Today is my darling hubby’s 32nd birthday. Since he’s not a big fan of cake (I know, he’s weird), I offered to make him whatever birthday dessert he wanted. He picked chocolate pudding pie. I’m not even kidding. Strangely enough, it’s his favorite dessert of all time and it’s maybe the most brainless thing I could make. It’s literally Cook and Serve chocolate pudding in a store-bought graham cracker crust. Sigh.
Well that just wasn’t going to do it for me. I mean, of course I made it for him, but part of the fun of celebrating other people’s birthdays is getting a chance to whip up something fun in the kitchen! So I decided to also make his favorite kind of cookie so that he could bring some treats to work with him.
I first made these funfetti cheesecake cookies a couple of years ago on a whim, and I don’t think anyone but Peter even tasted the first batch. He was obsessed with them. He always talks about how he’s more of a chocolate person when it comes to dessert, but just try to take these cookies away from him. It won’t happen buddy.
The great part about these cookies is that the recipe is so super simple. It’s literally six ingredients and the batter comes together in a matter of minutes. Including baking time, I think I had these puppies ready and waiting in less than a half an hour. Hard to beat that!
The other great part about these cookies? They’re delicious! I mean, who doesn’t love funfetti? And these suckers taste like funfetti cake in cookie form! Add in a little bit of tanginess from the cheesecake pudding mix and sweetness from the white chocolate chips, and you’ve got one amazing cookie!
White Chocolate Chip Funfetti Cheesecake Cookies
- 1 (15 0z) box Funfetti cake mix
- 1 (3.4 oz) box instant cheesecake pudding mix
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp vanilla
- 1/2 cup white chocolate chips
- Preheat oven to 350. Line baking sheets with parchment paper or Silpat mats. Set aside.
- In a large bowl, whisk together cake mix and pudding mix. Add vegetable oil, eggs, and vanilla and stir until fully incorporated. Fold in white chocolate chips.
- Drop batter by heaping tablespoonfuls (use a ice cream scooper if you have one!) onto prepared baking sheets. Flatten each ball of batter slightly by pressing down using the palm of your hand.
- Bake for 10-13 minutes, or until edges are lightly golden brown. The centers will still be very soft and pillowy. Allow to cool on cookie sheet for 5 minutes, then transfer to a wire rack to finish cooling
Inspired by: Life in the Lofthouse