixing.
We used our trusted 2″ cookie scoop
After about 5 minutes, I let Bailey take the first bite…her eyes lit up and before she could swallow she told me that they tasted like a dream, thus the Strawberries & Dream Pudding cookies were born!
We had a lot of fun making these and hope you and your family do too!
Blueberry Cheesecake Pudding Cookies
Ingredients
- 1 cup Butter softened
- 3/4 cup Brown sugar lightly packed
- 1/4 cup Granulated white sugar
- 1 small pkg Instant Cheesecake Pudding 3.4oz
- 2 large Eggs
- 1 tsp Vanilla extract
- 2-1/4 cups Flour white or wheat
- 1 tsp Baking soda
- 1 package White chocolate chips 11 oz
- 1 cup Blueberries, fresh
Instructions
- Preheat oven to 375 degrees F. Gather all your ingredients.
- In large bowl, mix together the softened butter, both sugars, pudding mix, eggs and vanilla. Beat with a hand mixer, on medium speed until creamy and combined. Tip: Make sure the butter is soft, not melted. The consistency of your butter in the beginning will determine the texture of the completed cookie. We prefer softened butter, but you do you.
- Gradually add in 2-1/4 cups flour and baking soda to the mixture. Beat on low speed until combined.
- The texture of the mixture may seem a little dry at this stage, don't panic or add any moisture.
- Carefully fold in the white chocolate chips and blueberries.
- Using a 2" cookie scoop, scoop out dough and spread out on greased cookie sheet (or parchment paper). Don't overcrowd the cookie sheet. Bake 8-10 minutes. Do NOT over-bake! They may not seem completely done, but they are! Tip: If you use softened butter, your cookies won't spread out that much during baking, but if the butter warms too much it will spread, so you can always refrigerate the dough for 10 minutes before baking.
- Remove from the oven and let cool on the cookie sheet for a few minutes. No need to use a wire rack, just gently move them onto a plate, serve and enjoy! Note: Using a 2" cookie scoop, we were able to make 46 cookies! They are perfectly popable!
