Almond Cheesecake Pudding Cookies Recipe

Two quick facts about me: I adore pudding cookies and I’m a big fan of almond extract.

Combine the two and you get a wonderfully soft, flavorful cookie. The almond and cheesecake pudding notes make these cookies truly irresistible—definitely worth a try!

If you’ve missed my other pudding cookie recipes, check out: Chocolate Chip Pudding Cookies, Peanut Butter S’more Pudding Cookies, and Chocolate Pudding Cookies with Rolos.

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Almond Cheesecake Pudding Cookies

Soft, tender, and full of flavor—once you try pudding cookies, you’ll be hooked.

Prep Time
10 minutes

Cook Time
10 minutes

Servings
36

Calories
153kcal

Ingredients

3/4 cup butter softened
3/4 cup brown sugar
1/4 cup sugar
3.4 ounces Instant cheesecake pudding mix dry
2 eggs
1/2 teaspoon almond extract
1 teaspoon vanilla
1 teaspoon baking soda
2 1/4 cups flour
2 cups white chocolate chips

Instructions

Preheat the oven to 350°F (175°C).
Whisk together the flour and baking soda; set aside.
In a large bowl, cream the butter with the brown sugar and sugar until light and fluffy.
Add the dry cheesecake pudding mix and beat until fully incorporated.
Mix in the eggs, vanilla, and almond extract until combined.
Slowly add the flour mixture and mix until just combined.
Fold in the white chocolate chips.
Roll the dough into 1-inch balls and place them on a greased baking sheet, spacing them a couple inches apart.
Bake at 350°F for 10–12 minutes, until edges are set but centers remain soft. Allow to cool on the baking sheet for a few minutes before transferring to a rack.

Nutrition

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Enjoy!