These cookies are full of flavor and simply scrumptious. They are soft and chewy with all the flavors of cheesecake pudding, brandy, white chocolate chips, and dried cranberries. Lovely to look at and even better to eat.
Ingredients:
1 Cup Butter, Softened
3/4 Cup Packed Brown Sugar
1/4 Cup White Sugar
2 eggs
2 Tablespoons Brandy
1 Teaspoon Vanilla Extract
2 1/4 Cups Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1/4 Teaspoon Salt
1 (3.4oz) Box of Instant Cheesecake Pudding Mix
1 Cup White Chocolate Chips
1 Cup Dried Cranberries
Makes about 2 1/2 Dozen Cookies.
Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl or stand mixer, cream together butter and sugars until light, fluffy, and smooth, (about 2 minutes).
3. Add eggs one at a time, then add vanilla and brandy, beat together until creamy, (about 2 minutes).
4. In a separate bowl mix together flour, baking soda, baking powder, salt, and pudding mix with a whisk until well blended.
5. Add the dry flour mixture a little at a time to the butter mixture and stir together until just combined.
6. Stir in the dried cranberries and white chocolate chips.
7. Line a baking sheet with a Silpat or parchment paper.
8. Using a cookie scoop or tablespoons, portion the dough onto the baking sheet about 2 inches apart.
9. Bake in a preheated oven for 9-11 minutes. Cooking times will vary because every oven is different. The cookies should just beginning to be golden brown around the edges. For a soft chewy cookie they should be very soft when they are pulled out of the oven and will firm up as they cool. Leave the cookies in the oven longer if you would like a crispier cookie.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
This recipe and other cookie recipes are available in our 'Fantastic Cookie Cookbook' available both in digital format and printed format. For more, click here...
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