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Katie's Cheesecake Delights

By: Betty Crocker®

"Honorable Mention - Contest Recipe 2008! Bite into a tasty pocket of raspberry jam when you make these sugar cookies sprinkled with white chocolate."

Rate/Review | Read Reviews (2)

Prep Time:
1 Hr

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 3 dozen cookies

Ingredients

1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix
1 pkg. (4 serving size) cheesecake flavor instant pudding & pie filling mix
1/2 cup vegetable oil
1 egg
1/4 cup seedless raspberry jam
3 ounces white chocolate baking bar, coarsely grated

Directions

Heat oven to 350 degrees F. In large bowl, stir cookie mix, dry pudding mix, oil and egg until soft dough forms.
Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each ball. Spoon about 1/4 teaspoon jam into each indentation.
Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool 10 minutes; sprinkle with white chocolate.

Footnotes

High Altitude (3500-6500 ft): Bake 10 to 12 minutes.
Substitution: You can use vanilla instant pudding and pie filling mix for the cheesecake flavor.
Success: Space cookies about 2 inches apart on the cookie sheet to prevent them from baking together.